Did you think my first recipe would be anything else? These cinnamon buns are AH-MAZING. The gooey middle melts in your mouth with a delicious cinnamon aftertaste. These are perfect for a chilly winter morning with your loved ones. And the best part is, they can be made the night before and popped in the oven the next morning!
Servings: 12 rolls
For the "Cinna" Bun
For the Filling
For the Icing
1. In an electric mixer with a dough hook, mix flour, instant yeast, salt, and brown sugar until combined
2. Warm milk and melt the butter between 105-115 degrees Fahrenheit.
3. Add milk, melted butter, and eggs into the flour mixture. Using the dough hook, mix until completely combined. Put the electric mixer on a medium-high speed and "knead" dough for 8 minutes. If the dough is sticking to the sides of the bowl, add flour only one tablespoon at a time so that you don't dry the dough out. A "ball" will form around the dough hook. **If you prefer to do this step by hand, knead the dough on a well floured counter for 8 minutes.
4. Cover the bowl with plastic wrap. Let the dough rest for 1 hour or until it has doubled in size.
5. While waiting for the dough to rise, mix cinnamon, nutmeg, and brown sugar together.
6. Once your dough has doubled in size, place the dough on a floured surface and roll into a rectangular shape that is roughly 1/4 in thick. This will be around 9 X 15 inches. Spread the softened butter onto the dough leaving a 1 inch border on the top long side of the dough free of butter. Evenly sprinkle brown sugar mixture on top of the buttered dough. Press the mixture into the dough so it sticks into the butter.
7. Starting on the long side closest to you, tightly roll the dough into a log towards the unbuttered portion at the top. Pinch the seam to seal the roll together. Place seam down on the counter. Using a knife (or my personal favorite, unflavored floss!) cut the roll in to 12 even rounds. Place the buns into a parchment lined 9x13 pan. Cover with plastic wrap and let sit for 30-45 minutes.
8. Preheat oven to 350 degrees Fahrenheit. Bake the buns fo 20-25 minutes. The middles will be slightly under baked and the tops golden brown.
9. While the buns bakes, make the frosting. Combine powdered sugar, cream cheese, butter, and vanilla bean in an electric mixer. Mix until combined and fluffy.
10. Once the buns are slightly cooled (just 5 or so minutes out of the oven), top with frosting and enjoy!
1. If your butter and milk are too hot, it can kill your yeast. Make sure to check the temperature before adding to the mixer.
2. Don't worry if the dough takes longer to double in size during the first rise. It can depend on the temp of your house. If it is a really cold day, feel free to place in the microwave or oven with the light on.
3. Leaving the one inch border free of butter will help the seam seal a bit easier when finishing rolling the dough into a log.
4. If you plan on making these the night before, stop during step 7. After covering them in plastic wrap, skip the second rise and place in the fridge. The next morning remove from the fridge and let rest at room temp for 45 minutes. This will act as the second rise. Continue through steps 8-10. The baking time may need to be increased to closer to 30 minutes if the buns didn't completely reach room temp.
5. If you are using Active Dry Yeast, add the yeast to the warmed milk. Let sit for 5-10 minutes, or until it becomes bubbly and foamy. Add in the flour mixture and follow the directions above.
6. If you don't have parchment paper, I like to oil and flour the bottom so it's easier to clean and get the buns out.