Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Cinnamon Buns

Who doesn't love a freshly baked cinnamon bun. I haven't met anyone yet. Here is another recipe with a sticky gooey bottom.

  • 3 1/2 cups flour
  • 1 Tbsp. quick rise yeast
  • 1 1/2 cups milk
  • 1/4 cup sugar
  • 1/4 cup margarine or butter
  • 1 tsp salt
  • 1 egg

  1. Heat milk, sugar and butter until butter is almost melted.
  2. Mix half of the flour, dry yeast and salt. 
  3. Add liquid ingredients add egg and mix well, adding the remaining flour. 
  4. Knead the dough for a few minutes adding a little flour as needed,  the dough should feel a little sticky. 
  5. Let rise til double. Roll into a rectangle and spread with filling.

  • 1/4 cup softened butter
  • 1/3 cup brown sugar
  • 1 Tbsp. cinnamon

  1. Spread the butter on the dough, sprinkle with brown sugar and cinnamon. 
  2. Roll up and cut into 12 equal slices. 
  3. Place into a 9x13 pan on top of the sticky glaze mixture. 
  4. Let rise about 30-40 minutes. 
  5. Bake @ 375 for 20-25 min. 
  6. Cool 5 minutes and tip over onto wax paper to catch the glaze.

Sticky Glaze
  • 1/2 cup butter
  • 1/2 cup brown
  • 1 Tbsp. corn syryp
Alternate Glaze
  • 1/4 cup cream
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup
  • 1 tbsp. butter
  • 1/2 tsp. vanilla
Place in the bottom of pan add buns and bake as directed above.


  1. Cinnamon buns are always a treat..these look delicious, Char!

  2. Oh my goodness, all of your recipes are SO mouthwatering! I'm glad I found your blog!

  3. There's nothing like the smell of cinnamon coming from the kitchen! How about we double or triple the recipe while we are at it?

  4. Oh my! What yummy looking cinnimon rolls - a whole yummy looking blog actually! Yum, yum! Did I mention YUM! :-)

  5. I love cinnamon buns. They never fail to evoke feelings of delicious contentment.

  6. First time commenting;
    I follow your site frequently, recommending it to others. Baking is my forte and sticky buns a specialty. For a rich,caramel bottom, combine equal amounts of whipping cream and brown sugar, pour into bottom of deep pan, set raw buns on top, bake when risen. Invert pan out of over(carefully) and spread caramel evenly over surface of buns.
    Delicious, surprizingly not too sweet. As far as suggestion for amount, in a 9 X 13 deep pan, I prefer foil ones, use 1 cup cream, 1 cup sugar. You want the mixture to cover the bottom of the pan.

  7. I didn't hear the phone ring to join you for coffee and fresh cinnamon buns! I'm sure they were yummy. Kathy

  8. A heartfelt thank you for the sweet Carl & Joanne comment and another for coming to visit me. I can see I will be spending a minute or two here going through recipes!!!!!

    Enjoy the week unfolding in front of you ........

  9. Oooops .... My eye went to the blog comment right after yours and that is why my comment today makes no sense at all, I'm sure.

    I'll be better next time ....

  10. I am sitting here, eating one of these cinnamon buns and thanking you for sharing your recipe! These are the most delicious buns I've ever had! I usually don't attempt to make breads that require the yeast/ rising process, but these are well worth the effort! Delicious! Gotta take another bite now......

  11. How perfect! I can imagine the aroma! Thanks for sharing! Wish I could reach into the computer and get one!

  12. well audrey...thankyou for the kind compliment regarding the buns. they really are delish, now control your self and don't eat them all by your self...don't forget to share..;-)
    dorothy........the glaze does go on the bottom of the pan and raw buns on top in this recipe as well.... your recipe sounds decadent, thankyou.

  13. All I can say is your blog is wonderful. I am so hungry after looking at all the wonderful recipes. I already had dinner so I will have to wait till tomorrow to try one of your delicious creations.


  14. I have bad luck with cinnamon buns. I'm always up for another attempt though. These look deelish!

  15. I can see I still have yet another cinnamon bun recipe to try! I love the sounds and the imaginary aroma of these suggetions. Thanks charlotte!

  16. I'm drooling over these as I sit at my laptop, I want one now, with a latte.

  17. I made them.
    They are incredible!
    This is going to be THE recipe that I will do over and over and OVER again!!!!

  18. I found your website the other day and I made this recipe for Cinnamon Buns. My family loved them. I love baking fresh yeast breads. This recipe is my favorite. The buns turn out so nice and softer. Thank you for sharing! I am really enjoying reading your blogs. Blessings.
    lori j

  19. I made these today and they were terrific. A keeper. Thanks.

  20. These are great! Thanks for posting this recipe.

  21. I made these with my grade 11 home economics class and even though we had to shorten the rising time they were still awesome!!
    Great recipe!

  22. I made these cinnamon buns and it brought back many memories of my grandma. Thank you for sharing the recipe, I have really enjoyed eating these, and also I have enjoyed thinking of my grandma and remembering her for the wonderful person she was. This really means alot to me and I can't thank you enough.

  23. It made my day to find this recipe. My grandmother and my mother used to make these for us! (They were the best Mennonite cooks in town). I had lost the recipe! So good. I think I will make some for the family.

  24. I neeeeed help! My dough NEVER rises. Just busted out my MGCC cookbook to do the Maple Twists, and no rising. The last time I tried the Lemon Layere Loaf, same thing. What am I doing wrong? Heeeelp!

    1. Roxanne, I'm wondering what kind of yeast you are using and what methods you have tried. There are two main kinds of yeast, the rapid rise (instant) yeast or the traditional yeast. The instant yeast gets added to the dry ingredients, which are then added to warm or very warm liquids. The tradiational yeast has to be started in a sepaerate little bowl with a Tbsp of sugar and warm water. Let it poof up and then add to the other warm liquids before adding dry ingredients. Things that will cause the yeast or dough not to rise ... out-dated yeast, liquids that are too hot or too cold, drafty area for rising or rising in a (too) warm oven. When you have finished mixing your dough, be sure to cover the dough with a tea towel and plastic bag to create some humidity. If you follow the directions it should rise. Hope something here helps.

  25. So I am guessing you don't punch down the dough after it raises. Just take and roll out.


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