These were the best even cinnamon buns I’ve ever made.
Okay so if you follow along here you know baking isn’t my forte but something about the sunny fall morning yesterday made me commit to cinnamon rolls from scratch. These took a while (you have to let the dough proof twice) but turned out UNREAL. So good and such a crowd pleaser.
You don’t have to do the icing if you want to skip it but we decided to go all out. Ughhh they’re so good i’m going to have one now.
- 1 teaspoon white sugar
- 1.5 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/2 cup white sugar
- 1/2 cup butter
- 1 tsp salt
- 2 eggs, whisked together
- 4 cups flour
- 3/4 cups butter
- 3/4 cup brown sugar
- 1 cup walnuts
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- In a small bowl, dissolve 1 tsp sugar and 1.5 tsp yeast in warm water. Let stand until creamy (about 10 minutes)
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition until the dough comes together in a ball.
- When the dough has pulled together, turn it out onto a floured surface and sprinkle with flour and knead until smooth and elastic (8-10 minutes) add extra flour if necessary to prevent sticking.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume (1 hour)
- Once dough has risen, turn it out onto a floured surface and roll out to a large rectangle (18×14)
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan.(make sure your pan is deep enough, if not it will bake over and burn) Sprinkle bottom of pan with 1/2 cup walnut; Sprinkle an additional 1/2 cup of brown sugar onto the sticky mixture and set aside.
- Melt remaining butter; set aside.
- Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Brush stretched out dough with 2 tbsps melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.
- Starting at long side roll it all up! Keep it tight to make sure all of the filling stays where it’s supposed to.
- Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. (you can also cut them with dental floss, just tie the floss around the rolls and pull through.)
- Preheat the oven to 200 degrees, once it’s heated turn it off. Place your buns in the now turned off oven for 1 hour to rise. (Takes about 1 hour to double in volume.)
- Once risen remove buns from over and preheat the over once more to 375
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
- Mix together 1 tsp butter (softened) 3/4 cup icing sugar and a tsp of milk. (add more milk if you want it to be thinner)
- Spread over the buns when they get out of the oven.
Share and enjoy.
Recipe slightly updated from original here