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Cinnamon Buns


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  • 2 pkg active dry yeast
  • 1/2 cup warm water
  • 1/2 cup luke warm milk, scalded and cooled
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup margarine, softened
  • 4 1/2 to 5 cups flour
  • 4 tbsp margarine or butter softened
  • 1/2 cup sugar
  • 4 tsp cinnamon



Step 1

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board.

Knead until smooth and elastic - about 5 minutes. Place in greased bowl. Turn greased side up. Cover. Let rise in warm place until doubled in size (about 1.5 hours). Punch down dough, shape dough into desired shapes. Cover, let rise until doubled (30 mins).

Roll dough into two rectangles (15 x 9 inches). Spread with margarine. Mix sugar and cinnamon. Sprinkle over rectangles. Roll up beginning at wide side.

Pinch edge of dough into roll to seal well. Stretch roll to make even, cut roll into 15 slices. Place slightly apart in greased baking pan (13x9x2). Let rise until doubled. Bake 25-30 minutes at 375F. While warm, frost rolls with icing.

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