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These homemade Cinnamon Buns should be in every home baker’s recipe box. The soft dough and delicious cinnamon sugar filling is the perfect breakfast pastry.
When my husband and I first got married, I baked all of the time. We didn’t have much money, so homemade sweets were one of our few indulgences. One of our favorite weekend treats was homemade cinnamon buns, served fresh from the oven with plenty of tea for me and coffee for him.
Fast forward a few years, and I haven’t been baking nearly as much as I would like, but I’m starting to get back in the groove. When today’s temperatures were expected to be lower than normal, I decided it was the perfect day to make cinnamon buns – something I haven’t made in a few years.
Not knowing where my old recipe was, I pieced together the basic dough recipe from the Bread Beckers Cookbook and added my own filling and icing. I even joked that they are “healthy” cinnamon buns because the dough doesn’t have the pound of butter and 3-4 eggs that most recipes have.
Our entire family enjoyed these and gobbled them up, and since there are 5 of us and 12 cinnamon buns, we have breakfast for tomorrow as well.
- 1 1/2 cups hot water
- 1/3 cup vegetable oil
- 1/3 cup honey
- 2 tsp salt
- 2 Tbsp lecithin
- 4 - 4 ½ cups bread flour
- 1 Tbsp yeast
- 1 stick butter softened
- 1 cup brown sugar
- 2 ½ Tbsp cinnamon
- ½ tsp fresh nutmeg
- 2 Tbsp butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla
- 2 cups powdered sugar
- enough milk to get desired consistency
Make the dough:
Put the ingredients, in order, in your bread machine and run a dough setting.
Combine the water, oil, honey, salt, and lecithin. Add the yeast and enough flour to make a soft dough. Knead until smooth and elastic. Set the dough aside to rise until doubled in size.
Make the filling:
Combine all ingredients and blend into a spreadable paste.
Make the cinnamon buns:
Preheat the oven to 350. Grease the bottom of a 9x13 baking dish.
Roll your dough into a rectangle, approximately 12x15, with the long side facing you.
Spread your filling in an even layer over the dough, leaving the long side farthest from you void of any filling.
Roll your dough & filling up long ways, by rolling the dough away from you.
Slice the dough into 12 even pieces forming your buns.
Place the buns in your prepared pan, and allow to rise until doubled in size (about 40 min).
Bake at 350 for 30-35 minutes.
While your cinnamon buns are baking, make your cream cheese icing by beating together the ingredients until smooth. Add more milk or powdered sugar until you get the desired consistency.
When your buns are finished baking, allow them to cool in the pan for 10 minutes before icing.
Serve warm or at room temperature.