Cinnamon Buns…I betcha can’t eat just one!
These are hands down, the best cinnamon buns I have ever made.
I made them twice in one week.
I’ve tried a good handful of different recipes looking for a tender dough that spreads out rather than up when baking and my sister passed along this recipe which does exactly as I was hoping it would!
I will warn you now… make these once and you will want to make them again soon!
Marcia’s Favorite Cinnamon Buns (and now my favorite cinnamon buns too! Not sure where her recipe is from)
For the Dough:
2 pkgs quick rise yeast (or 4 1/2 tsps)
1/3 cup warm water
2/3 cup granulated sugar
1/2 cup warm mashed potatoes (if you have potato flakes hanging around this a great opportunity to use them, I just pop a potato in the microwave until it’s soft and them mash with some milk until it’s smooth)
1/4 cup sour cream or yogurt
1/2 cup melted butter
1 tsp salt
3 cups all-purpose flour
Cinnamon bun Smear: (by this, we mean the delicious middle part)
1/3 cup softened butter
1 cup brown sugar
1/2 cup white sugar
2 egg whites
2 tsp cinnamon
If you have a mixer, these are going to be super easy peasy! If you are kneading by hand, expect the dough to start out quite sticky.
In the bowl of a mixer fitted with the dough hook, combine the water, yeast sugar and whisk to combine.
Add the warm mashed potato, sour cream, melted butter, eggs and salt.
Add the full 3 cups of flour and mix on low speed. If the dough is sticking to the sides of the bowl, add additional flour 1 tbsp at a time until the dough just cleans the sides of the bowl. The dough will be very soft.
Spray the bowl and dough with PAM (or place in a lightly greased bowl) and cover with a plastic bag to let rise 1-2 hours or until dough has doubled in bulk.
Mix all of the ingredients of the Smear together.
On a lightly floured surface, roll dough into a large rectangle and spread with the smear. Roll up into a log and slice into 12 equal buns. I use dental floss to do this, slide the floss under the rolled up dough and cross the two ends over the top. Pull ends to slice into rolls.
Place rolls on a parchment lined baking sheet, don’t worry, they should spread a ton!
Cover with plastic wrap and let rise an additional hour.
Preheat oven to 350 degrees and bake for 30-35 minutes until golden brown.
Add glaze or frosting if desired (but I like them just the way they are)
*for overnight cinnamon rolls, place rolls on the pan and cover with plastic wrap. Place in the fridge overnight to rise. In the morning, bring them to room temperature for 15 minutes and bake at 350 degrees for 30-35 mintues.