Views / Dinner Express

Make Mother's Day sweet with these delicious cinnamon buns


• ½ cup (125 mL) butter

• ½ cup (125 mL) packed brown sugar


• 2 cups (500 mL) all purpose flour

• 4 tsp (20 mL) baking powder

• ¼ tsp (1 mL) salt

• ½ cup (125 mL) lard or shortening

• 2/3 cup (150 mL) milk


• ½ cup (125 mL) butter, very soft but not melted

• ½ cup (125 mL) packed brown sugar

• 2 tsp (10 mL) ground cinnamon

With Mother’s Day this Sunday, I’ve been thinking about my mom. My thoughts led me to a treat my mother used to make on the weekends or even during the week after dinner.

In an old notebook dating back to my high school days, I found the recipe for Mom’s Cinnamon Buns.

These biscuit style cinnamon buns are perfect to enjoy with a cup of tea or coffee with mom or any special person on any day you want to sit back and chat about a memory or two.

They’re best served warmed out of the oven or reheated in the microwave before serving.

1. In saucepan, melt butter and sugar, whisking over medium heat until smooth and combined. Pour into lightly sprayed 8 inch (2 L) baking dish; spread evenly across bottom; set aside.

2. Dough: In bowl, stir flour, baking powder and salt. Cut lard into flour using fingers until mix is crumbly looking. Drizzle in milk and stir using fork to combine. Bring dough together and knead gently on lightly floured surface to make smooth dough. Roll out dough on floured surface to make a 14-inch (35 cm) square.

3. Filling: In bowl, stir butter, sugar and cinnamon until very smooth. Spread evenly all over dough right to the edges. Roll up dough, jelly-roll style and pinch seam along edge. Cut log into 9 equal pieces and place into prepared baking dish.

4. Bake in centre of a 400 F (200 C) oven 25 mins or until golden brown and sauce is bubbly. Let stand for three minutes before turning out onto platter.

Emily Richards is a professional home economist, cookbook author and television celebrity chef. For more, visit

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