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Cinnamon Buns with Icing

Cinnamon Buns with Icing



4 cups all-purpose flour

1 pkg. dry active yeast

1 cup warm milk, scalded & skimmed

½ cup granulated sugar

1/3 cup butter, melted

1 teaspoon salt

2 eggs


Bun Filling:

1 cup brown sugar, firmly packed

3 Tablespoons cinnamon

1/3 cup unsalted butter, softened



1. Dissolve yeast in warm milk.

2. Cream together sugar, butter, eggs, and salt. Add flour.

3. Turn the dough out onto a lightly floured surface and knead until smooth.

4. Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

5. When dough is ready, in a separate bowl mix brown sugar and cinnamon.

6. Punch down dough and roll out on a lightly floured surface.

7. Roll the dough into a rectangle shape about ¼” thick.

8. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with cinnamon sugar mixture.

9. Roll up the dough like a jelly roll.

10. Cut the rolled dough into 1 ¾” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll.

11. Put rolls into a warm place and allow to double in size, approximately 30 minutes.

12. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.


Cinnamon Bun Icing Ingredients:

2 sticks butter, softened

3 cups confectioners’ sugar

½ cup cream cheese

1 teaspoon vanilla extract

¼ teaspoon salt


Instructions: Whip together all ingredients. Pour onto warm cinnamon buns

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