No Fail Cinnamon Bun Recipe

These decadent cinnamon buns are a guaranteed success every time. This simple recipe doesn’t require kneading or the dough to rise multiple times.

No Fail Cinnamon Bun Recipe

No Fail Cinnamon Bun Recipe

Ingredients

  • Ingredients:
  • 1/2 cups warm water
  • 1 cup milk
  • 2 pkgs quick-rise yeast (or 4 ½ tsp.)
  • ½ cup sugar
  • 2 eggs
  • 1/3 cup butter (melted)
  • 1 ½ tsp. salt
  • 7 cups all purpose flour
  • Filling:
  • butter
  • cinnamon
  • brown sugar
  • Icing:
  • 1 tsp milk
  • 1 ½ cups confectioner's sugar
  • 4 tbsp butter (softened)
  • 1 tsp vanilla extract

Instructions

  1. 1. Dissolve yeast in water.
  2. 2. Add milk, sugar, butter and eggs. Mix well
  3. 3. Add flour until dough forms and stickiness vanishes..
  4. 4. Let dough double in bowl, approximately 30 minutes.
  5. 5. On a lightly floured surface punch down dough and divide in half.
  6. 6. Roll out each half in a rectangle.
  7. 7. Generously spread butter on dough
  8. 8. Sprinkle brown sugar and cinnamon in abundance.
  9. 9. Roll up dough starting from the long side. Seal ends.
  10. 10. Cut into 1 inch slices.
  11. 11. Place rolls into 2 greased 9x13 pans.
  12. 12. Bake at 350 degrees Fahrenheit until golden brown.
  13. 13. When done baking turn cinnamon buns over in pan so juices can flow back into the cinnamon buns instead of dripping to the bottom of the pan.
http://canadianhometrends.com/fail-cinnamon-bun-recipe-2/

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Written by Janine Goodman

Janine Goodman

As the online Food Editor, Janine Goodman, a trained chef and dedicated mom has a passion for creating easy to make dishes for the whole family. Whether its baking or cooking, her love of fresh produce and accessible ingredients make it a joy for readers to try her recipes.

One thought on “No Fail Cinnamon Bun Recipe

  1. A few questions:
    1) When does the salt go in?
    2) Does the icing go on the cinnamon buns after they are removed from the oven and are cooled?
    3) Can this recipe be successfully halved?
    4) Should the dough be kneaded or should a mixer be used in the recipe? I mixed by hand and the dough was very dry and didn’t want to stick together. Also, it did not rise at all, despite having yeast that doesn’t expire until October 2014.
    5) It would be helpful to have some kind of a time guideline (i.e., bake for 20 – 30 minutes or until golden brown on top)

    I’m waiting for them in the oven now, but think I may have failed on this no-fail recipe!

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