Cinnamon Buns

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Servings: 24 cinnamon rolls
Cook Time: 1 hour 10 min
Difficulty: Moderate

Ingredients Add to grocery list

Cinnamon Buns:
Nonstick oil spray
1 cup yeast starter, recipe follows
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour (recommended: Pillsbury)

Filling:
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Glaze/Icing:
4 cups 10x powdered sugar
3/4 cup half-and-half

Starter:
1 package Miss Edies Bread Starter
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water


 

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Directions

Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.

Cook’s Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.

Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.

In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.

After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.

Cook’s Note: If the dough mix is too loose, add more flour.

Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.

When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.

Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.

Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.

Cook’s Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.

You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.

Cook’s Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.

Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.

Cook’s Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.

Show: Paula's Best Dishes
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Reader Comments:

54321

I watched the episode this was on yesterday. How do I get the starter? Miss Edie's site is no longer up and running.

By Becky Partan on May 22, 2013

54321

on the cinnamon buns with the miss edies bread starter on another site she said that this recipe on your web is wrong and she had told you why has it not been changed wow you dont say how to feed it or stroe it what is up dianna

By dianna on June 24, 2012

54321

How do I order Miss Edies Bread Starter?

By Derian Wassom on June 19, 2012

54321

I love your cooking. im only 12 and from your cooking i was inspired to bake and cook. i think your great and your cooking. i have cooked so many of your recepies that i'll give you 2 thumbs up. thank you very much for you to be very inspiring and a wonderful cook. i hope you read this! i always see new dishes every day when i whach the Food network. if you decide to email me back you would make me the most happiest 12 year old in the world. i love you paula deen:)

By Janet Kreminskaya on January 24, 2012

54321

Am goin too try your recepie for making bread dough for the cinnamon rolls,I love too bake when ever i can.Ibake cookies a lot and other items as well all from scratchWhere can i send some of my recepies for u too try? I inherated my grandma's cookbook when she passed peanut bars r my favorite and i feel u would enjoy them also.Stay WARM, its cold here.Thanks for the great shows.

By Michael Rathbone on October 17, 2011

54321

By Anonymous on October 01, 2010

54321

I watched you make these buns with Edie and made them the next day with the Friendship Bread starter that I have been using for years. You were right -- they were soooo good my tongue began slapping my brains out.

By jprice on July 17, 2009

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