I love cinnamon buns, though I’ve never tackled them. I hate when they are too crunchy or too dry, and it’s just something that I find other people are perfectly good at making, so why not just enjoy what they prepare? But I found this recipe in an online exchange and thought it was about time I tackled something a little bit harder.
- 1 box yellow cake mix
- 2 1/2 cups warm water
- 2 packages dry yeast
- 1 tsp salt
- 5 cups flour
- 1 to 1 1/2 sticks butter
- 4 to 5 tsp cinnamon
- 1 cup sugar
- 1/2 cup brown sugar
Mix all dry ingredients for dough. Dissolve yeast in warm water and add to dry mixture. Stir will. Cover with a towel and let rise in a warm area for an hour.
Roll out dough to 1/4″ thick. Spread with butter, then sprinkle on cinnamon. Then sprinkle on sugar and brown sugar. Starting with one long side, roll dough towards other long side, as tight as possible. Cut into 1 inch rolls and place on baking pan. Cover and let rise for another hour. Bake at 350 for 20 minutes.
Mine turned out a lot tighter than the original pictures I saw – I think I rolled the dough too thin. I’m also pretty sure I didn’t let the dough rise enough because these were very low cinnamon buns. They tasted great the first couple of days, but the older they got the drier they become, so they were best eaten within the first few days. The original recipe came with an icing for the cinnamon buns, but I figured they had enough sugar in them on their own without me adding more on top. Aside from leaving the icing out the only other modification I made was to use a butter pecan cake mix because that’s what I had available, and it made the buns taste amazing! I liked that they were gooey, while not overly so, and tasted especially good warmed up a little.
Is this a repeat? Yes, but only when I have more people around to feed them to.