These are the absolute best cinnamon best! Perfect for Christmas morning.
My family LOVES these cinnamon buns. They never last very long so I always make a lot!
Did you notice that there are a few missing? My family couldn’t even wait for me to take photos!
Today I’m joining a Christmas treats tour hosted by my friend Kristen of Ella Claire. Be sure to visit all Christmas treats at the end of this post.
This recipe is doubled so it can easily be halved if you want to make less. It makes 14-20 cinnamon rolls (depending if you’re rolling them up to make large or small cinnamon buns).
Here is a photo of the dough after it sat for an hour or more to rise. If you are finding that your dough isn’t rising, put your oven on and place the bowl on top to warm it up. It won’t rise if it’s too cold.
My kids don’t like raisins so I make one half with raisins and one half with.
Then I roll up it up from the bottom (the smaller side) to create bigger rolls.
Then I cut about 2 inch slices and place them down in a baking dish.
To save yourself time on Christmas morning, prepare the dough the night before. Follow the recipe until putting the rolls in the pan then cover with plastic wrap and place in the refrigerator overnight. In the morning, remove it and let rise for about 90 minutes then bake and make the glaze.
- 1 cup milk
- 1/2 cup granulated sugar
- 2 tsp salt
- 1/2 cup butter
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1 envelope active dry yeast
- 1 egg, slightly beaten
- 4 1/2 -5 cups all purpose flour
- 1/2 cup butter, melted
- 3/4 cup lightly packed brown sugar
- 2 tsp cinnamon
- 2 cups icing sugar (confectioner's or powdered sugar)
- 2 tbsp butter, melted
- 2 tsp pure vanilla extract
- 4 tbsp milk
- 1/2-1 cup raisins
Scald milk and pour into a large bowl. Add sugar, salt and butter. Stir until butter melts.
Dissolve 1 tsp sugar in 1/2 cup lukewarm water. Sprinkle in yeast. Let stand for 10 minutes.
Stir yeast mixture with a fork and add to milk mixture. Stir in egg.
Beat in 2 cups flours. Beat vigorously by mixer about 6 min until shiny and smooth.
With dough blade on mixer, gradually add 2 1/2 to 3 cups more flour.
Turn dough onto a floured surface and knead for about 5 minutes. Shape into a smooth ball and placed into a greased bowl. Cover with plastic wrapped and let rise for about 90 min, until double in size.
Punch the dough and cut in half.
Roll out dough into two 9x12 rectangles onto a floured surface.
Mix butter, sugar and cinnamon together in a bowl and brush onto dough.
Roll up like a jelly roll and cut into 1-2 inch slices (for big cinnamon buns roll up from short side).
Place slices cut side down into greased pan. Cover and let rise for about 45 minutes or until double in size.
Preheat oven to 350 deg F and bake for about 20 min until golden brown.
Mix together glaze ingredients and pour over warm (not hot) rolls in the pan.
Now be sure to visit all the other recipes below!
4 Minute Decadent Microwave Fudge by Ella Claire | Gluten/Dairy Free Rice Krispies Christmas Trees by Zevy Joy | Dipped Marshmallows by My Sweet Savannah | Individual Chocolate Souffle by Town and Country Living | Santa Munch Christmas Popcorn by Tidy Mom
Mini Skillet Cookie Cakes by Inspired by Charm | Cinnamon Buns by So Much Better with Age | Peanut Butter Fudge by Anderson + Grant | Peppermint Brownies by Nina Hendrick Design Co. | Deconstructed Apple Pie Bites by Taryn Whiteaker
Christmas Energy Snack Bites by Nest of Posies | Peppermint Bark by Boxwood Avenue | Gluten Free Chocolate Peanut Butter Truffles by Tidbits | Keto Cinnamon Sugar Pecans by Home Stories A to Z | Candy Cane Pretzels by My Uncommon Slice of Suburbia