Homemade Cinnamon Buns
We streamlined the original recipe for these homemade cinnamon buns, but the result is tender, easy-to-work dough, stuffed with plenty of cinnamon and brown sugar.
By Amy Traverso|May 17 2022|
Cinnamon Buns
Photo Credit: Heath RobbinsOver the decades, Yankee has featured hundreds of recipes from talented New England home cooks. These delicious homemade cinnamon buns are one example, adapted from an April 1980 recipe by Mabel Gray of Putney, Vermont. We streamlined the original, but the result is true to Mabel’s tender, easy-to-work dough, stuffed with plenty of cinnamon and brown sugar.
Yield
12 servings
Total Time
3 1/2 hours minutes
Hands-on Time
35 minutes minutes
Ingredients
1 tablespoon plus 4 tablespoons granulated sugar
1 1/3 cups warm milk
1 packet (2¼ teaspoons) dry yeast
6 tablespoons salted butter, melted, plus more for bowl and baking pan
1 large egg, at room temperature
4 cups all-purpose flour, plus more for work surface and as needed
1 teaspoon table salt
Instructions
Make the dough: In a medium-size bowl, stir 1 tablespoon of sugar into the warm milk. Sprinkle the yeast over the milk (don’t stir) and let it sit 5 minutes to activate yeast (it should look foamy). Whisk in the butter and egg.
In the bowl of a standing mixer, whisk together the flour, the remaining 4 tablespoons of sugar, and the salt. Replace the whisk with a dough hook and add the liquid ingredients. Mix on low speed until the dough comes together; then increase the speed to medium and continue kneading until the dough becomes cohesive and smooth, 4 to 5 minutes. If the dough still feels sticky, add more flour, 2 tablespoons at a time.
Turn the dough out onto a lightly floured surface. Lightly grease the mixing bowl with butter; then return the dough to the bowl, turn it to coat it with butter, and cover with plastic wrap. Let rise until doubled in bulk, 1 to 1½ hours.
Meanwhile, prepare the filling.
Butter a 9×13-inch baking pan. Punch down the risen dough and turn it back out onto the floured surface. Roll the dough out into a 12×15-inch rectangle, with the long side facing you. Spread the filling over the dough, leaving a 1-inch border at the top. Roll the dough up from the bottom to make a cylinder, pinching the top to seal. Slice the cylinder crosswise with a sharp knife to make 12 buns.
Transfer the buns to the prepared baking pan, leaving space between them. Cover with plastic wrap and let rise until doubled, about 45 minutes.
Heat your oven to 350°. Bake the buns until golden brown, 30 to 35 minutes. Cool in the pan 20 minutes.
Meanwhile, make the glaze.
Set up two cooling racks with waxed paper beneath. Transfer the buns to the racks. When lukewarm, drizzle the buns with glaze. Serve warm or at room temperature.
For the filling and glaze:
Ingredients
4 tablespoons salted butter, at room temperature
1/2 cup firmly packed light-brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2–3 tablespoons half-and-half
Instructions
Prepare the filling:
In a medium-size bowl, stir together the butter, brown sugar, and cinnamon with a fork. Set aside.
Prepare the glaze: Whisk together the powdered sugar and half-and-half.
What if you don’t have a dough hook?
I would love a printable version!!!!!!!!!!!!!!!!!!!!!!!!
Just hit the print icon above the picture
Hand knead the ball of dough on a lightly floured surface by pushing the dough away from you, folding it over and pushing it away again continuing for 4 to 5 minutes in place of the dough hook. Knead in 1- 2 tablespoons of flour that you sprinkle over the dough should the dough be sticky, until the dough has a smooth satin texture.
Is it 350 F or 350 C?
350° F
I don’t have a dough hook… any suggestions?
Could this be made gluten and dairy free with Gluten free flour and a milk substitute?
If you don’t have a dough hook, mix it up manually with your favorite large spoon. Mom always said use some “elbow grease”, either way you’ll want to make a double batch of these rolls.
Any alternative to all that butter? I’d like to make something that is a little healthier.
can unsalted butter be used?
Sounds really good and easy! I’m going to try making them. With all that butter they have to be delicious!