Almost Famous Cinnamon Buns Recipes

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OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

BEST EVER CINNAMON BUNS



Best Ever Cinnamon Buns image

Best Ever!

Provided by re

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
⅓ cup vegetable oil
1 ½ teaspoons salt
½ cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
¼ cup butter, melted
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
⅔ cup milk

Steps:

  • In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
  • Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
  • Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
  • Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g

CLASSIC CINNAMON BUNS



Classic Cinnamon Buns image

I got this recipe from a recent issue of Family Circle and can't wait to try them. They do take some time, both prep and rising time.

Provided by CookingONTheSide

Categories     Dessert

Time 3h40m

Yield 14 buns, 14 serving(s)

Number Of Ingredients 16

1 cup whole milk
1 (1 1/4 ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2-5 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
1 cup pecans, coarsely chopped
1 cup raisins
2 cups confectioners' sugar
1 -3 tablespoon milk

Steps:

  • Heat the milk in a small saucepan over medium heat until it just begins to boil.
  • Remove from heat and let stand until cooled to room temperature.
  • Meanwhile, sprinkle the yeast over the warm water in a large bowl.
  • Add 1 T of the sugar and let stand until foamy, about 5 minutes.
  • Beat in the remaining 2 T sugar, eggs and butter.
  • Beat in cooled milk.
  • Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
  • Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.
  • Knead for about 10 minutes until smooth.
  • The dough will be soft.
  • Grease a large bowl.
  • Place the dough in the bowl.
  • Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
  • Coat two 9-inch round baking pans with nonstick cooking spray.
  • Line bottoms with waxed paper; coat paper with spray.
  • Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
  • Punch down dough.
  • Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
  • Sprinkle with nuts and raisins.
  • Starting on one long side roll up jelly roll fashion and pinch seam to close.
  • Cut crosswise into 14 generous 1-inch pieces.
  • Arrange 7 pieces, cut-side down, in each prepared pan.
  • Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
  • Or cover tightly with plastic wrap and refrigerate until the following morning.
  • Heat oven to 350°F.
  • Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
  • Transfer to a wire rack and let cool 10 minutes.
  • Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
  • Invert buns to a serving platter.
  • Drizzle glaze on top of buns (about 1/3 cup per pan).
  • Serve warm.

OUR FAVOURITE CINNAMON BUNS



Our Favourite Cinnamon Buns image

The cinnamon buns bake up large but extremely soft. The topping has a nice butter toffee flavor. Don't let the length of the recipe scare you, it's quite easy. I hope you enjoy them as much as we do !!

Provided by Chef Dee

Categories     Yeast Breads

Time 50m

Yield 36 serving(s)

Number Of Ingredients 17

2 1/2 cups boiling water
1/2 cup oil
3/4 cup sugar
2 teaspoons salt
3 eggs
1 cup flour
1 1/2 cups warm water
1 teaspoon sugar
2 (1/4 ounce) packages fast rising yeast
12 -15 cups flour
1/2 cup margarine, melted
1 1/2 cups brown sugar
2 tablespoons cinnamon
1/2 cup margarine, softened
1/2 cup corn syrup
1/2 cup cream
2 cups brown sugar

Steps:

  • Stir 3/4 c sugar, oil and salt into the boiling water.
  • When the mixture has cooled, stir in the eggs and 1 c flour.
  • Stir the warm water, 1 teaspoons sugar and the yeast together.
  • In a large mixing bowl, combine the oil mixture with the yeast mixture.
  • Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
  • Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
  • Punch down, cover and let rise again.
  • When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
  • On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
  • With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
  • Sprinkle with the brown sugar and cinnamon.
  • You may adjust the sugar and cinnamon amounts according to your taste.
  • In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
  • Pour into well oiled pans, I like to use cake pans.
  • Roll the dough up tightly, sealing the seam by pinching the dough together.
  • With a sharp knife, slice the dough into 2" slices.
  • Place the slices into the pans, then let rise until doubled.
  • Bake at 350 for 20 min's.
  • Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
  • Enjoy while warm, these will stay soft for several days.
  • Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.

Nutrition Facts : Calories 360.2, Fat 9.6, SaturatedFat 1.9, Cholesterol 19.8, Sodium 205.6, Carbohydrate 63.5, Fiber 1.5, Sugar 26.2, Protein 5.5

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