Ooey-Gooey Cinnamon Buns
These taste just like the ones from Cinnabon but even better because they're homemade! They are sinfully delicious!
Ingredients
DOUGH
- 1 cup warm milk (between 105-110ºF)
- 2 tsp. active dry yeast
- 1/4 cup granulated sugar (substitute honey)
- 4 1/2 cups bread flour
- 1 tsp. kosher salt
- 2 large free-run eggs, room temperature
- 1/3 cup butter, melted tips & tricks
- 1/2 tsp. pure vanilla extract
FILLING
- 1 cup brown sugar such as demerara, packed
- 1/3 cup butter, softened, plus more to grease the baking dish
- 2 tbsp. ground cinnamon
- 1/2 cup walnuts, roughly chopped
ICING
- 1/4 cup unsalted butter, melted
- 1/2 package (4 oz.) light cream cheese, softened
- 1 1/4 cups confectioners' sugar
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. kosher salt
Directions
DOUGH
- In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let it stand for 10 minutes until foamy and bubbly.
- If your kitchen is cold, turn the oven on at 350ºF for 2 minutes to warm up; turn it off. This will be the draft-free area for the dough to rise.
- In a large bowl, whisk together flour and salt; set aside.
- In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.
- Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.
- Transfer the dough to a lightly floured work surface and form a ball by pulling it under.
- Transfer the dough into a large bowl and cover with a damp towel.
- Transfer to the oven (with the heat off) and let it rise for 1 hour.
- Grease a 9 x 13-inch glass baking dish with cooking spray (butter flavored preferably); set aside.
- Remove from its draft-free spot and punch the air out. Place the dough on a lightly floured work surface.
- Roll the dough into a 15 x 23-inch rectangle.
- Add the filling to the dough and spread it out evenly, leaving about 1-inch from the edge of the dough.
- Roll the longer side of the dough tightly to the other side; cut the ends to make it even.
- Using a bench scraper, cut the dough into 12 even pieces.
- Transfer them to the prepared baking dish and cover with a towel. Let it proof for 30 minutes.
- Remove the top rack and preheat oven to 350ºF.
- Transfer the cinnamon buns into the preheated oven and bake for 20-25 minutes.
- Remove the buns from the heat and place a large baking sheet lined with a silicone mat upside down over the baking dish. Carefully but quickly invert the baking dish (instead of being at the bottom, all the sugar mixture will be on the top).
- Spread half of the frosting mixture on the buns. Let it sit for 10 minutes before spreading on the remaining frosting.
FILLING
- In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine.
ICING
- While the cinnamon buns are baking, make the icing.
- In a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.
Notes
Footnote: Cooked and iced cinnamon buns freeze well. Place them separately in the freezer and when frozen, transfer them to a container and back to the freezer.
Kitchen Tools: The Silicone Mat can be purchased in the "SHOP" section of Club Foody.