Cinnamon buns are one of my favorite sweets, I crave them all the time.
The best ones I have found to date are the cinnamon rolls from Fresh Market, but these homemade ones put Fresh Market’s to shame. The sweet, dense dough wrapped up with cinnamon, sugar and butter is sure to delight the whole family, in the morning or for dessert.
- 1 packet yeast
- 3/4 cup warm water
- 1/2 cup +1 tbsp sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk (room temp)
- 1 large egg
- 1/3 cup veg. oil
- 5 cups AP flour
- 1 1/3 cup light brown sugar
- 1 stick butter (8 tbsp)
- 3 tbsp cinnamon
- 2 tbsp corn starch
- 4 oz cream cheese
- 4 tablespoons butter
- 4 cups confectioners sugar
- 1 tsp vanilla
- 3 oz toasted pecans (to finish)
First, In the bowl of the stand mixer, mix the yeast, 1 tbsp of sugar and warm water in a bowl, set aside for 10 minutes to let yeast activate. It will look foamy.
In a separate bowl whisk together the buttermilk, egg, and oil. Add buttermilk mixture to yeast mixture, once the yeast has activated.
Add 2 cups of the AP flour to the wet mixture and kneed with dough hook on stand mixer. Add the rest of the flour a 1/2 cup at a time. When enough flour has been added, the dough will still feel a little sticky but none will stick to the sides of the bowl or your finger when touched. Once the dough is the right texture, continue kneeding on low with the dough hook for 3-5 minutes.
Remove dough and place in a well oiled bowl, cover and let rise for 2 hours or almost doubled in size.
While the dough is rising, create your filling mixture. In one bowl, combine cinnamon, sugar and corn starch. In a microwave safe bowl, melt the butter.
Once your dough has risen, roll out on a well floured surface, so the dough is close to a rectangle and 1/4 inch think.
Cover the whole rolled out piece of dough with the melted butter, brushing it on. Then evenly pour the cinnamon mixture over the whole thing.
Roll the dough from the long end and press the seam closed. With a really sharp knife cut the roll into 12 pieces.
Prepare a 10×15 glass baking pan with a coat with butter or oil, then place parchment paper in dish, and butter or oil again.
Place you cut cinnamon rolls into the baking dish, cover and let rise for an additional 2 hours, or until they are all touching.
Bake on 350 for 20 minutes or until the edges start to turn a little golden brown.
While the rolls are baking, prepare the icing and toast the pecans. To make icing, combine butter, cream cheese and vanilla in beat until smooth. Add confectioner’s sugar until the icing is a good texture.
Once the rolls are done baking, remove from the oven. Let buns cool for 2-5 minutes, but cover with frosting in baking dish while they are still hot / warm. This is so the icing melts down into the cinnamon rolls. Then sprinkle with toasted pecans.
Wait until icing has cooled and is no longer runny to serve.
These cinnamon rolls turned out fantastic, and completely satisfied my craving. But with only 12 rolls per batch, and all friends and family wanting some, they only lasted 2 days. Maybe I should have made 2 batches… of well. Next time! What dessert do you crave all the time? Mine’s definitely Cinnamon rolls.