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Grandma’s Cinnamon Buns

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Baked Goods

Difficulty: Advanced

Servings: 18 Calories: 401.5

Dietary:

V Vegetarian

Description

These classic Grandma's Cinnamon Buns are the ultimate comfort food, featuring tender, pillowy dough swirled with warm cinnamon and sugar. The real magic happens at the bottom of the pan: a luscious mixture of melted butter, brown sugar, and chopped nuts creates a sticky, decadent caramel sauce that coats each bun when inverted. Perfect for lazy Sunday mornings, holiday breakfasts, or as a sweet treat to share with friends, these buns offer a perfect balance of sweetness and spice. They are incredibly fragrant while baking, filling your kitchen with an inviting aroma. Serve them warm, perhaps with a dusting of powdered sugar or a cup of strong coffee, for a truly indulgent experience that feels like a hug in every bite.

Directions

Scald the milk in a saucepan, then remove from heat.
Stir in the 1/3 cup sugar, salt, and shortening into the hot milk until dissolved.
Let the milk mixture cool until it is lukewarm to the touch.
In a separate small bowl, dissolve the yeast in the warm water with 1 teaspoon of sugar.
Stir the lukewarm milk mixture into the yeast mixture.
Beat in the eggs and 2 cups of the flour until the batter is smooth.
Stir in the remaining 2 cups of flour until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
Place the dough in a greased bowl and brush the top with soft shortening.
Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it in half.
On a floured surface, roll each half into a rectangle measuring approximately 14 x 9 inches.
Brush the surface of each rectangle lightly with melted butter.
In a small bowl, combine the 3/4 cup sugar and cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough rectangles.
Starting from the long side, roll up each rectangle tightly into a log, similar to a jelly roll.
Cut each log into 9 equal pieces, for a total of 18 buns.
Pour the 1/2 cup melted butter into two 9-inch layer cake pans or three 8-inch layer pans.
Mix the brown sugar and chopped nuts, then sprinkle evenly over the melted butter in the pans.
Place the buns, cut side up, into the pans in a single layer.
Cover the pans and let the buns rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 350°F (175°C).
Bake for about 30 minutes, or until the buns are golden brown.
Immediately invert the pans onto serving plates.
Let the pans rest over the buns for one minute to allow the syrup to run down the sides, then remove the pans.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 401.5kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 5.1g26%
Cholesterol 14.5mg5%
Sodium 1677.7mg70%
Total Carbohydrate 63.3g22%
Dietary Fiber 2.1g9%
Sugars 21.8g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Yeast Activation: Ensure the water is warm (105-115°F), not hot, or it may kill the yeast. If using active dry yeast, let it sit in the sugar water for 5-10 minutes until foamy before adding to the milk.

Kneading: If the dough feels too sticky, add flour one tablespoon at a time. If it feels too dry or crumbly, add water or milk one tablespoon at a time. The dough should be soft but not sticky to the touch.

Nuts: Walnuts or pecans work best for this recipe. Toasting the nuts lightly before chopping them can enhance the flavor.

Storage: Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Reheat in the microwave for 10-15 seconds to restore softness.

Pan Size: Using three 8-inch pans will result in smaller, fluffier buns that rise more evenly. Using two 9-inch pans will create larger, denser buns.

Grandma’s Cinnamon Buns