Loretta Paganini: Cinnamon Buns with Icing 12/4/12

3:24 PM, Dec 4, 2012   |    comments
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Cinnamon Buns with Icing


4 cups all-purpose flour

1 pkg. dry active yeast

1 cup warm milk, scalded & skimmed

½ cup granulated sugar

1/3 cup butter, melted

1 teaspoon salt

2 eggs


Bun Filling:

1 cup brown sugar, firmly packed

3 Tablespoons cinnamon

1/3 cup unsalted butter, softened



  1. Dissolve yeast in warm milk.


  1. Cream together sugar, butter, eggs, and salt. Add flour.


  1. Turn the dough out onto a lightly floured surface and knead until smooth.


  1. Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refriderated overnight.


  1. When dough is ready, in a separate bowl mix brown sugar and cinnamon.


  1. Punch down dough and roll out on a lightly floured surface.


  1. Roll the dough into a rectangle shape about ¼" thick.


  1. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with cinnamon sugar mixture.


  1. Roll up the dough like a jelly roll.


  1. Cut the rolled dough into 1 ¾" slices and place on a parchment lined baking sheet, allow about 1" of space between each roll.


  1. Put rolls into a warm place and allow to double in size, approximately 30 minutes.


  1. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.


Cinnamon Bun Icing



2 sticks butter, softened

3 cups confectioners' sugar

½ cup cream cheese

1 teaspoon vanilla extract

¼ teaspoon salt




  1. Whip together all ingredients.



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