Cinnamon Buns

This recipe is an adaptation of the cinnamon buns in the Breads (Company’s Coming) cookbook.  I really enjoy these cookbooks because the recipes are simple and easy to understand.  They are also spiral bound so they lay flat on the counter.

Cinnamon Bun
Warm Cinnamon Bun


  • 1/4 cup (63 ml) granulated sugar
  • 1 1/2 (338 ml) cups warm water
  • 2 1/2 tsp (1 x 8 g package) active dry yeast
  • 1 large egg
  • 1/4 cup (63 ml) cooking oil
  • 1/2 tsp (2 1/2 ml) salt
  • 4 cups (1000 ml) all-purpose flour, approximately


  • 1/4 cup (63 ml) butter or hard margarine, softened
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) raisins
  • 1 tbsp (15 ml) cinnamon

Sticky Sauce:

  • 3/4 cup (188 ml) brown sugar
  • 1/2 cup (125 ml) butter or hard margarine
  • 1 tbsp (15 ml) corn syrup
  • 1 tbsp (15 ml) cinnamon
  • 1 cup (250 ml) chopped walnuts (optional)


Using a large bowl, dissolve sugar in warm water.  Sprinkle yeast over top and let stand for 10 minutes.  Stir to dissolve the yeast.

Add egg, cooking oil and salt.  Work in enough flour so that the dough pulls away from the sides of the bowl.  On a floured surface, knead dough for 8 to 10 minutes until it becomes smooth and elastic.  Using a rolling pin, roll dough into a rectangle approximately 1/4 inch (6 mm) thick.

Mix together the ingredients for the filling.  Spread evenly over the dough.  Roll the rectangle up from the long side.

Cinnamon Bun Dough
Roll from the Long Side

Before cutting the cinnamon buns, heat and stir together the ingredients for the sticky sauce.  Boil the mixture for 30 seconds and then pour into a 9 x 13 inch (22 x 33 cm) pan.

Cut the cinnamon buns into 1 inch thick slices.  Place cut side down on top of the sticky sauce.  Cover with a tea towel.  Let stand in the oven with the light on and door closed for 45 minutes or until the dough doubles in size.  Remove tea towel and bake at 350°F (175 C) for 25 to 30 minutes.

Baked Cinnamon Buns
Cinnamon Buns Just Out of the Oven

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