Cinnamon Buns always have been a treat in my house, we nearly exclusively had them on Christmas morning and other select holidays. I will also admit that most of these occasions they were made from a can, therefore I always assumed they were difficult to make. But the new year blessed me with a new gift: my grandmother’s 30 year old kitchen aid perfectly restored by my Uncle. So I had to christen it with something special, something I have never thought to make before. I am so happy I did, because the result was well worth it. This recipe is so easy and it lasted me a week of indulgent breakfasts. Make them over the weekend and your future self and all the friends you bless these with will thank you. So be intimidated no longer, make these today, tomorrow, every weekend until the end of time.
- 1 cup of warm milk
- 1 tablespoon fast rising yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 3 tablespoons softened butter
- 3 cups flour
For the filling:
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
- Begin by attaching the dough hook onto the kitchen aid. Add in the warm milk, yeast and sugar to the mixer. Let stir on low for 5 to 10 minutes until fully incorporated.
- Add in the salt and butter and let stir then add in the egg and turn up the speed just to get everything incorporated.
- Begin to add in the flour one cup at a time until the dough begins to pull away from the walls of the bowl. I used just about 2.5 cups of flour with about half a cup left over for rolling out later.
- Once the dough has mixed for an additional 7 minutes, transfer to a greased bowl and let rise for an hour. My dough had a tendency to not rise significantly, don’t be alarmed, as long as if you poke it, it bounces back a bit, its ready.
- On a floured cutting board roll out the dough. You made need to add a bit of flour to the top to make it easier to roll out. Spread the melted butter all over the rolled out dough, be generous about it. Then combine the cinnamon and sugar together and heavily (and evenly) dust the whole dough with the cinnamon sugar. Roll up tightly along the long ways.
- The easiest way to cut these is actually with dental floss. Begin by cutting it in half, then 1/4, then 1/8 so you have about inch think rings. Place into a pan with about an inch of space in between pieces, and let rise for another 45 minutes.
- Then bake at 350 for about 20 minutes until golden.
- I purposefully left out an icing recipe, 1 because I was eating it without them and 2 I didn’t make a icing I felt was worthy of these excellent rolls, so experiment for yourself and see what you like!
- Enjoy these every weekend!
For a savory rendition check back in a few days, because I have a twist on this great recipe!