Simply Scrumptious Cinnamon Buns
Recipe type: Yeast Bread
Total time: 
Serves: 16
Perfect for a special breakfast or alongside soup at dinner, classic cinnamon buns can never go wrong. This dough is much easier and quicker than most and gives perfect results every time!
  • DOUGH:
  • 2 cups whole milk
  • ½ cup vegetable or canola oil
  • ½ cup granulated sugar
  • 1 package active dry yeast (about 2¼ teaspoons)
  • About 4½ cups of flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • ⅓ cup (5 Tablespoons) butter, melted and divided
  • 1 cup lightly packed brown sugar
  • 1 Tablespoon ground cinnamon
  • GLAZE:
  • 1 cup icing sugar (powdered sugar)
  • 2 Tablespoons milk
  • Splash of vanilla
  1. FOR DOUGH: Heat the milk, oil, and sugar in a large saucepan (like a Dutch oven) over medium heat to just below a boil (small bubbles beginning to rise but not fully boiling). Set aside and cool until you can touch it comfortably, about 105 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute. (Don't rush the cooling as too much heat will kill the yeast!)
  2. Add 4 cups of the flour to the saucepan. Stir until just combined, then cover with a lid (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a warm, draft-free place for 1 hour.
  3. After 1 hour, remove the lid and stir in the baking powder, baking soda, salt, and remaining ½ cup flour.
  4. At this point, you can proceed with making the rolls immediately, OR cover the dough and refrigerate it to use the next morning, OR fully prep the rolls and put them in the fridge overnight to bake the next day.
  5. To go ahead with making them, let the dough rest for 15 minutes while you prep the filling and pans. Grease 2 pie plates, or 2 8×8-inch square baking pans.
  7. Combine brown sugar and cinnamon in a small bowl.
  8. TO ASSEMBLE the rolls: remove half the dough from the pot. On a floured surface, roll the dough into a rectangle, about 12 inches x 8 inches. Brush dough with half of the melted butter, then sprinkle with half the brown sugar mixture, leaving a 1 inch border around all sides.
  9. Beginning at the long end farthest from you, roll the rectangle tightly towards you, finishing seam side down. Tuck in the ends, slice the dough into 8-10 equal slices and arrange cut-sides-up in one of the prepared pans. Set aside and repeat the process with the remaining half of dough and place those sliced rolls in the remaining pan.
  10. Allow rolls to rest for 15 minutes, or as long as it takes your oven to preheat to 375 degrees Fahrenheit.
  11. Bake for 22-24 minutes, until the rolls are golden brown. Remove from the oven and allow to rest for 10 minutes before stirring glaze ingredients together and drizzling over the warm rolls.
Recipe by Hidden Ponies at