Cinnamon Buns | From Lilly’s Kitchen

My mom  and I have been talking for a while now about posting the most amazing cinnamon bun recipe to my blog (I’m a little biased… it’s my mom’s recipe).  Long awaited, and it’s here!!!

This is the first, but in no way the last, original recipe from my mom that I’ll be posting to my blog.  We are going to call her recipes “Lilly’s Kitchen”.

If you came across this post by accident, count yourself very blessed, my friend.

I’ll pass this post over to my beautiful mama now to give you this wonderful gift to you and your family… your welcome… 😉

Lilly’s Cinnamon Buns
An Orignal Recipe from Lilly’s Kitchen


Part 1
2 Tbs Yeast (Fleishman’s Traditional active dry yeast)
2 tsp. white sugar
1 cup warm water

Part 2
1/3 c. oil (I use olive oil)
2 eggs
1/3 c. white sugar
1 tsp. salt
2 cups warm water
6-7 cups plus a little of white flour (it varies)


1. Part 1: Set yeast by adding yeast, sugar and warm water to large mixing bowl. Stir with handle of a tablespoon (prevents clumping) and set aside for 10 minutes.

2. Add ingredients in Part 2 to blender (oil, eggs, sugar and salt). Blend and add to Part 1 (yeast mixture).

3. Stir and begin adding flour, starting with 5 cups and stir. Dough will be very sticky, add more flour 1/4 cup at a time and stir until you are able to start kneading the rest of the flour into the dough on a clean floured counter. Sprinkle 1/4 cup of flour or less on dough and begin kneading flour into your dough, it should be forming into a round elastic ball now. It will become smooth and elastic and should still be a little bit sticky. You’ll want your dough to be a light dough not heavy. By not adding too much flour you will achieve that goal. Add a very tiny sprinkle of flour, 1 tablespoons to each side as your finishing up and knead into a round ball.

4. Clean your bowl and lightly grease with butter. Place your ball of kneaded dough in bowl. Put a small amount of butter on your hands and pat top surface of dough. Cover with a clean tea towel and set aside to rise for about an hour or two.

Rolling Cinnamon Buns

1 lb softened butter
2-3 cups golden brown sugar (not dark brown sugar)
Cinnamon to taste (lightly sprinkle all over)


  • Divide dough into 3 equal parts and press dough into a flat rectangle on greased counter.
  • Spread a generous amount on dough with a table knife. (Be generous, and you’ll have yummy sticky buns).
  • Spread a generous layer of golden brown sugar over butter.


  • Sprinkle cinnamon over top of brown sugar, you’ll want to have a good amount. It can get too strong if you sprinkle too much. I still am pretty generous with the cinnamon. It takes practice getting it right.
  • There is a knack to rolling cinnamon buns. Press and roll and tighten and press and roll and tighten. Press with your fingers as you roll and tighten. Your rectangle will become longer. Cut into rolls, about 2 to 2 1/2 inches, pinch ends together to seal off.  Place on a very well greased cookie sheet. Place them close enough so they touch as they grow, yet giving them room to grow as they rise. Let rise for about an hour. Make sure your cookie sheet has a high rim so the sticky cinnamon and brown sugar buttery sauce doesn’t go over in your oven.
  • Bake in a preheated oven at 350 degrees Fahrenheit oven, for about 25 minutes. When tops are golden brown they are ready. Monitor as they bake.


  • Spread tin foil on counter and tip your baked, hot yummy sticky cinnamon rolls out onto that surface. Enjoy!


Printables (2 pages):


Notes from Lilly:

I like to use this dough for dinner rolls, pizza dough, and pizza pulls parts.

For dinner rolls form balls of dough and place on greased cookie sheet. Let rise for about an hour and bake in warm  350 degree oven for about 20 to 25 minutes.

For pizza dough, I like a thin crust so I use a smaller amount of dough to my liking and press out onto cookie sheet. Spread with a small amount of spaghetti sauce over flattened dough and grate Mozzarella of cheddar cheese  over top and set aside to rise. Bake in 400 degree oven for about 13 to 15 minutes.

For pizza pullaparts, drop small balls of dough onto cookie sheet, randomly all over cookie sheet. Press flat until dough touches. And spread with small amount of spaghetti sauce and grate  cheese on top. Let rise and bake in 350 degree oven for about 15 or 20 minutes. You’ll have to check it for doneness.

Pizza baked, cinnamon buns rising getting ready to go into the oven


Note from Amy: We’re working on getting a good photo of a cinnamon bun with a coffee, but they just get eaten before we think to take a photo!  We will work on it and post it one of these days.

10 thoughts on “Cinnamon Buns | From Lilly’s Kitchen

  1. Your Mom and Dad were my pastors in Leduc long time ago. I have fond memories of them both. Loved seeing Lilly’s smiling face and can’t wait to try her recipe. Thanks for the detailed pics and steps. Love it. Thanks Christine Watson Hennes

    Liked by 1 person

  2. 🌸Hello Sweet Amy & Lilly🌸

    Thank you SO much for sharing this treasured family recipe!!
    Wow!!! I am SO thankful!!

    I made the dough this afternoon actually…what a beautiful soft & light dough!!
    Then I made cinnamon buns and a pizza😊

    Everything turned out amazing!!

    Much Love

    Liked by 1 person

  3. Ooooo!!!! I’m going to love this! Thank you soooo much Pastor Lilly for the recipe and thank you soooo much Amy for sharing this family “secret” with us!

    Liked by 1 person

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