Yummy, warm Cinnamon Buns! I’ve made a few Cinnamon Bun recipes in the past but they all seemed so time-consuming so I wanted a recipe that was easy-peezy. Well, I finally found one! This recipe was so simple that it’s going to be a keeper in my recipe box when guests stay over.
In a previous post I mentioned that my husband usually cooks up french toast or pancakes on Saturday mornings, but lately we’ve been craving cinnamon so these buns have been popping up on the weekends as well. Cinnamon is my favorite spice to bake with and also my favorite flavor of candy (like, Cinnamon Hearts on Valentine’s Day!).
Since I like Cinnamon so much I thought I’d share some facts about it with you. It’s actually a pretty interesting spice.
- Cinnamon is actually the inner bark from Cinnamon trees.
- Cinnamon is one of the oldest spices, with it even being mentioned in the bible.
- Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. source
- Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. source
- When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. source
- It is a great source of manganese, fiber, iron, and calcium. source
So, not only is Cinnamon tasty, it’s also healthy for you. Go ahead, eat those Cinnamon Buns!
- 2 cups of 2% milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 tsp. Quick Rising Yeast
- 4 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tablespoon salt
- 1/2 cup melted butter
- 3/4 – 1 cup packed brown sugar
- generous sprinkling of cinnamon
- Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Heat the mixture until just before the boiling point. Remove from heat and let it cool 45 minutes to 1 hour.
- When the mixture is lukewarm, sprinkle in your yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
- Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle the brown sugar over the butter, and finish with a generous sprinkling of cinnamon.
- Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. With a sharp knife, begin cutting the dough into 1-2 inch slices, and laying them in a 9X13 pan. Let rest for 20-30 minutes or cover and refrigerate until morning.
- If removing rolls from the refrigerator in the morning, let them sit on the counter for 30 minutes before putting them into the oven. Bake at 375 degrees for 13 – 17 minutes, or until golden. Enjoy!
For the Cream Cheese Frosting, I used up the rest of the filling from my Zucchini Bread Whoppie Pie recipe. The frosting melted perfectly on the warm Cinnamon Buns, straight from the oven!