Cinnamon Buns

Photo by Stephanie Knewasser

From the kitchen of Josephine Barkwell

In a large mixing bowl:

2 packages yeast

1 c milk, warmed

1/4 c water, warmed


1 c butter, softened

1/4 c sugar

1 tsp salt

2 eggs

4 1/2 c flour

Mix until smooth. 

Cover & refrigerate dough for at least 2 hours or overnight.

Divide dough in half.

Roll each into 14″ x 9″ rectangles.

Brush with melted butter (recipe doesn’t say how much, Steph used 3-4 Tbsp for batch photographed)

Grease 2 pie pans with Crisco.

In a bowl, stir together:

1 1/2 c sugar

2 tsp cinnamon

Sprinkle half of sugar mixture over each buttered rectangle.

Scatter 1/3 c raisins over each rectangle (total of 2/3 c)

Roll rectangles into logs.

Slice each log into 9 equal pieces. 

Place rolls, cut side up, in greased pie pans.

Cover & let rise in a warm place until doubled, about 1 hour.

Bake @ 350, 30-35 minutes or until golden.

Top warm rolls with glaze.


In a bowl, stir together:

1 c confectioner sugar

1 Tbsp hot milk


  • These buns have a chewy texture, starring a generous white sugar filling (~1 1/2 c) & light glaze. 
  • For soft fluffy cinnamon rolls, with generous frosting and (~1/4 c) brown sugar in the swirls, try Stephanie’s recipe.

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Sticky Buns
Cinnamon Bread
Cinnamon Cake
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