Warm, sticky cinnamon buns are the quintessential Sunday morning treat. Complete them by topping them with a lot of frosting, and get ready to spend the rest of the afternoon licking brown sugar off your fingers.
The ingredients for 14 servings
- Two cups of warm whole milk (480 mL) one-half cup of unsalted butter (115 g)
- 1/2 mug of white sugar (100 g)
- Active dry yeast, 2 1/4 teaspoons
- 5 cups (625 grammes) of flour, split
- 1 teaspoon of baking powder
- 2.25 grammes of salt
- 1/4 pound (170 g) of softened butter
- 1/4 pound of mild brown sugar (165 g)
- Approximately 2 Tablespoons of Cinnamon Powder
- A block of cream cheese, around 4 ounces in size (55 grammes)
- A couple teaspoons of melted butter
- Two Tablespoons of Full Fat Milk
- Exactly one vanilla extract teaspoon
- One cup of powdered sugar (120 g)
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- Prepare two aluminum foil pie/cake pans by liberally buttering them.
- Whisk together the warm milk, melted butter, and granulated sugar in a large bowl. The optimal temperature for the mixture is between 100- and 110-degrees Fahrenheit (37 and 43 degrees Celsius). If it’s too hot, give it some time to cool down.
- Spread the yeast out over the warm liquid and give it a minute to bloom.
- Stir in 4 cups (500 grammes) of all-purpose flour to the milk mixture with a wooden spoon until the ingredients are just mixed.
- Place the bowl in a warm place and cover with a cloth or plastic wrap; let the dough rise for 1 hour.
- The dough ought to have almost doubled in size after an hour.
- Take off the cloth and put in the baking soda, salt, and additional 3/4 cup (95g) of flour. Be sure to give it a good stir before turning it out onto a floured work surface.
- Lightly knead the dough, dusting the counter with flour as needed, until it is no longer sticky but still holds together.
- Flatten the dough into a large rectangle, about 1/2 inch (1 cm) thick. Ensure all the corners are crisp and level by fixing them.
- Diluted butter should be applied evenly over the dough.
- Toss with a substantial amount of brown sugar and cinnamon.
- Put the ingredients through a meat pounder into the butter.
- Roll the dough into a log and seal the ends with your fingers. Turn right-side-out or seam-side-down. Remove the excess from both ends so they are even.
- After slicing the log in half lengthwise, split each half into seven pieces of equal size. Close to a centimeter and a half (3 cm) in depth.
- Cinnamon buns should be evenly distributed in each cake pan, with one in the very middle and six on the outside. Wrap in plastic and let rise in a warm spot for 30 minutes.
- Get the oven up to temperature (I recommend 180 degrees Celsius/350 degrees Fahrenheit).
- In order to make the icing. Cream cheese, butter, whole milk, vanilla extract, and powdered sugar should be combined in a medium-sized mixing dish and whisked until smooth.
- Toss the plastic. The cinnamon rolls need to be baked in a preheated oven for 25 to 30 minutes, or until they reach a golden colour.
- Immediately after removing from the oven, sprinkle the entire cake with the icing.