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Soft, Moist and Gooey Cinnamon Buns
August 22, 2005

These have to be some of the most wonderful cinnamon buns around! I have made them a few times and find the recipe rather sweet for my own tastes (not big on sweet stuff), so I usually cut the sugar and up the cinnamon in my filling. I also don't ice them - they're great as is, and if I did ice them, this Cinnabon-raised girl would have to go for a cream cheese icing. The dough, however, is absolutely perfect - fluffy, tender and flavorful. So perfect that my batch has disappeared in less than 24 hours, thanks to my parents, grandmother, brother and of course, me! Just in case anyone hasn't heard this tip before, you can use a piece of thread or dental floss to slice the buns easily: cut a piece about a foot long, hold each end and slide it under your finished log of dough. Cross the ends of the thread over, switching hands, and pull until the thread cuts through the dough. Works like a charm! Thank you Tania for a wonderful recipe!

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