Cinnamon Buns

Ingredients

• 4.5 cup all-purpose flour (Used in portions during mixing; the instructions divide it into 2 cups, 2 additional cups, and the remaining 1/2 cup.)
• 4 tsp rapid instant dry yeast
• 0.333 cup granulated sugar
• 1 tsp salt (For the dough.)
• 1.5 cup milk (Lukewarm, not hot; for the dough and yeast mixture.)
• 6 tbsp unsalted butter (Softened; for the dough.)
• 1 egg (At room temperature.)
• 1 tbsp vanilla extract or vanilla bean paste (For the dough.)
• 0.25 cup butter (At room temperature; for the filling.)
• 1.5 tbsp cinnamon (For the filling.)
• 0.5 cup light brown sugar (For the filling.)
• 4 oz cream cheese (At room temperature; for the frosting.)
• 1 tsp vanilla extract (For the frosting.)
• 0.333 cup unsalted butter (At room temperature; for the frosting.)
• 1 cup powdered sugar (For the frosting.)
• salt (A pinch, for the frosting.)
• 3 tbsp milk (For the frosting; add and mix to desired consistency.)
• oil (For lightly greasing hands, the bowl, and the baking dish.)

Steps

1. 1

   Heat the milk in a microwave for 30–40 seconds, or until lukewarm. If it becomes too hot, let it cool before proceeding.

2. 2

   Add the yeast to the lukewarm milk and stir gently. Let the mixture sit for 10 minutes.

3. 3

   In a mixing bowl, combine 2 cups (250 g) of the flour with the dough salt and granulated sugar.

4. 4

   Add the softened dough butter, room-temperature egg, vanilla, and the milk–yeast mixture. Mix with a wooden spoon until combined.

5. 5

   Gradually add 2 additional cups (250 g) of flour, mixing with a wooden spoon until a shaggy dough forms.

6. 6

   Add the remaining 1/2 cup (60 g) of flour and mix until the dough starts to come together.

7. 7

   Lightly grease your hands with oil. Transfer the dough to a floured surface and knead for 5–7 minutes, until it forms a smooth, elastic ball.

8. 8

   Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place for 30 minutes.

9. 9

   While the dough rises, prepare the filling by mixing the room-temperature butter, light brown sugar, and cinnamon until combined.

10. 10

    Roll the risen dough out to 1/4-inch thickness.

11. 11

    Spread the filling mixture evenly over the rolled-out dough.

12. 12

    Roll the dough tightly into a log.

13. 13

    Cut the log into 12–15 pieces using thread or unflavored floss. Place the rolls in a greased baking dish.

14. 14

    Preheat the oven to 350°F (190°C).

15. 15

    Bake the rolls for 25–30 minutes.

16. 16

    Prepare the frosting by beating the room-temperature cream cheese and butter until smooth.

17. 17

    Add the powdered sugar, vanilla extract, and a pinch of salt. Add the milk and mix until the frosting reaches the desired consistency.

18. 18

    Let the baked rolls cool for 5 minutes, then spread the frosting over the cooled rolls.

Notes

The source states a yield of 16–18 buns but later instructs cutting the rolled dough into 12–15 pieces. It also lists 570 g total flour while the stepwise flour additions total 560 g; the ingredient-list quantity of 570 g has been preserved. The baking-dish size and post-bake storage instructions are not specified.

Nutrition per serving

• dessert
• breakfast
• baked
• yeasted
• vegetarian
• cinnamon
• cream-cheese-frosting
• holiday-baking