Cinnamon buns
A delicious recipe on YumPlanner
By stuart radforth | Prep: 60 min | Cook: 45 min | Serves: 16
Tags: Dessert, Snack, Cake, American, Vegetarian, Nut-Free
Ingredients
- 650 g bread flour
- 60 g granulated sugar
- 2.25 tsp yeast
- 1 tsp salt
- 350 ml milk
- 350 g butter
- 1 pcs eggs
- 150 g light brown sugar
- 2 tbsp cinnamon
- 125 g cream cheese
- 360 g powdered sugar
- 2 tsp vanilla extract
- 1 tbsp oil
- 1 pcs parchment paper
- 1 pcs plastic wrap
Instructions
- In a stand mixer with the whisk attachment, combine 600g bread flour, 65g granulated sugar, yeast, and salt on low speed until mixed.
- In a microwave-safe bowl, heat 350ml milk and 80g unsalted butter until warm and mostly melted, about 45 seconds. Do not let it steam.
- Preheat the oven to 180°C (350°F)
- Pour the milk mixture into the flour mixture and add 1 large egg. Beat on low speed until combined, then increase to high and beat for 2 minutes.
- Switch to the dough hook attachment. Add 225g of flour and knead on low speed until combined. Scrape down the sides of the bowl and add the remaining 125g of flour. Knead until the dough pulls away from the bowl and forms a ball around the hook.
- Increase to medium-low speed and knead for about 10 minutes until smooth. The dough should stretch without breaking. If it breaks, knead for a few more minutes.
- Transfer the dough to a lightly oiled bowl, cover with a dish towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- For the filling, mix 125g softened unsalted butter, 150g light brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt in a medium bowl until it forms a paste.
- Turn the risen dough onto a floured surface and roll it into a rectangle measuring 30cm by 45cm. Spread the filling evenly over the dough.
- From the long side, roll the dough tightly into a log and seal the seam. Cut into 12 even rolls.
- Place the rolls in a pan lined with parchment paper. Cover and let rise until doubled in size, about 1 hour.
- Remove the cover and bake the rolls for about 30 minutes until golden brown.
- Let the rolls cool on a wire rack for about 15 minutes.
- For the cream cheese frosting, beat 100g cream cheese, 100g unsalted butter, 360g powdered sugar, 30g milk, vanilla extract, and a pinch of salt in a stand mixer until light and fluffy.
- Spread the frosting over the slightly warm rolls.