Cinnamon Buns

Usually I bake and enjoy a healthier version of cinnamon buns, but this time around I baked a soft, delicious, sweet and fulfilling cinnamon bun, but admittedly eating too much of this rich cinnamon bun you may need to spend extra time on the treadmill.

I am attending a family gathering, which we’ve always made it a potluck event. I decided to try making cinnamon buns, and I baked this recipe instead of the less sinful version using less sugar, substitute margarine for butter, and substitute some all-purpose flour with whole wheat flour.

Beside, we get together 4-5 times per year so I figure that is definitely one day where we can indulge a bit. This recipe is delicious and its worth the effort of making and sharing.

Easy Cinnamon Buns Recipe

Prep Time: 3 hr / Cook Time: 30-35 min / Serves: 32 buns



  • 2 1/4 cups milk
  • 1/2 cups sugar
  • 1/3 cup vegetable oil
  • 6 cups all-purpose flour
  • 2 eggs
  • 2 1/2 tsp active dry yeast
  • 2 tsp salt

Cinnamon sugar & butter:

  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1 cup butter


  • 4 cups icing sugar
  • 1 tsp vanilla extract
  • 6 tbsp hot water (more if needed for a drizzly consistency)


  1. Over medium setting heat milk, sugar and vegetable oil. Stir and dissolve all sugar and do not boil milk.
  2. Take milk mixture off the heat and let the temperature drop to “warm to the tough” or about 105-110 deg F
  3. Sprinkle yeast on mixture and let the yeast get foamy in about 5-10 minutes
  4. Put the flour and salt into the stand mixer fitted with the dough hook and mix until salt is well mixed with flour
  5. Beat egg and mix with milk mixture and pour into the flour mixture and knead 5-8 minutes or until a springy dough if formed
  6. Remove from stand mixer and knead for a minute and form into a smooth dough ball
  7. Lightly oil the dough and inside of a large bowl. Place the dough into the bowl and loosely cover with plastic wrap (and/or tea towel) and place in a warm and draft free place to let the dough proof for 60-90 minutes or when dough doubles in size
  8. To bake two trays (8″ x 10″ or equivalent round dish) of cinnamon buns: Roll dough out into two rectangles 12″ x 16″ each
  9. Brush half of the butter mixture and sprinkle half the cinnamon sugar mixture on each rectangle
  10. Tightly roll up the rectangle starting at the long edge (16″) and pinch the end edge to the roll to seal the roll
  11. Cut into 16 portions of 1″ and place 16″ pieces into the pan
  12. Cover with plastic wrap and/or tea towel and proof for another 60-90 minutes or until buns double in size
  13. Preheat oven to 350 and bake for 18-20 minutes or golden brown
  14. Remove from oven and drizzle icing by combining icing sugar, water and vanilla whisk together
  15. Let cool or serve warm

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