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
Adapted from Cake Duchess
- 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
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 3-4 tablespoons cinnamon (depending on how much cinnamon you like)
- 1 cup pecans, coarsely chopped –optional
- 1 cup raisins, optional
- 1/2 Package of cream cheese, softened
- 1-3 teaspoons of milk
- 1 1/2 cup powdered sugar
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.
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.
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.
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 ; )