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Soft and Gooey Cinnamon Roll Recipe

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

This recipe makes a soft and gooey cinnamon bun.

This recipe makes a soft and gooey cinnamon bun.

I have a weakness for cinnamon buns. My grandfather, a German immigrant to America, was an avid baker. On weekends, the fragrance of baking cinnamon, brown sugar, and butter beckoned us into his kitchen. Cinnamon buns seem to have originated in Sweden, where Cinnamon Roll Day is celebrated on October 4 with plenty of frivolity and fanfare.

This recipe is a tribute to my grandfather, who often added oats to the dough for a nutritional boost. These buns are light and moist, and each panful boasts an extra 13 grams of protein and 7.9 grams of dietary fiber. Like a bowl of maple-scented oatmeal on a frigid winter day, these cinnamon buns give fresh meaning to the words "comfort food."

So why not bake a batch today? You'll be joining the worldwide fan club of cinnamon roll lovers, and your family and friends will be forever grateful. The addition of maple syrup makes these sticky and gooey just like my grandfather's rolls. First, you'll find the ingredients and instructions, then you'll find step-by-step pictures. Enjoy!

Cook Time

Prep timeCook timeReady inYields

2 hours 30 min

40 min

3 hours 10 min

12 Maple-Oat Cinnamon Buns

Dough Ingredients

  • 1 1/2 cups milk, lukewarm
  • 1/4 cup butter, salted
  • 1/4 cup white sugar
  • 2 eggs, room temperature
  • 4 - 4 1/2 cups unbleached flour, divided
  • 1/2 cup oat flour (see tips)
  • 1 teaspoon kosher salt
  • 2 teaspoons yeast, instant dry

Filling Ingredients

  • 1 cup packed brown sugar, light
  • 1 Tablespoon ground cinnamon, preferably Saigon (see box, bottom of page)
  • a pinch of salt
  • 3/4 cup salted butter, softened
  • 1/2 cup chopped walnuts or pecans, optional
  • 1/2 cup real maple syrup

Maple Icing Ingredients

  • 3 ounces cream cheese, softened
  • 2 Tablespoons milk
  • 3 Tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  1. For dough: Place dough ingredients plus 1/2 cup of unbleached flour in a mixing bowl or stand mixer bowl. If using a stand mixer, follow manufacturer's instructions.
  2. If using a hand mixer, combine ingredients to make a batter. Mix on high for 6 minutes. Turn of hand mixer.
  3. Add one more cup of unbleached flour and stir with a wooden spoon to make a soft dough.
  4. Pour dough out on a floured surface and knead for 2-5 minutes, slowly adding additional flour, until dough is elastic and smooth.
  5. Place dough in a greased bowl, cover with a kitchen towel and allow to rise in a warm place for 2 hours.
  6. Butter 9x13 inch baking dish. Preheat oven to 375 Fahrenheit. In a medium bowl, combine sugar, salt, cinnamon and nuts (if using). Punch down dough and turn out onto a lightly floured surface.
  7. Using a rolling pin, roll dough into an 18x12 inch rectangle. Spread dough with softened butter, leaving 1/2 inch border along the top edge. Sprinkle filling ingredients over the dough, leaving 1/2 inch border along top edge. Lastly, drizzle maple syrup over filling.
  8. Starting with the long edge nearest you, tightly roll the dough into a log. Wet the 1/2 inch border and firmly pinch the seam to seal.
  9. Pat and squeeze the log until it is evenly thick. Slice 1 1/2 inch rolls with a serrated knife. You should have 12 rolls.
  10. Arrange rolls on greased baking dish. Cover with kitchen towel and allow the buns to rise about 40-60 minutes, until double in size.
  11. Place baking dish in preheated oven and bake buns on middle rack for 30-35 minutes, until golden brown.
  12. In a medium mixing bowl, combine icing ingredients until creamy. While buns are still warm, drizzle icing over them.
  13. Serve warm maple-oat buns with a cup of coffee or tea. Enjoy!
1. Use a mixer to cut hand-kneading time.

1. Use a mixer to cut hand-kneading time.

2. Knead dough for 3 - 4 minutes.

2. Knead dough for 3 - 4 minutes.

3. Allow dough to rise.

3. Allow dough to rise.

4. Roll out. Sprinkle with filling ingredients.

4. Roll out. Sprinkle with filling ingredients.

5. Roll up tightly into a log.

5. Roll up tightly into a log.

6. Slice the buns.

6. Slice the buns.

7. Place rolls in baking pan for final rise.

7. Place rolls in baking pan for final rise.

8. Drizzle icing on warm buns.

8. Drizzle icing on warm buns.

Tips

  • Don't add too much flour while kneading the dough. A soft, slightly sticky dough yields moist rolls.
  • To make oat flour, grind old-fashioned or quick oats in your blender.
  • You can also make cinnamon roll dough in a bread maker.
  • If you don't like overly sweet buns, cut back on the sugar.
  • Evenly spread butter and cinnamon sugar mixture over the dough.
  • Try using dental floss or a serrated knife to slice rolls. If using dental floss, just slide a piece of floss under the log, cross it at the top and pull until it cuts though the dough.
  • Buns can be prepared the night before. Once they've been sliced and placed in the baking dish, cover with plastic wrap and allow to rise in the refrigerator overnight. In the morning, leave them on the counter (for an hour or two) until they finish rising and bake.
  • Cinnamon buns freeze well. Place the unbaked, ready-to-rise rolls in aluminum baking pans and freeze. When ready to use, let them thaw at least 24 hours in the refrigerator. Allow them come to room temperature and rise before baking.
  • These cinnamon buns, with a hint of maple flavor, make a special gift.

Why Is Saigon Cinnamon So Special?

Of the four varieties, Ceylon is considered the only "real" cinnamon. Popular in Latin America, its mild flavor complements dishes such as hot chocolate and rice pudding.

Saigon or Vietnamese cinnamon is like Ceylon on steroids. Although more akin to Cassia, it comes from the bark of a tree native to Vietnam and has the highest concentration of oils at 1-5%. This concentration is so high that when a stick of Saigon cinnamon is exposed to a flame, it reportedly sparks.

Consequently, Saigon is the priciest of all cinnamons. Preferred by aficionados and chefs for intense sweetness and concentrated aroma, its flavor is often compared to commercially produced "Red Hot" candies and has a full-bodied spiciness, without any of the bitterness generally associated with other types of cinnamon.

Experience the unique flavor of Saigon cinnamon imported directly from Vietnam! There's nothing else like it under the sun.

Health Benefits

In Chinese medicine, cinnamon is used as a remedy for cold, flatulence, nausea, diarrhea, and menstrual pain. Cinnamon is also said to increase energy, vitality, and circulation and has been found to have antibacterial and anti-fungal properties.

Studies show that cinnamon can reduce fasting blood glucose levels in some type 2 diabetes patients.

Comments

Vespa Woolf (author) from Peru, South America on December 05, 2013:

Moonlake, cinnamon rolls are one of my husband's favorite treats. Last month I made rolls for 45 people! That was a challenge with just one oven for baking. Thanks for the vote!

moonlake from America on December 05, 2013:

I love cinnamon rolls these look great. This page make me hungry. Voted up.

Vespa Woolf (author) from Peru, South America on June 03, 2013:

las81071, I'm glad you're going to try these sinfully cinnamon rolls! Enjoy and thanks for taking the time to comment.

las81071 on June 03, 2013:

I finally have a morning off on Saturday I am going to get the ingredients today to try this. My mouth is watering just reading.

Vespa Woolf (author) from Peru, South America on February 14, 2013:

Riviera Rose, homemade cinnamon rolls are the perfect cold morning treat! Thank you for taking the time to read and comment.

Riviera Rose from South of France on February 14, 2013:

These look delicious and sooooo sinful - just the sort of thing to eat with some hot coffee on a chilly winter morning. Loved your photos!

Vespa Woolf (author) from Peru, South America on December 18, 2012:

Idigwebsites, the family and friends always rave about these cinnamon rolls. Enjoy!

idigwebsites from United States on December 18, 2012:

Woooowww!! Really gooey... looks luxuriously gooey and really delicious! :D

Vespa Woolf (author) from Peru, South America on December 18, 2012:

Ishwaryaa, I just made these rolls this weekend at the request of guests who are staying with us. The disappeared quickly! They really aren't difficult to make and make a special treat. Thank you for the vote, share and pin!

Ishwaryaa Dhandapani from Chennai, India on December 18, 2012:

A drool-worthy recipe! I have tasted this dessert in my home-city and they were really good. You wrote the instructions clearly and the last photo looks so inviting! Once again I say that only patient cooks like you can create tasty recipes as this! Well-done!

Thanks for SHARING. Useful, Awesome & Interesting. Voted up, pinned & shared

Vespa Woolf (author) from Peru, South America on December 06, 2012:

Rajan Jolly, I'm glad you appreciate the tips. These cinnamon buns are a real hit with our famiy and friends. Thank you for the vote and comment.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 06, 2012:

These cinnamon buns look very inviting. Thanks for sharing some cool tips for the novice. Voted up, useful and awesome.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Unknownspy, my grandfather's recipe really is delicious. Hope you enjoy!

Life Under Construction from Neverland on October 08, 2012:

whew soo yummy. mouth-watering recipe that everybody will love!

Vespa Woolf (author) from Peru, South America on July 28, 2012:

Intrepidgeezer, the imitation stuff doesn't hold a candle to real maple syrup! I'm glad you enjoyed the recipe. Thanks so much for reading and commenting!

intrepidgeezer from Virgina on July 27, 2012:

What great recipe and way to use maple syrup. I just did a hub on real maple syrup. It is so much better and different tasting than the imitation stuff like log cabin. Can't wait to try the cinnamon buns

Vespa Woolf (author) from Peru, South America on July 25, 2012:

ChristyWrites, thanks so much for the share, the vote and your kind words. Enjoy the yummy buns!

Vespa Woolf (author) from Peru, South America on July 25, 2012:

Dobo700, thanks for reading and commenting. Enjoy the buns!

dobo700 from Australia on July 24, 2012:

Looks good and is making me hungry.

Christy Birmingham from British Columbia, Canada on July 24, 2012:

These look deeeelicious! Good wording for the steps as I could follow right along. An 'awesome' and a share for you :)

Vespa Woolf (author) from Peru, South America on July 15, 2012:

Ellebyam, I hope you decide to publish your recipe honey-brown sugar glazed buns. They sound divine! Thanks for coming by and commenting.

ellebyam from North and South Poles on July 15, 2012:

I love your recipe! This will be a great alternative to my Honey-brown sugar glazed old favorite. Thank you for the great tips too (especially using dental floss ;) ) and thanks for sharing another great hub.

Vespa Woolf (author) from Peru, South America on July 10, 2012:

PegCole17, you're so right about the oats. It makes me feel a little less guilty about enjoying cinnamon buns once in a while. Thanks for coming by and commenting!

Peg Cole from Northeast of Dallas, Texas on July 10, 2012:

What a great explanation and delicious looking pictures! Adding the oats is a good way to pump up the nutrition. I love cinnamon buns!

Vespa Woolf (author) from Peru, South America on June 17, 2012:

Alocsin, you made me laugh. Thank you for reading and commenting.

Aurelio Locsin from Orange County, CA on June 16, 2012:

This made me hungry and I don't have any cinammon buns handy. Fortunately, I can gorge on some cheesecake in the fridge. Voting this Up and Useful.

Vespa Woolf (author) from Peru, South America on June 15, 2012:

anglnwu, I'd love to have you for breakfast. : ) Your mother's soft and dough sticky cake sounds amazing. I hope you decide to publish it someday! Thank you for taking the time to comment and read.

anglnwu on June 15, 2012:

Can I come over for breakfast? Your cinnamon buns are oozing with so much appeal. You mentioned using dental floss to cut it. I remember my mom used to use thread (used in sewing) to cut her soft and doughy sticky cake. It does the job perfectly. Again, you create extraordinary food hub--rated up.

Vespa Woolf (author) from Peru, South America on June 14, 2012:

MelChi, thanks for taking the time to read and comment!

Melanie Chisnall from Cape Town, South Africa on June 13, 2012:

Thanks for sharing this, it actually looks a lot easier than I thought it would be. Going to give it a try for sure! Voted up, interesting and awesome :)

Vespa Woolf (author) from Peru, South America on June 11, 2012:

LetitiaFT, I must confess that the icing is my favorite part! It's always nice to hear from you.

Vespa Woolf (author) from Peru, South America on June 11, 2012:

Alissaroberts, enjoy the buns and thank you for taking the time to comment!

LetitiaFT from Paris via California on June 11, 2012:

I could lick the icing right off that photo!

There just aren't enough weekends in the week to keep up with your wonderful breakfast recipes...

Alissa Roberts from Normandy, TN on June 11, 2012:

These cinnamon rolls look absolutely delicious! My boys are crazy over these for breakfast so I am looking forward to trying out this recipe. Thanks for sharing your yummy recipe and those mouth watering pictures!

Vespa Woolf (author) from Peru, South America on June 11, 2012:

Rusti McCollum, wish I could send over some cinnamon buns! Thank you for reading and commenting.

Ruth McCollum from Lake Oswego, Oregon on June 10, 2012:

Yum you guys/gals are making me hungry

Vespa Woolf (author) from Peru, South America on June 10, 2012:

MadHatter99, thanks for reading. : )

Vespa Woolf (author) from Peru, South America on June 10, 2012:

Angela Brummer, I wish I could send some buns your way! Thanks for commenting.

Vespa Woolf (author) from Peru, South America on June 10, 2012:

Peggy W, you're right! My grandfather didn't ice the rolls, but I love them that way. I guess it's an American thing. : ) Thank for coming by.

Martin Kloess from San Francisco on June 10, 2012:

Love these, thanks

Angela Brummer from Lincoln, Nebraska on June 10, 2012:

Oh my goodness I almost took a bite out of my computer screen. These look amazing!

Peggy Woods from Houston, Texas on June 10, 2012:

I can almost smell the aromas now! My grandmother used to bake homemade coffeecake and cinnamon buns each weekend and after church we always looked forward to that treat. I don't remember her icing the cinnamon rolls and they were delicious that way also.

I like the idea of your grandfather adding the oats making them more nutritious. Voted up, useful and sharing. If you have any extras, send them this way! :))

Vespa Woolf (author) from Peru, South America on June 10, 2012:

Turtlewoman, thank you for commenting. You could tweak the recipe even further with your addition of whole wheat flour and orange juice, then reducing sugar and butter by half. Enjoy!

Kim Lam from California on June 10, 2012:

I love the idea of adding healthy ingredients in classic recipes. The cinnabon buns look delicious and the photos are enticing. I'm definitely making these for guests! What a great tribute to your grandfather.

Vespa Woolf (author) from Peru, South America on June 10, 2012:

Melovy, the buns will be just as delicious without sugary icing. Thank you for commenting!

Yvonne Spence from UK on June 10, 2012:

These look like fun to make as well as eat and I loved reading about your grandfather.

I'll probably miss out the icing though as I'm not keen on sugary buns. I might just have a little maple over them instead.

Vespa Woolf (author) from Peru, South America on June 10, 2012:

Thank you for coming over, billybuc. : )

Bill Holland from Olympia, WA on June 10, 2012:

Looks yummy and delicious!