Cinnamon Buns with Cream Cheese Frosting
So I haven’t posted here in a while. Guess I lied when I said I would post more. But it’s a new year! I shall find time to write and cook at a consistent basis, especially since I have a day off from school on Thursdays. I love making food, but I just haven’t found the time or motivation recently. Since this year started, though, I have been cooking more and yesterday I made my first post-worthy recipe in a while. Cinnamon buns!
As with many baked goods, cinnamon buns do stink up the house nice and lovely. So you won’t hear anyone complaining when you make these. They don’t taste half bad either. I would actually say they fall into the DELICIOUS category. I’ve never been overly taken with cinnamon buns, but they always seemed like one of those things that if you made it yourself it would taste so much better than say Cinnabon. And that they did. Everything tastes better when you make it yourself!
This is a fairly simple recipe with all of the ingredients being very common and easily accessible. So no complaining that you don’t have the stuff to make this, ’cause everyone should! There is a fair bit of time spent waiting for the dough to rise, but it’s well worth the wait. My dough didn’t rise as much as I had expected it to, but the cinnamon buns ended up just fine once they started baking.
Here’s what you’re going to need (adapted from Bon Appetit):
For the dough:
- 1 cup milk (whole milk is preferred)
- 3 tbsp unsalted butter
- 3 1/2 cups all-purpose flour (divided into 1 and 2 1/2 cups)
- 1/2 cup sugar
- 1 egg
- 1 pkg. (2 1/4 tsp.) active dry yeast
- 1 tsp salt
For the filling:
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter (softened)
For the frosting:
- 4 oz. cream cheese (softened)
- 1 cup confectioner’s sugar
- 1/4 cup unsalted butter (softened)
- splash of vanilla extract
- splash of lemon juice
Here’s how to make them:
1. Combine milk and butter in a microwave-safe vessel (such as a glass measuring cup) and microwave on high until milk is just warmed (120 to 130°F) and the butter is mostly melted. Transfer to the bowl of a stand-mixer fitted with paddle attachment.
2. Add the 1 cup of flour, sugar, egg, yeast and salt. Mix on low for about 3 minutes. Add the 2 1/2 cups of flour and mix on low until all of the flour has been absorbed and the dough is just slightly sticky and is pulling away from the sides of the bowl.
3. Turn dough onto a floured surface and knead until smooth and elastic, about 8 minutes (add more flour if too sticky). Form the dough into a ball.
4. Lightly oil large bowl and transfer the dough to the bowl, turning to coat. Cover bowl with plastic wrap and then a kitchen towel. Let rise in a warm area until doubled in volume (about 2 hours).
5. Mix brown sugar, cinnamon and butter together in a bowl until fully combined.
6. Punch down dough. Transfer the dough to a floured surface and roll out into an approximately 15 x 11-inch rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough, leaving about a 1/2-inch border.
7. Starting from one of the long sides, roll the dough into a log. Gently pinch while rolling to ensure a tight log is formed.
8. With the seam-side down, cut crosswise with a knife into 1/2-3/4 inch slices.
9. Grease a large square baking dish (you may need another if yours isn’t big enough). Arrange rolls on the baking dish. Cover with plastic wrap and then a kitchen towel. Let rise until almost doubled in volume (about 45 minutes).
10. Preheat oven to 375°F. Once risen, place buns on center rack and bake until the tops are golden (about 25 minutes). Remove from oven and invert onto a cooling rack. Once sufficiently cool, turn the buns right side up.
11. Combine cream cheese, butter, confectioner’s sugar, vanilla and lemon juice in a bowl. Beat on medium speed until smooth. Spread the frosting on the buns. Enjoy warm or at room temperature!
I need to keep these posts coming but I also need more ideas! I’ve always wanted to try having repeating segments, such as a cuisine of the month or an exotic fruit of the week. Probably need more time and resources and a larger audience for that…but I hope to be able to do that one day!