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Cinnamon Buns

Plain Roll Dough:
1 tbsp active dry yeast
¼ cup water + ¼ cup extra
1 cup milk, scalded 
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
3½ cups sifted all purpose flour
1 egg 


Soften active dry yeast in warm water.

Combine milk, sugar, shortening and salt; cool to lukewarm.

Add 1 cup of the flour and beat well.

Beat in softened yeast and egg.

Gradually add the remaining flour to form soft dough, adding a little more warm water if required.

Cover and let rise in warm place till it doubles (1½ to 2 hours)

Turn out on lightly floured surface and knead for a few minutes. Then make cinnamon buns, as noted below.

Note: For a richer version, increase either the shortening or sugar or both to ½ cup.
Cinnamon Buns:

1/2 plain roll dough, as above
1/2 cup brown or white sugar (I use a mixture of both)
1/4 cup melted butter
1½ tsp cinnamon
1/4 cup raisins

On lightly floured surface roll ½ of the plain roll dough to a rectangle.

Combine ½ cup brown or white sugar, ¼ cup melted butter, and 1½ teaspoons cinnamon, spread over dough.

Sprinkle with ¼ cup raisins and/or chopped walnuts or pecans.

Roll lengthwise, as for jellyroll.

Seal edge, then, using a very sharp knife, cut into 1-inch slices.

Place cut sides down in greased pan and leave in a warm place and let rise again till double in size.   

Bake in moderate oven 350 F for 15 to 20 minutes.  

Frost with confectioners’ icing if desired. 

Note: This only uses half the plain dough recipe.  You can make plain rolls or buns with the rest.  Shape and place into greased pan - let rise until double and bake.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise