These are the real deal. Doughy, sweet and fragrant Cinnamon rolls!
Making cinnamon buns is an art and science! There are many variations. Here is a basic recipe – non-paleo and definitely not gluten free.. but you could totally substitute the flour with some GF flour.. I’m still experimenting and will be posting this recipe again! 🙂
Ingredients
- 1 packet (2.5 tsp) dry yeast
- 1.5 cups milk (cows milk or almond milk)
- Â stick (1/2 c. butter)
- 1/4 cup sugar
- 1-2 tsp cardamom
- dash of cinnamon
- flour (3-4 cups?)
- Topping: 1-2 Tablespoons melted butter, cinnamon, sugar
Directions
- Melt butter in warm milk and add sugar – cool it off so that it is just warm (not hot! this is very important so the yeast doesn’t die)
- Add yeast and stir until dissolved, add cinnamon/cardamom
- If using a Kitchen Aid mixer, use the dough hook, and start adding the flour until it is well blended. I do not measure the flour, I just add it while watching the dough until it forms an elastic round mass. Make sure you don’t add too much flour at once or the dough can become tough.
- Let rise in a warm place with a towel over bowl for an hour or so
- Punch down and roll out, making a large flat pancake
- Brush with butter, sprinkle cinnamon and sugar evenly
- Roll up the dough, starting at one end until you have a long sausage shape
- Cut 1″ thick slices and lay flat on greased or baking-paper covered cookie sheet
- Let rise for 30-60 min
- Bake at 350* for 15 minutes or until edges of buns are golden
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