Description
Make bakery-quality cinnamon buns at home. This recipe yields soft, fluffy rolls with a rich, gooey center and a decadent brown butter cream cheese glaze.
Ingredients
Scale
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted, plus 1/2 cup (1 stick) for filling and 4 tablespoons for glaze
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup packed light brown sugar, for filling
- 2 tablespoons ground cinnamon, for filling
- 4 ounces cream cheese, softened, for glaze
- 2 cups powdered sugar, for glaze
Instructions
- Warm the milk until it reaches 105-115°F. Pour it into a large bowl and sprinkle the yeast and 1 teaspoon of the granulated sugar over the top. Let stand for 5-10 minutes until foamy.
- Add the remaining granulated sugar, melted butter, eggs, and vanilla extract to the yeast mixture. Whisk lightly to combine.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- While the dough rises, prepare the brown butter for the glaze: Melt 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5 minutes). Pour the brown butter into a small heatproof bowl, leaving any dark sediment behind if desired, and let it cool slightly.
- Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
- In a small bowl, mix the 1/2 cup softened butter (for filling), brown sugar, and cinnamon until combined into a paste. Spread this mixture evenly over the entire surface of the dough rectangle, leaving a small border on one long edge.
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
- Slice the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again for 30-45 minutes, or until puffy.
- Preheat your oven to 375°F. Bake the rolls for 20-25 minutes, or until golden brown.
- While the rolls bake, make the glaze: Beat the softened cream cheese until smooth. Whisk in the cooled brown butter, powdered sugar, and 1 tablespoon of milk (add more milk, 1 teaspoon at a time, if needed for desired consistency).
- Remove the rolls from the oven. Immediately spread the cream cheese glaze generously over the warm rolls. Serve warm.
Notes
- For extra gooey centers, pour 1/4 cup of heavy cream over the rolls just before baking.
- If you prefer a thinner glaze, use only powdered sugar and milk, omitting the brown butter step.
- Ensure your milk is not too hot, or it will kill the yeast.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 2
- Protein: 7
- Cholesterol: 75