These light, pull apart rolls are a staple at any Sunday Brunch. The flavors inside are sweet and caramel-y but also warming (and spicy if you add the right touch of ginger!). And, if you think you need to go to a bakery to get a quality Cinnamon Bun, then you are underestimating your own abilities!!
Play around with the flavors in the filling; add more ginger for extra warmth and spice, or keep it classic and only add cinnamon. The power is in your hands, and you're about to make a masterpiece you (and your family) won't soon forget.
Look out for a Cinnamon Bun tutorial video coming soon!
Ingredients:
The Dough:
1 Cup Warm Milk (NOT HOT- we don't want to kill the yeast! Just a few degrees above your own body temperature is optimal- it will feel warm to the touch) I use Cashew Milk for this recipe with great results!
2 3/4 teaspoons Active Dry Yeast (You can use instant as well to skip out on the yeast activation step, but I like to see the yeast working!)
2 Large Eggs at room temperature
1/2 cup (1 Stick) Melted Butter (if you use unsalted, add 1/2 tsp. of salt to your dough mixture)
4 1/4 cups All-Purpose Flour (Bread Flour is also fine to use- some say that is creates an airier bun!)
1 Tsp. Salt
1/3 Cup Granulated Sugar
Filling: 1/2 cup butter (1 Stick) (if you use unsalted, add 1/2 tsp. of salt to your filling mixture)
1 1/4 cup packed brown sugar
2 1/4 Tbsp. cinnamon
1 Tsp. Cardamon
1 Tsp. Ginger
(You can omit the Cardamom and Ginger if you want to go with a classic Cinnamon Bun, but I find that these spices add a warm and spicy touch!)
For Baking:
1/2 Cup Warm Whole Milk (Half & Half or Heavy Cream works too!)
Icing:
4 oz. Cream Cheese (1/2 of a single package- Philadelphia Cream Cheese is best!)
1/4 Cup Butter (Room Temperature)
1 3/4 Cups Confectioner's Sugar
2 Tsp. Vanilla Extract
1/4 Tsp. Salt
Directions:
1. Activate the yeast! In a bowl with the warm milk, place a tablespoon of your 1/3 cup of sugar, and the yeast. Stir, and let sit for at least 5-10 minutes until increased in size and bubbly.
2. While waiting for the yeast to activate, melt 1 stick of butter and allow it to cool a few minutes before using it (to prevent the yeast from being deactivated/killed by the heat!)
3. After the yeast has activated, in the bowl of a stand mixer, mix the yeast mixture, the remaining sugar, eggs, butter and salt.
4. Using the beater attachment, mix the wet ingredients, and begin to the add the 4 1/4 Cups of flour about 1 1/2 Cups at a time and continue to mix.
5. Once all of the flour has been added and is almost completely mixed in, use a spatula to scrape the dough from the sides of the bowl, and switch to the dough hook. Knead mixture for at least 5-7 minutes, until it forms a dough. It will be a bit sticky, but elastic and smooth (don't be tempted to add more flour unless your mixture has not created a dough after a few minutes of kneading).
6. Prepare a large bowl by spraying it with cooking oil. Use a spatula to gently remove the dough from the mixer bowl and place it in the bowl.
7. Cover the bowl with a towel, and set it in a warm place and allow the dough to rise to at least twice in size. This will take 45 mins to1 hr 15mins.
8. While the dough is proving (rising), prepare the filling. In a medium bowl, combine the room temperature butter, cinnamon, cardamom and ginger. (I like to do this with an electric hand mixer). Once combined, set aside.
9. Once the dough has risen to twice its original size, on a clean countertop or pastry mat, flour the surface and place the dough. Flour the top of the dough and a rolling pin, and roll out the dough (roughly) into a large rectangle (about 1/2 inch thick).
10. Use a spatula, or your hands, to cover and smooth out the filling over the rectangle of dough.
11. Once the filling is spread evenly, on the long end of the dough, roll the dough up until you have a long, tight jelly-roll-like log. Cut into 2 inch slices, and place in a large pan (after spraying with cooking oil).
12. Cover the pan with your towel and allow to rest and rise for about 30 minutes.
13. In the mean time, preheat your oven to 375°F, and warm up 1/2 Cup of Whole Milk (or heavy cream or any other milk you'd like to use) in the microwave for 15-20 seconds.
14. After you've allowed your buns to rise and rest, pour your warm milk over your buns!
15. Bake the rolls for 23-28 minutes, or until the center rolls are cooked through. Check every 3 minutes after the 20 minute mark. The rolls should be golden brown on the top.
16. Let the rolls cool in the pan and move on to make the icing.
17. In a medium bowl, beat the room temperature cream cheese, butter, confectioner's sugar and vanilla extract. Combine fully until the mixture is smooth.
18. Spread the icing over the warm rolls, and serve!
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