The perfect treat to indulge in!
Happy Monday! Oh, my goodness!! There is nothing quite like fresh homemade cinnamon buns. Healthy? Not at all. These cinnamon buns are super indulgent! There’s no way around this ‘go big or go home’ recipe… honestly, the more icing the better right? I mean… you’re already indulging in a countless number of calories, so why not just enjoy it? It is impossible to say no to these, especially when then come fresh out of the oven and covered in icing. These are by far the BEST cinnamon buns in the world! They are big, soft, and absolutely delicious - packed with a cinnamon, brown sugar filling, and glazed with the sweetest vanilla icing that soaks every single bite. Heavenly. I tell you.
1 c. milk (slightly warmed)
¼ c. melted butter
5 tbl. granulated sugar
2 ½ tsp. quick-rise yeast
1 egg (lightly whisked)
3 ½ c. flour
¼ tsp. salt
Cooking oil spray
½ c. loosely packed brown sugar
2 tbl. ground cinnamon
2 tbl. butter melted
We use Betty Crocker Rich & Creamy Vanilla Frosting
Preheat oven to 200
For The Yeast:
In a large mixing bowl, combine the warm milk, melted butter, sugar, and yeast.
Allow to stand for 10 mins, until frothy.
For The Rolls:
Combine the whisked egg to the milk mixture.
Add the flour and salt, mix until dough forms.
Sprinkle flour on to a clean surface.
Turn out onto a lightly floured surface.
Knead until smooth and elastic (approx. 2 mins).
Lightly coat a NEW large mixing bowl with cooking oil spray.
Transfer the ball of dough to the bowl, turning once to coat in oil.
Turn OFF the oven.
Cover the large mixing bowl with a damp towel and place it in the warm oven.
Allow to rise for 30 mins. TIP: to check is dough is ready, gently press two fingers into it. If an indentation remains, the dough has not risen enough) Punch dough down; cover and let it rest for an additional 30 mins or until doubled in size.
Now. Time to roll out the dough onto a lightly floured surface (aim for a 19in X 13in rectangle)
Brush the 2tbl. of melted butter over the dough.
Combine the ½ c. loosely packed brown sugar and 2 tbl. ground cinnamon.
Sprinkle evenly over the dough and gently rub the mixture into the butter.
From one long side to the other, roll up the dough tightly.
Gently pinch the seam down to seal.
Trim each end for even slices and cut the dough in 12 - 15 slices.
Lightly grease 9x13inch baking sheet.
Arrange rolls into the baking sheet.
Cover with the damp towel and allow to rise for another 30 mins.
Preheat oven to 350.
Uncover rolls and bake for 25 minutes or until lightly golden brown. Remove from the oven. Glaze, serve, and enjoy!
You can find any cream cheese icing recipe online (we just love Betty Crocker Vanilla Icing)
Prep Time: 1hr 50mins
Cook Time 25 mins
Total Time: 2hrs 15mins
Makes 12-15 rolls (depending on how thick you want your buns)
Honestly. I did NOT make these... nor would I ever (mainly because I'd want to eat the entire pan) But. Now. If someone made them for me that's a different story! Thank you to my mom and sister for making these.
What's your favourite part of a cinnamon bun? Mine the middle OF COURSE!
The Blonde Traveler