Moomie’s Cinnamon Buns
If you’ve been hunting for tender, melt-in-your-mouth cinnamon rolls, these Moomie’s Cinnamon Buns are what you’ve been waiting for!
This Cinnamon Rolls Recipe bakes up perfectly, so soft and sweet. These are a terrific addition to a breakfast or brunch menu; your family and friends will give these rave reviews! They’re some of the Best Cinnamon Rolls you’ll ever make.
Why You Must Make
I was lamenting that I was unable to find Red Star Platinum Yeast in my area. A slough of my baker friends have been using this premium instant yeast for years, and I was more than a little envious. Well, I was twice blessed when I won a Red Star Yeast Giveaway from my talented friend, Shulie, of Food Wanderings, AND the folks at RSY heard my predicament and sent me a boatload of wonderful yeasts to try.
- This Moomie’s Cinnamon Buns recipe was my first attempt using instant yeast and it worked like a charm. I was going to make these for Easter but baked up a trial batch the week before. Well, because I just couldn’t wait. And, my family just adores cinnamon rolls.
- The results are a soft and tender roll flavored with loads of cinnamon sugar, plus a sweet powdered sugar glaze to top them off!
- If you’ve never made a homemade cinnamon roll recipe, this is the one to try!
- Kitchen Staples – Flour, Salt, Sugar, Milk, Cinnamon
- Water – Heated to 120º. Any hotter could kill the yeast, so check the temp with a cooking thermometer.
- Butter – Have it at room temperature for easy blending.
- Egg – Also have it at room temperature for easy blending.
- Instant Yeast – I used Red Star Platinum Yeast.
- Milk – Used to thin the glaze. I use 2% since it’s what we have on hand. You can use whole milk for a slightly richer glaze.
- Vanilla Extract – Never use an artificially flavored vanilla. Make sure it’s pure vanilla extract.
- Powdered Sugar – To make the smoothest glaze, sift first to remove any small lumps.
- Make sure to check the temperature of your warm water. If it’s too hot, it will kill the yeast. If it’s cold, it won’t activate the yeast properly.
- Check the expiration date on your yeast packets. If it’s expired, your rolls may not rise properly.
- Proof your dough at a temperature of around 85 degrees. My newer oven actually has a proof setting, but most do not.
- The goal is for the dough to double in size during the first rising. Once the rolls are formed, they’re proofed again.
- You can add a warm pan of water to your oven to create a warm, steamy environment. This is ideal for proofing the dough.
- If you have a stand mixer with a dough hook, it’s easy to knead the dough using that. Watch so your mixer does not overheat.
- But you can always knead the dough by hand. To knead by hand, use a pressing, folding, and turning motion over and over until the dough springs back when gently pressed.
Old Fashioned Cinnamon Rolls
Bill’s grandma lived with him, his parents, and two brothers when they were boys. She had a weekend routine of making cinnamon rolls. No recipe was needed; she knew it by heart from years of experience. Over the years, I have heard that her cinnamon rolls were melt-in-your-mouth tender and delectable. I think this dough comes close.
Bill was headed to Illinois again this weekend to be with his dad as he started his second round of chemo. I sent him these iced, old-fashioned cinnamon rolls hoping that they would pique the dwindling appetites of both his parents. And I’m hoping they bring back some memories of those heavenly buns made with love so many years ago. His tiny Irish mom ate two…and his dad went back for seconds mid-morning. A success!!! Whew.
And if you like these, make sure you check out the heavenly, knotted Moomie’s Buns that also drew rave reviews from my family.
You May Also Like
- Pumpkin Pie Cinnamon Rolls from Diethood
- Classic Cinnamon Rolls
- Nectarine Cinnamon Rolls
- Cinnamon Bubble Rolls
- Cinnamon Swirl Rhubarb Bread
- Braided Cinnamon Danish
- More Classic Breakfast Recipes
- 1 cup water, heated to 120º
- 2 tablespoons butter, at room temperature
- 1 egg
- 3 1/3 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 3 teaspoons instant yeast
- 2 tablespoons butter, at room temperature
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar,
- 1/ teaspoon vanilla
- 3-4 tablespoons milk
- Place about half the flour, sugar, yeast, and salt in the bowl of your stand mixer fit with the paddle attachment. Mix to combine.
- Add the water and mix till flour is moistened.
- Mix in the butter, then the egg, and then the rest of the flour. Switch out the paddle for the dough hook.
- Knead for 3-5 minutes till the dough is smooth and elastic. Form the dough into a ball, swirl the dough in the bowl so that the bottom is slightly greased, then flip over and cover with plastic wrap.
- Set aside and let rise till doubled in bulk.
- Deflate dough and roll into an 18 x 12-inch rectangle on a lightly floured surface.
- Spread surface with softened butter. Mix sugar and cinnamon together, then sprinkle over the surface.
- Roll the dough up jelly-roll style starting with the short side. Cut roll into 12 1-inch slices and place in a greased 9 x 13 pan.
- Cover pan with plastic wrap and let the dough rise 30-40 minutes or till doubled.
- Preheat oven to 375º.
- Bake for 25-30 minutes or till golden brown.
- Drizzle with the icing while the rolls are still warm.
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Serving Size:1 cinnamon bun
Amount Per Serving: Calories: 294Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 218mgCarbohydrates: 59gFiber: 2gSugar: 31gProtein: 5g
PS…since I wrote this post, my dear father-in-law has failed both rounds of chemo and is gravely ill. Any good thoughts and prayers would be welcomed. xo