Classic Cinnamon Buns
Soft, pillowy dough, warm sweet cinnamon and an oozy cream cheese glaze, who could ask for anything more?
- Prep time: 20 minutes min
- Makes: 8 buns
- Cook time: 20 minutes min
Nutritional Information
1 bun
- Potassium*.150 mg
- Calories.520
- Saturated Fat.13 g
- Fat.22 g
- Cholesterol.125 mg
- Carbohydrates.71 g
- Fibre.2 g
- Sugars.92 g
- Protein.10 g
- Sodium.360 mg
Ingredients
| Dough: | |
| 1/4 cup / 50 ml | granulated sugar, divided |
| 1/4 cup / 50 ml | warm water |
| 2 tsp / 10 ml | traditional active dry yeast |
| 1/4 cup / 50 ml | unsalted butter, melted and cooled slightly |
| 2 | Naturegg Nestlaid shell eggs |
| 1/2 cup / 125 ml | milk, at room temperature |
| 3 1/2 cup / 825 ml | all-purpose flour (approx) |
| 1 tsp / 5 ml | salt |
| ---------------- | |
| Filling and Egg Wash: | |
| 1/3 cup / 75 ml | softened, unsalted butter |
| 1/2 cup / 125 ml | packed brown sugar |
| 1 tbsp / 15 ml | ground cinnamon |
| 1 pinch | salt |
| 1 | Naturegg Nestlaid shell egg, yolk only |
| 1 tbsp / 15 ml | water |
| -------------- | |
| Cream Cheese Drizzle: | |
| 1/4 cup / 50 ml | cream cheese |
| 2 tbsp / 30 ml | unsalted butter |
| 2/3 cup / 150 ml | icing sugar |
Directions
Dough: In a stand mixer bowl, dissolve 1/2 tsp/2 ml of the sugar in the water; stir in yeast and let stand for 5 minutes or until frothy. Whisk in butter and remaining sugar. Whisk in eggs, one at a time, followed by milk. Add flour and salt to bowl.
Using a dough hook attachment; mix on low speed until combined. Increase speed to medium and run mixer for 2 minutes. (The dough will be sticky but should have pulled away from the sides of the bowl). Turn onto a floured surface and knead 10 to 15 more times to bring dough together.
Transfer dough to a large clean, oiled bowl; cover and let rise in a warm place for 1 hour or until doubled in size.
Punch down dough and turn onto a lightly floured surface. Roll out dough into a rectangle, about 11 x 15 inches/28 x 38 cm in size.
Filling and Egg Wash: Spread dough with butter, leaving a 1/2-inch/1 cm border on all edges. Blend brown sugar with cinnamon and salt; sprinkle over butter. Roll up dough from the short edge; trim ends and slice into 8 equal portions.
Place, cut-side-up and spaced apart, in a parchment paper-lined 9 x 13 inch/3 L baking dish. Cover and let rise for 45 minutes or until puffed and rolls are just touching each other. Meanwhile, preheat oven to 350°F (180°C).
Blend egg yolk with water, brush over exposed areas of dough. Bake buns for 20 to 22 minutes or until golden.
Cream Cheese Drizzle: In a medium, heat-proof bowl, warm cream cheese with butter in the microwave on High for 15 seconds or until softened. Gradually whisk in icing sugar until a pourable glaze forms. Spoon over buns while still warm.
Tips
No stand mixer? Combine ingredients by hand stirring until a sticky dough forms. Transfer to a floured surface and knead for 8 to 10 minutes or until dough is smooth, elastic and no longer sticky (adding a little extra flour as needed).
To make ahead, once cinnamon buns are shaped and placed in baking dish; cover with plastic wrap and refrigerate overnight. Bring to room temperature for 45 to 60 minutes before baking.
Tips: Hard Boiled
Older eggs peel more easily than fresh eggs. Use eggs 1 week old or more for hard cooking.