If you have been following the site, you may have remembered a post similar to this one back when I started the blog in May. Yes, there is a recipe for Cinnamon Rolls on here, but this one is different. Different in the way that this recipe uses the yeast method not the baking powder method. The difference in HUGE. The baking powder method gives you more of a biscuit/cake texture and the yeast method gives you a light and fluffy bread texture. I am frustrated with myself that it has taken me this many years to try this kind. Okay, I still love the other ones, but these just kind of blew those out of the water.
This is a recipe I have been hanging on to for years and years. It came from either one of those church fund-raiser recipe books or school ones. You all know the kind that small communities used to do (maybe they still do). Well, I always loved looking through those at my grandmothers house and this recipe may have come from one of those books. I wrote it out more than 20 years ago. How old am I anyway? So, I never ever got around to making them. Just shoved in the corner and neglected until today. Well, I can tell you, they are the best cinnamon buns I have ever had! Really, the best. If you bake once this week, bake these!
Click in the gallery below to see step-by-step!
For the buns:
1/4 Cup/60 ml of whole milk
1/4 Cup/50 grams of sugar
1 Teaspoon of salt
2 Tablespoons of butter, melted
1/4 Cup/60 ml of warm water
1 Package of dry yeast
1 Large egg, beaten
2 Cups/250 grams of flour
For the filling:
3 Tablespoons of butter melted
1 1/2 Teaspoons of cinnamon
1/2 Cup/100 grams of brown sugar
For the Glaze:
1 Cup/125 grams of powdered sugar
2-3 Tablespoons of milk
1 Teaspoon of vanilla
In a saucepan set over high heat, bring the milk to a simmer. Remove from heat and add the sugar, salt and melted butter. Stir and remove from heat. Leave it until it is lukewarm.
In a large bowl, add the yeast to the warm water. Stir and leave it for just a few minutes. When the milk has cooled enough, pour it into the yeast mixture along with 1/2 of the flour and the beaten egg. Stir to combine until you have a smooth batter. Mix in the rest of the flour. You should have a slightly sticky dough. Turn the dough out onto a floured surface and start to knead it. Do this until the dough becomes quite elastic and bounces back when pressed. Probably about 8 minutes or so. Put the dough back in the large bowl and cover with a damp cloth. Put the dough in a warm place to rise. It will be ready in about one or 1 1/2 hours.
After the dough has risen, punch it down and roll it out into a large rectangle. Mine was probably about 10 x 16 inches. Drizzle over the brown sugar mixture and spread it out over the dough. Roll it up and cut it into 12 slices. Grease a 10 x 10 inch baking dish. Place the rolls in the pan evenly spaced out. Cover them again and return them to a warm space to rise. About another hour.
Preheat your oven to 350 degrees F. Bake the buns for about 25 minutes. Remove from oven and let cool in pan for about 10 minutes. While the buns are cooling, make your glaze. Mix together the powered sugar, milk and vanilla. Pour it over the buns. These can be straight away, delicious! Or, you can cover them, refrigerate and rewarm when you would like. They will keep for a couple of days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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