Cinnamon Buns 

Yield: 12 buns 

Prep Time: 25 minutes 

Cooking Time: 30 minutes 

Inactive Prep Time: 6 hours 

Difficulty: Medium 

Imported From: FoodNetwork.com 

Ingredients: 

Dough: 

  ● 1/2 cup water 

  ● 1/2 cup whole milk 

  ● 2 1/4 tsp. active dry yeast (1/4 ounce package) 

  ● 1/4 cup unsalted butter, melted, plus more for the bowl  

  ● 1 large egg yolk 

  ● 1 1/2 tsp. pure vanilla extract 

  ● 2 3/4 cup all-purpose flour (13 ounces) 

  ● 1/4 cup sugar (1 3/4 ounces) 

  ● 3/4 tsp. fine salt (1/8 ounce) 

  ● 1/2 tsp. grated nutmeg 

Filling: 

  ● 1/3 cup granulated sugar 

  ● 2 tbsp. ground cinnamon 

  ● 3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan 

Glaze: 

  ● 2/3 cups confectioners' sugar 

  ● 1/3 cup sweetened condensed milk 

  ● 1/4 cup melted unsalted butter 

  ● 3 tsp. freshly squeezed lemon juice 

  ● 1 tsp. pure vanilla extract 

  ● 1/8 tsp. ground cinnamon 

  ● Copyright 2007 Television Food Network, G.P. All rights reserved  

Directions: 

    These sweet buns are way easier than you'd think. This is the perfect recipe for a 

weekend brunch. 

Filling: 

Glaze: 

Combine the water and milk in a medium saucepan and warm over low heat until it is 

about 100 degrees F (but no more than 110 degrees). Remove from heat and 

sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over 

the top and set aside without stirring, until foamy, about 5 minutes. 

Whisk the butter, egg yolk and vanilla into the yeast mixture.

Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center 

of the flour and stir in the yeast mixture with a wooden spoon to make a thick and 

slightly sticky dough. Turn dough onto a floured work surface and knead until soft 

and elastic, about 6 minutes. Shape into a ball. 

Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning 

to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the 

dough on the plastic, and note the time. Let rise at room temperature until doubled 

in size, about 1 hour 15 minutes. 

Turn dough out of the bowl and knead briefly to release excess air; reform into a ball 

and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the 

dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 

hours or overnight. 

To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and 

cinnamon together in a small bowl. Turn prepared dough onto a floured work surface 

and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. 

Spread the softened butter evenly over the surface of the dough, leaving about an 

inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the 

butter. Starting from the long side facing you, roll the dough up into a tight cylinder. 

Lightly brush the clean edge of the dough with water. Press the open long edge to 

the dough to seal the cylinder. 

Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from 

the end. Lift and cross the string ends over the roll, then pull the ends tightly in 

opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 

12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space 

between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to 

rise until rolls double in size, about 1 hour 10 minutes. 

Position the rack in the center of the oven and preheat to 350 degrees F. 

Bake buns until golden brown and the tops of the buns spring back when pressed 

lightly, about 30 minutes. Cool in the pan for 10 minutes. 

To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the 

condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add 

the vanilla and cinnamon. Drizzle the icing over warm buns. Serve. 

*Cook's Note: These may be refrigerated or frozen after forming. If refrigerated 

overnight, allow buns to come to room temperature for about 1/2 hour, then proof 

fully (until doubled in size) before baking, about 2 hours. If frozen, allow buns to 

come to room temperature, about 1 hour, and then proof fully (until doubled in size) 

before baking, about 2 hours. 

Storage: Though the buns are best eaten on the day they are baked, they will keep, 

covered, for a day. They freeze well.