Kittencals Jumbo Cinnamon Buns/rolls

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Kittencals Jumbo Cinnamon Buns/rolls

These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)

Cooking Time

Preparation Time :3 Hr 0 Min

Cook Time : 25 Min

Total Time : 3 Hr 25 Min


Serves : 12
  • 1⁄2 warm water

  • 2 sugar

  • 1 dry yeast

  • 1 milk

  • 1⁄3 butter

  • 1 salt

  • 1⁄2 white sugar

  • 1 egg

  • 4 -5 white flour

  • 1⁄2 butter

  • 1 1⁄2 brown sugar

  • 3 -4 cinnamon

  • 1 raisins

  • 1 pecans

  • kittencal's easy creamy white glaze


  • For the dough; fit a heavy-duty stand mixer with the dough hook.
  • Place 4 cups flour in the stainless steel bowl; set aside.
  • Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
  • Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
  • Add the mixture to the bowl along with the egg.
  • When the yeast is foamy add to the bowl.
  • Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
  • Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
  • Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
  • Punch down the dough and allow to rest in bowl for 5 minutes.
  • In a small bowl mix together the brown sugar with cinnamon.
  • Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
  • Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
  • Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
  • Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
  • Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
  • Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
  • Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
  • In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
  • Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
  • Set oven to 375 degrees F.
  • Bake until browned about 25 minutes.
  • Cool the buns slightly then drizzle the icing over the warm buns.