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almost famous cinnamon buns

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

This is a Food Network recipe that is supposed to be close to a Cinnabon roll. I am not sure that it is close, but may be even better. Before my mom died, she was looking for the perfect cinnamon roll recipe. I know she would have liked this one if she had tried it. My daughter in-law and grandchildren loved this, as do I. I shared a couple with my husband's aunt who shared with a friend. Her friend asked me to make a pan of rolls for her and asked how much I would charge. Love it when others enjoy what I make. I hope you enjoy it as much as we do.

(1 rating)
yield 6 serving(s)
prep time 1 Hr 30 Min
cook time 35 Min
method Bake

Ingredients For almost famous cinnamon buns

  • FOR THE DOUGH
  • 1 c
    whole milk
  • 2 1/2 tsp
    active dry yeast (1 packet)
  • 1/4 c
    plus 1/4 tsp. sugar
  • 4 Tbsp
    unsalted butter, melted
  • 1
    large egg yolk
  • 1 1/2 tsp
    vanilla extract
  • 2 3/4 c
    all-purpose flour, plus more if needed
  • 3/4 tsp
    salt
  • 1/2 tsp
    freshly grated nutmeg
  • FOR THE FILLING
  • all-purpose flour for dusting
  • 12 Tbsp
    unsalted butter, softened, plus more for the pan
  • 1/2 c
    granulated sugar
  • 3 Tbsp
    ground cinnamon
  • FOR THE GLAZE
  • 2 c
    confectioners' sugar
  • 1/3 c
    heavy cream
  • 4 Tbsp
    unsalted butter, melted

How To Make almost famous cinnamon buns

  • 1
    Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. (You can use the microwave to warm the milk.) Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar. Set aside until foamy, about 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
  • 2
    Whisk the flour, the remaining 1/4 cup sugar, 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, about 6 minutes. (Add a little more 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. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
  • 4
    Roll out the dough, fill and cut into buns (see instructions below). Butter a 9x13-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 degrees F.
  • 5
    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. NOTE: I left them in the pan to glaze.
  • 6
    HOW TO FORM CINNAMON BUNS 1. On a lightly floured surface, roll the dough into a 12x14-inch rectangle with the longer side facing you. 2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. 3. 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. 4. Cut the cylinder with a sharp knife to make 6 equal size buns.
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