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Homemade Cinnamon Rolls That Melt in Your Mouth

Updated on February 2, 2011

Is there a person on Earth who does not instantly salivate at the thought of fresh cinnamon rolls? There are few items as appetizing to me as gooey cinnamon filling wrapped in soft, toasty dough, lathered with sweet icing. I'm a big believer that homemade baked goods from scratch are always superior to store-bought. So when it comes to making rolls from scratch, they threaten to steal the claim of being the most delicious things ever. But enough sappiness about cinnamon buns. My point is to share a breakfast recipe that is easy and delicious and that anyone can make.

Even if you're dieting, this recipe is worth making an exception for. When you put the time into baking cinnamon rolls yourself, you won't be plagued by the same guilt as when you break down and buy Cinnabon at the mall with a shamed face. Even better, it is eco-friendly because you avoid the waste of packaging, shipping, travel, etc. Local production couldn't get more local than your own kitchen. You'll find you don't feel quite so regretful after eating one of these homemade buns. There's no preservatives and its made from natural, whole ingredients from your kitchen.

Perhaps you're looking for a sweet breakfast treat to surprise your mom with on Mother's Day. Or maybe you just want a recipe to spice up your Sunday afternoon brunch. Whatever the occasion, this recipe promises to bring a smile to the face of its tasters. While many cinnamon bun recipes require a devotion of half a day of work, this recipe can be finished in around an hour or so. So roll up those sleeves and dust your table with flour! You will not be disappointed with the outcome.


There are three sets of ingredients for this recipe: dough, filling, and icing.


2 1/2 cups all purpose flour, plus a bit more for kneading

2 Tablespoons white granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 Tablespoons unsalted butter, melted

Cinnamon Filling:

3/4 cup packed dark brown sugar

1/4 cup white granulated sugar

3 teaspoons cinnamon

1/8 teaspoon salt

1 Tablespoon unsalted butter, melted


1/2 cup melted butter

1 teaspoon vanilla

3 cups confectioner's sugar

3 Tablespoons milk

Lemon or Orange Zest (optional)

(Mix frosting ingredients until smooth, adding milk or sugar to adjust consistency)


Preheat oven to 425 degrees. Prepare a a 9 inch round cake pan by coating with butter.

1. Prepare the filling by combining brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and 1 Tablespoon melted butter.

2. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.

3. In separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together.

4. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed.

6. Place dough onto flour-dusted surface and knead until smooth, about 1 minute. Coat your hands with flour to prevent sticking, if necessary.

7. Press the dough out into a 9 by 12 inch rectangle using your hands. This might take a bit of stretching.

8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

9. Loosen dough from the counter using a metal spatula (so it doesn't stick when you roll it)

10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

11. Pinch the seam to seal. Using a sharp knife, slice the dough into 8 pieces.

12. Arrange the slices in the greased cake pan. Brush rolls with the remaining 2 Tablespoons melted butter.

13. Bake until the edges are golden brown, 20-25 minutes. Mine are usually done right at 20 minutes, and just a bit soft inside, perfect for reheating in the oven later.

14. While rolls are baking, prepare the icing as indicated above.

15. Use a knife to loosen the buns from the pan. Place a plate on top and invert (flip upside down) so the buns are out of the pan. Then place the wire rack (or whatever you're using to cool them on) on top of the rolls and invert once more. This will put the buns upright again.

Spread with the icing, and try not to eat all of them too quickly!


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    • SaffronBlossom profile image


      7 years ago from Dallas, Texas

      Looks scrumptious! I usually make the Pioneer Woman's cinnamon rolls, but those take hours--next time I will give this recipe a try!


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