Miss Kate shares one of her favorite Cinnamon bun recipe!

Nothing evokes coziness to me more than the smell of fresh Cinnamon buns in the oven on a grey blustery morning.  I cherish the days I wake up late, and clomp downstairs to share a plate of sticky-sweet cinnamon-y goodness and a cup of coffee with my loved ones.  I’m discovering that those are also my favorite recipes to share with all of you, so click the link to check out my instructions for making and decorating one of my favorite cinnamon bun recipes.

I hope you make them and share them with the people close to you; snuggle down with a bun and a silly movie this Saturday morning, make breakfast for dinner, or serve them at a teddy-bear tea party.  The options are endless, and I hope that however you share them they fill your home with the same feeling of warmth and love that they bring to mine <3

Stay Sweet everybody!
Bye!
Miss Kate

Heat the milk and butter. Warm 1 Cup of milk and ¼ cup Butter in the microwave until the butter is melted. Use a kitchen thermometer to check the temp, you want it to be around 110℉.

This helps the yeast do it’s thing and makes the finished buns nice and fluffy!

Combine dry ingredients. In a different bowl measure out 3 cups of flour, ¼ cup of sugar, and ¼ teaspoon of salt. Whisk this together so it’s fully incorporated.

Set aside a third bowl with ½ cup of flour.

Mix the dough. You can use a stand mixer for this step, or mix it in a bowl and knead it by hand. There’s an excellent post about how to knead dough properly on America’s Test Kitchen Kids!

Add the warm milk mixture and sprinkle the yeast on top, then give the mixture a quick whisk.

Slowly add the flour mixture and one egg, and beat on medium-low speed until combined.

If the dough is sticking to the sides of the bowl, add the remaining flour, a little bit at a time, until the dough begins to pull away from the sides of the bowl. Knead the dough for around 5 minutes until it’s smooth and it springs back if you poke it lightly with your finger.

Form it into a ball and place it in a greased bowl and cover with a damp kitchen towel. Let rest for 10 minutes.

Mix the cinnamon-sugar filling. Mix ½ cup of sugar, ¼ cup brown sugar, 2 tablespoons of cinnamon, and the zest of one orange together. Set this aside.

Roll the dough (step 1).

On a floured work surface, use a rolling pin that has also been generously floured to roll the dough out into a large rectangle, like this…

Ta da!


I trimmed my edges with a pizza cutter because I like things to be neat, but it’s not necessary.

Spread ¼ cup of softened butter over the surface of your rolled out dough.

Sprinkle the dough evenly with the cinnamon and sugar mixture.

Roll UP the dough (stage 2). Beginning with the long edge, roll up the dough into a cylinder.



You can use a knife or dental floss to cut the cylinder into even pieces, aiming for around 11 or 12 pieces total.

Let the dough rise. Put each of the little cinnamon pin-wheels into a pie plate or other baking dish.

Let them rest, covered with a damp cloth for 25 minutes. Turn on the oven and set it to 350°F.

Bake. Once the rolls have risen and the oven is up to temperature, pop them in the oven for 15-20 minutes.

Decorate. Use a vegetable peeler to take the peel off an orange in one long spiral.

Sometimes this takes a few tries to get the hang of- be patient and keep going!

Once you have that one long spiral, roll it up tight and tuck the free end underneath. Set them aside for later.

When the timer goes off, take the buns out of the oven and let them cool slightly.

Make the icing. While the buns are cooling, whisk together your icing ingredients. I used around 2 cups of powdered sugar, a ¼ teaspoon of vanilla extract and some juice from the oranges I used to make the roses for decoration.

Frost. Drizzle with the prepared icing and add the peel roses, tucking mint leaves in between.

I also used some sugar pearls because I had them in my cabinet and I like a little sparkle <3