For the last couple weeks, we have been eating cinnamon buns. Maybe it is the quarantine that is causing us all to do more baking or just our love for cinnamon buns. We have been using this recipe recently: https://www.ambitiouskitchen.com/best-cinnamon-rolls/ They always turn out great! And the recipe explains a lot so I would check out that post.
For the dough of this recipe, you need egg, flour, butter, milk, yeast, sugar. I used bread flour to make the dough extra chewy, but you can use regular flour as well.
Begin by warming up the milk in the microwave. You want the milk warm but not scalding hot. Sprinkle the yeast on top to begin to dissolve.
Add one egg and one egg yolk. Add the melted butter and sugar and mix well.
Put the dough hook on your mixer and start mixing in the flour a little at a time.
Knead for about 8-10 minutes.
Cover with plastic wrap and place the dough in a warm location. My trick is to put the dough in your oven and turn on the light. The light should give off enough heat to make the oven warm. Allow to rise for 1- 1 1/2 hours.
Roll out the dough so you have about 1/4 inch of dough. Try to get this to be a rectangular shape.
Mix together the cinnamon and sugar for the filling. Spread the butter over the surface of the dough. Then sprinkle the cinnamon sugar mixture on top and press into the dough. I prefer more filling, more layers and more frosting. I doubled the filling and the frosting.
Roll the dough tightly, and cut into 1 inch sections.
Place into a parchment lined baking dish. Set this in a warm oven and allow to rise again for about 30-45 min.
Bake for about 20-25 minutes.
While the buns are cooling, make the frosting.
Whip everything together until nice and smooth.
Frost the cinnamon buns, place extra icing on the side.
Of course I forgot to take a final picture since I was bringing these to a friend’s house and we ate them before I remembered. HAHA
Recipe inspiration and detailed instructions: https://www.ambitiouskitchen.com/best-cinnamon-rolls/
- 3/4 cup warm whole milk
- 2 1/4 teaspoons quick rise or active yeast (1/4-ounce package yeast)
- 1/4 cup granulated sugar
- 1 egg plus 1 egg yolk ( room temperature)
- 1/4 cup melted unsalted butter
- 3 cups bread flour
- 3/4 teaspoon salt
Filling (I doubled mine from the original recipe)
- 1 1/3 cup dark brown sugar
- 3 tablespoons ground cinnamon
- 1/2 cup unsalted butter, softened
Frosting (I doubled mine from the original)
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
To make the dough, warm the milk and pour in to the bowl of the electric mixer. Sprinkle the yeast on top to start dissolving. Mix together. Add sugar, egg and egg yolk, and melted butter and then mix well. Use a dough hook on your mixer and slowly add the flour and salt. Knead for 8-10 minutes.
Cover with plastic wrap and place in a warm spot (oven with the light on works) to rise for 1 – 1 1/2 hour. The dough should double in size.
After the dough has doubled in size, roll out the dough into a large rectangle. The dough will be about 1/4 inch thick. For the filling, mix together the sugar and cinnamon and soften the butter. Spread the butter all over the surface of the dough. Sprinkle the cinnamon, sugar mixture evenly all over and then press down into the dough.
Roll the dough tightly, and cut into 1 inch sections. Place the rolls into a parchment paper lined pan. Cover with plastic wrap and allow to rise for 30-45 minutes.
Preheat the oven to 350 Degrees. Bake for 20-25 minutes. I like to bake mine until lightly golden brown so this was about 30 minute. If you like your buns a little softer bake until 20-25 minutes.
Remove from the oven and allow to cool.
Meanwhile make the frosting. Soften the butter and cream cheese. Cream together the butter, cream cheese, sugar and vanilla extract. Frost the cinnamon buns and serve! You can keep extra in the fridge and microwave to reheat them slightly.
If you enjoyed this recipe, try out our other recipes: https://eatitnoworeatitlater.com/recipe-list/