Stonewall Kitchen Cinnamon Bun Mix

Cinnamon Buns

For the filling:

• 3 Tbsp. unsalted butter, softened

For the cinnamon buns:

• 5 Tbsp. unsalted butter, cold
• ½ cup milk
• ¼ cup raisins (optional)

For the icing:

• 1-2 Tbsp. milk

Directions for the filling:

In a small bowl, cream softened butter with filling mix. Set aside.

Directions for the cinnamon buns:

Preheat oven to 400℉. Grease 6-cup muffin tin. Empty cinnamon bun mix into large bowl. Cut in cold butter with fork, until mixture is crumbly. Add milk and stir to combine. Turn dough out onto a floured board. Knead about 10 times. Roll or pat into a ⅓” thick oblong piece. Cover dough with filling mixture. Add raisins, if desired. Roll up like a jelly roll. Cut into 6 equal pieces. Place one slice into each prepared muffin cup. Bake 22 minutes or until golden. Remove from muffin tin. Drizzle any cinnamon filling left in muffin tin over buns. Cool.

Directions for the icing:

In a small bowl, add milk to icing mix, a little at a time. Stir until smooth. Pour icing over cinnamon rolls. Serve warm.