One of my favorite things to eat and bake are cinnamon buns, some people might call them pin wheels, but cinnamon bun sounds much tastier. When I first got my professional series Kitchen Aid mixer I set out to make the most amazing cinnamon buns ever, which cream cheese frosting and everything! I decided to test out a recipe I had found on Allrecipes.com, it had lots of great reviews and seemed to be by far the most popular one.
Truth be told, they turned out to be one of the most delicious things I’ve ever baked, but they were A LOT of work. I mean so much work that I didn’t really want to make them again. It’s the kind of recipe where you make the dough and let it rise, and you have to mess around with yeast, you’re pretty much making bread (and bread is my LEAST favourite thing to bake).
Of course, I did end up making them again, they were requested several times. But after a while I decided to retire the famous cinnamon bun recipe, and I vowed to come up with a more simple but equally delicious recipe.
So here it is! The best and only cinnamon bun recipe you will ever need, guaranteed.
– 2 cups flour
– 4 tsp baking powder
– 1 tsp salt
– 1 tbsp sugar
– 1/2 cup shortening
– 1 egg beaten
– 2/3 cup milk
– 3/4 cup brown sugar
– 2 tbsp cinnamon
– 1/4 cup butter softened
– 2 cups fresh fruit of your choice (optional)
Preheat the oven to 350.
Mix together dry ingredients, add shortening in a little at a time. Whisk milk and egg together and slowly add to the mix. If you’re using an electric mixer you don’t need to use the dough hook, the paddle attachment is fine and the dough is ready once it pulls away cleanly from the sides of the bowl. If you’re doing this the old fashion way knead the dough for approximately 5 minutes.
Once the dough is ready, flour a flat surface and a rolling pin. Roll out the dough to about a 1/4 inch thick, try to make it into a ruff rectangle shape.
Mix together the brown sugar and cinnamon in a small bowl, then spread the softened butter onto the rolled out dough. I pop the butter in the microwave for a few seconds to make it easier to spread. Once the butter is spread evenly sprinkle the sugar/cinnamon mix on top.
At this point you can add some fruit if you like. I have used apples, blueberries and strawberries so far, I normally wash and cut the fruit into small pieces and toss them with a little sugar. I have only used fresh fruit so far, I’m sure frozen would work too if thawed out first, or you could even use some jam too. I can’t wait to use fresh raspberries and rhubarb this summer 🙂 Either way is good, sometimes I’m in the mood for the plain kind and they are just as delicious.
Now you’re ready to roll! Roll up the dough as tight as you can to hold in all the buttery sugary goodness, I like to fold in the two ends when I’m done to help keep it all together. Cut the roll into about 12 pieces, you can make the pieces thicker if you want bigger buns, but the dough does puff up quite a bit in the oven. I use a large bread knife to cut the rolls, the teeth are great for cutting cleanly through the dough.
Place the rolls on a parchment paper lined cookie sheet, try to space them out a little so they have room to rise while baking. Bake for 20-25 minutes depending on the thickness of the rolls. Let cool and enjoy! They are really good warm with a little vanilla ice cream 🙂
BONUS TIME! The dough recipe also doubles as a tea biscuit recipe! Follow the same instructions, but roll the dough out to a 1/2″ thick instead. Use a cookie cutter (I use a small drinking glass) to cut out the biscuits from the dough and bake them on a cookie sheet for about 15-16 minutes at 350. They are ready once they are fluffy and golden brown. Eat them right out of the oven and cover them with butter, mmmmmmm!
So there you have it, a cinnamon bun and tea biscuit recipe in one! It might seem like a long post but trust me, these take about 20 minutes to whip up and in no time they will be all gone! Please take note that this a recipe that I came up with by combining a few other recipes I had already tried. So no links to Pinterest this time 😉
These are the strawberry cinnamon buns I made last night 🙂