Best Cinnamon Buns
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
15 buns
- Serves:
- 15
ingredients
- 1⁄4 cup white sugar, divided
- 1⁄2 cup warm water
- 1 tablespoon dry yeast
- 1⁄2 cup milk
- 1⁄4 cup butter
- 1 teaspoon salt
- 2 eggs
- 4 cups flour, divided
-
Filling
- 1 cup butter, divided
- 1 1⁄2 cups brown sugar, divided
- 1⁄4 cup rum (optional)
- 1 tablespoon cinnamon, divided
- 1 cup chopped nuts, divided
directions
- Dissolve 1 teaspoon of the sugar into warm water: sprinkle in the yeast.
- Let stand for 10 minutes or until frothy.
- Meanwhile heat milk, remaining sugar, butter and salt until butter has melted; cool to lukewarm.
- In a large bowl mix egg/milk mixture and yeast mixture together.
- Using an electric mixer, beat in 1-1/2 cups of the flour.
- Beat for 2 minutes until smooth.
- With a wooden spoon stir in enough of the remaining flour to make a soft, slightly sticky dough.
- Turn dough out onto floured surface.
- Knead for 7 to 10 minutes or until smooth and elastic.
- Place dough in large greased bowl; cover and allow to rise for 1 hour to 1- 1/2 hours or until doubled in size.
- Punch down dough.
- Meanwhile, over medium heat, melt 3/4 cup butter, 3/4 cup brown sugar and rum, whisking until smooth.
- Pour into a greased 13x9 inch baking dish; sprinkle in half the nuts.
- Combine remaining sugar, cinnamon, and nuts.
- On lightly floured surface, roll dough into an 18 x 14 inch rectangle.
- Brush with all but 2 teaspoons remaining butter, leaving a half inch border uncovered.
- Sprinkle with sugar mixture.
- Starting at long side, tightly roll up dough into a log, pinching seams to seal them.
- Brush with remaining butter.
- Using serrated knife cut into 15 rolls.
- Place cut side down in prepared pan.
- Cover and let rise for 1 hour or until buns double in size.
- Bake in 375 degree Fahrenheit oven for 25 to 30 minutes or until tops are golden.
- Let stand in pan for 3 minutes.
- Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.
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