Cinnamon Buns

Cinnamon Buns

soft, sweet, and ready in about an hour and a half. A simple way to bring warmth and comfort to the table as the fast comes to a close

Dough:

3 cups all-purpose flour (plus more for rolling if needed)

1 packet instant yeast (blue packet, 2 ¼ teaspoons)

¼ cup sugar

½ teaspoon salt

¾ cup warm water (about 110°F)

1 egg

¼ cup avocado oil

Filling:

3/4 cup brown sugar

3/4 cup white sugar

3/4 cup avocado oil

1 1/2 tablespoon cinnamon

Egg Wash:

1 egg beaten

Glaze:

1 cup confectioners’ sugar

2 tablespoons hot water

1 teaspoon avocado oil

Instructions:

1. In a mixing bowl, add yeast, sugar, and warm water. Whisk and let sit for 5 minutes until foamy.

2. Add flour, salt, egg, and avocado oil. Mix until a soft dough forms and knead until smooth and elastic, about 5–7 minutes.

3. Cover and let rise until doubled, about 45–60 minutes.

4. Place the risen dough directly onto the counter. Use a rolling pin to roll it into a large rectangle.

5. In a small bowl, mix together brown sugar, white sugar, and avocado oil until combined. Spread the filling evenly over the dough from corner to corner.

6. Roll up the dough lengthwise into a tight log and slice into 15 rolls.

7. Place rolls onto a parchment‑lined 9x13-inch pan, cover, and let rise for about 30 minutes.

8. Brush tops with egg wash.

9. Bake at 350°F for 20–25 minutes, until golden brown and baked through.

10. For glaze, whisk confectioners’ sugar, hot water, and avocado oil until smooth. Drizzle over warm buns.