Cinnamon Buns

Cinnamon Buns
Cinnamon Buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Buns

  • 1 1/2

    cups sugar

  • 3

    tbls. Cinnamon

  • (2) .25 oz packets yeast

  • 1

    tsp. sugar

  • 1

    cup (110 degree) water

  • 1

    cup warm milk

  • 2/3

    cup sugar

  • 2/3

    cup melted butter

  • 2

    tsp. salt

  • 2

    eggs- slightly beaten

  • up to 8 cups all purpose flour

  • 1/2

    cup melted butter

  • 1 1/2

    cups chopped nuts—optional

  • 1/3

    cup sugar

  • Cream Cheese Icing

  • 8

    oz cream cheese

  • 8

    oz butter

  • 1

    tsp. vanilla

  • 16

    oz powdered sugar

Directions

Buns - Mix together 1 ½ cups sugar and cinnamon—set aside. - In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside. - In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; still in enough flour to form a slightly stiff dough. - Turn dough out onto a well floured surface and knead for 8 minutes ( I need in mixer—about 5 minutes) - Place dough in a large, greased bowl, cover, and allow to rise until doubled—about 1-1 ½ hours. - Punch down dough and let rest 5 minutes. - Roll dough out onto floured surface into a 15X20 rectangle (might be easier to divide dough in half and make two rolls to cut). - Brush dough with ½ cup melted butter; sprinkle with cinnamon-sugar , sprinkle with nuts if you want to. - Tightly roll dough and pinch ends together to seal; cut the roll into 12-15 slices using dental floss or thread. - Coat bottom of pans with melted butter; sprinkle sugar evenly in bottom of pan. - Place cinnamon rolls close together in pan; cover pan and allow to rise for 45 minutes. - Bake rolls at 350 for 25-30 minutes. Cream Cheese Icing blend cream cheese and butter together until fluffy. Add in vanilla; blend. Add in powdered sugar and blend until smooth. Freezing: Once in prepared pan, cover with fool and freeze ( do not let them rise for the 45 minutes). Take out of freezer night before you want to cook. In morning cook as directed above.

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