Sweet Cinnamon Buns
"These are the best cinnamon buns I believe I have tasted. DH and grand children love them. Usually have enough for two mornings as they make large buns. Takes awhile to make but worth the effort. Most time is spent waiting on the bread machine to process dough. Can not take credit for wonderful receipe as I received it from "The Daily Recipe" Marzee that I receive on a daily basis through internet. But I had to share as they are GREAT!!!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Yields:
-
12 buns
- Serves:
- 12-15
ingredients
-
DOUGH INGREDIENTS
- 59.14 ml warm water
- 236.59 ml milk, room temperature
- 1 large egg, beaten
- 59.14 ml butter, softened
- 14.79 ml sugar
- 2.46 ml salt
- 946.36 ml all-purpose white flour
- 24.09 g box vanilla instant pudding mix (3.4 oz box)
- 14.79 ml bread machine yeast
-
FILLING INGREDIENTS
- 236.59 ml brown sugar (packed)
- 14.79 ml cinnamon
- 59.14 ml butter (softened)
-
CREAM CHEESE CINNAMON FROSTING INGREDIENTS
- 2.46 ml cinnamon
- 113.39 g cream cheese, softened
- 59.14 ml butter, softened
- 2.46 ml vanilla
- 7.39 ml milk
- 354.88 ml powdered sugar
directions
-
DIRECTIONS:
- Dough: Add the dough ingredients, in the order listed,
- to the bread machine and prepare using the dough setting.
- On a lightly floured surface, roll out to an 18" by 30"
- rectangle. The dough can also be handmade. If you use
- regular yeast, you may want to let the rolls proof for
- 15-30 minutes after assembly.
- Filling: In a small bowl, mix brown sugar and cinnamon.
- Spread the softened butter over the dough and evenly
- sprinkle on the sugar and cinnamon mixture.
- Starting at the long edge of the dough, roll up tightly.
- Mark the roll every 2 inches. With a thread cut the
- roll by placing the thread under the roll at your mark,
- crisscross over and pull to cut. Place rolls into
- greased 8" or 9" baking pans 2" apart. Cover and let
- rise in a warm, draft free place until almost double,
- approximately 1 hour. After rising, rolls should be
- touching each other and the sides of the pan. Bake at
- 350 degrees F. for 15 to 20 minutes, or until golden
- brown.
- Cream Cheese Cinnamon Frosting: In a small bowl, mix
- cream cheese, butter, vanilla and milk. Add powdered
- sugar and cinnamon and mix until smooth. Spread on warm
- rolls and serve immediately.
- Yield: 12 Rolls.
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Reviews
-
These are the best cinnamon buns I have ever had, others say the same thing. Thank you for posting this. I have made them several times and have forgotten to rate this. Thank the Lord for bread machines because I tried doing this w/o the machine and they did not turn out very well. Thanks again for the recipe.
RECIPE SUBMITTED BY
Hi,
I'm a wife, mother, grandmother and nurse. I live in a little town called Loranger, Louisiana. We live in the country and are surronded by woods. It's nice and peaceful that way and the grandchildren have plenty of room to run and play. I work at a hospital 5 days a week as the Utilization Management Supervisor and love my work. Prior to that I worked ER which will always be my first love. I like all receipes that help me to get the kids to eat.
My favorite is Italian as my husband is full blooded and likes his pasta. My passions are my family and my work. They keep me rather busy. I do enjoy cooking, needlework and reading in my spare time, which isn't much. At work I get requested for my lasanga all the time and my family request the large Italian salad for all occasions.
