Cinnamon Buns

This recipe seems crazy, but it works! You can have hot, delicious cinnamon buns in about an hour and a half.

Ingredients

Cinnamon buns4 cups flour, divided
1/2 cup sugar
1/2 teaspoon salt
3 envelopes quick rise yeast
1 cup milk
1/2 cup butter, melted
2 eggs

Filling:
3 tablespoons butter, softened
3/4 cup brown sugar
1 1/2 teaspoons cinnamon

Icing:
1/2 cup whipped cream cheese
1 cup icing (confectioners) sugar
1/2 teaspoon vanilla

Directions

  1. Heat milk to 120 degrees F. to 130 degrees F.
  2. In large mixer bowl, add 3 cups of the flour, sugar, salt and yeast, and mix together.
  3. Add milk, butter and eggs.
  4. Using electric mixer with dough hook, mix on medium speed for 2 minutes to blend. Reduce speed to low, and mix for 5 minutes to knead. Gradually add the remaining cup of flour to make a soft dough that comes away from the sides of the bowl. (add more flour if required).
  5. Place dough on a floured surface and roll out in a rectangle (about 15 inches x 10 inches)

Filling:

  1. Mix filling ingredients together and sprinkle over dough. 
  2. Roll up like a jelly roll.
  3. Cut roll into buns (8-12 depending on the size you want).
  4. Place in a greased 9×13 inch pan.
  5. Cover the pan with a cloth and let sit for 20 minutes.
  6. Place in COLD oven, and then set the temperature  to 350 degrees F. Bake for 30-35 minutes.
  7. Let cool for 10 minutes

Icing:

  1. Mix icing ingredients together (I use a mini food processor to do this).
  2. Spread over buns.

Notes

This is based on a recipe I found in a recipe calendar. That recipe did not call for any kneading and did not have a very nice texture, so I tweaked it and came up with these buns. They would be quite expensive to make using individually packaged yeast, but I use the bulk yeast in a jar (the jar label has the amount of yeast that is equivalent to one package). 

This recipe was printed from www.recipesoldandnew.com
This recipe is from Yeast Breads.
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5 Reviews of Cinnamon Buns

  1. Reviewed by tomahawkcook on March 17th, 2009

    I don’t think I’ve ever seen quick rise yeast in bulk. Where did you get it, I’d like to know? Please advise. Is quick rise yeast the same as rapid rise yeast?

  2. Reviewed by Joan on March 18th, 2009

    The yeast I use is called Fleishmann’s Quick-Rise Instant Yeast, and it is available in the baking section of the supermarkets here in Canada. I would think it is the same as rapid rise yeast.

  3. Reviewed by FLAMES on August 6th, 2009

    is there any other yeast that i can use as i’m from the uk and the fleishman’s quick-rise yeast isn’t over hear can i use any yeast at all ?

  4. Reviewed by Joan on August 6th, 2009

    You could use any kind of quick/rapid rise yeast. Note that North American recipe measurements are different from UK.

  5. Reviewed by FLAMES on August 8th, 2009

    ok thank you very much i will let you how i get on flames

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