Worldsgreatestnofailcinnamonbuns Recipes

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CINNAMON BUNS



Cinnamon Buns image

These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.

Provided by Food Network Kitchen

Categories     dessert

Time 6h55m

Yield 12 buns

Number Of Ingredients 19

1/2 cup water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
2 3/4 cup all-purpose flour (13 ounces)
1/4 cup sugar (1 3/4 ounces)
3/4 teaspoon fine salt (1/8 ounce)
1/2 teaspoon grated nutmeg
1/3 cup granulated sugar
2 tablespoons ground cinnamon
3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

  • Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
  • Whisk the butter, egg yolk and vanilla into the yeast mixture.
  • Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
  • Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
  • To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
  • Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
  • Position the rack in the center of the oven and preheat to 350 degrees F.
  • Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
  • To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

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

LAND OF NOD CINNAMON BUNS



Land of Nod Cinnamon Buns image

Easy over night cinnamon buns that are gooey and rich.

Provided by S PROBY

Categories     Bread     Yeast Bread Recipes

Time 15h

Yield 20

Number Of Ingredients 6

20 unbaked frozen dinner rolls
1 cup brown sugar
¼ cup instant vanilla pudding mix
2 teaspoons ground cinnamon
¾ cup raisins
⅓ cup butter, melted

Steps:

  • Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
  • In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

Nutrition Facts : Calories 430 calories, Carbohydrate 79 g, Cholesterol 8.3 mg, Fat 7.1 g, Fiber 4.2 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 832.1 mg, Sugar 11.5 g

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