Cinnamon Buns
Natalie Wall
Natalie Wall

Cinnamon Buns

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Ingredients

  • Cooking spray or butter, for coating the pan
  • 3/4 cup granulated sugar, divided
  • 1 Tbs ground cinnamon
  • 5 cups self-rising flour, plus more for dusting
  • 2 cups whole or 2% milk
  • 8 Tbs unsalted butter, melted, divided
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  • For the glaze
  • 2 cups Icing sugar
  • 1/4 cup whole milk or 2%, plus more as needed
  • 1/4 teaspoon fine salt

Instructions

    INSTRUCTIONS

    Preheat oven to 170c. Coat a 9x13-inch baking dish with cooking spray or butter; set aside.
    Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
    Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tbsp of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.

    Transfer the dough onto a floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth (only about 1 minute) sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
    Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
    Brush 2 tbsp of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.

    Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam together at the top.
    Position the log seam-side down. Cut the dough crosswise into 15 pieces.
    Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
    Brush the tops of the cinnamon rolls with the remaining 2 tbsp of melted butter.
    Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 mins.

    To make the glaze

    Place icing sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
    When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 mins before serving.

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