Anyone have a tried and tested cinnamon bun recipe?

[ChristmasSeacow]

I am thinking of making these for breakfast at some point over the festive period. I'll probably do a couple of trial runs beforehand but would appreciate any tips or tried and tested recipes.

I am aiming for fluffy and soft, not too crusty, iyswim.

Thanks!

I'm interested in this too, would love to make some, Or I could just buy a bag of the frozen cinnamon buns from IKEA...

Watching as well.

I've seen so many different recipes, ideally I'd like one that can be prepped the night before and then just baked. I think I'm expecting too much though!

Yes that would be handy!

Hopefully some mnetters will come up trumps, otherwise I will have to trust the randomness of Google and get experimenting!

Yes, it's this one from Edd Kimber: I cut down on the time by using the breadmaker for the dough. The first time I made them they got eaten off the wire rack before I'd gotten around to icing them!

I made these last week for a coffee morning and they were gorgeous. Very easy too.

www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/

I have baked these sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/

Very very good.

I use a recipe for bread rolls that came with my bread machine. It has the ingredients of the Sally's Baking Addiction website recipe - slightly different proportions iirc, but more or less the same. To the dough I add a teaspoon of cinnamon. I make it in the bread machine on the dough setting, then roll it out, spread with 1/4 lb of softened butter and a good deal of cinnamon and sugar, then roll shut.

Sally (she of the baking addiction) does not specify how to cut the rolled up log of future cinnamon rolls - I use an ordinary thread slipped under the log with the ends then brought together and crossed at the top to slice through without squashing the whole thing completely out of shape.

My recipe makes 12 rolls that I place to rise, covered, overnight in a 9x13 pyrex dish, with softened butter slathered over the top to prevent a top crust from forming. The 12 rolls easily fill the pan by morning. Can't remember off the top of my head what I bake them at.

I always use a glaze made with milk, dash of vanilla, and icing sugar, though one Christmas I absent mindedly made a lemon glaze and pondered whether an orange glaze would be nice.

The Pioneer Woman's recipe is what I always use. My hot tip is bake them in foil trays days before, ice them (I do a cinnamon / rum icing because I don't like cream cheese) and freeze the whole shebang. Reheat in oven & you have perfect cinnamon rolls in the morning without doing a thing.

Oooh, following this with interest. I suspect a trial run may be in order...

I have made these many times- delicious and not too complicated. The picture doesn't do them justice- mine are a little less dark than this! I've also made them in advance and left them for final prove overnight in the fridge.

oops- forgot link:
www.nigella.com/recipes/norwegian-cinnamon-buns

Thanks for all the advice people!

@mathanxiety can I just check - is your overnight rise the only rise (as per Sally's baking addiction single rise) or does your bread maker do a first prove? And if you leave them out overnight to prove do they not go mad? Maybe it depends on the temperature of the kitchen.

Similarly @CherryBlam do they rise enough in the fridge overnight? Do you need to give them a bit of time at room temp before baking?

I might try making some tonight for tomorrow. Exciting.

Yes, they were fine overnight. I've made them both ways- making them right away and also making them and then popping in the fridge (well covered), but I would let them come to room temperature or close before baking. Good luck- let us know how you get on.

@magicstar1 does that recipe use plain flour rather than bread flour? I am never as confident baking from American recipes for some reason, although I have measuring cups.

I can't see the nigella recipe for comparison without signing up but I have the domestic goddess book somewhere, will dig it out.

For those who are interested in the overnight cinnamon rolls here is the recipe:

sallysbakingaddiction.com/2014/12/24/overnight-cinnamon-rolls/

No it uses bread flour. What was handy though was making them up, then leaving in the fridge overnight and baking next morning.
Think I'll try those Sally's Baking Addiction ones...her jumbo muffins are perfection!

My bread machine does a first prove. The dough cycle takes 90 minutes in all, from mixing to final beep. The dough gets punched down as I take it out of the basket, and roll it out to about 15"x10".

Also, the recipe calls for bread flour - but I have used a mixture of plain and bread flour (1:2, plain:bread) if I have been short of bread flour and it has worked out.

I always think they would possibly expand more if I had a bigger pyrex dish to let them rise in, but they have never flopped out over the top.

My kitchen is cold in winter (I make them for Christmas morning) and maybe that has something to do with it. My mum used to leave overnight yeast dough on a windowsill.

Tesco sell ready-made dough - you just slice, bake and drip some icing on the top. (Whilst sitting with your feet up, making occasional baking noises.)

Nooooo to the IKEA ones, few things as vile as these passed my lips

I have tried the Jus-Roll Cinnamon Buns, lovely, bake the, on a piece of greaseproof so they don't stick to your baking sheet, don't overcook though.

I'm very limited wheat (and only then when I;m indoors) so the right CB has to be a very rare treat for me.
(Makes note for Christmas Breakfast)

I agree about the Ikea ones... I do sometimes succumb but they are dry and always disappoint.

Right. I made the Sally easy ones today as I had no time to prepare a dough last night. They really were pretty good. I would do them again. I used bread flour - the American recipe says all-purpose flour which I always assume to be plain flour but it didn't make sense... anyway the bread flour was good. The only thing I would do differently next time is cover them in the oven with foil for more of the baking time and possibly bake a bit longer as the middle was a tad soft. And I made the glaze with milk not coffee.

My next experiment will be to try one with an overnight prove. But for a same-day bun and a single rising I was really impressed. Thanks CuteFox ! And I used Mathanxiety tip about cutting with thread (dental floss) and it worked a treat. As well as being enormously satisfying.

This is going to become a very calorific habit

AP is indeed plain flour.

They are certainly calorific .

I bake mine on the lowest shelf of the oven, which seems to help prevent over browning. Foil on top would accomplish the same goal.

I've made [[https://www.laurenslatest.com/my-cinnabon-cinnamon-rolls/ these]]a couple of times. I left them in the fridge overnight for the second proving and baked them about an hour after getting out of the fridge. Seemed to work well. I also didn't bother with the corn syrup in the icing and again it worked well.

Link fail
You get the idea :)

The Pioneer Woman!

Christmas, I am glad to hear you liked Sally's cinnamon buns. I have also learnt on her website to leave bins in the warm over to raise. I cut my buns with a big bread knife. As it has zigzag teeth so it doesn't really flatten the dough.