{"id":4359,"date":"2023-08-31T12:50:57","date_gmt":"2023-08-31T12:50:57","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=4359"},"modified":"2026-06-19T15:25:12","modified_gmt":"2026-06-19T15:25:12","slug":"cinnamon-buns","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/cinnamon-buns\/","title":{"rendered":"Cinnamon Buns"},"content":{"rendered":"\n

From the kitchen of Josephine Barkwell<\/h4>\n\n\n\n

In a large mixing bowl:<\/p>\n\n\n\n

2 packages yeast<\/strong><\/em><\/p>\n\n\n\n

1 c milk, warmed<\/strong><\/em><\/p>\n\n\n\n

1\/4 c water, warmed<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 c butter, softened<\/strong><\/em><\/p>\n\n\n\n

1\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n

1 tsp salt<\/em><\/strong><\/p>\n\n\n\n

2 eggs<\/strong><\/em><\/p>\n\n\n\n

4 1\/2 c flour<\/strong><\/em><\/p>\n\n\n\n

Mix until smooth. <\/p>\n\n\n\n

Cover & refrigerate dough for at least 2 hours or overnight.<\/p>\n\n\n\n

Divide dough in half.<\/p>\n\n\n\n

Roll each into 14″ x 9″ rectangles.<\/p>\n\n\n\n

Brush with melted butter <\/strong><\/em>(recipe doesn’t say how much, Steph used 3-4 Tbsp for batch photographed)<\/p>\n\n\n\n

Grease 2 pie pans with Crisco<\/strong><\/em>.<\/p>\n\n\n\n

In a bowl, stir together:<\/p>\n\n\n\n

1 1\/2 c sugar<\/strong><\/em><\/p>\n\n\n\n

2 tsp cinnamon<\/strong><\/em><\/p>\n\n\n\n

Sprinkle half of sugar mixture over each buttered rectangle.<\/p>\n\n\n\n

Scatter 1\/3 c raisins<\/strong><\/em> over each rectangle (total of 2\/3 c<\/strong><\/em>)<\/p>\n\n\n\n

Roll rectangles into logs.<\/p>\n\n\n\n

Slice each log into 9 equal pieces. <\/p>\n\n\n\n

Place rolls, cut side up, in greased pie pans.<\/p>\n\n\n\n

Cover & let rise in a warm place until doubled, about 1 hour.<\/p>\n\n\n\n

Bake @ 350, 30-35 minutes or until golden.<\/p>\n\n\n\n

Top warm rolls with glaze.<\/p>\n\n\n\n

Glaze<\/h4>\n\n\n\n

In a bowl, stir together:<\/p>\n\n\n\n

1 c confectioner sugar<\/strong><\/em><\/p>\n\n\n\n

1 Tbsp hot milk<\/strong><\/em><\/p>\n\n\n\n

NOTES<\/p>\n\n\n

    \n
  • These buns have a chewy texture, starring a generous white sugar filling (~1 1\/2 c) & light glaze.\u00a0<\/li>\n
  • For soft fluffy cinnamon rolls, with generous frosting and (~1\/4 c) brown sugar in the swirls, try Stephanie’s recipe.<\/li>\n<\/ul>\n\n\n
    \n\n\n\n

    Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":"

    Josephine Barkwell<\/p>\n","protected":false},"author":1,"featured_media":4368,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[4,8,15],"tags":[74,250,80,57,235,106,168],"class_list":["post-4359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","category-breakfast","category-yeastbreads","tag-breakfast","tag-buns","tag-cinnamon","tag-dessert","tag-josephine-barkwell","tag-recipe","tag-rolls","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t