Easy Cinnamon Buns

About this Recipe

A cinnamon roll a day keeps the doctor away? That's how it goes right? Would you eat a cinnamon bun every day if you could? In Sweden, where the cinnamon rolls were possibly invented and definitely have taken popularity, the average Swede eat approximately 1 cinnamon roll every day, or 316 per year.

Grandmother's Kitchen Tips

1. The dough in this cinnamon roll recipe is the same as the dough in the Easy Pizza Crust Recipe, and the Easy Bread Recipe.

2. The dough will keep in the sealed container for 2 weeks which allows you the flexibility to use some or all of the dough. If you plan to not use right away, date the container so you will not forget when you made the bread dough.

3. 2 Tablespoons (the amount in this recipe) of cinnamon = 15 grams of cinnamon. Of course, you will not be eating all these cinnamon buns alone in a day, but it does go to show that if you eat alot of cinnamon, it is important to choose the Ceylon (true) cinnamon.

What cinnamon should I buy?

Cinnamon is an obviously important ingredient in the cinnamon roll and many baking recipes, so let's chat a bit about cinnamon. There are two options of cinnamon you can purchase, one is the Ceylon cinnamon (cinnamon verum), which is also known as 'true cinnamon' and can be quite expensive, but also is the kind of cinnamon that you want to use if using cinnamon in higher amounts.

Superloading (eating ALOT of) Cassia cinnamon can expose one to dangerously high levels of the hepatotoxic and carcinogenic phytochemical 'Coumarin' when superloaded, thus if superloading cinnamon Ceylon should always be used.(1)

Ceylon can be easily detected in stick form via its numerous thin folds, whereas Cassia has less folds and a thicker appearance. It is very difficult to distinguish in powder form, and Cassia is more frequently used in production and manufacturing due to its general high availability and low cost.(1) Please note though - if you bake with a bit of cinnamon here and there, this is NOT considered superloading.

Where to buy True Ceylon Ground Cinnamon

There are different place you can buy, but we absolutely trust Vitamin King who sells this product, and they take online payments and ship to Canada and the United States.

Buy True Ceylon Cinnamon Powder. For a special discount, use the COUPON CODE: GRANDMA

References:

(1) "Cinnamon," Examine.com, published on 24 May 2014, last updated on 8 July 2018, https://examine.com/supplements/cinnamon/


Ingredients

(Print)

Makes 24 cinnamon rolls - you will need 2 baking dishes

* You will not get a soft fluffy cinnamon bun when you use this recipe. This bread dough produces a firmer more chewy consistency.

Dough:

3 cups warm water

1 Tablespoon granulated sugar

1 1/2 Tablespoons Quick-Rise Instant yeast, at room temperature

6 1/2 cups all purpose flour

1 1/2 Tablespoons salt

Filling for the cinnamon rolls:

6 Tablespoons pure maple syrup for the bottom of each baking dish, divided

1/4 cup butter softened to room temperature, divided

1/2 cup brown sugar, divided

2 Tablespoons cinnamon, divided (or more if you like)

Glaze for cinnamon rolls:

1/4 cup real maple syrup, divided

4 Tablespoons confectioners' sugar, divided

Directions for the Bread Dough:

1. You will need a container that has a lid that seals tight.

2. Add the sugar and quick-rise yeast to the 3 cups of water. The water must be between 120 and 130 degrees, as per the directions on the yeast packaging.

3. Set the timer for 5 minutes. The yeast will activate.

4. Stir the salt into the flour and add a little at a time to the water mixture, stirring to combine.

5. Be sure to use a big enough bowl and stir the flour in with a wooden spoon.

6. When it is mostly incorporated, use your hands to gently work the dough together into a ball.

7. Transfer the dough to a bowl that has a lid and just cover lightly but do not seal the lid.

8. Let the dough sit one to two hours at room temperature until the dough has doubled.

9. Once the dough has doubled, punch it down with your hands.

10. Place the lid tightly on the container.

11. Refrigerate for 6 hours or overnight.

Directions for the Cinnamon Buns:

1. You can split the dough if you just want to make 12 cinnamon buns or you can use it all.

2. To make the cinnamon buns, divide the dough in two equal portions. It will be easier to work with smaller amounts.

3. A good tip when making cinnamon rolls is to grease the surface with a little oil. This will help keep the dough soft and pliable. Grease the rolling pin as well.We like using grape seed oil as there is no flavor.

4. Use the rolling pin to roll out evenly, gradually forming a rectangle about 10 inches by 14 inches in size.

5. Take your room temperature soft butter and use a pastry brush to grease the baking dish and to paint onto the rolled out dough. If you don't have a pastry brush you can work it on with a butter knife and your fingertips. Be sure to go all the way out to the edges. (1/8 cup for each batch)

6. Next sprinkle on the brown sugar. (1/4 cup for each batch)

7. Sprinkle on the cinnamon. You can use a little or a lot. We used about 1 full tablespoon in each batch.

8. Be sure all the areas have an even amount of brown sugar and cinnamon.

9. Roll up the dough, working from the long side to form one long roll. Tuck the beginning in tightly as you are forming the roll. When you are done, have the seam on the bottom before you start to cut the pieces.

10. Cut the log in half, then in half again. You want to end up with 12 even size pieces.

11. Arrange the 12 pieces into the pan you have prepared with the butter and maple syrup.

12. Placing the maple syrup is a tip for getting a nice juicy sweet bottom to the buns.

13. Cover with a clean tea towel and let sit for 20 minutes.

14. Preheat the oven to 350 degrees F.

15. Place the risen cinnamon buns into the oven on middle rack and bake for 35 minutes or until the tops are golden brown.

16. When baked remove from the oven and just leave them in their baking dish as that is where all that yummy maple syrup lays at the bottom.

Directions for the Glaze:

1. You can serve as is or if you want you make the glaze sauce, paint it on with a pastry brush and add some chopped honey glazed walnuts to the tops.

2. To make the glaze measure the maple syrup into a small bowl. Stir in the confectioners' sugar. (1/8 cup maple syrup and 2 tablespoons confectioners' sugar for each batch)

3. We kept the amount of the glaze very light as it is very sweet. You can make a larger amount if you want more glaze.

4. When stirring the confectioners' sugar into the maple syrup do one tablespoon at a time. You want to form a creamy lightly thickened topping. You may need to add more than 2 tablespoons' of confectioners' sugar, just judge by how the topping looks.

Optional: sprinkle walnuts on top - We used our Honey Glazed Walnuts, but you can use plain ones as well.

ENJOY!

Return to this Easy Cinnamon Buns recipe or check out more recipes at Grandmother's Kitchen

The smell of cinnamon rolls baking is just about as heavenly as it gets in the kitchen. Well, that or The Best Chocolate Chip Cookies Recipe, or Grandmother's Easy Bread Recipe.

Cinnamon buns are celebrated with a whole festive day in Sweden on October 4th. They are called Kanelbulle (literally: “cinnamon bun”), and according to our friend Google, the average Swede eats 316 cinnamon buns per year, which is pretty much every day. Life is good over in Sweden!

The largest cinnamon roll ever baked was nearly 250 pounds. This behemoth was baked in Washington by Wayne and Anita Warren and they got put in the Guinness Book of World Records because of this incredible feat. I seriously wonder how much of it they ate, and would love to see a video of that being rolled up!



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