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!
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.
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!
More Brunch Recipes You’ll Love:
- Homemade Orange Rolls
- Cinnamon Zucchini Recipes
- Classic Cinnamon Rolls
- Cinnamon Bubble Roll
- Cinnamon Sticky Buns
- More Brunch Recipes
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
- 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.
- 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.)
- 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.
- On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
- Spread with the softened butter, leaving a ½-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
- 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.
- 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.
- Preheat the oven to 325.
- Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.
- Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.
- Transfer the buns to a rack and spoon the glaze on top while still warm.
Serving Size:1 bun
Amount Per Serving: Calories: 586 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 101mg Sodium: 408mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 4g Sugar: 38g Sugar Alcohols: 0g Protein: 8g