I’ve always been kind of intimidated to try cinnamon buns, and now I’m wishing I’d tried earlier! They are so easy! Ok, maybe slicing them up was a bit time consuming, but I’m sure it’ll get faster after I make them a few more times.
- 4-4 1/3 cups flour
- 2 and 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/3 cup sugar
- 1/3 cup butter
- 1/2 tsp salt
- 2 eggs
- 3 T butter
- 1/2 cup sugar
- 2 tsp cinnamon
- 3/4 cup raisins (optional)
- Mix warm water and yeast in a small bowl, and let sit until foamy
- Meanwhile, mix the milk, sugar, salt, and butter in a microwave safe bowl, and heat until butter is melted. Stir it up to mix well.
- If you’re using a stand mixer, use the dough hook. Combine the yeast and water with 2 cups of flour, then add in the milk mixture. When combined, add in the eggs, then slowly add the rest of the flour. Let the mixer go for 5 or 6 minutes, until you have a dough ball that doesn’t stick to your fingers when you touch it. If it’s still sticky, add in tiny amounts of flour until it doesn’t stick any more. *If you don’t have a stand mixer, you’ll have to knead until dough is smooth and elastic.
- Shape into ball and put in lightly greased bowl, turning it to grease the dough. Cover and let stand for about an hour (until it rises to double in size)
- After it’s risen, take out dough and punch it down. Divide into 2. Cover and let rest for 10 minutes.
- While dough is resting, melt the 3T of butter. In a separate bowl, mix the cinnamon and sugar.
- Roll out 1/2 the dough into a large rectangle, about 12×8 inches. Brush on 1/2 of the melted butter, then sprinkle on 1/2 of the cinnamon mixture. Sprinkle on 1/2 of the raisins if you’re using them.
- Roll up dough starting on one of the long sides, and press to seal the seam.
- Using heavy duty thread (or non-waxed dental floss),slice the dough roll into 12 equal pieces. Do this by placing the thread under the roll, crossing the ends at the top, and pulling firmly. To make sure my rolls were the same size, first I sliced the roll in the middle, then I sliced each half in the middle again. Then slice each quarter-roll into 3.
- Repeat steps 7-9 for the second ball of dough.
- Place buns in round 8 or 9 inch cake pans. Cover to let rise for another 30 minutes.
- Preheat oven to 375F.
- Bake for 20-22 minutes. Let cool for a few minutes, then remove from pan.
*This recipe is adapted from The Better Homes and Garden New Cook Book*