Three Batches of Cinnamon Buns

img_0902 It’s officially Fall! That means time for apples, and pumpkins, and the perfect weather to heat up the oven and make something delicious. These past few weeks I was in a major mood for cinnamon buns – so much in fact, I ended up making a total of three different batches. I used the‘s Ooey-Gooey Cinnamon Buns recipe with a few small changes. In the filling, I used an entire cup of walnuts as well as an entire cup of raisins instead of the meager half cup of pecans.

In addition, I caramelized the brown sugar and butter before pouring it into the baking tray in order to give it a more gooey and smooth taste. Below is the recipe with the changes I’ve added.

Cinnamon Buns

  • 1 teaspoon white sugar
  • 1 package yeast

Wet Mixture

  • ½ cup warm water
  • ½ cup milk
  • ¼ cup white sugar
  • ¼ cup butter
  • 1 teaspoon salt

Dry Mixture

  • 2 eggs, beaten
  • 4 cups flour

Pan Bottom

  • ¾ cups butter
  • ¾ cups brown sugar
  • ½ cup walnuts


  • 1 cup walnuts
  • 1 cup raisins
  • ¾ cups brown sugar
  • 2 tablespoons cinnamon
  • ¼ cup melted butter


  1. Dissolve 1 teaspoon sugar and yeast in warm water – wait 10 minutes until it’s creamy and foamy. Warm the milk until it bubbles, and mix in sugar, butter, and salt.
  2. Mix the Yeast mixture, the milk mixture, the eggs, and 1½ cups of flour well. Mix in the remaining flour, ½ a cup at a time, mixing well in between each cup. Knead the dough for 8 minutes until smooth.
  3. Oil a large bowl and put the dough in the bowl, turning to coat it with oil. Cover with a damp cloth and let rise in a warm place for about 1 hour.

Filling and Pan Bottom Directions

  1. Melt the brown sugar and stir in brown sugar until caramelized. Pour mixture into the bottom of the pan, and sprinkle with ½ cup of walnuts.
  2. Mix the walnuts, raisins, brown sugar, and cinnamon well.

IMG_0862 Constructing the Cinnamon Buns

  1. Preheat the oven to 375 degrees F.
  2. Flour a clean surface, and roll out a rectangle. Brush with melted butter, and spring with walnut, raisins, brown sugar, and cinnamon mixture.
  3. Roll up the rectangle as tightly as possible – making sure to pinch the seam.
  4. Cut the dough with a serrated knife, and place into the pan.
  5. Cover, and let rise for 1 hour.
  6. Bake for 30 minutes until golden brown.

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After making 2 batches with the above recipe, I got my hands on a TON of apples from my Auntie Rosa (thank you!!!) and made a batch with about 2 cups of sauteed (butter, sugar, cinnamon) apples instead of raisins – I used a different dough recipe which was definitely not as good as the original batch, so I’ve decided not to share the recipe, but have included the pictures anyways.

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