Heather and Melanie’s Giant Cinnamon Buns

Melanie says, “These are the best cinnamon rolls ever! They are light and huge, and just the right amount of sugar and cinnamon filling.”

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Heather and Melanie’s Giant Cinnamon Buns

  • Total time: 3 Hours 30 Minutes
  • Servings: 12 Buns

Ingredients

Dough:

  • 2 1/4 Cup Warm Water
  • 1 Tbsp Yeast
  • 1/2 Cup Vegetable Oil
  • 1/3 Cup Honey
  • 1 Large Egg
  • 1 Tbsp Salt
  • 2 Tbsp Vital Wheat Gluten
  • 6 Cups Bread Flour, can use AP, won’t be as fluffy

Filling:

  • 1/4 Cup Butter
  • 1/2 Cup Granulated Sugar
  • 2 Tbsp Cinnamon
  • 1/2 Cup Brown Sugar

Icing:

  • 1/2 Cup Melted Butter
  • 1/4 tsp Salt
  • 2 tsp Vanilla
  • 3 Cups Powdered Sugar
  • Splash Milk

Directions:

  • Mix water, yeast, oil, honey, egg, salt and wheat gluten. Mix lightly and let it sit for a few minutes.

  • Add flour a cup at a time, using around 6 cups, give or take. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff.

  • Turn your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key.

  • Place dough into an oiled bowl, cover with a damp tea towel, and let rise for about 30 minutes.

  • On a lightly floured surface, roll out dough into a long rectangle slightly bigger than your cookie sheet.

  • Spread 1/4 cup of softened butter over top to within an inch of one long edge.

  • Mix the granulated sugar and cinnamon, and sprinkle the mixture over top, then sprinkle on the brown sugar.

  • Roll dough and pinch seam to close.

  • Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet.

  • Cover the pans and let rise until doubled.

  • Bake at 375° F till done. Check on them after 20-25 minutes, as they are done when lightly browned.

  • For icing, combine melted butter, salt, vanilla and half of powdered sugar and mix well. Mix remaining powdered sugar until it looks clumpy. Add a splash of milk until it looks smooth.