Soft & Fluffy Cinnamon Buns
These cinnamon buns are soft, fluffy, and topped with thick cream cheese frosting. Just like the ones you used to get at the mall! They're the perfect make ahead treat for lazy Sundays and holiday mornings.
Ingredients
- ¾ cup milk, 110-115°F
- ¼ cup brown sugar
- 2 teaspoons active dry yeast
- ¼ cup butter, melted
- 1 egg + 1 egg yolk
- 3 cups bread flour
- ¾ teaspoon salt
For the filling
- ⅓ cup butter, softened
- 1½ tablespoons ground cinnamon
- ⅔ cup brown sugar
For the frosting
- ¾ cup confectioners' sugar
- ¼ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer, add the milk, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Once the yeast is bubbly and foamy, add the melted butter, egg, and egg yolk. Using the paddle attachment, mix until well combined.
- Add the flour and salt. Mix on low speed until the dough begins to come together. Scrape down the sides of the bowl.
- Using the dough hook, knead on low speed for 6-8 minutes, until the dough passes the windowpane test
- Turn the dough out onto a lightly floured surface. Knead by hand for an additional 1-2 minutes to form a soft dough.
- Grease a large bowl with butter. Place the dough in the bowl. Cover and let rise for 1-2 hours, until doubled in size.
- Turn the dough out onto a well-floured surface. Roll the dough out into a 9x14-inch rectangle (with the short side closest to you).
- Spread the butter over the dough, leaving an inch border on the far edge. Sprinkle cinnamon and sugar evenly over top and press it into the butter.
- Starting at the short edge closest to you, tightly roll the dough into a log. Using a string of unflavoured dental floss or a serrated knife, cut the dough into nine even pieces, about 1¼-inch thick.
- Arrange the pieces in a 9-inch or 10-inch square pan greased with butter. Cover and let rise for 45 minutes, until risen and puffy. Preheat oven to 350°F.
- Bake for 25-30 minutes, until golden brown. Allow the buns to cool in the pan for 5-10 minutes before frosting.
- While the buns cool, make the cream cheese frosting. In a medium bowl, beat together the frosting ingredients until fluffy and smooth. Spread over top the buns and serve immediately.
Notes
Storage: Store covered at room temperature for up to 3 days, or in the freezer for up to 1 month.
Overnight Cinnamon Buns: After arranging the rolls in the baking dish, cover and refrigerate overnight (up to 18 hours). In the morning, remove from the fridge and let rise at room temperature for 60-90 minutes, until risen and puffy. After 45 minutes, preheat oven to 350°F. Bake for 25-30 minutes, until golden brown. Cool for 10 minutes. Slather with frosting and serve warm.