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Hot Cinnamon Buns (Marlboro Country)

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“This is a family favorite and usually made for breakfast when company is staying overnight. I recommend adding the chili powder and make sure you have all of the spices available you won;t be dissappointed. Originally from the Marlboro Country Cookbook entitled "Towns, Trails, and Special Times".”
2hrs 55mins
8 buns

Ingredients Nutrition


  1. Dissolve yeast in warm water in a large mixing bowl.
  2. Add milk, 1/2 cup sugar, 1/2 cup butter, salt, eggs, and 3 cups of flour; beat mixutre until smooth. Beat in additional flour as needed until a soft workable dough is formed.
  3. Place dough onto a floured surface; knead until elastic and smooth not more than 5-7 minutes.
  4. Place the doiugh in a buttered bowl; turning dough to butter all around. Cover and let rise in a warm place until doubled; approx 1.5 hours. Punch down; cover and let rest about 5 minutes.
  5. Turn dough out onto a floured surface; roll into a 16x18 inch rectangle. Spread with 1/4 cup softened butter.
  6. Combine1/2 cup sugar and spices; sprinkle over dough. Sprinkle chocolate pieces over sugar.
  7. Roll up frimly starting at the 16-inch side. Pinch end to seal. Cut into 8 slices. Place in a greased 13x9 inch baking pan (Optinally you can use a thin piece of monofilament line wrapped around the roll;pull the ends tight to make each cut without compressing the roll).
  8. Let rise until doubled, about 40 minutes,. Bake in a 375 deg oven for 25-30 minutes.
  9. Mix together Vanilla Glaze ingredients until smooth.
  10. While warm spoon vanilla glaze over buns.

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