Last weekend I had a craving for cinnamon buns after discovering that a glazed cinnamon bun and green tea from Tim Horton’s proved to be a very delicious snack. So I set to work making some cinnamon buns for myself for the week. I am very pleased with this recipe, and have had people requesting it ever since I microwaved one cinnamon bun at the office one afternoon. Leave yourself some time to make these though, as they take 3 and a half hours to make in the end. But they are so worth it! And you’ll have enough for the week, if you don’t share. Enjoy!
PS: If anyone has a good recipe for cream cheese frosting for these bad boys, please comment below or email me!
Glazed Cinnamon Buns
Prep time: 30 minutes
Rise time: 2 hours 15 minutes
Chill time: 30 minutes
Bake time: 15-20 minutes
Bake temp: 350F
2 1/4 tsp quick/instant yeast*
1/4 cup warm water
1/2 cup warm milk (rice milk for non-dairy)
1/3 cup white sugar
1/4 cup butter, softened
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour
2/3 cup brown sugar
1 tbsp ground cinnamon
3/4 cup raisins (optional)
2 tbsp butter, melted
1 cup powdered sugar
2 tbsp milk (rice milk for non-dairy)
1/2 tsp vanilla extract
To prepare dough, combine yeast, water, milk, sugar, butter, vanilla extract, salt, and egg. (Batter will not be completely smooth.) Add flour 1 cup at a time until a soft dough forms. Turn dough out onto lightly floured surface, and knead until smooth. Add the remaining 1/2 cup of flour to the dough by the tablespoon until dough stops sticking to your hands (dough will be still be slightly tacky).
Place dough in a large bowl coated with oil or cooking spray; rotate dough to ensure all sides are coated. Cover and let rise in warm, draft-free place for 1 hour or until doubled in size. (Gently press 2 fingers into dough; if indentation remains, dough has risen enough.)
To prepare filling, combine sugar, cinnamon, and raisins (if adding).
Roll dough on lightly floured surface into a 15″x10″ rectangle. Brush with the melted butter, and sprinkle with filling mixture leaving a 1/2 inch border. Beginning with longer edge, roll dough (like a jelly roll). Pinch seam to seal, but do not seal ends of roll. Wrap in plastic wrap and let chill in fridge for 30 minutes.
Unwrap roll, and cut into 3/4 inch slices – you should have approx. 20 slices. Arrange slices on greased baking sheets about 1-1 1/2 inches apart. Cover and let rise in warm, draft-free place for 1 hour, 15 minutes.
Preheat oven to 350F. Uncover dough and bake for 15 to 20 minutes until golden brown. Remove from pan and let cool on wire racks. Put some wax paper underneath cooling racks for easy clean-up after glazing.
To prepare glaze, combine ingredients in a bowl and mix thoroughly. Drizzle glaze over cinnamon buns while warm.
Serve warm and enjoy!
*If you have dry yeast, proof before combining dough ingredients. To proof yeast, add to the 1/4 cup warm water and let sit 5 minutes before adding remaining ingredients.