Last week, I was thinking about what to post as my 100th recipe. I was thinking of making something that is delicious and well-liked by children and adults alike. Two weeks ago, my co-worker brought these cinnamon buns to work on a treat day. She used frozen dough and baked it on a bundt pan. It looked good and tasted delicious, as well. I got the recipe and made it at home last weekend. I followed the recipe to the tee and the result was cinnamon buns that are huge and delicious. To make it even better, I made cream cheese frosting to go with it. My family loved it. I made it again on the weekend but this time, I reduced the amount of frozen dough and put some of the mixture at the bottom of the pan. The buns turned out beautiful with all the sugar/butter/cinnamon/raisin mixture on top. Yummy!
I like this recipe because it is quick and easy to make. It uses store bought frozen dough, so there’s no need for rolling pin and kneading. All I need to do is to prepare it before I go to bed and bake it the next morning. Then, I have yummy breakfast ready for my family.
So, here it is… my 100th recipe, my family’s all time favorite cinnamon buns recipe. I hope you all like it as much as my family does 🙂
Cooking Tips for Perfect Cinnamon Buns
To ensure your cinnamon buns come out perfect every time, consider the temperature of your ingredients. If possible, let the frozen dough sit out for about 30 minutes before using it. This helps it rise better and gives you a fluffier texture. When mixing your sugar and cinnamon, make sure to distribute it evenly. A good tip is to sprinkle it in layers as you stack the dough pieces in the pan. Finally, keep an eye on the baking time. Ovens can vary, so check for a golden brown color and a slight firmness when you press on the buns.
Serving Suggestions and Variations
These cinnamon buns pair wonderfully with a hot cup of coffee or a glass of cold milk. If you want to mix it up, consider adding nuts or chocolate chips to the filling for extra flavor and texture. For a fun twist, try incorporating some pumpkin spice or even a touch of orange zest into the frosting. If you are hosting a brunch, serve these buns with fresh fruit or a side of yogurt. They also make a great dessert when served warm with a scoop of vanilla ice cream on top.
Frequently Asked Questions
What can I use instead of cream cheese in the frosting?
If you’re looking for a substitute for cream cheese, mascarpone cheese works great and has a similar creamy texture. Greek yogurt can also be a lighter option, just keep in mind it will be tangier.
How should I store leftover cinnamon buns?
Store any leftover cinnamon buns in an airtight container at room temperature for a day or two. If you need to keep them longer, pop them in the fridge or even freeze them for up to three months.
Can I make the dough ahead of time?
You can prepare the dough and all the toppings the night before. Just assemble everything in the pan, cover it tightly, and let it rise in the fridge overnight. Bake them fresh in the morning for a delicious breakfast.
What toppings can I add to the cinnamon buns?
Besides the cream cheese frosting, you can sprinkle chopped nuts or drizzle caramel sauce on top for extra flavor. Adding raisins or chocolate chips to the dough is also a fun twist.
What are common mistakes to avoid when making cinnamon buns?
One common mistake is using dough that’s too cold, which can affect rising. Make sure to let the frozen dough sit out for about 30 minutes before using it to ensure a nice fluffy texture.
Cream Cheese Frosting
Ingredients
- 1 8oz package cream cheese
- ¼ cup butter softened
- 1 cup sifted icing sugar
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in vanilla, and then gradually stir in the icing sugar.
Nutrition
Land of Nod Cinnamon Buns
Ingredients
- 16 frozen dinner roll dough
- 1 cup brown sugar
- ¼ cup vanilla instant pudding powder form
- 1 tablespoon cinnamon
- ¾ cup raisins optional
- 1/2 cup melted butter
Instructions
- Grease a 10-inch bundt pan. Sprinkle half of the sugar, half of the pudding powder, 1/2 tablespoon cinnamon and half of the raisins, if using, around the bottom of the pan. Then pour half of the melted butter.
- Arrange 8 frozen rolls on top of the mixture and then arrange the remaining 8 on top of the first layer. (It does not matter how you arrange the frozen dough. The risen dough will take the shape of the bundt pan).
- Sprinkle the remaining sugar, pudding powder, raisins and 1/2 tablespoon cinnamon.
- Pour the remaining melted butter all over the mixture.
- Cover with a clean, damp cloth and leave overnight at room temperature.
- In the morning, preheat oven to 350°F and bake for 25 minutes.
- Let sit for 5 minutes and then turn out on a serving plate.
- Serve as is or with cream cheese frosting (recipe above).
- Enjoy!
Notes
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