Sep 182020
How to Make Cinnamon Buns

Can you smell it? Autumn is in the air! After due consideration, I can confirm that autumn is my favourite season because it isn’t too hot or cold. You can still work in the garden, and go for crisp, colourful walks. Most importantly, it’s the time of year for all things cinnamon! This post is a step-by-step guide on how to make cinnamon buns. The recipe is from Baker Lady, but I’ve modified it slightly.

What makes a good cinnamon bun?

My favourite part of a cinnamon bun is the sticky, caramel core, and some recipes just don’t do it right. They also need to have enough cinnamon flavour, and a decent cream cheese frosting. This recipe is very indulgent; biting into one of these warm buns hits your brain with a rush of sugary pleasure. Lucy and I literally sat on the floor quietly eating our cinnamon buns – they were beyond words good.

For a similar recipe, see: Pecan and Raisin Sticky Buns

For more autumn recipes see: Spiced Pear and Bran Muffins and Blackberry Pear Upside-Down Cake

Recipe Modifications

As with most recipes, I found the the baking time was a bit of a miss. I ended up taking my buns out of the oven and out of the pan, only to realise they were still half-raw on the inside. So, I threw them back in the tray and baked for a further half an hour! Also, this recipe produces way too much icing! I ended up having enough left over to store and ice a banana bread. Therefore, I’ve adapted the recipe to include adjusted baking time and icing quantity.

Cinnamon Bun

Cinnamon Buns

How to Make Cinnamon Buns

A step-by-step guide for making gooey cinnamon buns with a delicious cream cheese frosting.
Prep Time 2 hrs
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Dough

  • 1 Cup Warm Milk (plant based okay) 45°C/ 110°F
  • 2 Eggs room temperature
  • Cup Butter melted
  • Cups Plain Flour
  • 1 Tsp. Salt
  • ½ Cup White Sugar
  • Tsp. Yeast

Filling

  • 1 Cup Brown Sugar packed
  • Tbsp. Ground Cinnamon
  • Cup Butter melted

Cream Cheese Frosting

  • 75 g. Cream Cheese softened (2.5 ounces)
  • 2 Tbsp. Butter softened
  • ¾ Cup Icing Sugar sifted
  • ¼ Tsp. Vanilla Extract
  • 1 Pinch Salt

Instructions
 

Prepare the Dough

  • Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt, and eggs.
  • Next, add the flour and mix well.
  • Knead the dough into a large ball, with your hands lightly floured. Knead for around 5 minutes until the dough is slightly sticky.
  • Put the dough in a bowl and cover. Let it rise in a warm place for 1 hour, or until doubled in size.
  • Turn dough onto a lightly floured surface, cover and let rest for 10 minutes.
  • In a small bowl, combine the brown sugar and cinnamon.
  • Roll the dough into a 16x21 inch rectangle.
  • Brush the dough with melted butter, and sprinkle evenly with the sugar/cinnamon mixture.
  • Roll the dough up starting along the long side, and cut into 12 identical rolls.
    Cinnamon Buns Dough
  • Place the rolls in a lightly greased casserole dish. Cover and let rise for 30 minutes, or until doubled in size.
    Rising Cinnamon Buns

Baking and Frosting

  • Preheat the oven to 180°C.
  • Bake the rolls until golden brown. This will take at least 30 minutes. They should be golden brown and the ones in the centre must be cooked through.
    Baked Cinnamon Buns
  • To prepare the frosting, beat togehter the cream cheese and butter until smooth. Next, sift in the icing sugar, and add the vanilla and salt. Beat until smooth.
  • Allow the rolls to cool slightly before icing. You can either spread the icing over the buns directly in the pan, or remove and ice individually.

Notes

Best stored in fridge.
You can store the rolls pre-cooked in the fridge overnight and allow them to get to room temperature while the oven in pre-heating in the morning.
Keyword Cinnamon, Cinnamon Bun, Cinnamon Roll, Cream Cheese Frosting

This recipe is my fall kryptonite! Every time I think of autumn, my mind wanders to pumpkins, cozy orange jumpers, and cinnamon buns. I’ll definitely be making these again in October!

 

 

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