Glazed Cinnamon Buns #BrunchWeek

I don’t think a week goes by when I don’t get a request for cinnamon rolls. These Glazed Cinnamon Buns were part of our Easter brunch but are perfect for Mother’s Day or anytime you get a craving! This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

Glazed Cinnamon Buns

My family is a wee bit obsessed with cinnamon rolls. There used to always be a stash of frozen Sara Lee Cinnamon Rolls in our freezer for weekend breakfasts, until they disappeared off the grocery store shelves. On occasion, I’d even buy those canned tubes of cinnamon rolls. But, of course, they always preferred when I’d break out the yeast, flour, and cinnamon, and make a batch of glazed cinnamon buns from scratch.Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

Massive Cinnamon Rolls

This recipe from the Food Network Magazine makes six huge rolls with just enough glaze to put you into a sugar induced coma after breakfast. It’s well worth the sacrifice! My family went nuts for these humongous gems!
Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

BrunchWeek Recipes AND Giveaway!

Check out the AMAZING #BrunchWeek giveaway on Monday’s post for The Best Dutch Baby Pancake Recipe.
Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

#BrunchWeek logo

Glazed Cinnamon Buns

Serves 9 buns     adjust servings

Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins

One of our favorite cinnamon bun recipes! Tender, delicious with a sweet, creamy glaze!

Ingredients

    For the buns

    • 1 cup whole milk
    • 1 1/4-ounce packet instant dry yeast, I used Red Star Platinum Yeast
    • 1/4 cup plus 1/4 teaspoon sugar, Dixie Crystals brand
    • 4 tablespoons butter, melted, plus more for the bowl
    • 1 egg yolk
    • 1 1/2 teaspoons vanilla extract, I always use Nielsen-Massey
    • 2 3/4 cups all-purpose flour, plus more if needed
    • 1/4 cup dry milk (powdered milk)
    • 3/4 teaspoon salt

    For the Filling

    • 12 tablespoons butter, softened, plus more for the pan
    • 1/2 cup sugar, Dixie Crystals
    • 3 tablespoons ground cinnamon

    For the Glaze

    • 2 cups powdered sugar, Dixie Crystals
    • 1/3 cup heavy cream
    • 4 tablespoons butter, melted
    • 1/2 teaspoon vanilla, Nielsen-Massey

    Instructions

    1. Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100 (you can also use the microwave, and test every 20 seconds. I keep a digital people thermometer from the drug store in the kitchen to use when I heat up liquid to proof yeast. It’s cheap and accurate). Remove from the heat and sprinkle in the yeast and ¼ teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
    2. Whisk the flour, the remaining ¼ cup sugar, dry milk, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
    3. Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter (those are the Food Network instructions, I use a large glass bowl that I spray with butter flavored cooking spray). Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
    4. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
    5. Spread with the softened butter, leaving a ½-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
    6. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
    7. Cut the cylinder with a sharp knife to make 6-9 equal-size buns.. Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes.
    8. Preheat the oven to 325.
    9. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.
    10. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.
    11. Transfer the buns to a rack and spoon the glaze on top while still warm.

    by

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 625kcal Calories from fat 286
    % Daily Value
    Total Fat 32g49%
    Saturated Fat 20g100%
    Transfat 1g
    Cholesterol 102mg34%
    Sodium 230mg10%
    Carbohydrate 79g26%
    Dietary Fiber 3g12%
    Sugars 46g
    Protein 8g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
    Did you make this recipe?
    Leave review!

    Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

    Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

    Comments

    1. Soft and tender…these cinnamon buns are bakery perfect, Liz.

    2. Mhhh my mouth is watering!!!
      Thanks for sharing.
      Love

    3. It’s been 100 years since I’ve made cinnamon buns… They’d be great for coffee with Ma:@)

    4. What a coincidence, we probably made cinnamon rolls at the same time! Yours look so yummy, a huge treat for a special occasion breakfast. It’s good that the recipe only makes six, everyone would go back for seconds if there were more!

    5. I really love this recipe si would my son ..he loves cinnamon buns

    6. These look beyond delicious Liz and just like they came from a fine bake shop!

    7. We LOVE cinnamon buns and the “made from scratch” ones are the best! Yours look wonderful and my mouth is watering just looking at your great pictures.

    8. Love cinnamon! And love cinnamon buns. These looks fabulous — SO good. Truly outstanding recipe — thanks.

    9. I now have a craving for glazed cinnamon buns, and boy are these babies glazed 😀 I bet ugar induced coma after breakfast, can I have it for 3pm snack instead?

    10. A brunch isn’t complete without cinnamon buns! Yum!

    11. These look fantastic! I love the glaze over the entire roll! Yum~

    12. Glazed cinnamon buns are the best! These would be such a treat for the weekend 🙂

    13. Lizzy I love cinnamon rolls and these look wonderful !
      hugs !!

    14. Wow! These look yummy!

    15. I’ll take all 9 Liz, they look so good!

    16. Oh my, I just finished breakfast and these photos still made me drool.

    17. Your cinnamon buns look a-mazing! Love that they are giant…As you spoke of the disappearance of the Sara Lee variety I got sad…Then perked up as I saw the Light ahead – your recipe!

    18. Using a people thermometer makes perfect sense! Getting the liquid temperature right has been my challenge in working with yeast. For some reason, I always ruined the yeast with hot liquid. We’re having all the kids +grands at the end of June and I’ll have to start practicing this recipe soon. Thanks Liz!

    19. Ooooh these are like good old fashioned bakery/diner style big cinnamon rolls….THEY LOOK PHENOMENAL!

    20. Cinnamon rolls are an every week indulgence around here, too. Yours look fantastic. Send some my way?

    21. Yum, I am craving cinnamon buns!!

    Trackbacks

    1. […] Danish from A Kitchen Hoor’s Adventures Easy Popovers with Honey Butter from Hardly A Goddess Glazed Cinnamon Buns from That Skinny Chick Can Bake. Lemon Loaf from Cooking in […]

    2. […] Muffins from Rants From My Crazy Kitchen. Easy Popovers with Honey Butter from Hardly A Goddess. Glazed Cinnamon Buns from That Skinny Chick Can Bake. Strawberry Rhubarb Almond Rolls from Wholistic Woman. Ultimate […]

    3. […] Muffins from Rants From My Crazy Kitchen. Easy Popovers with Honey Butter from Hardly A Goddess. Glazed Cinnamon Buns from That Skinny Chick Can Bake. Strawberry Rhubarb Almond Rolls from Wholistic Woman. Ultimate […]

    4. […] Muffins from Rants From My Crazy Kitchen. Easy Popovers with Honey Butter from Hardly A Goddess. Glazed Cinnamon Buns from That Skinny Chick Can Bake. Strawberry Rhubarb Almond Rolls from Wholistic Woman. Ultimate […]

    5. […] Muffins from Rants From My Crazy Kitchen. Easy Popovers with Honey Butter from Hardly A Goddess. Glazed Cinnamon Buns from That Skinny Chick Can Bake. Strawberry Rhubarb Almond Rolls from Wholistic Woman. Ultimate […]

    6. […] Muffins from Rants From My Crazy Kitchen. Easy Popovers with Honey Butter from Hardly A Goddess. Glazed Cinnamon Buns from That Skinny Chick Can Bake. Strawberry Rhubarb Almond Rolls from Wholistic Woman. Ultimate […]

    Speak Your Mind

    *