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Community Corner

Recipe of the Week: Cinnamon Buns

A quick and delicious breakfast recipe

Baking cinnamon buns from scratch is fun but sometimes it can be tedious. Frozen  cinnamon bun dough is available in the grocery store. Just grease a pan, place the frozen buns on it, throw them into the oven, and voila! But, there's nothing creative or rewarding about instant cinnamon buns. A happy medium can be found by buying ready made biscut dough and stuffing it with your own filling. This way you spend less time in the kitchen while still maintaining that sense of accomplishment.

I've made these cinnamon buns for my family and friends many times. This recipe is always a hit. You can alter the filling depending on the holiday or event. For example, during the Fall you could use dried cranberry and orange zest as stuffing.  

Ingredients:

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(for cinnamon buns)

  • 2 packs of Pillsbury biscut dough
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 1/2 tsp cinnamon
  • 1/2 stick unsalted butter
  • 1/2 cup hazlenuts

(for frosting)

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  • 2 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1 tsp vanilla

Directions:

Remove the dough from packaging. With a rolling pin, roll both of the doughs together into a  rectangular shape. Brush half of the melted butter onto the dough. Mix the brown sugar, white sugar, cinnamon, and hazlenuts together. Sprinkle dough with the sugar mixture. Gently roll up dough into one long roll. Cut about two inches thick for each bun. Place rolls in a greased baking pan. Brush the remaining butter on top of the buns. Bake rolls at  425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes. To make the frosting-in a medium bowl combine butter, powdered sugar, and vanilla. Whisk until smooth. Frost the cinnamon buns generously. Serve warm.

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