What is the best part of a cinnamon bun? If you said anything but the center bit, straight to jail for you! But seriously, who doesn’t love a good cinnamon bun? There’s something truly magical about that soft, doughy swirl filled with a heavenly mixture of butter, sugar, and, of course, cinnamon. As much as I love cinnamon buns, I cannot stand the grocery store bakery, aside from Costco, where they bake them in large quantities. However, the problem there is that I don’t need enough cinnamon buns to feed an army, nor can I eat that many alone without feeling guilty. The thought of letting those delicious rolls go stale is almost as sad as not indulging in them at all. So, to please my craving for a sweet breakfast or a tasty snack to pack in my lunch for work, I decided to take matters into my own hands and whip up a delightful batch at home. Here is my papa’s cinnamon bun recipe, lovingly passed down through generations, for all to enjoy, bringing that warm and comforting taste right into your kitchen, where each bite feels like a warm hug on a chilly morning.
Cinnamon Buns
Ingredients
Equipment
Method
- Combine yeast, sugar, and lukewarm water. Stir and let sit for 10 minutes.
- Add milk, shortening, sugar, salt, and 2 cups flour, yeast, and eggs.
- Add the rest of the flour to form a soft dough. Lightly knead and place in a greased bowl.
- Cover and let stand in a warm place. Let the dough rise until doubled in size, about 2 hours.
- Preheat oven to 425F.
- Lightly punched down, divide into equal portions.
- Roll out ¼-inch thick pieces.
- Brush with melted butter. sprinkle with brown sugar and cinnamon.
- Roll up, lengthwise, into a tight log.
- Cut into 1-inch slices.
- Place cut side up on a greased cookie sheet and let rise in a warm place for 1 hour. Bake for 20 minutes.
- You can either eat plain as is or make a cinnamon bun glaze to pour on top.
Notes
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