Giant Cinnamon Buns Recipe

RatingDifficultyIntermediate

Giant cinnamon buns are a type of pastry that is typically made with a dough that is rolled out and then filled with a cinnamon and sugar filling. The dough is then rolled up, cut into individual buns, and baked.

Yields1 Serving
Prep Time5 minsCook Time50 minsTotal Time55 mins
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 1 c MILK
 1 pk DRY YEAST
 2 tb VEGETABLE SHORTENING
 ¼ c WARM WATER
 1 ts SALT
 4 1/2 c FLOUR
 1 c SUGAR, DIVIDED
 3 tb MELTED BUTTER
 1 ea EGG, BEATEN
 2 ts CINNAMON
 1 ts VANILLA


1

ICING2 cPOWDERED SUGAR2 tb WATER ( 2 TO 3 TB )3 tb SOFT BUTTER HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR.

2

HEAT UNTILSHORTENING MELTS BUT DON'T BOIL.

3

LET COOL TO TEPID, THEN WHISK IN EGG ANDVANILLA.

4

DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR.

5

COMBINE 3 1/2 CUPSFLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.

6

TURN THIS DOUGHOUT ON A LIGHTLY FLOURED SURFACE.

7

CLEAN AND BUTTER THE BOWL.

8

KNEAD DOUGH 8MINUTES, UNTIL SMOOTH AND ELASTIC.

9

RETURN TO BOWL.

10

COVER AND LET RISE, INA WARM PLACE, UNTIL DOUBLED IN SIZE.

11

PUNCH DOWN, ROLL OUT TO 1/4 INCHTHICK ON A LIGHTLY FLOURED BOARD.

12

BRUSH WITH MELTED BUTTER.

13

MIX REMAININGSUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH.

14

ROLL UP LIKE A JELLY ROLL.

15

CUT 1 1/2 SLICES, USING A SHARP KNIFE.

16

PLACE CUT SIDE UP ON A GREASEDBAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES.

17

BAKE AT 325 DEG F.

18

FOR25 MINUTES OR UNTIL LIGHT GOLDEN BROWN.

19

REMOVE TO A WIRE RACK.

20

MAKE ICINGBY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNYCONSISTANCY.

21

DRIZZLE OVER WARM ROLLS.

CategoryCuisineTags

Ingredients

 1 c MILK
 1 pk DRY YEAST
 2 tb VEGETABLE SHORTENING
 ¼ c WARM WATER
 1 ts SALT
 4 1/2 c FLOUR
 1 c SUGAR, DIVIDED
 3 tb MELTED BUTTER
 1 ea EGG, BEATEN
 2 ts CINNAMON
 1 ts VANILLA

Directions

1

ICING2 cPOWDERED SUGAR2 tb WATER ( 2 TO 3 TB )3 tb SOFT BUTTER HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR.

2

HEAT UNTILSHORTENING MELTS BUT DON'T BOIL.

3

LET COOL TO TEPID, THEN WHISK IN EGG ANDVANILLA.

4

DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR.

5

COMBINE 3 1/2 CUPSFLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.

6

TURN THIS DOUGHOUT ON A LIGHTLY FLOURED SURFACE.

7

CLEAN AND BUTTER THE BOWL.

8

KNEAD DOUGH 8MINUTES, UNTIL SMOOTH AND ELASTIC.

9

RETURN TO BOWL.

10

COVER AND LET RISE, INA WARM PLACE, UNTIL DOUBLED IN SIZE.

11

PUNCH DOWN, ROLL OUT TO 1/4 INCHTHICK ON A LIGHTLY FLOURED BOARD.

12

BRUSH WITH MELTED BUTTER.

13

MIX REMAININGSUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH.

14

ROLL UP LIKE A JELLY ROLL.

15

CUT 1 1/2 SLICES, USING A SHARP KNIFE.

16

PLACE CUT SIDE UP ON A GREASEDBAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES.

17

BAKE AT 325 DEG F.

18

FOR25 MINUTES OR UNTIL LIGHT GOLDEN BROWN.

19

REMOVE TO A WIRE RACK.

20

MAKE ICINGBY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNYCONSISTANCY.

21

DRIZZLE OVER WARM ROLLS.

Giant Cinnamon Buns Recipe

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