No Fuss Cinnamon Buns


I hope all of my lovely readers had a wonderful New Year’s Day. I myself have been super lazy with blogging but I promised myself to share the best cinnamon bun recipe that I have ever tried. I made these over the holiday weekend and wish you all could have had some!

I always thought that cinnamon buns were complicated, but this recipe is really easy. That being said, it does take some time so prepare this well in advance or the night before.

My girlfriends got together at my place this past weekend and I know we all love to have something sweet with our chai (that is another recipe I have to share for another day). My good friend Sarah has a weakness for cinnamon buns, so I decided this recipe was the perfect match for our chai date.

I adapted my recipe from Paula Deen. Just as a note, for my Muslim sisters who avoid vanilla extract because of the alcohol, you can make your own or buy alcohol free vanilla extract.

As you can tell, the cinnamon buns were very tempting, so I made little baby ones as well as big fat ones.

Here is the adapted Paula Deen cinnamon bun recipe:

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

4 tablespoons butter
2 cups powdered sugar mixed with 1/4 tsp cinnamon
1 teaspoon alcohol free vanilla extract
3 to 6 tablespoons hot water


Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired.

Cut into 12 to 15 slices.

Beginning at the 15-inch side, roll up dough and pinch edge together to seal.

Coat the bottom of baking pan with butter and sprinkle with sugar.

Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

Spread over slightly cooled rolls.

Easiest Mashed Potatoes Recipe

While I typically do my own recipes, I had to share this absolutely delicious mashed potato recipe that was written by Sarah, a fellow blogger who writes for the blog East 9th Street. Since Thanksgiving is coming up, you probably will be Googling for the tastiest, easiest mashed pototoes recipe. I mean Thanksgiving is about turkey yes, but mashed potatoes is like the icing on the cake! Well look no further for a mashed potato recipe! Here it is:

Roasted Garlic Mashed Potatoes
1 head garlic
1 teaspoon olive oil
4 medium russet potatoes, peeled
3-4 tablespoons butter
1/4-1/2 cup milk or heavy cream (or more)
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
1 teaspoon minced fresh chives

1. Preheat oven to 400F. Cut off the top 1/2-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 45 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.

2. In the meantime, place the potatoes in a large pot and cover with water by 1 inch. Cover and bring to boil and cook for 20-25 minutes over medium heat, until you can easily pierce the potato with a fork with very little resistance. Drain potatoes.

3. In the pot, add 4 tablespoons of butter, 1/2 cup of heavy cream, salt and roasted garlic and turn the heat to low. Use a potato masher to mash the potatoes into the pot. Stir the potatoes. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.