Cinnamon Buns​

Traducir al español

---

Cinnamon Buns

 I have a dear friend at church that can make cinnamon buns better than any bakery can.  They always are perfectly shaped and delicious.  The ladies asked her to give us the recipe and she did.  

Carol said "it is really easy", and I said "right".  Carol was telling the truth they are easy to make and everyone will love them.

I asked how she gets the shapes so neat and this is the tip she gave me.  The cans that chicken comes in, they are just a little bigger than a tuna can.  Well she saves them; uses them to place the dough.  I went out and bought 24 cans of chicken.  My kids were sick of chicken salad sandwiches but I was happy when all 24 were empty.

It worked really good but I still didn't get the shapes as perfect as Carol, but I will keep trying.  You can cook them in two 9 x 13 baking pans.

---

---

Ingredients

Dough ingredients

• 1 cup of warm milk
• 2 eggs room temperature
• 1/3 cup of margarine melted
• 4 1/2 cups of bread flour
• 1 tsp. salt
• 1/2 cup of white sugar
• 2 envelopes of dry yeast

Filling ingredients

• 1 cup of brown sugar
• 2 1/2 tbsp. ground cinnamon
• 1/3 cup of butter softened

Spread ingredients

• 1  3 oz. package of cream cheese softened
• 1/4 cup of butter softened
• 1 1/2 cups of confectionary sugar
• 1/8 tsp. salt
• 1 teaspoon vanilla extract

Tins for baking

Tin lightly greased

Dough before rising.

Dough after rising

Dough spread with butter and some cinnamon mixture

Dough covered with mixture and ready to roll into a log

---

---

Directions

1.   Dissolve yeast in warm milk in a large bowl.  Be sure the milk is not too hot, should be about 100 degrees.  Add a pinch of sugar to proof your yeast, this will make it foam.  Let it sit for about 5 minutes. ( If it does not foam up the yeast is not good) Mix in sugar, margarine, salt and eggs.  Add flour and mix well.  Knead the dough into a large ball hands dusted with flour, or use your kitchenaid for kneading.  Be sure the dough is not sticky so if you need to add a tablespoon more of flour then go for it.  This happens because eggs are all different sizes and can create more or less liquid than expected.  Put Dough in a bowl, cover and let it rise in a warm place for one hour, or double in size.

2.   Preheat your oven to 400 degrees.  After Dough has doubled in size, turn out onto a lightly floured surface and let rest for about 10 minutes.  Roll dough into a 16 x 21 rectangle.  Spread dough with 1/3 cup butter and sprinkle evenly with sugar cinnamon mixture.  Roll up dough and cut into 24 pieces.  Try your best to get them all even.  Cut the log in half, then in half again and keep going until you have all the cuts you need.  Place rolls in your tins or in two 9" x 13" baking pans lightly greased.  Cover and let rise until nearly double in size, about 30 minutes.

3. Bake for 15 minutes until golden brown.

4. While they are baking, beat together cream cheese, 1/4 cup of butter, confectionary sugar, vanilla extract, and salt.  Spread on the buns while they are still warm.
​

---

Other Desserts