Cinnamon buns hold a special place in my heart. When I was a girl, my grandmother always used to make them for us. Every Friday, my father would bring home a steaming-hot pan of the most delicious cinnamon buns ever. We would burn our tongues on the sweet, crispy sugar crystals, but it was always worth every bit of pain, they were so good!

Today, I bake my own cinnamon buns on a regular basis. I love to serve them for dessert on a cold Friday night. I’ll warm them near my crock-pot — it’s so delicious and cozy. I also like to have one with my coffee on Shabbos morning.

But it wasn’t always so. Actually, once upon a time, I found the idea of working with yeast dough extremely intimidating! Proofing yeast and getting a nicely risen dough scared the living daylights out of me. My grandmother spent hours with me, teaching me how to make the dough and not be afraid of it. Today, yeast doesn’t scare me at all.

This is my go-to sweet yeast dough recipe. I use it for babka, chocolate buns and any sweet baked good that needs a yeast dough. Alternatively, if you’re making challah, you can use some challah dough and follow the instructions for the filling.

I like to make cinnamon buns in a real baking dish so I can serve them in the pan, and it also looks pretty on my counter. I bought the dish I use now years ago in Home Goods, but this baking dish is similar. Using my Union Spice Apple Crisp Blend takes this from “wow” to “oh my gosh, wow!!!” But if you don’t have the blend, you can just use cinnamon.

Easy No-Mixer Cinnamon Buns

The best warm baked good for a cold winter night!

Print Recipe

Ingredients

Dough

1 Tbsp dry yeast
½ cup warm water
¼ cup sugar
2 Tbsp oil or margarine
1 egg
2 cups flour

Filling

2 Tbsp oil
¼ cup sugar
¼ cup confectioners’ sugar
1 tsp Union Apple Crisp Blend or 1 tsp cinnamon

Icing

1 cup confectioners' sugar
1 tsp hot water*
1 tsp vanilla

Instructions

In a large bowl, mix yeast and water. Add sugar, margarine (or oil) and egg and mix well. Add flour and knead with your hands just until it’s a smooth dough (2-3 minutes). Don’t over-knead or it will get tough.
Sprinkle flour on your work surface and roll the dough out into a big rectangle
Drizzle oil over the dough. Sprinkle with sugars and spice blend (or cinnamon).
Roll up jelly-roll style and cut into 1½-inch pieces and arrange in a 9×13 pan or oven-to-table dish.
Cover with a towel and let rise 30 minutes.
Preheat oven to 350°F. Bake cinnamon buns for 15-20 minutes, depending on how gooey you like them.
Mix together icing ingredients and drizzle over warm cinnamon buns before serving.

Notes

*The icing is supposed to be thick, but if it’s too thick to drizzle you can add a little more water (just add a drop at a time, or it will become too thin), until it reaches desired consistency.

This can also be made in the mixer if you’d rather not do the kneading by hand.

Freezes beautifully.

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-no-mixer-cinnamon-buns/

Easy No-Mixer Cinnamon Buns