How to Make the Beast, Easiest Cinnamon Buns (Sticky Buns): Yeast or Cake, with or without Raisons and Nuts

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How to Make the Beast, Easiest Cinnamon Buns (Sticky Buns): Yeast or Cake, with or without Raisons and Nuts

Cinnamon Bun recipes abound on the Internet; whether they are called "sticky buns", cinnamon rolls, or Cinnabuns...  you can find countless recipes, all claimed to be the easiest and best tasting.  In truth, there are really about 4 versions, so they key is choosing the one that meets your taste and time or effort.  Here they are with a link to the best and easiest of each type.  How do I know?  Well, I made all of them and taste tested them on friends and family. And if you have family members who like nuts, hate nuts, like raisons, don't want raisons, no need to make several batches; you will also be able to accomodate the whole family in one batch!

Yeast or Cake-type Cinnamon Buns?

First, choice is years or cake type.  The difference is yeast have a smoother texture, a sweeter, taste, much like Kings Hawaiian rolls, if you've ever tried those.  Yeast, which is natural, makes the buns rise.

Cake type means they are made using baking soda / baking powder instead of nature yeast to make them rise.  Cake-type buns are more like biscuits or cake, more crumbly than the yeast type. Instead of yeast, a chemical is used to produce carbon dioxide to make the buns rise.  The sticky buns that come in the packages ready to put in the oven are the cake type.

My preference, and that of almost everyone I've taste tested, is for the yeast type.  The only down side is they take a couple of hours to rise, so if you are in a really immediate hurry you will need the cake type...

Ready Made Frozen Dough or From Scratch Dough

That's your next choice. You can either make the dough from scratch or buy it ready to thaw and rise in the freezer section of your grocery store. There's not much difference, except for the time and mess. If you have a KitchenAId mixer with a dough hook, you can make from scratch pretty easily, but it's hard to argue with with the pre-made option: just thaw the dough and use it....

Gluten-free? Reduced Sugar or fat?

If you're not allergic to gluten, there is no reason to go this route: gluten helps breads and rolls hold togteher and makes a better bun.  BUT... if you really do have Celiac disease, then obviously this options is for you.  ANd of course, you will need to make the dough from scratch.

OK, ready to choose and get to it?

Click on your choice and check out the recipe and directions.  You can always hit the back key and try a different one!

• Yeast risen sticky cinnamon buns from prepared dough
• Yeast risen lower calorie, sticky cinnamon buns from prepared dough
• Yeast risen sticky cinnamon buns from dough from scratch
• Yeast risen sticky cinnamon buns from guiten-free dough from scratch
• Cake type sticky cinnamon buns from prepared dough
• Cake type sticky cinnamon buns from dough made from scratch
• Cake type sticky cinnamon buns from gluten-free dough made from scratch