Cinnamon Buns

A cinnamon bun is called many things by many people, but this sweet roll has one thing in common, taste! A delicious swirl of tender bread like dough with cinnamon and sugar between the layers. No matter what you call them, cinnamon buns, cinnamon rolls, cinnamon swirls, cinnamon snail or even cinnamon Danish, they are basically the same.

A combination of flour, cinnamon, sugar and butter make up the main ingredients however, many recipes also include yeast eggs and milk, as mine does. This recipe yields a light and tender dough and a flavorful filling that you will enjoy to the last bite. They are perfect in my opinion and I think you will agree. They are delicious, indulgent and worth the calories! They may not be the healthiest but everyone needs a little treat now and again, don’t they? Maybe they will become your go to recipe for Christmas morning, or someone’s special day. You can start the dough the night before, let it rise once, then pop it in the refrigerator overnight then in the morning, roll, fill and let the buns rise again in the pan, then bake as usual. Top them with a delicious creamy cream cheese frosting, or eat them plain, either way is delicious.

I have a few different cinnamon bun recipes, some are overnight rises, some just a couple of hours. This recipe takes a couple of hours but it is well worth it if you have some time. Enjoy these tasty rolls with a cup of hot coffee or tea for a delicious breakfast or brunch. They can be frozen and thawed at room temperature and then re warmed in the oven for that fresh from the oven taste, or just eaten at room temperature. Either way, you will not be disappointed.

This recipe has the addition of cardamom in the dough, feel free to leave it out if you don’t have any or don’t like it, however I think it adds just a little “something” to the dough.

If you like a more decadent cinnamon roll, then serve them topped with cream cheese frosting, you can find my recipe here.

The Ingredients for cinnamon buns

Milk: I prefer to use no less than 2% fat but use what you have (even nut milk will work), warmed to the right temperature which is between 105 and 115 degrees. Any hotter and it will kill your yeast. If you don’t have a thermometer then dip your finger in the milk, it should be like warm NOT HOT bathwater.

Yeast: I prefer to use active dry yeast in this recipe (especially if you are going to let the dough rise overnight)

Sugar: Regular granulated sugar to sweeten the dough and to help the yeast activate

Butter: I use regular salted butter, softened to room temperature, to make sure it combines easily with the other ingredients

Eggs: I use large eggs, for a richness to the dough. Room temperature eggs are best.

Flour: This recipe calls for regular all-purpose flour

Salt: Just a little extra to heighten the flavor

Brown Sugar: I use light brown sugar, but you can use dark if you prefer a more molasses forward flavor