Ultimate Cinnamon Buns(Cook's Country)
In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.
- Ready In:
- 2hrs 30mins
- 3⁄4 cup whole milk, heated to 110 degrees
- 2 1⁄4 teaspoons instant yeast (1 envelope) or 2 1/4 teaspoons fast rise yeast (1 envelope)
- 3 large eggs, room temperature
- 4 1⁄4 cups all-purpose flour
- 1⁄2 cup cornstarch
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons table salt
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- 1 1⁄2 cups light brown sugar, packed
- 1 1⁄2 tablespoons ground cinnamon
- 1⁄4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups confectioners' sugar
- For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
- Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
- For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
- Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
- For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
- Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
- Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.
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I have been making cinnamon rolls for decades and I have tasted home made rolls made by other people and bought at stores and bakeries. These buns have the perfectly fitting name! I made them today, wondering if I would like them as much as mine. Ha! They are amazing! They are soft, moist, and scrumptious! I followed the recipe but added some raisins to the filling because that’s the way we have always eaten them at home. I usually get 15 rolls from my recipe but they are much smaller than these. I made 12 today and believe me, they are huge! I can’t imagine how big 8 would have been.Reply
I have been searching for a solid cinnamon roll recipe. This one is perfect. The dough was so soft and moist (no one likes a dry roll) and the filling all stayed put without melting out in the baking process. I added 1/4 tsp almond extract and 1 tsp vanilla to the filling mix just to boost flavor and ended up baking these the full 40 minutes. Love love love. (Sorry the photo is turned. It wasn't when I uploaded it...)Reply
I followed this recipe exactly as written. I just finished eating one and they are very delicious cinnamon buns. However, I think that if I make them again I would reduce the overall sugar. Especially, the amount of sugar in the filling is pretty overwhelming. Maybe, if you took a tablespoon of sugar away from the dough, 1/4 cup out of the filling, and perhaps then also reducing the cinnamon a tad to be somewhat proportional, and a 1/4 cup of the powdered sugar from the icing, these would be perfect. Great texture and the texture of the rolls was excellent throughout, with the outside nice and crunchy and the center was cooked through and not doughy. I will post again some day when I get a chance to make them again with less sugar. Right now I have to go brush my teeth and see if they will stop aching.Reply
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