Cinnamon Buns
Serves: 12
Prep time: 14 hours
Cook time: 25 minutes
Submitted by Maggie Weaver, Community Marketing Specialist.
Cinnamon buns were my mom’s signature gift during the holiday season. She’d make them for everyone and anyone, from family and friends to dance teachers. For a whole month, the house would smell like cinnamon from freshly-baked rolls, my mom mixing up a new batch before bed and baking them off before we were even up for school the next day.
For me, there’s nothing like the first bite of these cinnamon rolls. Eat them hot, and you’ll be treated to a warm, gooey, slightly-sweet pastry — the absence of icing gives these buns a perfect balance of sweetness — that pairs great with coffee.
Equipment
Two 8-inch round pans or one 13×9 pan
Ingredients
For the rolls:
¼ oz dry yeast
1/4 cup granulated sugar
1 tsp salt
2 tbsp softened butter
1 beaten egg
3 3/4 cup flour
For the topping:
1/3 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp flour or cornstarch
3 tbsp water
2 tsp cinnamon
Instructions
Mix yeast in 1 cup warm water. Add 1/4 cup sugar, salt, butter, egg, and flour. Knead to form a dough (If using a mixer, start with the paddle and move to the dough hook with the last cup of flour.)
Put in a greased bowl, grease top of the dough with oil. Cover and refrigerate overnight.
In the morning roll dough to a 1/2 inch thick rectangle. Spread with melted butter and sprinkle with brown sugar and cinnamon. Roll up and cut into 12 parts.
In a saucepan melt the ingredients for the topping.*
Pour topping mixture into two 8-inch round pans or one 13×9 pan. Sprinkle with pecans if desired. Set rolls in pans, cover, and let rise until almost doubled. Bake at 375 for 20-25 minutes. Flip pans over onto plates after removing from oven.
Enjoy!
*You can make the topping mixture the night before and keep it in the refrigerator. In the morning, melt it in a microwave-safe container before spreading it into the baking pans.
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