Weekend Cinnamon Buns

Cinnamon Buns 2Weekend Cinnamon Buns

Surprise your family this weekend with these delicious Weekend Cinnamon Buns!



1/2 Cup Sugar

3/4 Kosher Salt

5 Tablespoons Melted & Cooled Unsalted Butter

1 Tablespoon Active Dry Yeast

1 Egg

1 Teaspoon Vanilla Extract

3 1/2 Cups Unbleached Flour

1 Cup Room Temperature Whole Milk


1/2 Cup Sugar

7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter

2 Tablespoons Cinnamon


1/2 Cup Powdered Sugar

1/2 Teaspoon Vanilla Extract

3 Tablespoons Heavy Cream

Mix the powdered sugar, vanilla and heavy cream in a small size bowl.

In a large size bowl whisk together the egg, vanilla, milk, butter and yeast.  Add the flour, sugar and kosher salt.  Knead until smooth.  Cover the dough with plastic wrap and refrigerate overnight.  The next day remove from the fridge and allow the dough to come to room temperature.  Preheat your oven to 350º F.  Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter.  Roll the dough into an 8×14 inch rectangle.  For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon.  Roll and slice into 15 equal pieces.  Place the pieces in the baking pan.  Let rise at room temperature for about 4 hours until almost doubled in size.  Place into the oven and bake for 30 minutes or until golden brown.  Remember that every oven heats differently so let your eyes be the judge.  Remove from the oven.  Let cool completely and then drizzle the glaze over the buns.  Makes about 15 buns.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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