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Soft & Gooey Cinnamon Roll Recipe

Updated on May 17, 2017
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Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Soft & Gooey Cinnamon Bun
Soft & Gooey Cinnamon Bun | Source

Cinnamon Buns Recipe

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!

3.8 stars from 9 ratings of Maple-Oat Cinnamon Buns

Soft & Gooey Cinnamon Rolls

Prep time: 2 hours 30 min
Cook time: 40 min
Ready in: 3 hours 10 min
Yields: 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!

Step one: Use a mixer to cut hand-kneading time.

Step two: Knead dough for 3-4 minutes.

Step three: Allow dough to rise.

This is what your first rise should look like.
This is what your first rise should look like.

Step four: Roll out. Sprinkle with filling ingredients.

Step five: Roll up tightly into a log.

Source

Step six: Slice.

Step seven: Place rolls in baking pan for final rise.

Step eight: 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

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  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    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 profile image

    moonlake 3 years ago from America

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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

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

  • las81071 profile image

    las81071 4 years ago

    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.

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

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

  • Riviera Rose profile image

    Riviera Rose 4 years ago from South of France

    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!

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

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

  • idigwebsites profile image

    idigwebsites 4 years ago from United States

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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    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!

  • ishwaryaa22 profile image

    Ishwaryaa Dhandapani 4 years ago from Chennai, India

    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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    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 jolly profile image

    Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

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

  • unknown spy profile image

    IAmForbidden 4 years ago from Neverland - where children never grow up.

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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

    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 profile image

    intrepidgeezer 4 years ago from Virgina

    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

  • vespawoolf profile image
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    vespawoolf 4 years ago from Peru, South America

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

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

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

  • dobo700 profile image

    dobo700 4 years ago from Australia

    Looks good and is making me hungry.

  • ChristyWrites profile image

    Christy Birmingham 4 years ago from British Columbia, Canada

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

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • ellebyam profile image

    ellebyam 5 years ago from North and South Poles

    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.

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    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!

  • PegCole17 profile image

    Peg Cole 5 years ago from Dallas, Texas

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

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    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.

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    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 profile image

    anglnwu 5 years ago

    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.

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • MelChi profile image

    Melanie Chisnall 5 years ago from Cape Town, South Africa

    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 :)

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

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

  • LetitiaFT profile image

    LetitiaFT 5 years ago from Paris via California

    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...

  • alissaroberts profile image

    Alissa Roberts 5 years ago from Normandy, TN

    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!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

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

  • Rusti Mccollum profile image

    Ruth McCollum 5 years ago from Lake Oswego, Oregon

    Yum you guys/gals are making me hungry

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    MadHatter99, thanks for reading. : )

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    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.

  • Mhatter99 profile image

    Martin Kloess 5 years ago from San Francisco

    Love these, thanks

  • Angela Brummer profile image

    Angela Brummer 5 years ago from Lincoln, Nebraska

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

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    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! :))

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    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!

  • Turtlewoman profile image

    Kim Lam 5 years ago from California

    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.

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

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

  • Melovy profile image

    Yvonne Spence 5 years ago from UK

    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.

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    Thank you for coming over, billybuc. : )

  • billybuc profile image

    Bill Holland 5 years ago from Olympia, WA

    Looks yummy and delicious!

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