Home | Lauren's Blog | Shopping & Services | Your Cart | Contact Lauren
Strengthening Lives through Cooking and Baking

Join the Newsletter

Sign up for Lauren's newsletter & blog and
receive her (free) 7-part cooking e-video series!

Search the Site

Lauren’s on Instagram!

Shop Lauren Groveman’s Kitchen

Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
Designed for real-life cooking, this Apron is just the thing for keeping everything a busy, 21st-century multi-tasking cook needs within reach at all times.
I Love to Cook: A Lauren Groveman Kitchen Cookbook
Bring back the joy of cooking with Lauren's acclaimed second cookbook.
Lauren Groveman's Kitchen Cookbook
Makes homemade meals possible again with a comprehensive, inspiring book that reinvents cooking as a relaxing, creative, fulfilling activity for even the busiest people.

Easy Cinnamon Buns

This recipe is so easy and produces tender cinnamon buns that are golden brown and so delicious! Although, in my show, Baking Made Easy, I say that this dough can be made the night before and chilled overnight, for best texture, I do suggest making the dough first thing in the morning. This is one of the few times I use a fast acting yeast –so the process of making and serving fresh-baked cinnamon buns first thing in the morning, really is doable. The night before, just have your fillings all measured out, your egg-wash made and chilled, as well as your powdered sugar sifted and ready for the glaze. Lining your baking sheets with parchment, the night before, also helps to make things go seamlessly in the morning.

Just to get you in the mood…

Ingredients for the Dough

  • Up to 3 ¾ cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 envelope rapid rise yeast
  • 1 ½ teaspoon fine table salt
  • 1 cup water
  • 1 / 2 cup milk
  • 1 / 4 cup (4 tablespoons) unsalted butter
  • 1 extra-large egg, at room temperature

For the Cinnamon-Raisin Filling

  • 1 / 4 cup butter, melted
  • 1 cup raisins (mix light and dark)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the Maple-Egg Glaze:

  • 1 extra large egg
  • 2 teaspoons water
  • 1 tablespoon maple syrup

For the Powdered Sugar Glaze

  • 2 cups powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 4 tablespoons milk, or as needed


To assemble the dough: In a large bowl, combine 2-1 / 2 cups flour, sugar, un-dissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer (with the paddle attachment), scraping the bowl occasionally. Add the egg and 1 more cup of flour; beat 2 minutes at a moderately high speed. Using a wooden spoon, stir in just enough remaining flour to make the dough leave the sides of the bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 2 minutes. Cover with a towel and; let rest 15 minutes.

Assemble the fillings:  In a small bowl, combine sugar and cinnamon with a whisk. Put raisins in another bowl.

Assemble the cinnamon buns and let them rise: Line two large baking sheets with parchment paper. Divide the dough into 2 equal portions; roll each portion to approximately 12 x 8-inch rectangle. Brush each liberally with melted butter; sprinkle with cinnamon sugar (use fingers to help coat dough evenly), then scatter the raisins on top (use half of each for each half of dough) Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. With a sharp serrated knife, cut each roll into 7 pieces. Place, cut sides up, on prepared baking sheet(s). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Or, for morning buns, cover the buns with a clean kitchen towel, and then again with plastic wrap. Refrigerate. In the morning, preheat the oven to between 350Fand 375F and allow the buns to sit out of refrigeration for 1 to 1 1/2 hours before glazing.

Glaze and bake: Mix the egg with the water and maple syrup. Strain into another bowl. Brush the buns with the glaze and bake for 20 to 25 minutes or until golden and cooked through (rotate the sheet front to back once during baking and, if becoming overly brown, cover loosely with aluminum foil (shiny side up). Remove from the oven and let buns sit on the sheet for 5 minutes.

Prepare the powdered sugar glaze: While the buns bake, assemble the powdered sugar glaze: In a small bowl, whisk together powdered sugar and enough milk to make a glaze that’s thick but able to be drizzled luxuriously. Remove to a wire rack that sits over wax paper. Drizzle with powdered sugar glaze. (Alternatively, you can spoon and then spread the glaze over the warm buns.)


Comments (11)


  1. Can I substitute your bread recipes with the same amount of wheat flour? Wondering if it will be too heavy, or if I need to change the equivalents.

    Also, would that work to use wheat flour or something similiar in your mixes??

    Can’t wait to try!!


    Comment by Michelle — January 28, 2012 @ 9:23 am

  2. Hi Michelle, thanks for your question. Whole wheat flour is, by definition, coarser than white flour so, although there is actually more gluten present, the coarser texture of the whole grain actually works against the development of elasticity since the sharper edges cut into (severing) the elastic network as one kneads the dough (resulting in a denser texture). Also, whole wheat flour (when used alone in a recipe) is more absorbsive than white flour so the liquid components might need a bit of adjustment (a bit more liquid might be required. My suggestion, in the cinnamon buns, is to use half whole wheat pastry flour in the dough, which is available in health food stores and upscale supermarkets(start with that and see how you do. If you want to use “all” whole grain flour, you might want to add 1 tablespoon pure gluten (it’s a powder) for each cup of flour in your recipe. As far as the mixes, you can try the same thing but, since I have not personally done this, I can’t say for sure how this might need to be adjusted. Again, try and let me know!

    Comment by Lauren — January 28, 2012 @ 3:47 pm

  3. Trying to learn how to make home made butter and mayonnaise. I need help please. I remember my mom and grandmother making it. Thank You.

    Comment by virginia woodward — November 28, 2012 @ 5:40 pm

  4. Great post. I was checking constantly this blog and I am impressed!
    Extremely useful info specially the last part :) I
    care for such information a lot. I was looking for this certain information for a long time.
    Thank you and good luck.

    Comment by Lifestyle Liberation Blueprint — August 13, 2013 @ 11:55 am

  5. Good day! This is my first visit to your blog!
    We are a team of volunteers and starting
    a new initiative in a community in the same niche. Your blog provided us
    beneficial information to work on. You have done a extraordinary job!

    Comment by Fb Infinite — June 2, 2014 @ 6:43 pm

  6. Quality content is the important to invite the viewers to pay a quick visit the site, that’swhat this weeb site is providing.

    Comment by web design mississauga — June 18, 2014 @ 3:28 pm

  7. oakley sunglasses outlets

    Easy Cinnamon Buns « Lauren Groveman: Strengthening Lives through Cooking and Life Coaching

    Trackback by oakley sunglasses outlets — June 24, 2014 @ 1:10 am

  8. You made some really good points there. I looked on the
    net for additional information about the issue and found most people
    will go along with your views on this website.

    Comment by play — June 25, 2014 @ 8:47 pm

  9. Now I am going aaway to do mmy breakfast, after having my breakfast coming again to read other news.

    Comment by Margret — August 11, 2014 @ 9:50 am

  10. anatomy of hatha yoga postures

    Easy Cinnamon Buns « Lauren Groveman: Strengthening Lives through Cooking and Life Coaching

    Trackback by anatomy of hatha yoga postures — September 12, 2014 @ 9:01 pm

  11. How to Learn Tantra Massage.

    Comment by masajes deportivo en alicante — September 21, 2014 @ 9:40 am

RSS feed for comments on this post. TrackBack URL

Leave a comment