Donut Cinnamon Roll Instructions


Directions for the Donut Cinnamon Rolls

Mix the Dough

Use your stand type mixer and the dough hook or you can also mix the buns by hand.

Pour 1 1/3 cups warm water (120 degrees) into your mixer bowl. Measure water temperature with a thermometer; hot water kills yeast. Sprinkle the yeast over the water (a packet of SAF Gourmet Yeast is included). Empty the mix into the bowl.

Turn the mixer to low speed to start to blend the water and the mix. Turn the speed to medium and beat for four minutes. You should have a soft dough ball that is moist and slightly sticky. The dough should be elastic (the gluten is developed) and stretchy if you pinch and pull a bit of the dough. If the dough is not elastic, mix for another minute or two. (If you are mixing by hand, you will need to knead the dough for 10-15 minutes.

Baker’s note: The water is precisely measured for this mix to result in a soft, slightly sticky dough. You may add another tablespoon of flour or a teaspoon or two if you feel the dough is not right.

Place the dough in a lightly greased bowl. Place the bowl in a baker’s proofing bag (available at The Prepared Pantry) or cover with plastic wrap. Let rise in a warm spot such as on top of the refrigerator or in the sun from the kitchen window and let rise for 45 minutes or until doubled in size.

Baker’s note: Yeast is very sensitive to temperature. If your kitchen is cool, it will take longer to rise.

Making the Buns

  1. Lightly dust a countertop with flour and turn the dough onto the countertop. With the rolling pin, roll dough into a rough rectangle, 18×15 inches.
  2. Soften, but not melt, 1/3 cup butter. Spread the butter over the rolled-out dough.
  3. Sprinkle the contents of the cinnamon sugar packet evenly over the buttered dough.
  4. Starting on the long side, roll the dough into an 18-inch log. When you come to the trailing edge, pinch the edge with the dough to create a seal and help trap the filling. Pinch the ends together. Compress or stretch the log to make it of uniform diameter.
  5. Cut the log in half and then half again so that you have four equal log lengths. Cut each fourth into three equal pieces so that you have twelve pinwheel rolls.
  6. Grease a 9×13-inch pan or line it with parchment paper (parchment is preferred).
  7. Place the rolls in the pan, three across by four long. Press the rolls with your hand until the rolls are the same height and the rolls cover nearly all the pan.
  8. Cover the pan and set it in a warm place for an hour to an hour and half to rise. Let them rise until they are soft and puffy.
  9. Preheat the oven to 350 degrees. Bake the rolls for 18 to 19 minutes in a dark pan. A light pan will take longer to bake. The tops of the rolls should be browned. If the rolls are browning too quickly, drape the pan loosely with a sheet of aluminum foil to reflect heat.
  10. After removing the buns from the oven, set your timer for three minutes. After three minutes lift the buns from the pan. (If you are using parchment paper, simply grab the corners and lift. If you are not put a rack over the top of the pan and invert the pan so that the rolls fall onto the rack. Place another rack over the rolls, grasp the two racks together with the rolls loosely sandwiched between and re-invert.

To Glaze Your Cinnamon Buns

Use about one cup of our Cinnamon Bun and Pastry Frosting or use this recipe:

In a large mixing bowl, mix 2 ¼ cups powdered sugar with ½ teaspoon vanilla and 3 to 4 tablespoons warm water—enough to get a thick drizzling consistency. Mix until smooth.

Drizzle the icing over the cinnamon buns.

Serve the buns while warm. Cinnamon buns are best fresh.