Helen's Prairie Cinnamon Buns
Helen's Cinnamon Buns are famous in our family, our neighbourhood and our home town. No one makes them better. You will love this simple recipe. Not nutritious, but outrageously delicious.
Servings: 12 large buns
Ingredients
Ingredients for the Goo
- ¼ cup butter
- ½ cup packed golden brown sugar
- 3 tablespoons honey
- 3 tablespoons heavy cream
- 2 tablespoons water
Ingredients for the Dough
- Link to recipe in notes section
Ingredients for the Filling
- 1 cup butter , room temperature and softened (approximate amount)
- 1 cup golden brown sugar
- 2 tablespoons cinnamon
Instructions
Instructions for the Goo
- Place all ingredients into a heavy pan over medium heat stirring constantly; bring to a rolling boil for 3-4 minutes, or until starting to thicken
- Pour into 10x12 pyrex pan; set aside
Instructions for Making the Dough:
Rolling out the Dough and Making the Buns
- Combine cinnamon with brown sugar; set aside
- Place a large sheet of parchment paper beside work surface; lightly dust work surface with flour
- Carefully remove dough onto lightly floured work surface with D-shaped spatula, working to maintain air in dough
- Dust top of dough; dust parchment paper with flour and turn dough gently and carefully into middle of floured paper
- Gently roll dough into a large rectangle, ensure surface next to paper is lightly floured and dough is not sticking to it
- Once dough is rolled into a large rectangle a good half inch or thicker, place dobs of softened butter over entire surface
- Using an offset spatula, spread the softened butter over the complete surface of the dough (work to not push into the dough to deflate it)
- Sprinkle the cinnamon sugar mixture over the entire surface of the dough, getting as close to the edges as possible, with the exception of the edge furthest from you
- Use the offset spatula to spread the sugar cinnamon sugar over the buttered dough evenly
- With the dough in landscape position, roll it over onto itself, then using the parchment paper to roll the dough away from you, continue to roll the dough until in a long log (about 24 inches)
- Using a very sharp knife, divide log in two and mark lightly on surface every 2 inches from centre on each side to mark where to cut for making 12 buns with 2 small ends
- Bring the pyrex pan to the work area with the goo in the bottom; start to cut the buns and place tightly together in the pan three across and four down
- Cover with damp cloth; proof for 20-30 more minutes
Baking the Buns
- Pre-heat oven to 350F; place pan in middle of oven setting timer for 30 minutes
- Buns should be dark brown and may take an extra 5 minutes to bake, depending upon oven
- Cool for 20 minutes; loosen sides and turn over onto serving platter so sticky side is up
- Let cool completely; serve immediately
- Cover well with plastic wrap once buns have been broken into and inside is exposed to ensure they don't dry out
Notes
Note about the Dough Recipe
The recipe for the dough can be found here
Note about the Goo
I never make one batch at a time of cinnamon buns, thus, I always double this recipe and divide it into two 10 x 12 pyrex pans. It is easier to make in a bigger batch. Note about Baking Temp and Time
As every oven is different, a lower temperature and a longer bake time is the solution to this. You will have to experiment with your oven if this happens to you. For me, 350 for 28-30 minutes works well, and I do have to cover the top with heavy foil to avoid over-browning the past 10 minutes. When the cinnamon rolls are lightly golden brown, if you are new to bun baking (and a perfectionist) spot-check their internal temperature with an instant-read thermometer to test doneness. Their internal temperature should be 190–200°F (88–93°C). I find 197˚C is where mine is at. It is critical to ensure the centre buns bake to 197˚C so they don't sink which can be a problem.
I never make one batch at a time of cinnamon buns, thus, I always double this recipe and divide it into two 10 x 12 pyrex pans. It is easier to make in a bigger batch. Note about Baking Temp and Time
As every oven is different, a lower temperature and a longer bake time is the solution to this. You will have to experiment with your oven if this happens to you. For me, 350 for 28-30 minutes works well, and I do have to cover the top with heavy foil to avoid over-browning the past 10 minutes. When the cinnamon rolls are lightly golden brown, if you are new to bun baking (and a perfectionist) spot-check their internal temperature with an instant-read thermometer to test doneness. Their internal temperature should be 190–200°F (88–93°C). I find 197˚C is where mine is at. It is critical to ensure the centre buns bake to 197˚C so they don't sink which can be a problem.