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“This is a fairly large recipe, but makes the best cinnamon buns i ever had. Crispy tops!!! and soft and goey buns”
READY IN:
3hrs 5mins
SERVES:
18
YIELD:
18 large cinnamon buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald milk. Stir in margarine, the 6 Tbsp sugar and salt. Cool to lukewarm.
  2. Dissolve the 1 tsp sugar in water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.
  3. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4-5 cups of the flour and beat well for 10 minutes.
  4. With wooden spoon, gradually add enough of the remaining flour to make a soft dough.
  5. Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed (This is a soft dough).
  6. Place in well greased bowl and roll dough over to grease the top. Cover with damp cloth and let rise in a warm place until dough doubles in size, about one hour.
  7. Punch down and turn out on lightly floured surface. Divide dough in half. To fill, roll out each piece of dough into 9 x 18 inch rectangle.
  8. Spread ¼ cup of margarine evenly onto each rectangle. Combine sugar and cinnamon. Sprinkle onto the rectangles.
  9. Roll dough up like a jelly roll, starting from the long side.
  10. Cut into 2 inch slices.
  11. Place remaining ¼ cup of melted margarine in bottom of 16.5 x 11.5 x 2.5 inches. Arrange slices in pan and cover loosely with greased wax paper.
  12. Preheat oven to 350°F after 45 minutes of proofing.
  13. Let rise in pan until doubled in size, about 45 to 60 minutes. Bake at 350 F for 35 to 40 minutes (REMOVE WAX BEFORE BAKING. Remove from oven and immediately invert onto a serving tray.

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