Cinnamon Buns Recipe
Cinnamon Buns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With a yummy cinnamon-raisin flavor and a drizzle of vanilla glaze, these tender sweet rolls are a real taste treat. Susan Corpman of Newhall, Iowa shared the recipe.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm fat-free milk (110° to 115°), divided
  • 3 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 3 tablespoons dark corn syrup
  • 3 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup raisins
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons fat-free milk

Directions

In a large mixing bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 350° for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns. Yield: 1 dozen.
Originally published as Cinnamon Buns in Light & Tasty December/January 2005, p43

Nutritional Facts

1 each: 193 calories, 4g fat (0 saturated fat), 0 cholesterol, 218mg sodium, 36g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm fat-free milk (110° to 115°), divided
  • 3 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 3 tablespoons dark corn syrup
  • 3 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup raisins
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons fat-free milk
  1. In a large mixing bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
  4. Bake at 350° for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns. Yield: 1 dozen.
Originally published as Cinnamon Buns in Light & Tasty December/January 2005, p43

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