While everyone loves Pillsbury cinnamon buns that you just pop out of the can and toss into the oven, making them from scratch allows you to avoid a lot of preservatives and make it your own, like adding raisins or nuts into the filling. Most cinnamon bun recipes call for yeast, but this adds almost an hour to the prep time to let the dough rise. The recipe I have prepared for you skips that step, making the cinnamon buns a little more dense, but still delicious.

Ingredients for the dough:  

  • 2 ½ cups of flour
  • 3 tablespoons of sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 3/4 cups of milk
  • 1 egg
  • 1 tablespoon of vanilla extract
  • 4 tablespoons of melted butter

    Crae Messer / Sports Editor

    Crae Messer / Sports Editor

Ingredients for the filling:

  • ½ cup of brown sugar
  • ½ cup of white Sugar
  • 1 tablespoon of cinnamon
  • 1 teaspoon of vanilla
  • ½ teaspoon of salt
  • 2 tablespoons of softened butter

Ingredients for the frosting:

  • 1 ½ cups of confectioners sugar
  • 3 tablespoons of butter
  • 1 teaspoon of vanilla
  • 1 tablespoon of milk


  1. First, preheat the oven to 425 degrees and grease a pan, preferably a 9 inch round cake pan.
  2. Combine the dry ingredients, the flour, sugar, baking powder, baking soda and salt.
  3. In a separate dish, mix together the milk, egg and melted butter.
  4. Pour the milk mixture into the dry ingredients and mix until combined. Once combined, knead the dough briefly so that the mixture is in a ball, but do not over-knead.
  5. Before rolling the dough out, we want to prepare the filling. Mix together sugar, brown sugar, cinnamon and salt. Keep the 2 tablespoons of melted butter to the side.
  6. Next, lightly flour a surface big enough to roll out the dough. Roll the dough into a large rectangle.
  7. Use the 2 tablespoons of melted butter to coat the rolled out dough. Sprinkle the sugar mixture onto the buttered dough (this is also where you can add raisins, nuts or other goodies if desired).
  8. Start on one end and tightly roll up the dough to look like a log.
  9. Take the log and cut it into 1 inch slices, or 8 slices to make it easier when putting them into the cake pan.
  10. Place the first circular slice in the middle of the round cake pan, spiral facing upward. Surround this cut with the others, leaving a little space in between them in a flower formation.
  11. Bake the rolls for 15 minutes at 425 degrees and then drop the temperature to 350 for 10 more minutes of baking.
  12. While the rolls are baking, you can whip together your frosting. Start by mixing the powdered sugar and butter together.
  13. Next, add in the vanilla and  milk. Mix until smooth and add additional milk until consistency is to par. Only add a small amount of milk at a time so it doesn’t become too runny, but if it does, it can easily be corrected by adding more powdered sugar.
  14. When the rolls are finished baking, allow them to cool for about 10 minutes before icing.

Ali Fitzgerald can be contacted at afitzgerald@kscequinox.com

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