HSN Recipes: Donatella’s Simple Cinnamon Buns

Donatella Arpaia cinnamon buns made with Donatella Pizza Oven HSN Ramekins


(24 mini cinnamon buns)

  • 1 cup warm water (not to exceed 105°)
  • 1 teaspoon sugar
  • 2 tablespoon olive oil or vegetable oil
  • electric mixer with paddle (optional)
  • 2 tbsp. melted butter, room temperatire
  • brown sugar and cinnamin


  • Add pouch 1 – yeast – and teaspoon of sugar-to warm water. Stir until well combined, set aside for 5 minutes.


  • Add pouch 2 – pizza dough mix – to mixing bowl (with a mixer with a flat paddle); on medium speed add the sugar, water, yeast mixture and oil. Continue to mix on medium-low speed for 2 – 3 minutes until it forms into one large dough ball. Cut dough ball in half, set aside the other half.


  • Mix together dough mix, yeast, water, sugar, and oil using a fork. When water is incorporated, turn dough ball onto a floured surface and knead by hand for 6 – 8 minutes, or until dough is tacky to the touch. Sprinkle some flour on your counter and roll the dough into a large dough ball.  Cut dough ball in half, set aside the other half.
  • Split dough into 2 portions and roll each out into rectangular pieces ¼ inch thick and drizzle with melted butter. Sprinkle with brown sugar and cinnamon.
  • Roll each rectangular portion into a log and slice into 12 pieces. Place rolls into buttered ramekins, 4 per ramekin. If you are not using ramekins, place all in a buttered 9” X 13” baking dish.
  • Let the rolls rise until they double in size, approximately 1 hour.
  • Bake at 350° for 15 minutes or until a toothpick inserted into center comes out clean.

Donatella Arpaia Chef Tip Cinnamon bun recipe using Donatella's HSN Pizza Dough and Oven

Donatella Arpaia cinnamon buns in Donatella Oven HSN Ramekins


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