Cinnamon Swirl Buns

Ingredients (yields 15 buns)

Basic Roll Recipe

  • 1 Tablespoon dry yeast
  • 1 1/2 cups warm water
  • 3 Tablespoons raw sugar
  • 1 teaspoon salt
  • 2 Tablespoons butter
  • 1 egg
  • 2 cups whole wheat flour
  • 2 cups white flour

Cinnamon Bun Extras

  • 1/2 Cup of butter, melted, divided in half
  • 1/2 Cup raw sugar
  • 1 Tablespoon ground cinnamon 


  • 2 Cups of powdered sugar, sifted
  • 2 Tablespoons of butter, melted
  • 1 Teaspoon of vanilla extract
  • 2-4 Tablespoons of heavy cream (you can substitute milk or water)


Generously grease a 9"x13" rectangular baking dish. Prepare the roll recipe first. In a large bowl, sprinkle the yeast over the water and let dissolve (about 5 minutes). Stir in sugar, salt, butter and egg. Slowly stir in the flour until the dough pulls away from the side of the bowl.

Dump the dough onto a floured surface and knead until good and elastic, about 5-7 minutes, adding sifted flour to prevent sticking. Make a dough ball and flatten, then roll out to an approximate 9" x 18" rectangle, about 1/4"-1/2" thick. Brush on 1/4 cup of the melted butter. In a small bowl, mix the sugar and cinnamon, then sprinkle atop the butter. Carefully fold in one long edge of the dough towards you and continue to roll until you have one long log. Using a sharp serrated knife, carefully cut off the uneven ends and discard. Make 15 equal-width rolls by making 14 cuts spaced evenly apart. (Each cut should be about 1" apart.)  

Place buns equal-distant apart from each other, spiral side up, in the greased baking dish. 

Cover and let rise in a warm location until doubled in size. Preheat the oven to 350˚.

Meanwhile, prepare the icing.  In a medium mixing bowl, whisk the sugar, butter and vanilla. Slowly whisk in the cream until your desired consistency is reached. (If you want it thicker, add less; thinner, add more.)

Once buns have doubled in size. Brush on the remaining 1/4 cup of melted butter. Pop in the preheated oven and bake for 25-30 minutes or until golden brown. Let cool for 5 minutes and then spread on icing.

Divide and devour!