Shop > Breakfast > Mixes > Classic Cinnamon Bun Mix
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Classic Cinnamon Bun Mix
item# 3396 $9.95
KAF exclusive
Ships to Canada.
Savor this delicious morning treat!
- A classic breakfast treat.
- Complete with King Arthur bun, filling & icing mixes.
- Easy to make, delicious to eat.
- Makes 9 BIG buns.
- Store cool & dry 12 months
- Pressed for time? See our easy make-ahead instructions .
Reviews
04/07/2012
04/02/2012
These were very good and would definately buy them again.
03/05/2012
I made these cinnamon rolls with my bread machine and found the product to be disappointing!! The rolls didn't raise.When I bake them they were dry and lacked texture. I do have another box of this product and I"m unsure if I even what to make them!!
Sorry to hear that the mix did not rise. Please give our bakers hotline a call, we can troubleshoot and send out a new mix. MJR @ KAF
02/29/2012
Cinnamon rolls are a family addiction. I used to make them from "scratch", but this mix is just as good & faster! We love it!
01/15/2012
These cinnamon buns are easy to make and the most delicious ones I have ever tasted!!! I highly recommend them to everyone!! My family loves them!!
01/09/2012
I've used the Classic Cinnamon Bun Mix for several years now. It is easy to throw together at a busy time of year and the cinnamon rolls come out tasting great. What a comfort to know that I don't have to worry about measuring and specific ingredients for Christmas morning.
01/08/2012
Very tasty & easy to make.
01/08/2012
12/25/2011
Totally Yummy! Amazing cinnamon buns -- made a great Christmas breakfast!
12/25/2011
Easy process for inexperienced yeast baker. Slightly flaky bun, even taste - nice spice balance. Nice subtle glaze flavor. Could handle nuts, cranberries or raisins if desired. I kneaded the dough by hand on glass cutting board. House is cold, so I let it rise 1.5 hrs in a metal bowl spritzed w/ cooking spray near the fireplace. I rolled it w/ a dry wooden pin on 2 flexible "cutting boards" side by side spritzed & rubbed w/ cooking spray. I plopped the filling on top. I dragged a long flexible spreading knife like I was smoothing concrete or wallpaper over the filling so it went on quickly & evenly. I cut it w/ a serrated knife (not easily - would like tips on cutting a dough log). No room in fridge Christmas Eve, so I let it sit wrapped overnight in a 9.5 sq in an oil-spritzed Corning baking dish in my cold garage (25F outside, warmer in garage) baking dish. In the morning, uncovered the dish, let it sit for about an hour near the fireplace until it was room temp & started to rise. Baked as directed for maximum time. Whisked unsalted butter & Half & Half in pyrex measuring cup & drizzled it from pour spout - scraped remainder w/ spatula & spread the puddles up the sides of the buns. If there was a place to post photos, I have one. We'd love to have you post a photo on our Facebook page if you can! Tara@KAF
