26 responses

  1. Cheryl
    December 30, 2013

    Oh yes! I was going to beef on a bun for lunch guests tomorrow. And now it shall be these. You described the anticipation of morning baking so well.

  2. Carol S-B
    December 30, 2013

    Glorious!
    I am so happy to see the pecan halves in the gorgeous golden goo. That’s the best way, I tell ya. Also, since they have nuts, they are clearly good for me. So I think I’ll have three.
    Maybe 1 1/2 dozen won’t be enough.
    Back in the days when I had time (hah!) I would make overnight buns, and take them around to ‘first foot’ a few friends.
    Scottish tradition. It’s good luck for the year. Needs to be someone tall, and carrying food (a wish for plenty for the New Year). I’d also bring a candle (warmth and light).
    Ahem. Could one of you be so obliging? :-) I promise to put the coffee on!

  3. Korena
    December 30, 2013

    Re: goo in cinnamon buns – I wonder if it’s semantics? If you search “sticky buns”, you get nothing but goo, whereas “cinnamon bun” gives you a swirled bun topped with icing. Maybe it’s an American distinction (most of the “sources” seem to be from the US, anyway). I have always called both versions cinnamon buns, and I definitely prefer the goo. My current favorite recipe (from Artisan Bread in 5 Minutes a Day using their challah dough) includes a little nutmeg in the cinnamon filling, which is an excellent addition. I think your version will be on my next brunch menu though… Happy New Year Julie!

  4. Maureen | Orgasmic Chef
    December 31, 2013

    Oh good grief. Who could resist these? What a perfect way to start the new year. :)

    Happy New Year!

  5. kristy @ she eats
    December 31, 2013

    You betcher’ tail feather they should have goo!!! Pinning :) Happy holidays to you and here’s to MORE cinnamon buns!!!

  6. Jeanette
    December 31, 2013

    So glad you mentioned Roger’s golden syrup as part of your recipe. That other syrup simply does not cut it when we are talking goo!!!

    My recipe is VERY similar to yours except I add a bit of cooked mashed potato to the dough, making it even softer and more delectable. It is my Mom’s recipe and she called it spudnut dough, quite popular during her time.

  7. Patricia
    December 31, 2013

    Those look fantastic, but I’m still in love with the recipe in your Spilling the Beans cookbook!

  8. Julie
    December 31, 2013

    I bet you’re right Korena! so much just boils down to semantics!

  9. Lee Anne
    December 31, 2013

    Oh thank you so much for the recipe. It really is hard to find a good cinnamon bun recipe. These remind me of the ones my grandma used to make. I made your chelsy buns 2 weeks ago, and added a little of the ‘goo’. The kids loved them.

  10. Barb
    December 31, 2013

    I love you.

  11. erin
    January 1, 2014

    Happy New Year, Julie!

  12. Jaya
    January 1, 2014

    This holiday was the first time I’ve overcome my fear of making cinnamon buns, but I started modest with a non-yeasted dough. Now that I’m on the other side of things, I’m itching to try a slo’do’ and this one looks perfect! Also, I love the pyjama pants picture – way to keep it real!

  13. Leanne
    January 2, 2014

    Julie, thanks for the recipe, and Happy New Year. When I was a teenager, I worked in a bakery, and to cut the cinnamon buns, the baker used dental floss. Slide it under the roll and cross over and pull on the top of the roll. I sometimes find this helps my cinnamon roll stay intact. My kids are looking forward to these rolls this weekend!

  14. judy
    January 2, 2014

    Happy New Year Julie!!

    I appreciate your enthusiasm for a special treat but all I crave now is salads and fresh fish etc. My goodness I can’t even face dark chocolate!
    I’ll have to file this away for later in the year.
    Cheers

  15. Tiffany
    January 2, 2014

    We celebrated New Years Day with your cinnamon rolls. I followed the recipe and they turned out fabulous. Thank you for starting out our year with a wonderful recipe.

  16. Jennifer
    January 6, 2014

    As a PW cinnamon-bun-worshipper, I feel honour bound to point out she calls for melted butter at the bottom of the pan. You’re right, not gooey, but agreed that attention must be paid to the bottom of the pan. All that said, your post has inspired me to revise our weekly menu to include cinnamon buns for breakfast tomorrow. Mmmmm….

  17. Sheri
    January 17, 2014

    First time making cinnamon buns and I used your recipe. They turned out perfect, extremely tasty and perfect amount of gooey goodness.
    Thank you for posting this recipe :)

  18. Sheri
    January 17, 2014

    side note…it is hard to find that extra awesome cinnamon bun in Calgary. My husband and I have tried so many from all over the city and your recipe is what we have been looking for :)

  19. Elisabeth
    January 23, 2014

    Made these cinnamon buns and they were great. I underbaked them a bit, but will know for next time. Cinnamon buns need goo in my opinion and these were perfect. Thank you.

  20. Joanna
    April 27, 2014

    Great recipe, but it doesn’t say when to add the salt to the dough

  21. Erin SR
    June 17, 2014

    I made 2 double batches of this the past weekend and they were loved by one & all! We did one with pecans, 3 with apple slices in the bottom, half with prickly pear syrup (taking up room in the fridge) & half with maple. Awesome! Thanks for taking the fear factor out of yeast, lol. Only issue i had was overnight in the fridge the buns rose & the goo went all over – easy cleanup but sad to lose it :(. Next time i’ll bake them fresh.

  22. Burtine
    December 16, 2014

    Thank you. I have been searching for this recipe since I lost mine some time ago. I shall be making several batches for friends and family. Merry Christmas

  23. Emily
    December 31, 2014

    Recipe didn’t say when to add salt to the dough and now it’s too late :/ hoping this doesn’t ruin the rolls…

    • Julie
      January 1, 2015

      Oh no Emily – sorry about that! Generally I add the salt with the last of the flour – since salt shouldn’t come into direct contact with the yeast, if you can help it! Hope they worked out!

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