Cinnamon Buns

Let’s be honest.. Who doesn’t like cinnamon buns.. ESPECIALLY when they’re fresh. I searched high and low for a good cinnamon bun recipe, but the only problem is I don’t have the first clue about what makes a good cinnamon bun. Well of course there’s a lot of butter and sugar and cinnamon… but what else?? What makes it gooey instead of stiff? I took a shot with this recipe and it turned out better than expected. Don’t be fooled though, this recipe isn’t particularly hard; however, it is VERY time-consuming, a lot of waiting time, I suggest starting early one morning. But don’t be intimidated, these are great, and well worth it!

(Must serve with a glass of milk : )

Cinnamon Buns with Cream Cheese Frosting

Serving 12-14

Adapted from Cake Duchess

Ingredients

• 1 cup whole milk
• 1 (1/2 ounce) envelope active dry yeast
• 1/4 cup warm water (100 to 110 degrees)
• 3 tablespoons granulated sugar
• 2 eggs
• 1/4 cup unsalted butter, melted
• 4 1/2-5 cups all-purpose flour
• 1/2 teaspoon salt

Directions

Dough Part I:

Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.

[Ew...]

Meanwhile, sprinkle the yeast over the warm water in a large bowl.Add 1 T of the sugar and let stand until foamy, about 5 minutes.

Beat in the remaining 2 T sugar, eggs and butter.  Beat in cooled milk.

Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.

Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.  Knead for about 10 minutes until smooth. The dough will be soft.

Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.

Coat two 9-inch round baking pans with non-stick cooking spray.  Line bottoms with waxed paper; coat paper with spray.

Filling:

Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.

Dough Part II:

Punch down dough.  Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
If you are using nuts and raisins in the recipe, sprinkle them on now. I chose to not use nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.

Arrange 6 pieces, cut-side down, in each prepared pan.

Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.

Heat oven to 350°F.

Uncover pans and bake buns until they are golden-brown and bubbly, 25 to 35 minutes.

Transfer to a wire rack and let cool 10 minutes.

Glaze:

Blend the powdered sugar with the cream cheese until combined. Slowly add 1- 3 teaspoons of milk depending on the consistency you like.

I couldn’t wait for the icing…

Spread glaze on top of buns.  Serve warm! ENJOY! If you have any left, refrigerate them.

I doubt you will have any leftovers ; )