Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Our Favourite Cinnamon Buns Recipe
    Lost? Site Map

    Our Favourite Cinnamon Buns

    Our Favourite Cinnamon Buns. Photo by Chef Dee

    1/3 Photos of Our Favourite Cinnamon Buns

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef Dee's Note:

    The cinnamon buns bake up large but extremely soft. The topping has a nice butter toffee flavor. Don't let the length of the recipe scare you, it's quite easy. I hope you enjoy them as much as we do !!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Stir 3/4 c sugar, oil and salt into the boiling water.
    2. 2
      When the mixture has cooled, stir in the eggs and 1 c flour.
    3. 3
      Stir the warm water, 1 teaspoons sugar and the yeast together.
    4. 4
      In a large mixing bowl, combine the oil mixture with the yeast mixture.
    5. 5
      Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
    6. 6
      Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
    7. 7
      Punch down, cover and let rise again.
    8. 8
      When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
    9. 9
      On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
    10. 10
      With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
    11. 11
      Sprinkle with the brown sugar and cinnamon.
    12. 12
      You may adjust the sugar and cinnamon amounts according to your taste.
    13. 13
      In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
    14. 14
      Pour into well oiled pans, I like to use cake pans.
    15. 15
      Roll the dough up tightly, sealing the seam by pinching the dough together.
    16. 16
      With a sharp knife, slice the dough into 2" slices.
    17. 17
      Place the slices into the pans, then let rise until doubled.
    18. 18
      Bake at 350 for 20 min's.
    19. 19
      Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
    20. 20
      Enjoy while warm, these will stay soft for several days.
    21. 21
      Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.

    Ratings & Reviews:

    • on March 21, 2007

      55

      I made up my second batch of this dough in one week--the first was for Dee's recipe for Mom's Buns and I loved them so much I followed Dee's recommendation to try it again using the additions in this recipe for cinnamon buns. They were equally awesome! Nice, soft and delicious! I might say also that they were "GI-NORMOUS" (gigantically enormous). I cut them 2" and put 6 to a 9 x 12-inch pan. I ended up with the biggest, yummiest cinnamon rolls I have ever eaten. I think I will make them a tad smaller next time. I highly recommend this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2006

      55

      These were a big hit!! The topping is delicious; the dough was lovely to work with and baked up light and fluffy. I cut the recipe in half and used 2 eggs that were on the small side. I am going to be making this dough for other uses besides cinnamon buns. Thanks for a great one Dee!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2006

      25

      I really hate to bring down the rating on this, but it just wasn't good to me. I followed the recipe exactly for the dough (I used an orange marmalade based filling) and the caramel and the texture of the dough just wasn't right. The dough was marvelously easy to work with and rose very nicely, but when baked the texture was cakey. I was hoping for a soft and gooey type of dough, and this turned out a bit dry (at the edges) and crumbly. Sorry, they just didn't work out for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Our Favourite Cinnamon Buns

    Serving Size: 1 (119 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 360.2
     
    Calories from Fat 86
    23%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.9 g
    9%
    Cholesterol 19.8 mg
    6%
    Sodium 205.6 mg
    8%
    Total Carbohydrate 63.4 g
    21%
    Dietary Fiber 1.5 g
    6%
    Sugars 26.1 g
    104%
    Protein 5.5 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites