Best Ever Cinnamon Buns

    (296)
    1 hour 35 mins

    Best Ever!


    283 people made this

    Ingredients
    Makes: 24 buns

    • 14 g active dry yeast
    • 590 ml warm water (43 ° C)
    • 1 (517 g) package yellow cake mix
    • 750 g all-purpose flour, divided
    • 3 eggs
    • 80 ml vegetable oil
    • 1 1/2 teaspoons salt
    • 115 g butter, softened
    • 50 g white sugar
    • 2 tablespoons ground cinnamon
    • 55 g butter, melted
    • 360 g confectioners' sugar
    • 1 1/2 teaspoons vanilla extract
    • 160 ml milk

    Directions
    Prep:20min  ›  Cook:30min  ›  Extra time:45min proofing  ›  Ready in:1hr35min 

    1. In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
    2. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
    3. Preheat oven to 350 degrees F (175 degrees C).
    4. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
    5. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
    6. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
    7. Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (296)

    Reviews in English (247)

    by
    261

    A fantastic cinnamon roll recipe that my Husband asks me to make again and again so he can take it to work for his coworkers. I get about 24 large rolls from this yield. The dough looks a little sticky at first, but if you keep a healthy amount of flour close and keep adding as needed through the 5 minute knead, it firms up beautifully. Another reviewer suggested the cream cheese frosting, and I won't ice them with anything else...it really makes them bakery quality. To repeat the posted frosting recipe, it's : 1/2 cup butter, softened 8 ounces cream cheese 4 cups confectioners' sugar 2 teaspoons vanilla extract Directions 1 Beat softened butter and cream cheese until well blended. 2 Add powdered sugar and vanilla. Beat until creamy. Makes 2 Cups.  -  09 Sep 2002  (Review from Allrecipes US | Canada)

    by
    134

    Heavenly! These rise very slowly in the refrigerator, so you can make them say, in the afternoon, put a pan in the fridge, and bake them the next morning. I'm so happy not to have to slave away in the kitchen at 10:00 the night before!  -  06 Dec 2002  (Review from Allrecipes US | Canada)

    by
    107

    I made this for Christmas Breakfast, and it was a real hit with the family - light and fluffy, even 3 days later! The author just needs to adjust the amount of suggested flour! (or reduce the amount of water), depending on the quantity of rolls you want. Instead of the 6 c., add 9 c all-purpose flour, and 1 c. more to your desired consistency. The important thing to remember, is NOT to add additional flour after the first rise (dough should be slightly sticky for the light and fluffy part), as flour added in later doesn't mix in well and the result is dry and 'floury'. Also to knead and even 'throw' the dough down on the counter repeatedy, until dough is elastic. Dough took 2 hours to rise, so there is no way it can rise double in 45 minutes. A final recommendation is to bake the rolls only 20 minutes! and anything further creates a dried out pastry that won't be light and fluffy.  -  30 Dec 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections