Mom It Down! Cinnamon Buns

August 3rd, 2009

I’ve been making a variation of these for years and they are spectacular. They’re a little bit more time-consuming than what I usually write about, but well worth the time involved in my opinion. I’ll give a few pointers for making the recipe easier as I’ve learned to cut a few corners.

rolls

Cinnamon Buns

  • 1-1/2 packages dry yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1-1/2 teaspoon salt
  • 1 egg
  • 4 to 5 cups sifted flour
  • melted butter
  • brown sugar
  • cinnamon

Vanilla Frosting

  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons milk

Mom It Down!

Proof the yeast in warm water. Set that aside.

In a medium-sized bowl add the shortening, sugar and salt.

Scald milk. Add that to the shortening. Stir until dissolved. Let that sit until tepid.

Once it’s cooled, add proofed yeast, egg and flour. Stir that up until you can work it with your hand. On floured surface, work dough until it’s slightly sticky to the touch.

Let dough sit in well oiled bowl. Leave that for 1.5 hours. (I have cut this short at one hour and it seems to work.)

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Later

Take your dough and work it into a big rectangle. Coat it with melted butter.

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Add generous layer of brown sugar and sprinkle that with cinnamon.

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Roll it up like a big jelly roll.

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Snip with scissors.

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Add each roll to a greased pan. Let sit for 30 minutes. (See “Overcoming Obstacles” for other options.)

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When you’re ready to bake them, put them in preheated oven at 350 for 20 – 30 minutes.

While they’re baking, go ahead and make your frosting. Add everything to the bowl, stir it up, you’re done!

When the buns are finished, drizzle them with the icing. I usually add a small amount to the whole lot and let people add however much they want to their individual roll. It’s up to you!

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Overcoming Obstacles

I’ve impatiently added the egg before the mixture cooled and it kind of curdled. I was worried about the final product, it was totally fine. So if this happens to you, don’t worry about it, just add the flour and go with it.

Some folks want them for breakfast but don’t want to get up at 5 AM in order to make them. Not a problem!¬†Feel free to make the dough the night before, cut the rolls, cover them with saran wrap and refrigerate them overnight. You can even make the drizzly icing ahead of time and refrigerate it for later.

If you decide to make the icing the night before, store it in a tupperware container. The following morning, microwave it for 10 seconds. It should be easy to spread again.

Also, make sure you keep an eye on the buns while they’re baking. I have baked these in several different ovens and temperatures vary greatly sometimes. I would start checking them after 20 minutes. In one oven it took 40 minutes! I covered them with tinfoil toward the end so the tops wouldn’t burn. Just keep an eye on them.

Variations

I haven’t messed with these too much, but I bet nuts or raisins would rock. Just add them to the brown sugar mixture. As always, please let me know if you have questions or suggestions!

Original recipe taken from About.com.

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13 Comments »

13 Comments on “Mom It Down! Cinnamon Buns”

  1. Deva said at 10:45 am on August 3rd, 2009:

    Those look delicious :-)

  2. Jonathan said at 11:21 am on August 3rd, 2009:

    I’ve had good luck cutting these with a pizza roller and a vegetable knife ( the cleaver looking ones ).

    I’ve also found these to be really good with a cream-cheese based icing.

  3. Annie said at 11:42 am on August 3rd, 2009:

    You’re a badass cook. If it wasn’t for you, my friends wouldn’t think I was so great at baking! Thanks for the great recipes and tips. <3

  4. Christa said at 1:27 pm on August 3rd, 2009:

    OMG..these look deliciously sinful! I’m almost afraid to make them because I know I wouldn’t be able to stop eating them.

  5. Amber said at 1:46 pm on August 3rd, 2009:

    Those look great (and so much better than the Pillsbury ones I ate growing up!). I am definitely adding this to my to-cook folder. I bet toasted, chopped pecans would be a delicious addition, too.

  6. Charlie said at 4:46 pm on August 3rd, 2009:

    I don’t usually bake, but I think I can get away with wanton excesses of cinnamon, sugar and butter on this one. The family will love these. Kind of like when I made a King Cake.

  7. Jen said at 7:13 pm on August 3rd, 2009:

    Gah! I just read Maggie’s post (http://mightygirl.com/2009/08/03/solution-at-home-salad-bar/) and was psyched about eating salad. This killed that craving in 1.2 seconds flat.

    Looks insanely good. :)

  8. jenB said at 8:41 pm on August 3rd, 2009:

    I think I need to be alone with these for a little while. OMG

    the new jenB

  9. Kim aka Finiky said at 10:18 pm on August 3rd, 2009:

    Nom nom nom…..

  10. Jill said at 11:32 pm on August 3rd, 2009:

    I’m really excited to try to make these.

  11. mahlookma said at 12:41 am on August 4th, 2009:

    My stomach just fell in love with you–in a purely platonic way, of course.

  12. chele said at 5:52 am on August 4th, 2009:

    If you want to cheat even MORE with cinnamon rolls, you can start with puff pastry dough (and then fill with cinnamon/brown sugar,etc.).

    I discovered this one more when I was supposed to bring the cinnamon rolls to a potluck brunch..and I forgot until about 30 minutes beforehand. Oops. Not quite as good as yours, but it worked. Ha!

    These look delicious..they are going to be breakfast on Saturday!

  13. marit said at 10:33 am on August 4th, 2009:

    I love to make cinnamon rolls–the recipe I use calls to let them rise twice. Once before the dough is rolled, and once when they are in the pan. I will try doing it just once to see if it works!

    Also–a tip I learned from my mom is to cut them with dental floss! It works like a charm, just wrap it around and pull tight to cut them off. You can also cut a cake that way really pretty without messing up your frosting job. :)


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