I’m back home in Boston for Thanksgiving break and it’s great to see family, friends, and my old stompin’ ground. One of the best parts, for me, in coming home is cooking with my family. So this morning my sister and I woke up rully early and, feeling ambitious, baked these cinnamon buns for the household. It was so delightful to be back in the kitchen with my little sis, baking the most amazing cinnamon buns east of the island of Manhattan. Sometimes cooking with loved ones makes food taste like a thousand times better 🙂

For the dough:


1/3 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
1 egg

1/2 teaspoon salt
4 cups all-purpose flour
1 cup whole milk
3 tablespoons melted butter



For the filling:


3/4 cup dark brown sugar
4 teaspoons cinnamon
1/8 teaspoon nutmeg
6 tablespoons plus 2 tablespoons unsalted butter, room temperature


For the glaze:


3/4 cup sugar
4 tablespoons unsalted butter
4 tablespoons honey
1/4 teaspoon vanilla extract


For the icing:


Sprinkling of salt
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons whole milk


In a large bowl, integrate the sugar, yeast, salt, and flour. In a separate bowl, mix together butter, milk, and egg. Pour wet ingredients into dry and beat with an electric mixer on low speed for about 1 minute. Continue to pound the dough with your hands, until the mixture is just incorporated in the bowl.


Transfer the dough to a floured surface and knead for 3-4 minutes, until dough is elastic. Place dough in a well-oiled glass bowl. Cover with dish towel (or the equivalent) and let rise for 1-2 hours.


To make the icing, mix confectioner’s sugar, salt, vanilla, butter, and milk in a small bowl on medium-low speed for about a minute. Set aside.


To make the filling, combine brown sugar, cinnamon, and nutmeg in another small bowl. Using a for, stir in 6 tablespoons of butter until incorporated. Set aside


Once dough has risen, preheat oven to 375°F. Roll dough out on a floured surface to an 12”x18” rectangle. Using a pastry brush, brush 2 tablespoons of melted butter over the dough. Then, spread cinnamon brown sugar filling evenly on top. Tightly wind the dough width-wise, pinching the ends to seal dough in place. Using a sharp chef’s knife, cut dough into round slices 1 1/4- 1 1/2 inches thick.


To make the glaze, melt butter in small saucepan over low to moderate heat. Be careful not to let the butter burn. Once melted, add the sugar and honey. Stir almost constantly until mixture blends together and turns a dark caramel color. This may take 10 or more minutes. When in doubt, it’s better to keep it cooking or the sugar and butter will not congeal. Take it off when you see smoke rising off the bottom of the pan when you are mixing it. Dump entire contents of pan into a greased 9”x13” baking dish.


Working quickly, transfer dough into baking dish. Let bake in oven for 20-25 minutes, until the dough is completely baked and, when touched with a spoon, dough bounces back. Be careful because the glaze will be HOT. Let cool for 10 minutes, then flip the buns over so the glazed side is up. This will allow the honey glaze to seep down into the buns. Drizzle with icing. Bon appétit!

17 comments

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SO GOOD.

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This looks delicious! Just a quick check…is there no second rise of the rolls once they are in the baking pan?

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no, although it couldn’t hurt!

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How many eggs? Isn’t listed on the ingredient list!

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one!

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can you leave in fridge overnight and bake off in morning?

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Hi do i need to do something with the yeast? I mixed with oter ingredients like said but it didnt rise. Do i need to mix with warm water or something? Confused!

Sarah | Broma Bakery
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Hi Nina! Sorry to hear the yeast didn’t rise. There are many reasons why this may have happened. Your yeast may be dead, so check to see how old it is! This can happen occasionally. The yeast should rise without being mixed with warm water, but if you make them again, I would take 1/4 cup of warm (not hot) water and let them sit for 5 minutes. If the yeast foams, it is active and alive. Cut back on your amount of milk to 3/4 cup and mix all wet ingredients together and proceed normally with the rest of the recipe. Hope this helps and happy baking!

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My dough was very very dry, didn’t want to stick together. Finally after kneading it I got it to go together. However it doesn’t seem to be rising. It’s been about an hour. How long should it take till I see it rise?

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I apologize if this shows up twice. But my dough seemed very dry. I finally got it to stick together after really working it. However it doesn’t seem to be rising. It’s been almost an hour and it’s the same size. I read somewhere to place it on an oven while it’s on. Sometimes that gives it a kick. So I’m trying that. How long does it normally take for it to rise?

Sarah | Broma Bakery
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Hi Aynsley! I’m sorry to hear your dough isn’t rising. There could be a few reasons for this- your yeast could be old, and therefore it didn’t activate properly. If you are going to place it in the oven, you’ll want to heat the oven for 2 minutes, turn it off, then place your dough in and let it sit. Are you covering the dough with a towel or saran wrap? This helps with rising. You should definitely be seeing a difference in size by 1 1/2 hours in, though. My best guess is that there was a problem with the yeast! If you make them again, I would take 1/4 cup of warm (not hot) water and let the yeast sit in it for 5 minutes. If the yeast foams, it is active and alive. Cut back on your amount of milk to 3/4 cup and mix all wet ingredients together and proceed normally with the rest of the recipe. Hope all of this helps and happy baking!

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Okay I’m trying again. Yeast is good. It’s new and I addedthe wAter and it got all thick. So now it’s starting the rising process. I put Saran wrap over it this time. Hopefully it works 🙂

Sarah | Broma Bakery
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Good luck! Keep me posted!

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Can you use quick-rise yeast instead of the Active dry Yeast?

Sarah | Broma Bakery
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Yes, absolutely. Thanks for asking, Lori!

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These look DELICIOUS!!!!!!!!! I’ve been trying to find a cinnamon buns recipe that doesn’t use cream cheese for icing but still tastes yum! I’ve never made any before so this will be my first attempt. I’m so nervous but the recipe seems straightforward. I have one question though that I’m hoping you can answer. When does the icing go on? I’ve read it maybe three times & I don’t know if I missing it.

Sarah | Broma Bakery
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Hi Amy!

I’m not sure why that part was omitted. You want to drizzle it on right at the end! Hope you enjoy & happy baking!

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