Delicious Glazed Cinnamon Buns: A Step-by-Step Recipe
Estimated reading time: 7 minutes
Fall in love with the irresistible aroma and taste of homemade glazed cinnamon buns. Find out how to make these delicious treats and enjoy them with a comforting drink.
Baking Cinnamon Buns For My Family
Cinnamon buns, also known as cinnamon rolls, are so good when they are hot and fresh you can bet on lots of ooey-gooey cinnamon bun icing being licked off your fingers.
Cinnamon buns are a classic treat for families, and although a cinnamon bun recipe may take some elbow grease, the result is delicious.
If you love cinnamon, you will enjoy one of these buns with a hot cuppa tea, coffee, or even a tall glass of cold milk.
I know you want to learn how to make cinnamon buns, and today is your lucky day because that’s what I’m here to teach you.
It was a baking day last night, and cinnamon buns were on the menu.
My husband had already started baking (yes, he bakes, too) and was making a double batch of rock cakes and cupcakes before he ran some errands.
This evening, there was nothing on television worth watching, so I decided to go ahead and make these sweet-smelling cinnamon buns.
These aren’t quick buns because something this good takes time.
It takes a while for the cinnamon bun dough to rise for at least an hour and a half.
However, it’s worth the wait; as you can see in the photo, these gorgeous melt-in-your-mouth cinnamon buns are drool-worthy.
Multi-Use Cinnamon Bun Dough
Two great things about this cinnamon bun dough recipe are that it can also be used for dinner rolls.
Secondly, this cinnamon bun recipe is from a friend’s mother, who has used the same recipe for 40 years.
You can’t fail with a cinnamon bun recipe that’s been used that many times.
If you are looking for a recipe for cinnamon buns that won’t make you tear your hair out, you’ve found it.
The home smells of cinnamon spice, and the boys want to gobble them up now.
However, I’ve told them they can have one for breakfast.
Homemade Baking Is The Best
Our son Wilson helped this evening by cutting the cinnamon buns and pinching the cinnamon butter.
The kids enjoy helping me in the kitchen when they can, as it’s a great learning experience.
Our son said, “Mom, today you did everything by hand with no machines.”
Yes, I said, that’s the best way to do it!
Easy Cinnamon Bun Recipe
- Recipe Type: Dessert
- Cuisine: Treat
- Author: Nicola Don
- Prep time: 1 hour 25 mins
- Cook time: 20 mins
- Total time: 1 hour 45 mins
- Serves: 20
Description
If ooey-gooey glazed cinnamon buns are what you want to create in your kitchen, this no-fail cinnamon bun recipe is for you.
Ingredients
- 1 cup of scalding 2% milk
- 1/2 cup granulated sugar
- 2 tsp salt
- 1/2 cup shortening (Marg or Butter)
- 1/2 cup lukewarm water
- 1 pkg of dry active yeast
- 1 egg beaten
- 4-5 cups of all-purpose flour
- 2 tsp Cinnamon
- 2 tsp brown sugar
- 1 tsp nutmeg
- 1 cup butter
- 1 cup icing sugar mixed until smooth with water.
Instructions
- Scald 1 cup of milk, add sugar, salt, and shortening, and mix until melted.
- Put to one side and leave to go lukewarm.
- Meanwhile, in 1/2 cup lukewarm water, add 1 teaspoon of sugar and the active yeast.
- Let stand for 10 mins (keep at room temp), then stir briskly with a fork.
- Add the softened yeast and beaten egg to the lukewarm milk mixture and stir well.
- Beat in 2 cups flour. You can use an electric whisk until it gets too thick to mix.
- Place a cup of flour onto the worktop’s surface and tip out the dough, kneading and working the flour into the dough.
- You may need another cup, depending on how wet the dough is.
- Knead for 5 mins until smooth and shape into a ball.
- Place the dough back in the bowl and cover it with greased film, or turn the bowl over and cover it with that.
- Let it sit for at least 1hr 20mins until it rises and doubles in size.
- Punch the dough down and place it on the floured surface.
- Divide into 2 equal pieces and form each into a smooth ball.
- Cover and let rest for a further 10 mins.
- Roll out the dough until a large rectangle is formed.
- Mix 2 teaspoon cinnamon, 2 teaspoons brown sugar, 2 teaspoons of nutmeg, and 1 cup butter until light and fluffy.
- Spread mixture onto dough and roll it, then cut it into 2-inch pieces.
- Place onto parchment paper and press down lightly.
- Please ensure they are close to each other so as not to spread out and lose shape.
- Place into pre-heated 170oC/ oven and cook for 15-20 mins or until light golden brown.
- Mix icing sugar and water until it forms a light paste. Cover in icing while still hot.
- Let cool and cover again in icing a second time.
How To Make Cinnamon Bun Glaze
I often get asked, “How do you make cinnamon bun glaze?“
It’s as simple as water and sugar mixed in a bowl to form a paste.
Once you take the hot cinnamon buns out of the oven, slather them with some cinnamon bun icing while they are hot.
You can add another layer of icing once they cool down for double the deliciousness.
Let me know what you think, but most of all, enjoy the cinnamon butter smells in your home.
-Nicky x
How To Make Easy Glazed Cinnamon Buns
Fall in love with the irresistible aroma and taste of my moist, homemade glazed cinnamon buns.
Ingredients
- 1 Cup Scalding Milk
- 1/2 Cup Sugar
- 2 Teaspoons Salt
- 1/2 Cup shortening (Marg or Butter)
- 1/2 Cup lukewarm water
- 1 package of active yeast
- 1 egg beaten
- 4-5 cups of flour
- 2 Teaspoons Cinnamon
- 2 Teaspoons Brown Sugar
- 1 teaspoon Nutmeg
- 1 cup butter
- 1 cup icing sugar mixed until smooth with water.
Instructions
- Scald 1 cup of milk, add sugar, salt, and shortening, and mix until melted.
- Put to one side and leave to go lukewarm.
- Meanwhile, in 1/2 cup lukewarm water, add 1 teaspoon of sugar and the active yeast.
- Let stand for 10 mins (keep at room temp), then stir briskly with a fork.
- Add the softened yeast and beaten egg to the lukewarm milk mixture and stir well.
- Beat in 2 cups flour. You can use an electric whisk until it gets too thick to mix.
- Place a cup of flour onto the worktop’s surface and tip out the dough, kneading and working the flour into the dough.
- You may need another cup, depending on how wet the dough is.
- Knead for 5 mins until smooth and shape into a ball.
- Place the dough back in the bowl and cover it with greased film, or turn the bowl over and cover it with that.
- Let it sit for at least 1hr 20mins until it rises and doubles in size.
- Punch the dough down and place it on the floured surface.
- Divide into 2 equal pieces and form each into a smooth ball.
- Cover and let rest for a further 10 mins.
- Roll out the dough until a large rectangle is formed.
- Mix 2 teaspoon cinnamon, 2 teaspoons brown sugar, 2 teaspoons of nutmeg, and 1 cup butter until light and fluffy.
- Spread mixture onto dough and roll it, then cut it into 2-inch pieces.
- Place onto parchment paper and press down lightly.
- Please ensure they are close to each other so as not to spread out and lose shape.
- Place into pre-heated 170oC/ oven and cook for 15-20 mins or until light golden brown.
- Mix icing sugar and water until it forms a light paste. Cover in icing while still hot.
- Let cool and cover again in icing a second time.
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Was wondering how much “g” is in a pkg of yeast that u use for this recipe?
7 grams
I was recently given a bread machine, to help me continue to work with yeast, as kneading has become too painful. Once the dough had evolved into a big ball, I removed it from the machine and continued as per your recipe – allowing it to rise, punch down, shape & rise again, as per your instructions. Worked really well and pain-free!! Now the aroma coming from the oven is “to die for”. Thank you so much for sharing the recipe,
That’s great news Mary.. thanks for the review. I’m sure Nicola will be thrilled to read it.
Mary really glad you tried my recipe and that it was pain free too. On my wish list is my kitchen aid as it would save so much time. I have tried a bread machine before to make bread but it never turns out right. I like feeling my dough as this one is the softest I have used. Hope you enjoy eating the buns x
Guys I promise you won’t be dissapointed in these wonderful cinnamon buns/rolls and the dough is so soft and easy to stretch out when you are rolling it out just remember the parchment paper at the bottom of the tray when baking, as the butter tends to leak out a bit!. Clarisse your daughter will have so much fun! Oh Terry I remember Home Economics well. Let me know if you make these and if they are as good as the ones you made at school. Katrina they are good for making a big batch to freeze.
Nicola I am drooling….I can’t wait to make these. Thanks!
Oh, I definitely try this cinnamon buns, I’m sure my daughter would love it! It looks very delicious, I will also ask my daughter to help me to pinch the cinnamons. 🙂
I learned how to make cinnamon rolls from scratch in my high school home economics class. I’ll never forget how much better they were than store bought rolls.I can still taste them!