Cinnamon Buns

 

Forget about Cinnabons! These cinnamon buns are bigger and better. The recipe came from the King Arthur Flour site and I made a few adjustments so I could prepare them the night before Christmas and bake half of them on Christmas morning, freezing the rest for a later special breakfast. I also changed the method of preparing the filling slightly.

Makes 12 large buns

DOUGH

1 cup lukewarm milk

2 large eggs, room temperature

4 1/2 cups all purpose flour

1 3/4 tsp salt

1/2 cup granulated sugar

1 1/2 tsp instant yeast

FILLING

5 tbs unsalted butter, softened (plus an extra 2 tbs. melted to spread on dough)

1 cup brown sugar, packed

3 1/2 tbs cinnamon

ICING

3 oz Neufchatel cheese (or cream cheese), softened

4 tbs. unsalted butter, softened

1 1/2 cups confectioners sugar

1/2 tsp vanilla

INSTRUCTIONS

To make the dough:

Mix together all the ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 4-6 minutes to make a smooth, soft dough.  Place the dough in a lightly oiled bowl and let it rest, covered in a warm place until nearly doubled in bulk, 1 - 2 hours.

To Make the Filling:

Mix the softened butter, brown sugar, and cinnamon--using your hands may be easiest--until well combined.

To fill and shape the buns:

Gently deflate the dough and transfer it to a lightly greased work surface. Roll the dough into a 16 x 21" rectangle. Brush the rectangle with the 2 tbs melted butter. Spread the dough evenly with the filling mixture. Starting with a short end, roll the dough into a log and cut into 12 slices.

To make the icing:

In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

To bake the buns immediately:

Place on a greased 9 X 13 inch pan. Cover the pan and let rise about 30 minutes, until they are nearly doubled in size.

To make the buns the next day or to freeze for a later time:

Shape the buns and place them on a greased 9 X 13 inch pan (or in 2 nine inch round pans). Let rise for 15 minutes, then wrap carefully and place in the refrigerator (or freezer). 

To bake the buns:

Remove from the refrigerator while the oven heats to 400 degrees. (If baking from frozen, remove from  the freezer and let defrost in the refrigerator overnight.) Bake for 10 - 12 minutes.

To ice the buns:

Place half the icing on the buns as soon as they are removed from the oven. Let buns cool for 5 minutes, then frost with the remaining icing.

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TASTE NEWS

These are just incredible. The dough is soft and light; the filling is perfectly sweet without being cloying. The icing ties the 2 together.  Pictures and words don't do them justice. I won't be looking for any other cinnamon bun recipe ever again.