Thursday, November 4, 2010

Cinnayummy Buns a.k.a. Cinnamon Buns a.k.a. Cinnamon Rolls

When we made these cinnamons buns, it was in an attempt to use up the soon-to-out date sour cream in our fridge. It was well worth the effort making these cinnamon buns. So good! I don't think we have perfected the dough-making process as of yet but we are working on it. Right now I am on hold (on the phone) and horrible cover versions of classic soft-rock songs are playing - it's brutal! Thought you'd like to know. So try these out. Eat them. Share them. Have fun!

Sour Cream Cinnamon Buns
Adapted from Christine Cushing
Yield: 12


  • 1/2 cup warm milk (125 ml)
  • 3 tablespoons oil for dough (45 ml)
  • 3 tablespoons granulated sugar, for dough (45 ml)
  • 1/2 cup warm water (125 ml)
  • 1 envelope (1/4-ounce) active dry yeast
  • 1 large egg, beaten
  • 3/4 teaspoon salt (3 ml)
  • 1/3 cup sour cream (75 ml)
  • 3 to 3 ¼ cups all-purpose flour (750 to 810 ml)
  • 1 to 2 tbsp. margarine, melted, for brushing dough (15 to 30 ml)
  • 1/3 cup granulated sugar, for filling (75 ml)
  • 3 teaspoons cinnamon (15 ml)
  • pinch ground allspice/nutmeg/pumpkin pie spice (whichever you like)
  • 1 cup icing sugar (125 ml)
  • 1 tablespoons water (30 ml)
  • 1/2 teaspoon cinnamon (2 ml)
  • 1 teaspoon vanilla (5 ml)
  1. In small bowl, combine warm water and a pinch of sugar. Add yeast and let sit until foaming, about 5 to 10 minutes
  2. In a large bowl add milk, 3 tbsp. of oil and 3 tbsp. sugar. Stir. Add the yeast mixture to the milk mixture. Stir with wooden spoon to blend. Add egg and salt. Stir until blended. Add sour cream and stir to combine. Add 2 ½ cups of the flour and stir with wooden spoon until mixture comes together.
  3. Turn dough onto a lightly floured surface. Knead in remaining 1/2 cup flour. Depending on humidity, you may need to add a ¼ cup more flour. Knead for 8 to 10 minutes. Dough should be smooth and satiny, but slightly tacky to the touch. Transfer dough to a large oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
  4. Make the filling by combining the sugar, cinnamon, allspice and pecans. Punch down dough. Roll dough on a lightly floured piece to a 10 ½ by 15 ½ -inch rectangle. Brush dough with the 2 tbsp. of melted margarine. Sprinkle filling evenly over dough.
  5. Turn rectangle so longest side is closest to you. Roll tightly away from you like. Pinch and seal the ends. With serrated knife, cut roll into 12 equal slices (each slice about 1 ½-inch thick). Transfer slices to a baking sheet lined with parchment paper, leaving about ½-inch space between buns. Cover loosely with tea towel. Let rise until doubled in bulk, about 30 minutes.
  6. Preheat oven to 375 degrees F.
  7. Lightly brush tops with melted margarine. Bake for 20 to 22 minutes until buns are golden brown. Let rest on the baking sheet, to cool slightly before brushing on the glaze.
  1. Combine icing sugar, vanilla, water and cinnamon. Brush warm cinnamon buns with glaze.


  1. Saw this on , Looks delicious. Thanks for sharing!

  2. Thanks, Cora! They certainly taste delicious too!


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