Saturday, March 26, 2011

Cinnamon Buns

Made these amazing rolls the other day... (finally got around to uploading the pictures) And while the rolls turned out perfect, I ended up not being a huge fan of the cream cheese icing (but that's just a taste preference) my husband loves the stuff! I'm trying to find a new cinnamon icing recipe so I'll update that later! (I would love to give the person who created this recipe credit but I printed it forever ago and there is no website on my piece of paper... sorry)

For Dough:
Hint: dough and filling must be prepped the night before!!!
  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2oz (approx 1/4 cup) Sugar
  • 3oz (approx 6 tbsp) unsalted butter, melted
  • 6oz buttermilk, room temperature
  • 20oz (approx 4 cups) all-purpose flour (plus a little extra for dusting)
  • 1 pkg (approx 2 1/4 tsp) instant dry yeast
  • 1 1/4 tsp kosher salt
  • Cooking Spray or Vegetable Oil
  1. In a large bowl (preferably stand mixer), whisk egg yolks, whole egg, sugar,butter and buttermilk together.
  2. Add approx 2 cups of flour along with yeast and salt, and whisk until moistened and combined.
  3. IF YOU HAVE A STAND MIXER: replace whisk attachment with dough hook IF NO MIXER: use dough spatula and floured hands. Add all but 3/4 cup of remaining flour. Knead on low for 5 minutes. The dough should feel soft and moist but not sticky (if isn't add more flour, until it is)
  4. IN YOUR STAND MIXER: knead on low for 5 more minutes, NO STAND MIXER: Clear dough from sides and knead by hand
  5. Knead by hand for about a minute
  6. Lightly oil a large bowl and transfer dough to bowl, then lightly oil top of dough.
  7. Cover and let double in volume, 2 to 2 1/2 hours.

For Filling:

  • 8oz (approx 1 cup) light brown sugar, packed
  • 1 tbsp ground cinnamon
  • Pinch of salt
  • 3/4oz (approx 1 1/2 tbsp) unsalted butter, melted
  1. Mix the brown sugar, cinnamon and salt in a medium bowl, until well incorporated
  2. Butter a 9 x 13-inch glass baking dish.
  3. Turn the dough out onto a lightly floured work surface.
  4. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 x 12-inch rectangle
  5. Brush the dough with the 3/4oz of melted butter, leaving an 1/2-inch border along the top edge.
  6. Sprinkle the filling mixture over the dough (Leave a 1-inch border along the top edge - because it WILL spill out otherwise) and gently press the filling into the dough
  7. Beginning with the longest edge nearest you, roll the dough into a tight cylinder to create even thickness.
  8. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls (yields 12 rolls)
  9. Arrange rolls, cut side down, in the baking dish and cover tightly with plastic wrap.
  10. Store in refrigerator overnight or up to 16 hours


  1. Remove the rolls from the refrigerator and place in an oven that is turned off.
  2. Fill a shallow pan 2/3-full of boiling water and set on rack below the rolls
  3. Close oven door and let the rolls rise until the look slightly puffy (approx 30 min)
  4. Remove rolls and water then Preheat oven to 350 degrees F
  5. When oven is ready, place the rolls on the middle rack and bake until golden brown

For Icing:

  • 2 1/2oz (approx 1/4 cup) cream cheese
  • 3 tbsp milk
  • 5 1/2 oz (approx 1 1/2 cup) powdered sugar
  1. While the rolls are cooling slightly, start making your icing
  2. Whisk the cream cheese until creamy
  3. Add the milk and whisk until combined
  4. Sift in the powdered sugar and whisk until smooth
  5. Spread over rolls and serve immediately

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