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Bakery-Style Cinnamon Bursts

Create a delicious memory with homemade cinnamon rolls warm from the oven and drizzled with sweet glaze.

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( 18 Ratings)

18 Ratings

5 Stars 11%

4 Stars 17%

3 Stars 44%

2 Stars 28%

1 Stars 0%

Member Reviews ( 5 )
c6f8b0e0-a9ea-4f23-af53-3172ca026884
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  • Prep Time 35 min
  • Total Time 2 hr 50 min
  • Servings 12

Ingredients

Rolls

2 1/2
to 3 cups Gold Medal® Better for Bread™ flour
1/4
cup granulated sugar
1
teaspoon salt
1
package regular or fast-acting dry yeast (2 1/4 teaspoons)
3/4
cup very warm water (120°F to 130°F)
3
tablespoons butter or margarine, softened
1
egg
1/2
cup granulated sugar
1 1/2
teaspoons ground cinnamon
1/3
cup butter or margarine, melted

Glaze

1/2
cup powdered sugar
1/4
teaspoon vanilla
1
to 2 teaspoons milk

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Directions

  • 1 In medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
  • 2 On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
  • 3 Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray. In small bowl, mix 1/2 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls. Roll balls in melted butter, then roll in cinnamon-sugar. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.
  • 4 Heat oven to 400°F. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips). In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over rolls. Serve warm.

EXPERT TIPS

Expert Tips

To let dough rise, set the covered bowl in a warm, draft-free place. You can also place the covered bowl on a wire rack over a bowl of hot water or in a microwave beside a cup of steaming hot water (don’t microwave the dough).

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
250
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
260mg
260%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!
1 - 3 of 5 Reviews View All
Posted 5/24/2011 3:28:54 PM REPORT ABUSE CateC_BettyCrocker_MOD said:
Rating:
RE pammyowl: One of your problems may be the way in which you’re measuring your dry  and liquid ingredients. Always use a metal measuring cup for dry ingredients and a glass liquid measure for liquid ingredients. To measure dry ingredients lightly spoon the flour into a metal measuring cup and level with a knife or flat, narrow metal spatula. Try spraying the muffin pans instead of greasing and let the bursts cool in the pan 10 minutes before removing. You might want to decrease your oven temperature by 25° F. as ovens do vary in their temperature or shorten your bake time and checking for doneness.
This reply was: Helpful  Inspiring
Posted 5/19/2011 2:38:36 PM REPORT ABUSE pammyowl said:
Rating:
I had trouble with this recipe, too. I'm not sure why this doesn't work. They tend to fall apart, and I ran out of the butter and the cinnamonsugar so I had to make more, I left them in the oven(turned off) foran hour, and they came out better. Maybe decreasing the oven temp. and baking longer would help.
This reply was: Helpful  Inspiring
Posted 12/26/2010 3:29:02 AM REPORT ABUSE vaish said:
Rating:
Hi, is there a way to substitute egg in this recipie?
This reply was: Helpful  Inspiring
1 - 3 of 5 Reviews View All

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