Easter cinnamon buns

Easter cinnamon buns

Apr 11 2020



  • 3 cups bread flour
  • 1/3 cup organic cane sugar
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. salt
  • 1 tbsp instant yeast
  • 1 1/4 cups milk, room temperature
  • 1/4 cup butter, melted and cooled
  • 2 tbsp of honey


Combine flour, sugar, cinnamon, salt, and yeast in a large bowl of a stand mixer.
Add 2 eggs to milk and whisk until well combined.

Pour milk/egg mixture and butter to flour bowl. Using stand mixer’s hook attachment, mix until dough is sticky; about 2 minutes, scraping flour from sides of bowl into dough.

Cover bowl with plastic wrap and let rest in warm area of your kitchen for 1 hour 30 minutes.

Line a large baking tray with parchment paper. Divide dough into 12 balls and arrange on baking sheet about ½-inch apart. ( I placed  mine in a round cake pan. Since they were so tight and close to one another it took at least 40 minutes to bake, so I would not recommend doing it that way.)

Cover with plastic wrap loosely and let it rest in the fridge overnight. Or for 45 minutes at room temperature if you want to bake them right away.

Before baking, whisk the remaining egg with 1 tbsp of water and brush the egg wash all over the dough.

Preheat the oven at 375F. Bake for 20-25 minutes or until golden brown.

Remove from the oven and let it rest from couple of minutes. Heat up the honey in the microwave and brush the buns with the honey glaze all over.Keep them in airtight container fro a few days, or freeze them individually, they will last a couple of weeks.


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