Most people have tried cinnamon buns from bakeries and grocery stores, but how many have made them at home? Although, homemade cinnamon buns take over 3 hours to make (most of it is rising time), it is still worth the wait. Cinnamon buns are made from a lightly sweetened enriched dough, have a sweet cinnamony filling rolled in them, and topped with a cream cheese glaze.
YEAST
Yeast is a crucial ingredient in bread making. It leavens the dough, and creates complex flavours. Buy dry active yeast (not bread machine or instant/rapid-rise yeast). Also, a strong odour signifies that the yeast is highly active. The odour should be alcohol like. When activating the yeast make sure the milk is warm (40-45°C) otherwise it will not activate. In addition, adding some sugar to the milk allows the yeast to feed on the glucose. The dough must rest for 1 1/2-2 hours for the first rise, and 45-60 minutes for the second rise. Resting the dough allows the yeast to convert carbohydrates into food (sugar) while producing CO². When resting the dough, place in a warm environment (room temperature or up to 37°C).
FILLING
The filling is a significant part of the cinnamon bun. I use brown sugar, cinnamon, and butter mixed into a paste. Next, you spread the filling all over the rolled dough. There’s many ways to customize the filling, like adding in pumpkin spice, or citrus zest.
GLAZE
The classic cinnamon bun has cream cheese glaze. It is perfectly balanced with tanginess, sweetness, and richness. The glaze uses only 5 ingredients, and can be made within 5 minutes. Also, spread the glaze over the cinnamon buns once they come out of the oven. Pouring the glaze while the cinnamon buns is beneficial because it spread better.
CAN I MAKE THIS AHEAD OF TIME?
This is a good option when you’re unable to prep in a day. As with almost all yeast dough, this recipe can be prepared the a day in advance. Simply, refrigerate the cinnamon buns in the baking dish. In the morning or evening, bring to room temperature before bake them. Make sure your dough is coated in oil, otherwise a film will form on the surface.
In a small bowl, mix together 1/2 cup milk, 1 tsp sugar, the yeast, and let it activate for 10 minutes.
Make sure your yeast looks like this before continuing, if not your yeast may be expired or your milk was too cold, or too hot.
In a large bowl, whisk together the rest of the milk, sugar, butter, eggs, and vanilla extract until combined.
Next, pour in the yeasted milk, and mix until combined.
Now, mix in flour and salt until completely mixed in.
Place down on a lightly floured surface.
Shape into a disc and place into a greased bowl.
Wrap in plastic wrap, and rise in a warm place for 1 1/2 to 2 hours until doubled in volume.
For the filling, mix together the butter, sugar, cinnamon, and salt.
Turn dough onto a lightly floured surface.
Pat into a 9×15 rectangle.
Spread filling evenly to edge.
Roll tightly and pinch together the edge.
Cut into 15 buns.
Place into a 9×13 baking dish, and place in a warm place to rise for 45-60 minutes until doubled in volume. Preheat oven to 350ºF.
Lightly brush each bun with egg wash, Bake for about 25 minutes until golden brown.
Meanwhile, mix together cream cheese, sugar, salt, and vanilla extract.
Gradually, mix in milk until glaze becomes a glazing consistency.
Once baked spread glaze over top.
Let glaze set before serving.
Enjoy!
- 2 1/4 tsp dry active yeast
- 1/3 cup granulated sugar
- 1 1/4 cup warm full-fat milk (44ºC)
- 1/3 cup melted unsalted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- 4 cup all-purpose flour
- 1 tsp salt
- 1/2 cup softened unsalted butter
- 3/4 cup light brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp salt
- 4 oz softened full-fat cream cheese
- 1 cup confectioners sugar
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/4 cup warm full-fat milk
-
In a small bowl, mix together 1/2 cup milk, 1 tsp sugar, the yeast, and let it activate for 10 minutes.
-
Meanwhile, in a large bowl or stand mixer, whisk together the rest of the milk, sugar, butter, eggs, and vanilla extract.
-
Next, whisk in the yeasted milk until combined.
-
Now, mix in the flour and salt until completely mixed.
-
Turn dough onto a lightly floured surface, and shape into a disc.
-
Place in a greased bowl, cover with plastic wrap, and rise in a warm place for 1 1/2 hours until doubled in volume.
-
In a small bowl, mix together butter, sugar, cinnamon, and salt.
-
Place down on a lightly floured surface, and pat into a 9×15 rectangle.
-
Spread filling evenly over dough.
-
Roll tightly, and pinch and seal the end.
-
Cut into 15 cinnamon buns.
-
Place into a greased 9×13 baking dish, wrap in plastic wrap, and rise in a warm place for 45-60 minutes until doubled in volume.
-
Preheat oven to 350ºF.
-
Lightly brush buns with egg wash, and bake for about 25 minutes until browned, rotating halfway.
-
In a small bowl, mix together cream cheese, sugar, salt, and vanilla extract.
-
Gradually mix in milk until glaze becomes a glazing consistency.
-
Spread glaze over hot cinnamon buns.
-
Cut into 15 rolls, and let glaze set before serving.
-
Enjoy!