Moms Bunscinnamon Buns Food

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CINNAMON ROLL STICKY BUNS



Cinnamon Roll Sticky Buns image

Awesome cinnamon roll recipe to enjoy not only for breakfast, but anytime. This recipe stands on its own without frosting, but you can frost the rolls with your favorite type of buttercream or cream cheese frosting!

Provided by Asgard Ranch

Time 2h35m

Yield 12

Number Of Ingredients 12

4 ½ cups all-purpose flour, divided
1 tablespoon active dry yeast
1 tablespoon ground cinnamon
1 cup low-fat milk
½ cup white sugar
1 teaspoon sea salt
⅓ cup unsalted butter, melted
2 large eggs
½ cup unsalted butter, softened
2 tablespoons ground cinnamon
1 cup brown sugar, or to taste
½ cup unsalted butter, softened

Steps:

  • Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
  • Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
  • Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
  • Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
  • While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 65 g, Cholesterol 86 mg, Fat 22 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 178.6 mg, Sugar 26.4 g

MUM'S BUNS AND CINNAMON ROLLS



Mum's Buns and Cinnamon Rolls image

MMM these still warm, with a little butter and peanut butter or jam! omg! Sensory overload in the house. Oh the smells.......... This started as my grandma's recipe on the farm in Saskatchewan. If it ain't broke... don't fix it! :) Look for my Mum's recipe for FlapJacks. She made them using leftovers of this dough.

Provided by Sue Fitzpatrick

Categories     Other Breads

Time 20m

Number Of Ingredients 6

1 pkg Fleischmann's yeast (traditional) use packet directions
3 c warm water
1/4 c sugar
1/4 c lard (or shortening)
1 Tbsp salt
12 c all purpose flour (approximate)

Steps:

  • 1. Melt shortening or lard and set aside. In a large bowl put the sugar and salt and add warm water to dissolve.
  • 2. Add melted shortening and yeast mixture and stir. Start adding flour 2 cups at a time until too stiff to stir by hand.
  • 3. Use hands to work more flour in. Turn onto floured surface and knead until a soft, smooth dough is formed.
  • 4. Put into greased and floured bowl to rise. Cover dough with wax paper and a clean tea towel in warm place, out of drafts.
  • 5. When doubled in size or more, take enough dough to put into the pans you are using (muffin tins, small loaf pans, etc.). Place the dough in a separate bowl or on a piece of wax paper. Recover remaining dough.
  • 6. Stretch a handful of dough from main ball, twisting it off of main ball with hands (it's an acquired technique my mom kinda perfected lol). Dough will fall slightly with air and handling. *I found a photo that sort of explains how this is done. I can tell you that Mum had her dough sitting in a roasting pan on the table and she didn't stretch it that much. She sort of attacked it from one end and kept going.
  • 7. Put dough in pans to rise again (covering with tea towel).
  • 8. When risen, bake 15 - 20 mins. in 350 - 400°F (depending on oven). Remove from pans and cool.
  • 9. Cinnamon Rolls: Mum also made cinnamon rolls with this dough. She always made enough dough to make both these and buns.
  • 10. Roll out dough in a large square. Brush dough with melted butter or margarine, sprinkle with cinnamon and brown sugar.
  • 11. Roll entire pastry loosly into a long tube. Herein lies the trick - mum never cut these into individual rolls with a knife because it buckled the dough. She would take a piece of butcher string and put it under the dough, bring up the ends, cross the string and pull, thus cutting the dough. She could cut a dozen rolls in super speed lol
  • 12. Then lay them side by side in a pan large enough to hold them and bake as above. Mum always made 1 big cake pan full of these when she made buns. She never put icing on them. The brown sugar made a sticky and very tasty bun :)

MOM-MOM'S STICKY BUNS



Mom-Mom's Sticky Buns image

Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.

Provided by phalanx0

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 20

Number Of Ingredients 18

2 (.25 ounce) packages quick-rising yeast (such as Fleischmann's RapidRise®)
½ cup lukewarm water
4 ½ cups sifted all-purpose flour
2 eggs, beaten
½ cup warm milk
½ cup white sugar
½ cup butter, melted
1 teaspoon salt
¾ cup brown sugar
½ cup butter
3 tablespoons honey
1 tablespoon light corn syrup
1 cup raisins
1 cup walnuts
¼ cup butter, melted
¾ cup white sugar
2 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
  • Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
  • Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
  • Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
  • Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g

MOM'S BUNS



Mom's Buns image

My Mom has nice buns !! I finally got the recipe, and I'm posting it here for safe keeping. The method seems old fashioned, but it has never failed.

Provided by Chef Dee

Categories     Breads

Time 42m

Yield 4 doz.

Number Of Ingredients 8

2 1/2 cups boiling water
1/2 cup oil
3/4 cup sugar
2 teaspoons salt
3 eggs
1 1/2 cups warm water
2 (1/4 ounce) packages fast rising yeast
10 -12 cups flour

Steps:

  • In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
  • In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
  • Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
  • Punch down, let rise until double again.
  • Shape into buns and place into well oiled pans.
  • Let rise, bake @ 350 for 20-25 min's until brown.
  • Brush with butter when baked.
  • This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.

MOM'S AIR BUNS (ROLLS)



Mom's Air Buns (Rolls) image

This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.

Provided by Sweet Baboo

Categories     Yeast Breads

Time 2h20m

Yield 16 buns

Number Of Ingredients 10

1/2 cup warm water
1/2 tablespoon yeast
1 teaspoon sugar
1/4 cup lard (I use shortening)
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 1/4 cups warm water
1 1/2 cups white bread flour
3 cups more white bread flour

Steps:

  • Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
  • Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
  • Knead in approximately 3 cups more flour.
  • Let dough rise till double (approximately 2 hours).
  • Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
  • Bake buns at 350°F for approximately 20 minutes.
  • For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.

CINNAMON BUNS



Cinnamon Buns image

These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.

Provided by Food Network Kitchen

Categories     dessert

Time 6h55m

Yield 12 buns

Number Of Ingredients 19

1/2 cup water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
2 3/4 cup all-purpose flour (13 ounces)
1/4 cup sugar (1 3/4 ounces)
3/4 teaspoon fine salt (1/8 ounce)
1/2 teaspoon grated nutmeg
1/3 cup granulated sugar
2 tablespoons ground cinnamon
3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

  • Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
  • Whisk the butter, egg yolk and vanilla into the yeast mixture.
  • Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
  • Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
  • To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
  • Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
  • Position the rack in the center of the oven and preheat to 350 degrees F.
  • Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
  • To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

CINNABONS - CINNAMON BUNS FROM HEAVEN



Cinnabons - Cinnamon Buns From Heaven image

Make and share this Cinnabons - Cinnamon Buns From Heaven recipe from Food.com.

Provided by RecipeNut

Categories     Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 18

2 packages active dry yeast
1 cup water (105-115 degree)
2/3 cup granulated sugar
1 teaspoon granulated sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups all-purpose flour (or more if needed, up to 8)
1 cup melted butter, , divided
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4 -8 tablespoons hot water

Steps:

  • To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
  • In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
  • Add half the flour and beat until smooth.
  • Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
  • Turn out onto a well-floured board; knead 5-10 minutes.
  • Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
  • When doubled, punch down dough and let rest 5 minutes.
  • Roll out on floured surface into a 15 x 20 inch rectangle.
  • To prepare filling: Spread dough with 1/2 cup melted butter.
  • Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
  • Sprinkle with walnuts and raisins, if desired.
  • Roll up jellyroll-fashion and pinch edge together to seal.
  • Cut into 12 slices.
  • Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
  • Place cinnamon roll slices close together in pans.
  • Let rise in warm place until dough is doubled in bulk,about 45 minutes.
  • Preheat oven to 350 degrees.
  • Bake 25 to 30 minutes, or until rolls are nicely browned.
  • Cool rolls slightly.
  • To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
  • Spread over slightly cooled rolls.
  • These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

MY MOM'S STICKY CINNAMON BUNS



My Mom's Sticky Cinnamon Buns image

A recipe handed down from my Mom. We tweaked and tweaked till we got it just right! If Pillsbury Hot Roll mix ever goes off the market, I'll have a lot of recipes that don't work anymore. I use it as a base for everything!

Provided by Cabin Cat

Categories     Yeast Breads

Time 1h5m

Yield 12 rolls, 12-16 serving(s)

Number Of Ingredients 14

1 (16 ounce) box pillsbury hot roll mix (a specialty bread)
1 egg
2 tablespoons butter, melted
2 tablespoons sugar
1 cup water, 120o to130o F. , or very hot to the touch
1 cup light brown sugar, packed
1/2 cup Karo syrup
1/4 cup butter
1/4 cup butter, softened
1/3 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon milk, add t. more at a time if necessary
1/2 teaspoon vanilla

Steps:

  • COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
  • STIR in hot water, butter and egg until dough pulls away from sides of bowl.
  • Turn dough out onto lightly floured surface.
  • With greased or floured hands, shape dough into a ball.
  • KNEAD dough for 5 minutes until smooth.
  • Cover dough with large bowl' let rest 5 or 10 minutes.
  • (skip steps 5 & 6 if making icing topped cinnamon buns).
  • Make pan coating, if using, by mixing all together in a small bowl,.
  • microwave for about a minute until blended.
  • Make filling and set aside.
  • At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
  • TO SHAPE roll dough to about a 10" X 15" rectangle.
  • SPREAD filling mixture evenly over dough.
  • Starting with narrow side, roll tightly and pinch edges to seal.
  • Cut into 12 or 16 even pieces and place cut side down in prepared pans.
  • Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
  • Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
  • Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
  • Cool one minute, remove from pans by flipping onto serving plate for stickies.
  • You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
  • NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
  • The topping is only used when making sticky-style.

MOM'S 'FEATHER BUNS'



Mom's 'feather Buns' image

Mom's light as a feather buns are easy to make, full of flavour and a recipe she's been using for over 40 years!

Provided by Carol in Oz

Categories     Yeast Breads

Time 6h20m

Yield 30 rolls

Number Of Ingredients 9

1 (1/4 ounce) envelope yeast
1 teaspoon sugar
1/2 cup warm water
1/2 cup sugar
1/2 cup lard
1 teaspoon salt
2 tablespoons vinegar
3 1/2 cups warm water
10 -12 cups flour

Steps:

  • Dissolve yeast and sugar in first amount of warm water until foamy.
  • Add yeast mixture to rest of ingredients except flour.
  • Add flour in batches, stirring well in between.
  • Knead until dough becomes elastic yet pliable.
  • Let rise for 2 hours.
  • Knead again and let rise for one hour.
  • Punch down dough and shape into egg sized portions and place on a lightly greased baking sheet.
  • Cover and let rise for 3 hours.
  • Bake at 400F for 15-20 minutes until tops browned.

Nutrition Facts : Calories 196.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 3.2, Sodium 79.1, Carbohydrate 35.4, Fiber 1.2, Sugar 3.6, Protein 4.4

MOM'S HOMEMADE CINNAMON ROLLS



Mom's Homemade Cinnamon Rolls image

Mom has made these every year since I was young for christmas morning. These are really delicious and raise up so high. My brother and I still look forward to them, even though we aren't at home anymore. She had asked me to post these so others could enjoy them too.

Provided by MirandaLee

Categories     Breads

Time 4h20m

Yield 1 ten X fifteen pan size full

Number Of Ingredients 8

3/4 cup water
1 teaspoon salt
1/4 cup shortening
4 tablespoons sugar
1 egg
1 package yeast
1/4 cup water
3 1/2-4 cups flour

Steps:

  • 1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted.
  • While microwave is running, put yeast in the warm water and stir to dissolve.
  • Slowly add flour to shortening mixture but not too much.
  • When yeast is dissolved stir completely and add to flour mixture.
  • Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky.
  • Grease bowl with oil and place dough in bowl and add more oil to coat top.
  • Place a towel over bowl and let rise until double in bulk.
  • In small bowl, mix 1 cup or so of sugar and add cinnamon to taste.
  • After dough rises, roll out on counter to about 1/4" thick.
  • Melt butter and spread over dough.
  • Sprinkle cinnamon sugar over entire rolled out dough.
  • Roll up dough into jelly roll style and take knife and cut into about 1" to 1 1/2" slices.
  • Put in glass pan that has been sprayed with pam spray.
  • Cover with towel and let rise until double.
  • Bake at 375 for about 20 minutes or so.
  • You can frost the cooled rolls with powder sugar frosting.

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