“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ―
This cinnamon bun recipe uses baking ingredients that you are likely to already have at home.
Ooey gooey, sweet and sticky, aromatic cinnamon buns. Warm and tender and glazed with a silky cream cheese frosting. The aroma of brown sugar and warm cinnamon lingers long and comforting.
Paired perfectly with a cup of coffee or tea, this is a luscious snack or dessert, or dare I say an indulgent special treat breakfast. Perhaps all three? …Such is the case in my home when I make these plump little beauties.
Are you familiar with those mall franchise shops with their commercially-baked cinnamon buns? Well, they can keep them, because you’ll know how to bake up these babies up at home. Enjoy!
I’D LOVE TO HEAR FROM YOU!
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Ingredients
Batter:
- 3/4 cup warm whole milk
- 1/2 tsp vanilla
- 1/4 cup butter, room temperature
- 3 ¼ cups flour unbleached, all-purpose
- 2 ½ tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp sea salt
- 1 egg, room temperature
- 1/4 cup warm water
Cinnamon Filling:
- 1/4 cup butter, melted
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
Glaze:
- 4 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 ½ cups confectioner’s sugar powdered sugar
- 1/2 tsp vanilla
- 2 tbsp milk for thinning, if necessary dark roasted coffee works, too
Instructions
- Prepare the batter by mixing the warm milk and vanilla together. Stir in the butter and continue to mix until the butter is melted and well combined.
- In a large bowl, combine the flour, yeast, sugar, salt and egg and mix well. Slowly add the water and milk mixture, while stirring, and continue to mix until well combined. Once the batter starts to come together be sure to scoop the sides of the bowl while continuing to mix, a rubber spatula works well. The dough is ready when it is soft, yet a little sticky, and pulls away from the bowl easily. Add more flour if necessary.
- Transfer the dough to a lightly floured work surface and knead for 5 minutes, adding a little more flour if it's still too sticky. Cover with a tea towel and let the dough rest for 10 minutes.
- To make the filling: Mix the melted butter, brown sugar and cinnamon together until well incorporated. Set aside.
- Dust a rolling pin with flour. Roll the dough out into a large rectangle about 12 x 9-in, or approximate. Spread the filling on the dough, using the back of a spoon or rubber spatula is helpful. Try to spread it out as evenly as possible.
- Tightly roll up the dough lengthwise, press and pinch the seam to make certain it is secure. With a sharp knife, make slices about 1-in apart or so. Depending on the sizes cut, the yield will vary. Place each roll, cut side up, into a greased pie pan or a large skillet lined with parchment paper. It’s fine for the rolls to touch a little, but you’ll want to keep some room for them to rise and expand while baking. Use a tea towel and cover. Let the rolls rise for about 30 minutes.
- In the meantime, preheat the oven to 375 F (191 C.). Bake the rolls, uncovered, for 20-25 minutes or until golden brown and cooked through. Let the rolls rest for 5 minutes before glazing.
- To make the glaze: Mix the cream cheese, butter, confectioner’s sugar and vanilla together. Using an electric beater or stand mixer works best to incorporate any lumps of butter and to yield a smooth icing. Use milk or dark coffee to thin the glaze, only if necessary. Noting that coffee lends a distinct flavor and taupe color to the outcome. Spread the glaze on the buns while warm, noting that you might not use it all. Serve the rolls warm and enjoy!
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FYI, 1/4c of butter is only 72g! These are raising right now! They look delicious and I like the batch size. My normal recipe makes more than double this.
Thank you so much for catching the metric error! I think it might even be less than 72g, I fixed it. Thanks so much again! I hope you enjoy them, we love them and they make just enough to enjoy. Thank you!