Growing up my kids were big fans of cinnamon buns, especially Nicole. At one point we decided we wanted to try making them ourselves. Over fifteen years later I am still making them at least once a year. We love to have these on Christmas Morning after opening our presents.
This recipe is a family favorite but making these cinnamon buns takes several hours as the dough needs to be set aside to rise twice. Since it takes some time to make them we often doubled the recipe. They are best when they are hot and fresh, but they freeze well and can be reheated in a microwave for about 20 seconds.
The original version of this recipe can be found at:
https://foodess.com/cinnamon-buns-with-cream-cheese-frosting/
Ingredients
For Dough
- 1 cup Buttermilk
- 3 tbsp Butter
- 3 and 1/2 cups (15.75 ounces) Flour (unbleached, All Purpose)
- 1/2 cup Sugar
- 1 Egg
- 2 and 1/4 tsp Rapid-rise Yeast
- 1 tsp Salt
For Filling
- 3/4 cup Brown Sugar (packed)
- 2 tbsp Cinnamon
- 1/4 cup Butter (softened)
For Frosting
- 1/2 cup (4 oz) Cream Cheese (room temperature)
- 1 cup Powdered Sugar
- 1/4 cup Butter (softened)
- 1/2 tsp Vanilla Extract
Step by Step Instructions
Step 1:
Combine buttermilk and butter in glass measuring cup. Microwave on high until butter melts and mixture is warm but not too hot to stick your finger in. Pour into the bowl of a stand mixer fitted with paddle attachment.
Step 2:
On medium speed, beat the sugar, egg, yeast and salt into the buttermilk mixture. Reduce speed to low and beat in the flour. When a sticky dough comes together, switch to the dough hook and knead for about 6 minutes on low speed. It will not form a ball, it will be very soft. Don’t add more flour.
Step 3:
Cover bowl with a clean towel and let dough rise until fully doubled in volume, at least 2 hours.
Step 4:
Mix brown sugar and cinnamon in medium bowl.
Step 5:
Transfer dough to a well-floured work surface. Roll out to a rectangle (aim for a roughly 15″ long edge. The closer you make it to a square, the more layers of swirl you’ll have). Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 3/4″ slices.
Step 6:
Line a 9×13″ pan with parchment paper. Arrange the rolls in the pan, putting any smaller ones in the middle and bigger ones in the corners for even baking. Cover with the kitchen towel and let dough rise again until doubled in volume, about 45 minutes.
Step 7:
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Don’t overbake. Use a knife to pull apart the middle rolls to make sure it’s not still sticky-doughy. The outer buns should register 190ºF while the middle ones remain lower. Remove from oven and cool in the pan for 10 minutes.
Step 8:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
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