There’s something truly magical about the aroma of freshly baked cinnamon buns wafting through the air. Soft, pillowy dough swirled with buttery cinnamon sugar and topped with a luscious vanilla frosting – it’s a treat that satisfies the soul.
Whether you’re a seasoned baker or just dipping your toes into the world of homemade pastries, mastering the art of cinnamon buns is a worthy endeavor. In this comprehensive guide, we’ll walk you through everything you need to know to bake the perfect batch of these irresistible delights.
Ingredients
- 1 cup Milk
- 2/3 cup Granulated Sugar
- 1 1/2 tbsp Active Yeast
- 1/2 cup Unsalted Butter
- 2 Eggs
- 1/2 tsp Salt
- 4 1/2 cups All-Purpose Flour
- 2 tsp Vegetable Oil
The Dough
At the heart of every great cinnamon bun is a tender, yeasted dough. While it may seem intimidating at first, making your own dough from scratch is surprisingly simple and yields far superior results to store-bought alternatives. Begin by proofing your yeast in warm milk until frothy, then mix in flour, sugar, salt, and butter to form a soft, elastic dough. Allow it to rise until doubled in size, then roll it out into a rectangle.
Instructions
Warm the milk to 100°F. Whisk the warm milk with 2 tbsp of sugar and the yeast in a bowl for your mixer. Cover and allow the mixture to sit for about 5 minutes until foamy. On medium speed, beat the remaining sugar and the softened butter until broken up. Add the eggs and salt and continue to beat at medium speed. NOTE: you may still see pieces of butter in the mixture, this is normal.
Drop to low speed and begin adding flour one cup at a time. Scrapping the sides as you go to ensure all flour is fully incorporated. Continue to beat until dough comes together and pull away from sides of bowl about 3 minutes. Dough will be soft.
Knead the dough by hand on a slightly floured surface for about 5 minutes. If the dough becomes too sticky you can add additional flour 1 tsp at a time. Just make sure you don’t add too much flour as you don’t want the dough to be too dry. After kneading the dough should still feel soft. Poke it with your finger, if it slowly bounces back your dough is ready.
First Rise: Lightly grease a large bowl with the oil. Place the dough in the bowl and turn the dough to coat all sides with oil. Cover the bowl with foil or a clear kitchen towel. Let dough rise in a warm place until it’s double the original size approximately 2 hours.
Roll out the dough into a rectangle about 12 x 18 inch shape. Make sure the dough is smooth and even in thickness.
The Filling
The filling is where the magic happens. Generously spread softened butter over the rolled-out dough, then sprinkle with a mixture of brown sugar and ground cinnamon. For an extra layer of flavor, consider adding chopped nuts or raisins. Once the dough is evenly coated, tightly roll it up into a log and slice it into individual buns.
Ingredients
- 1/2 cup Unsalted Butter
- 2/3 cup Light Brown Sugar
- 2 tbsp Ground Cinnamon
Instructions
Spread the softened butter all over the rolled dough. In a small bowl combine the brown sugar and cinnamon together. Sprinkle the combination over the butter dough evenly. Tightly roll the dough up forming a tight cylinder. Take a sharp knife and cut the rolled dough into 12 evenly spaced slices. Place your sliced buns in a greased baking dish, leaving a bit of space between each one to allow for expansion.
Second Rise: Cover them loosely with plastic wrap and let them rise for a second time until puffy and doubled in size approximately 1 hour. This step is crucial for achieving that light, airy texture that makes cinnamon buns so irresistible.
If you prefer you can use the overnight method. This requires to tightly cover the pan with foil and refrigerate for 8-12 hours. After refrigeration, place on counter and let rest for 1-2 hours before baking.
You can also freeze your cinnamon buns for up to three months. Thaw them overnight in refrigerator and place out on counter for 1-2 hours before baking.
Baking
Preheat your oven to 350°F (175°C) and bake your cinnamon buns until golden brown and fragrant, usually around 20-25 minutes. While the buns are baking, go ahead and make the icing.
Icing
- 2 cups of Powdered Sugar
- 2 tbsp Butter
- 2tsp Vanilla Extract ( I use my own homemade recipe)
- 4 tbsp of Milk
Melt the butter . Combine and whip together melted butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
Once your cinnamon buns are out of the oven and still warm, generously drizzle them with the vanilla icing, allowing it to melt into all the nooks and crannies. Then, grab a fresh cup of coffee or a glass of cold milk and prepare to dive into sweet, gooey bliss.
Whether enjoyed as a decadent breakfast treat, a midday snack, or a comforting dessert, cinnamon buns have a way of brightening even the dreariest of days. With a bit of patience and a whole lot of love, you too can master the art of making these beloved pastries at home. So roll up your sleeves, preheat your oven, and get ready to embark on a deliciously sweet adventure. Your taste buds will thank you!
Stay tuned for more baking adventures and mouthwatering recipes. Until next time, happy baking!
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Thanks for the repost!