So, there seems to be some debate as to what actually constitutes a cinnamon bun. Is it a bun with icing, or can it be topped with brown sugar and butter? Is a sticky cinnamon bun really a chelsea bun? Does a cinnamon bun have nuts? Raisins? White sugar? Brown sugar? Are they cinnamon BUNS, or cinnamon ROLLS?
It’s all very confusing, and people have OPINIONS.
I am of the opinion that if it’s a bun and there is cinnamon involved, it qualifies as a cinnamon bun.
And therefore, these are cinnamon buns, and sticky ones at that.
This recipe comes from my dear friend Heidi, who generously contributed it to our “Jubilicious” church cookbook while I was in Ottawa. I’m so thankful God brought us to Ottawa, so thankful Ottawa brought me the lovely Heidi, and so thankful Heidi brought me these ooey gooey cinnamon buns.
There are a lot of good cinnamon bun recipes out there, and I occasionally have tried and plan to try others (because who can resist trying something like S’mores Cinnamon Buns?! Seriously. I swoon.) But these will always be the recipe I turn to when I am craving a buttery, sugary, cinnamony, perfect cinnamon roll. I love them the most with pecans, but then Gemma complains a little and I worry about K-fer choking, so this time I went for plain and simple, but I highly recommend adding the pecans if you can.
These are easy and forgiving and will be successful when made entirely by hand, and this week I made them in my stand mixer for the first time and it was even easier (who woulda guessed?). I surprisingly don’t use my stand mixer as much I had expected to, but it makes the world of yeast breads SO much better since I can walk away while it’s kneading and totally skip the wrist and hand pain kneading gives me (I’m kind of a wimp).
Kneading time is now my kitchen clean-up time, kid snuggle time, cat feeding time, phone call making time…I think you get the picture: it’s a productive 5-7 minutes.
Basically, you pour a layer of butter and sugar into a big pan and lay your rolls in it.
Then, when they’re baked, you invert the whole works onto a serving platter or large cutting board and you get to scrape the last bits of caramelly goodness out of the pan and eat it with a spoon. I like to let it harden a bit and become almost taffy-like while I enjoy a warm bun or two, then I go at it. Irresistible. Just like Heidi ;)
- DOUGH:
- ½ cup warm water (approx. 110 degrees F)
- 1 tsp granulated sugar
- 1 pkg (2¼ tsp) active dry yeast
- ½ cup milk
- ¼ cup granulated sugar
- ¼ cup butter
- 1 tsp salt
- 2 eggs, lightly beaten
- 3½ - 4 cups all purpose flour
- TOPPING:
- ¾ cup butter
- ¾ cup brown sugar
- ½ cup chopped pecans (optional)
- FILLING:
- 2 Tbsp melted butter or margarine (spread or brushed on dough)
- ¾ cup brown sugar
- 2 Tbsp cinnamon
- ½ cup chopped pecans (optional)
- Dissolve sugar and yeast in warm water. Set aside to let it froth.
- Meanwhile, warm the milk in a small saucepan until it just bubbles, then stir in sugar, ¼ cup butter, and salt until melted and smooth. Remove from heat and let cool for several minutes, until cool enough to touch comfortably (too hot will kill your yeast).
- Combine yeast and milk mixtures with eggs. Add flour, 1 cup at a time, stirring well after each addition. Add flour until dough is elastic and workable - you might not need all of it. (If using a stand mixer, this can all be done with the paddle attachment. Once combined, switch to the dough hook for kneading.)
- Turn dough out onto a lightly floured surface and knead until smooth; 5-7 minutes.
- Place dough in a lightly greased bowl, turning once to coat all sides of the dough. Cover with plastic wrap or a damp tea towel and let rise for about 1 hour.
- Melt butter in a small saucepan. Add brown sugar to melted butter and whisk till smooth, then pour into a lightly greased 9x13" baking pan. Sprinkle the mixture with pecans, if using.
- In a separate bowl, mix together the cinnamon and brown sugar for the filling.
- Turn the risen dough onto a lightly floured surface and roll into an 18x14" rectangle, ensuring it is rolled as evenly as possible.
- Brush melted butter or spread soft margarine on the dough, leaving a small border uncovered. Sprinkle the filling mixture evenly over the dough.
- Roll up dough, working from the middle to the edges to create a tight roll. Pinch the seam and ends to seal.
- Use a serrated knife to cut into 15 even pieces. Place cut pieces into the brown sugar mixture in your baking pan. Cover with plastic wrap or a damp tea towel and let rise for about an hour.
- Bake at 375F for 25-28 minutes. Let cool in pan for 3-5 minutes, then invert onto tray or platter so the gooey goodness is on the top.
These were delicious!
Can these be made the night before?
Yes! You can reheat them the next morning, or once they’re fully shaped and ready to go, instead of baking just cover them with plastic wrap and pop them in the fridge and bake them the next morning.
I really like this recipe, however I prefer to bake by using weights (grams) rather than volumes. I find weights far more accurate. Unfortunately, I think I converted some of the volumes inaccurately so I had to add a lot of extra flour. I am keeping my fingers crossed that it will all turn out well in the end. Regardless, I will keep trying this until I get it right. Thanks for the recipe.
AWESOME … Simply awesome yummmm
First time making cinnamon buns and this recipe is great! I added a bit of cinnamon to my topping. Can’t wait to take them to family functions :)
So all in all lots of dishes and reading could be little less though but cant wait to try them never had recipie for them i always made bread dough and that was my dough recipie
I made them, they turned out well. I used margarine instead of butter. They only took 20 min to bake @ 375F not 25 min
Just made these and turned out amazing. My husband and son could not get enough…….the requested them for Christmas morning! Was a little confused on the filling based on how the ingredients on recipe are listed. I used the 2 tbsp of butter to baste the dough….didn’t include the butter in the filling mixture with sugar and cinnamon.
Yes, that’s how it’s meant to be – I’ll clarify it in the instructions :) Glad you enjoyed them, these are a favourite of ours!
These are sooo delicious I make them regularly and they don’t last the evening in our home. Thank you for such a delicious recipe!
I was hoping the time they took to make would be worth it and… it totally was! They are amazing!!! A new favourite in the house. Thanks for sharing.
Best cinnamon bun recipe. Ever. Soooo yummy!! Thank you for sharing!
The kneading by hand offsets the calories gained from excessive eating of cinnamon buns. ;)
Haha, if only that were true :) I’ll tell myself that and put my mixer away next time!
Yes, I’ve had these, and they are absolute delish! Thanks for the recipe.
I had no idea there was such varying opinions on cinnamon buns. To me as long as it’s got cinnamon it’s a cinnamon bun. I’m just happy to eat them no matter what anyone calls them. These look so good. I would have a hard time not wanting to eat the whole batch all by my lonesome.
Whatever they are called, I LOVE them! So gooey and fabulous!!!
Holy Yum! I love cinnamon rolls, but no one in my family does, crazy!! I want to make these, I bet they freeze well. Hmmmm
That IS crazy, who doesn’t like cinnamon rolls?? And yes, these freeze very well. I tend to freeze them asap after my warm samples so I don’t eat them all and then just microwave one for 30 seconds when I want one – they taste just as good as fresh!
Aw, Anna! I’m so happy! I’m so happy you said I was irresistable ;) and I’m so happy you love these cinnamon buns too. When I think of cinnamon buns, these are what I think of. Mmm. I LOVE licking the stickiness off my fingers. Last time I made them I added cream cheese icing to the other side, since Bryan forgot to flip the pan over before they hardened. Hmm – I still prefer just the craving-satisfying brown sugar deliciousness.
Oh, and to your mom: Yup, you should be able to save them for the next day. My mom used to make a really similar recipe, and that’s what she would do…
Talk about opinions, your grandfather always maintained that there was a world of difference between cinnamon buns and chelsea buns…chelsea buns having the nuts and sticky topping. Hence his grumbling over people who brought him cinnamon buns when he was hoping for chelsea buns, which led to requests for me to make him the ‘real thing’. Either way these look scrumptious. I wonder if they would work like my cinnamon buns which, after shaping, can be put in the fridge and baked the next day. I do love warm, fresh buns in the morning ;)
Yes, when I made these this time my power went out before the second rise so I stuck them in the fridge and it definitely slowed the rising and they tasted just as good when I baked them as doing it the traditional way!
I used too make those as well. Only problem was they were lucky to last more than a day as everyone had to sample onee when they got home from school and by then mom would be on her second orr third sample,not so good for mom :-)
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I was just about to make this very recipe from that book this past weekend, but knew that my kids would make it impossible with the time involved. It’ll be my first cinnamon buns with yeast and lots of kneading! Your post makes me want to try them even more! Looks great! Thanks to Heidi too for sharing. :)
You should definitely try them – they’re a winner! And they will totally make your kids forgive you for ignoring them while you make them :)
Oooh!! Sticky buns. I love these, because then I’m licking my fingers for hours enjoying all that gooey syrup.
Sometimes it’s like you read my mind. True story.
Haha, I hope that’s a good thing and you aren’t creeped out ;)
Oh no, it’s a very good thing! I have been on a cinnamon bun kick for a little while now trying to find a great recipe! :)
These are an all time breakfast favorite of mine. I like them much more than the ones with the cream cheese topping! Yours do look delicious-it has been ages since I made some but after seeing this, that situation does need to change. Yummy post!