Make your own cinnamon buns and wake up to hot warm deliciousness.
- Cook Time
- Prep Time
- 16 rolls ServingsServings
- 1¼ cups warm water
- 2¼ teaspoons active dry yeast
- ½ cup sugar
- 4 tablespoons butter, softened
- 2 eggs
- 4 to 4 ½ cups unbleached flour, divided
- Pinch kosher salt
- Oil for hands and bowl
- Cinnamon sugar for the filling
- 10 tablespoons butter, melted, 2 tablespoons reserved for icing
- 1 cup confectioners’ sugar
In a large bowl, combine water and yeast. Allow to soften. Add sugar, softened butter, eggs, 4 cups flour, and salt. Mix with a wooden spoon until the dough comes away from the sides of the bowl.
Lightly oil a large bowl; set aside. Turn onto a lightly floured surface and knead. If dough is too soft to handle, add more flour, about ¼ cup at a time. Oil your hands and knead until the dough is smooth and elastic, about 5 to 8 minutes, adding more oil to your hands to keep the dough from sticking. The dough will be much softer than for bread.
Transfer the dough to an oiled bowl. Cover and allow to rise until doubled in volume, about 45 minutes.
Punch down dough, transfer to a lightly floured surface, shape into a narrow rectangle, and allow to rest for 10 minutes. Roll out the rectangle to about 24 inches long and 1/8 inch thick. Generously brush the dough with melted butter. Sprinkle with cinnamon sugar.
Roll up jelly roll style. Cut into 1-inch slices. Preheat the oven to 350° F.
Pour 8 tablespoons melted butter into a 9- X 13-inch pan. Place the cinnamon buns close enough that they will touch when they rise. Cover and let rise in a warm place until doubled in size. Bake until nicely browned and even in color, about 30 minutes. Let cool.
To make the icing, combine confectioners’ sugar and reserved 2 tablespoons melted butter. Mix in a little hot water, just as needed (a little goes a long way!), to keep the icing smooth, spreadable, but thick. Drizzle the icing over the rolls. Once cool, wrap individually in plastic wrap to ensure freshness