The Best Cinnamon Buns Recipe
Serve these sticky buns with a cold beverage for a afternoon pick-me-up or for breakfast with coffee.
Ingredients
- Dough:
- 1 Pkg. Active Dry Yeast
- 1 Cup Warm Water (105°-115°F)
- 1/3 Cup Butter, Softened
- 1 Cup Milk, Room Temperature
- 1/4 Cup Granulated Sugar
- 1 Tsp. Ground Cardamom
- 1 Tsp. Salt
- 4 Cups All-Purpose Flour
- Filling:
- 1/2 Cup Butter, Softened
- 1/2 Cup Granulated Sugar
- 2 Tsp. Ground Cinnamon
- Glaze:
- 1 Large Egg, Lightly Beaten
Directions
- Prepare Dough: In a large bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes until foamy. Meanwhile, in a small saucepan, melt the butter with the milk over low heat. Cool to warm (105° - 115°F).
- Stir the butter mixture, sugar, cardamom, and salt into yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour, 1/2 cup at a time, into mixture.
- Tun dough out onto a lightly floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking.
- Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 1 hour.
- Prepare Filling: In a medium bowl, mix together butter, sugar and cinnamon at medium speed until light and fluffy.
- Construction: Grease 2 baking sheets. Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Using a floured rolling pin, roll each dough half into a 24 x 10-Inch rectangle.
- Spread filling evenly over dough to within 1/2 inch of edges. Starting with a long side, tightly roll up dough, jelly-roll style; pinch seams to seal. Cut each roll into twelve 2-Inch pieces.
- Place the buns, 2 inches apart on prepared baking sheets. Using a chopstick or handle of a wooden spoon, press a vertical line down the center of each bun. Cover again; let rise in a warm place until doubled; 30 minutes.
- Preheat oven to 425°F. Brush buns with beaten egg. Bake until golden brown, 8 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer buns to racks to cool; serve buns warm or cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 24 servings | |
| Calories 167 | |
| Calories from Fat 63 | 38% |
| Total Fat 7.15g | 9% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 150mg | 6% |
| Potassium 49mg | 1% |
| Total Carbs 22.97g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.86g | 5% |
| Protein 2.93g | 5% |
