Super Sticky "Bet You Can't Eat Only One" Cinnamon Buns.

I made these one cold and rainy day in Newfoundland.  And again on a hot, humid day in Ontario.  This is a versatile recipe.  I like mine fragrant, but you can reduce the amount of cinnamon in the Cinnamon Spread to 2 or 3 Tablespoons instead of 4 TB.  This recipe has been updated to yield a little more of the Sticky Topping because we can always use a little more sweetness.  Recently, I accidentally jumped ahead of my recipe and poured the Sticky Topping on BEFORE the rolls had risen the second time.  They turned out okay, and I would have eaten them anyway.  Geesh, can't let warm cinnamon buns go to waste!

Sticky Cinnamon Rolls.

Basic Sweet Bread Recipe:
  • 1/4 cup butter, melted
  • 1/2 cup milk, warmed
  • 1 packet quick rise yeast, proofed according to directions (1 tablespoon sugar & very warm water to cover)
  • 1/3 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 cups flour* /added cup by cup, reserve 1 cup for kneading.
Melted butter, milk, and sugar. Cooling a bit to join the eggs.

Activated yeast ready for everyone else to jump in the pool.

After 5 minutes of kneading, dough & bowl are oiled, ready for first rise.
  1. Knead the dough with well floured hands, add more flour as needed. After 5 minutes the dough should be springy.
  2. Roll into ball and place in a lightly oiled bowl, cover with plastic film and a tea towel then put the bowl in a warm place to rest.
  3. Hint: I turn the oven on (400 degrees for 10 minutes), and place the bowl on the stove top. Seems to work well, and the dough should nearly double in size within 45 minutes.
  4. Mix ingredients for the Cinnamon Spread & the Sticky Topping (separately).
  5. Line 8 x 13 pan w/ parchment paper or foil, or use an aluminum lasagna pan.
  6. Roll out the dough into a large rectangle.
  7. Plaster with Cinnamon Spread, don't worry about perfection, it will be rolled up next.
  8. Roll the dough into a log, score 12 marks, cut with kitchen scissors.
  9. Line the dough circles up in the parchment lined pan.
  10. Cover with plastic film and tea towel again to let rise another 45 minutes.
  11. Preheat your oven to 400 degrees.
  12. After second rise, pour Sticky Topping over the dough evenly.
  13. Bake 15-20 minutes.
Try not to over bake, they will continue to cook when taken out of the oven. I get anywhere from 12-16 rolls from this recipe. It depends on how well the dough rises for me.
Press dough flat with hands, on large piece of parchment, no flour needed.

Use your parchment to help roll, place dough seam side down to cut.

Scored with a knife, cut with kitchen scissors.

Second rise in pan, sticky topping added, oven ready.
Cinnamon Spread:
  • 1/2 cup margarine
  • 4 Tablespoons cinnamon
  • 1 teaspoon pumpkin spice
  • 1/4 brown sugar
Sticky Topping:
Combine/gently warm together
  • 1 can sweetened condensed milk
  • 3 Tablespoons of condensed milk
  • 1/4 cup brown sugar
  • 1/2 cup pecan halves optional
Hint: I use a microwave safe bowl and pop it in for about 30 seconds to start. Be careful it can get hot and/or bubble over really fast.

Optional Icing Glaze:
Combine enough milk to give the desired consistency.  It should coat and stick to the back of your spoon but still be thin enough to drizzle.
  • 1/2 cup sifted icing sugar
  • 1 teaspoon vanilla
  • milk/ approximately 1/4 cup or less
Make these with or without the pecan halves....
Add 3 Tablespoons of Maple syrup to the Sticky Topping mixture...
Omit the Sticky Topping altogether if you want plain Cinnamon Buns...
If you omit the Sticky Topping drizzle with Icing Glaze when buns come out of the oven & have cooled....
Skip the Cinnamon Bun part and just make a home-fresh loaf of Sweet Bread instead...

* update to recipe


Anonymous said…
drool... nothing better than cinnamon buns fresh from the oven!!! yum! - monica Hayward
East9thStreet said…
I am drooling over these! New follower from Found you through the Finding New Friends bloghop. Guess what I'm making on Sunday??!! Thanks for the recipe!
Anonymous said…
thank you

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