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Easter Brunch for 12 – Recipe #5 – Homemade Cinnamon Buns

cinnammon-buns

Here is another one of good old-fashioned favorites – sweet Cinnamon Buns – made from scratch. They are great just the way they come out of your oven, or frosted with Confectioner’s White Frosting .The recipe below will give you step-by-step directions and I have also added directions for making the frosting below Cinnamon Buns recipe. Enjoy making them and most of all, enjoy all the compliments you are going to get.

Homemade Cinnamon Buns:

2 pkgs. of active dry yeast

1 cup of lukewarm water

2 teaspoons of sugar

1 cup of milk

1/4 cup of butter

1/2 cup of sugar

1 teaspoon of salt

6 cups of all-purpose flour

2 eggs, beaten

1 teaspoon of grated lemon rind

2 teaspoons of cinnamon

1 cup of raisins

Cinnamon and sugar mixture (for sprinkling when shaping the rolls)

Melted butter

Sprinkle yeast into lukewarm water, add 2 teaspoons of sugar; let stand for 10 minutes, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and softened yeast; mix together. Add half of the flour into which you have mixed the cinnamon, beat in well to make thick batter. Add eggs and lemon rind, beat well. Mix raising with remaining flour and add to the dough. Use enough flour to make sure the dough doesn’t stick to hands or bowl. Turn out on lightly floured board, tabletop or counter top and knead until smooth and satiny. That will take you about 10 minutes. Please in a greased bowl, turn dough over to grease top. Cover and let rise in a warm place until double in size – about 1-1/2 hours. Punch down and knead lightly. Divide dough into 2 equal portions, roll out each into a square about 1/2 thick. Brush with melted butter, sprinkle with cinnamon mixed with sugar, roll tightly. Cut roll into 1-1/2″ to 2″ pieces and place each piece on a greased cake pan, about 1-1/2″ apart. The closer you will place them, the closer they will bake together. If you want the rolls that you break apart to serve, keep them closer together.  Cover with clean cloth and let rise in a warm place until double in bulk. Then brush carefully with melted butter. Bake in a moderate oven – 385F for 10 minutes, then reduce the temperature to 350F and continue baking for 15 – 20 minutes longer or until browned. While warm, frost with Confectioner’s White Frosting.

Confectioner’s White Frosting:

Sift 2 cups of confectioner’s icing sugar. very slowly add boiling water, a tablespoon at a time, until right spreading consistency. Spread over tops of the buns. If you want to add a flavour – include a few drops of lemon juice between adding the boiling water.

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

5comments
AMYLYNN - August 28, 2009

MILK IS NOT LISTED IN THE INGREDIENTS FOR THIS RECIPE HOW MUCH?

Reply
    Hanna Trafford - August 29, 2009

    Thanks so much for pointing this out to me! And of course – I apologize for the miss – it is 1 cup of milk that is needed. I hope these cinnamon buns turn out well for you – please let me know and thanks again!

    Reply
Hanna Trafford - April 2, 2009

Thanks Kelly! I would love to hear how the recipe worked out for you – please let me know!And if there is any specific recipe you are looking for – ask me, OK?

Reply
kelly cameron - April 2, 2009

i am going to make these they sound so good thanks aot for sharing the recipe

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