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: Whipping
Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.