Best Cinnamon Buns | Little Luna

Best Cinnamon Buns | Little Luna


I love the warm foods that most people associate with the holidays. In our house, there are two things my mom makes that we crave and beg for once the weather turns cold – cinnamon buns and homemade doughnuts. Well, I’m happy to report to my friends that I have tutorials and recipes for both methods, but you’re going to have to wait another week to get your doughnuts. Today, I’m sharing our favorite cinnamon bun recipe.

The recipe came from a family friend at church that my mom has been using for years! This is the most delicious and sticky cinnamon bun I’ve ever had and I know you’ll love it as much as we do!

Spraying the dough with a little water helps the cinnamon/sugar mixture stick better

sprinkle over cinnamon/sugar mixture – spread evenly over dough

Place bread seam-side down in a greased pan

FYI, it takes 17 cups of flour, which means it makes a lot of flour – 5 loaves! ! However, if this is too much for you, you can halve the recipe or freeze the excess. Whenever we make this, 5 loaves is never enough because everyone loves it! ! Trust me – if you take it to a neighbor or friend, they will love you forever. 🙂

This is truly the best cinnamon bun recipe ever, I think you’ll agree. My kids eat these like candy (actually!) Not sure about you, but you know it’s a hit when it’s sticky and lasts a long time without drying out.

Let me know what you think about it!

For more cinnamon goodies, check out:

For more of our favorite bread recipes, try:

The best cinnamon buns:

course bread

American food

Prep time 20 minutes

Cook Time 40 minutes

Wake up 1 hour 50 minutes

Total time 1 hour

Servings 5 ​​loaves

Calories 2690 kcal

by Lil’ Luna

  • 2 tablespoons salt
  • 1 pound loose brown sugar – approx. 3.4 cups
  • 1/2 cup margarine softened
  • 4 cups hot water
  • 4 cups cold water
  • 2 tablespoons dry yeast
  • 17 cups flour (approximately)
  • 4 cups sugar
  • 1/2 cup cinnamon
  • In a large mixing bowl, add salt, brown sugar, margarine and hot water. Let dissolve.

  • Add cold water.

  • Then sprinkle dry yeast on top and let soak for 5 minutes.

  • Add flour. Stir together until soft. You may need to add a little more flour until it’s soft. (Note: this is a very soft and semi-sticky dough.) Knead the dough for a few minutes. Ferment for about 1.5 hours.

  • Punch down the dough and divide into 5 loaves.

  • Mix together cinnamon and sugar.

  • Roll out the dough (on a floured surface) to the width of a loaf pan (regular size loaf pan). Spray with water to make the cinnamon and sugar mixture stick better. Add ¾ cup cinnamon/sugar mixture to dough.

  • Roll out the dough and place in a greased loaf pan. Ferment for 20 minutes.

  • Bake at 350 degrees for 40 minutes.

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