Cinnabon cinnamon buns were always so good when I was a kid. So I decided to try to recreate the ooey gooey cinnamon buns myself. These are probably my all-time favorite dessert now! Be prepared to wow your guests or family!
Tools you'll need:
Stand mixer with dough hook attached or large mixing bowl
Wooden spoon
Whisk
Liquid measuring glass (2 if you have it)
Measuring spoons
Measuring cups
Rolling pin
Pre-heated oven to 350 degrees
Dish towel dampened
Fork
Electric beater
Small sauce pot
Sharp knife
13" x 9" greased baking dish (I use glass or the white porcelain)
Medium mixing bowl
Ingredients:
Dough:
4-4.5 Cups Sifted All-purpose flour
1 tsp salt
1 Tbs quickrise yeast
2 ROOM temperature eggs
6 Tbs melted unsalted butter
1 Cup scalded milk
1 Tbs sugar
1/2 Cup Sugar
1 tsp Vanilla extract
1 tsp Cinnamon
Filling:
1 Stick melted unsalted butter
4 Tbs cinnamon
0.5-1 tsp Nutmeg
1 Cup packed light brown sugar
1/4 Cup packed dark brown sugar (or just use light)
Frosting:
1/2 Stick (4 Tbs) softened unsalted butter
1 8 oz block softened cream cheese (Do not use generic or low fat)
2 Cups powdered sugar (confectioners)
1/2 tsp Vanilla extract
Instructions:
In the small saucepot, scald the milk on med-low or medium heat. Scalding means you wait for it to develop a film and some bubbles around the edges. Do NOT boil the milk. Pour the milk into the mixing bowl and let cool until you can comfortably touch the milk without burning yourself, but not cooled. Add the yeast and 1 Tbs of sugar an whisk it together. Let the mixture rest for a few minutes until the it is frothy. If the milk is too hot, it'll kill the yeast. If it's too cool, it won't activate.
Add the eggs, melted butter, 1/2 cup sugar, and vanilla. Stir together and then add the sifted flour. In the stand mixer with the dough hook, stir on low until the dough pulls away from the edges and creates a ball.
Place the dough on a floured surface and knead until the dough is smooth and just barely tacky. If it is too wet and sticky, add a little more flour.
Place in a greased bowl and cover with the dampened dish towel. Put in a warm place to rise for an hour or until doubled in size. While it is rising, make the filling. Melt the butter, then add in the rest of the ingredients, stirring with a fork and set aside.
Punch the dough down, place on a floured surface. Form the dough into a rectangle and use the rolling pin to roll the dough into a rectangle roughly 24" long and about 1/4" thick. Smear the filling across the dough surface, leaving about 1/4- 1/2" space all around.
Starting on a long size, start tightly rolling the dough, pinching it some together. When rolled, flatten the ends and pinch the dough seam shut. This will prevent the filling from oozing out while baking. Using a sharp knife, cut the dough into 12 rolls. They'll be about 2" thick each. Place the rolls in the dish so that they are evenly spaced and touching each other. Cover the dish with the dish towel again and set in a warm place to rise again for about an hour or until they at least double in size.
Bake at 350 for 20-25 minutes or until they are golden brown and sound hollow when tapped with a wooden spoon. While they bake, make the frosting. Put the butter and cream cheese in a mixing bowl and use the electric beater to cream together until smooth. Then slowly add the powdered sugar and the vanilla. Cream together until smooth. Set aside until the rolls are done (do not put in the fridge!).
When the rolls are done, remove from the oven and let sit for about 5 - 10 minutes. While still pretty warm, frost them so the frosting melts a bit on them. Then serve! As left overs, you can nuke them in the microwave to make them warm again. Mangia!
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