cinnamon buns

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Homemade Cinnamon Rolls Recipe by Tasty

unsalted butter, melted

milk,

sugar

dry yeast

flour, divided

baking powder

salt

butter, softened

brown sugar

cinnamon

oz cream cheese, softened

butter, melted

milk

vanilla extract

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Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

Spread the softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

While still warm, drizzle evenly with frosting.

https://vid.tasty.co/output/25812/mp4_640x640/1488912074

Deliciously soft and tender Cinnamon Rolls covered in cream cheese frosting.

Cinnabon Cinnamon Rolls

120 ml (1/2 cup) warm water

instant yeast

(1/4 cup) caster sugar

120 ml (1/2 cup) milk

(1/4 cup) unsalted butter

eggs,

(1/2 cup) brown sugar

(1/4 cup) unsalted butter, room temperature

(1/2 cup) cream cheese, room temperature

(1 and 1/2 cups) icing or powdered sugar

Set aside a 9 x 13 inch quarter sheet pan. Add warm water to a small bowl and sprinkle yeast over the top and set aside. Add sugar and salt to a large mixing bowl of an electric mixer fitted with a dough hook.

 Add your milk and butter to a small saucepan and pop on a low heat, to warm the milk and melt the butter. Once the butter is melted, remove the milk from the heat.

If the milk is hot to the touch, leave to cool for a minute or two. You want the milk to be warm but you should be able to stick your finger in there without it burning. Also check that your yeast has reacted and started to bubble a little on the edges.

To make the dough, add eggs and milk mixture to your sugar and salt. Slowly start to mix together using a dough hook. Add flour.

Then add yeast mixture, water and all, and continue to mix. Continue to mix for another few minutes until a nice soft dough forms. Once the dough comes together, remove it from the bowl and place it on a lightly floured bench.

Knead the dough by hand for 2 minutes or so until it is soft and smooth. Add a little flour to the bench if it&#8217;s a little sticky but not too much as we want the dough to be nice and light.

Then bring your dough into a ball and place in a large mixing bowl that has been greased well with butter or a little vegetable oil. Cover with cling wrap and leave to rise for at least 1 hour – it should double in size.

Next, gently push the air out of your dough using your fist. Take the dough out of the bowl and knead gently for a minute before rolling the dough out into a large rectangle, roughly 10 x 16 inches.

Smear softened butter all over the dough using a butter knife going right to the edges. Combine sugar and cinnamon and generously sprinkle all over the butter.

Roll up your dough, from the short end, then cut into rolls using a serrated knife. Place 12 rolls in sheet pan leaving space between each roll for them to rise. Cover with cling wrap and leave to rest for at least 30 minutes.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for approximately 20-25 minutes or until golden brown on top. Meanwhile, make the cream cheese frosting.

Add butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Add sugar, vanilla and milk. Beat until smooth. When cinnamon rolls are ready, pour over cream cheese frosting while they&#8217;re still warm.

I wanted a cinnamon roll that utilized cream cheese in the frosting, and this recipe is PERFECT! I think it will be my official cinnamon roll go-to recipe from now on. The rolls were light and fluffy, the cinnamon sugar was perfect, and the frosting delicious! Tip: make sure the eggs, cream cheese, and butter are at room temperature, you won't be disappointed!

Hi Jess,

I made this recipe but used fast dried action yeast (without realising I did not need to add water). It was very wet so I had to add more flour but tasted amazing. Great recipe! Thanks

I tried it at last. The rolls were soooo delicious! Great recipe!

Hi, I made these and really wanted to like them but the cinnamon sugar mixture completely melted out of the rolls so when they finished, I had very lovely rolls with cream cheese frosting. I noticed when I left the rolls to proof for the extra 30 minutes that they were slightly unraveling and the mixture was somewhat oozing out. While baking, the cinnamon sugar butter mixture was bubbling on the bottom of the pan and the cinnamon rolls soaked it up...how to fix this in the future?

I had been craving these cinnamon buns for months and I finally found the time to make them. I was a bit disappointed, though. I did not make any changes to the recipe, although I was a bit skeptical about the instant yeast that needed to be sprinkled over the water. Normally you shouldn't have to activate instant yeast, right?

I ended up with a really sticky dough. Almost too sticky and elastic to handle. I added more flour before and during rolling them and it was still almost impossible to properly roll them. Which is why I ended up with very thick cinnamon buns with very uneven layers of sugar and cinnamon. Such a shame. I might try it again, but without the 120 ml water and with a bit more flour. Fingers crossed!

These are amazing - and they really do taste like the real thing!

These pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make!

Cinnamon Rolls

all-purpose flour

sugar (50 grams)

brown sugar (50 grams)

instant yeast (1 package)

nutmeg (optional)

egg (large, room temp)

milk (120 milliliters)

tbsp vanilla extract (15 milliliters)

sour cream (120 grams)

unsalted butter (85 grams)

butter

oz cream cheese (room temp, 114 grams)

tbsp butter (room temp, 28 grams)

lemon juice (5 milliliters)

sugar (200 grams)

tbsp milk (plus more if needed for consistency)

Mix cinnamon and the two sugars in a bowl then set aside.

For the Cinnamon Sugar:

In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside.

In a separate bowl add the milk, butter, vanilla, and sour cream. Microwave until warm to the touch (about 110F) and stir until butter is melted.

Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Drop the egg in and mix until the dough comes together and it&#x27;s tacky but doesn&#x27;t stick to your fingers.

Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed then transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.

On a well-floured surface roll the dough out to a rectangle that’s 1/4 an inch thick. Spread the room temperature butter over the surface leaving a little less than an inch at one of the narrow sides. If you choose the wider side for the unbuttered strip then you&#x27;ll end up with more cinnamon rolls, but they will be smaller.

Sprinkle generously with the cinnamon sugar then roll the side of the dough across from the to create a spiral starting from the opposite ens of the unbuttered strip.

Cut the dough into even pieces about an inch and a half long. You can use a length or dental floss that you loop around the roll then pull or just use a sharp knife.

Place the rolls cut side up in a baking dish and allow to rest in a warm place for about 40 minutes for a final rise. Make the glaze while the rolls are rising or during the bake.

Heat oven to 350F and Bake for about 28-30 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.

For the Rolls:

Place the cream cheese, butter, vanilla, salt, lemon juice and a tablespoon of milk in a bowl and beat until smooth. You can also make this VERY easily in a small food processor if you have one. Once smooth add the powdered sugar and beat once more until fully incorporated. You can mix in an additional tablespoon or two of milk if you prefer a thinner frosting. Drizzle about half of the glaze over the cinnamon rolls RIGHT after you pull them from the oven then add the remaining glaze once cooled or on individual pieces when serving.

For the Glaze

My pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make!  And YES you can make these as overnight cinnamon rolls!

Full Recipe: https://preppykitchen.com/skillet-cinnamon-rolls/

If you haven’t had homemade cinnamon rolls yet then you’re missing out on one of life’s little pleasures that can transform a bleh morning into a delicious start to the day. So fragrant and not at all dry or crumby like those preservative-filled pre-made “treats”. 

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Amazing Cinnamon Rolls Recipe

This is hands down the best sticky bun recipe ever! Mix up the dough sometime on Saturday afternoon and by Sunday morning you'll have pillowy, nutty, ooey-gooey buns packed with cinnamon and brown sugar filling and coated in a deeply flavorful caramel pecan sauce.

World´s Best Sticky Buns

eggs

⅓ cup packed light brown sugar

buttermilk

tsp salt

all-purpose flour (plus more for dusting)

unsalted butter

⅔ cup packed light brown sugar

pecans

kosher salt

tsp nutmeg

Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Make the dough:

Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes. Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.

Make the caramel pecan sauce:

Combine the sugar and cinnamon in a small bowl and set aside.

Make the filling:

Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you.&nbsp;

Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.

Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds.&nbsp;

Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (for overnight instructions, see Note above). The rolls should be well puffed and pressed tightly against each other.

While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.

Assemble:

Cinnamon Rolls with Vanilla Cream Cheese Frosting

golden granulated sugar

dried active yeast

plain all-purpose flour

soft, light brown muscovado sugar

2tsp dried, ground cinnamon

softened butter

water

full fat cream cheese (room temperature)

vanilla bean paste (or ½ tsp vanilla extract)

Icing Sugar

Gently heat the milk until it is just warm enough for you to comfortably hold your finger in it for around 15 seconds. I use the milk frother on my coffee maker to do this as it allows me to heat to a controlled 35C – but you can also use your microwave or a small pan to do the same thing. No need for thermometers – if your finger can handle the heat, so will the yeast. Once warmed, add the butter, cut into small cubes and stir until it melts. Whisk in the sugar, eggs and yeast and allow to sit on the side for 10 mins while it gets frothy and bubbly.

Measure the salt and flour into a mixing bowl and stir together. Add the now frothy liquids and stir to bring together. I like to use my electric stand mixer for this but you can do it by hand if you wish. Knead until you have a soft, elastic dough – about 5 mins on medium/high in a stand mixer or 10 mins if doing this by hand. Return the dough to a bowl, cover and place somewhere warm to prove for 90 minutes – by which time the dough should have doubled in size. I use my oven to provide the perfect environment for this – just with the light left on which will give off sufficient warmth for the yeast to do its thing.

To prepare the cinnamon filling, take your room temperature butter, muscovado sugar and ground cinnamon and beat with an electric hand mixer until it starts to come together. When you have a crumbly paste, add one tsp of hot water from a recently boiled kettle and continue beating on high until you have a creamy, smooth paste.

After 90 minutes, your dough will be ready. Tip to dough onto a clean, dry worksurface and knead to knock the air out. You now need to roll the dough into a rectangular shape – roughly 40 x 30cm in size. To do this, draw your measurements out onto a sheet of greaseproof paper – using a similarly sized baking sheet as a guide. Flip the greaseproof paper over and use the drawn outline as a guide to help you get the right dimensions. Dust very lightly with some flour before rolling.

When you are happy with the size and shape of your dough, spread the cinnamon butter paste across the dough, taking it all the way to the edge along both short sides and one of the longer ones. Leave a 2cm gap of clear dough at the other long end. To roll, fold 2cm of dough over along the long edge of dough with the cinnamon spread and use the greaseproof paper to help roll the dough into a tight spiral. Squeeze the dough sausage lightly with your hands and push the ends in a little with your hands.

Line your cake tine with a circle of the greaseproof paper you used to roll the dough. Use a sharp serrated knife (I use my breadknife) to cut the sausage into 9 equal rolls before placing into the prepared cake tin – starting with one in the middle the other eight around the outside. Pack the rolls with a little gap between each one to allow the dough to spread out. Cover the tin and leave the dough to prove somewhere warm for 40-45 mins.

Preheat the oven to 180C/350F/Gas Mark 4.

After 40-45 mins, check on the rolls. They should have risen again to squish together in the pan, leaving little-to-no-gaps between the rolls. Place in the preheated oven and bake for around 25 minutes. The rolls are ready when the tops are golden brown. Don’t worry if any of the inner spirals have sprung upwards during baking – you can gently tap them back down with the back of a spoon when you remove from the oven. Allow to cool in the tin for 5-10 mins while you prepare the frosting.

Using room temperature ingredients, beat the butter, full fat cream cheese, vanilla bean paste and icing sugar in a bowl using an electric hand whisk until light and fluffy. Spoon over the still warm rolls – placing a dollop in the middle of each roll and spreading liberally across all the rolls, right up to the edges. Allow the rolls to cool for a further 10 minutes before carefully sliding a blunt knife around the edges of the tin and removing the sides. Carefully remove the greaseproof paper and place onto a cooling rack.

Serve while still warm or store in an airtight container where they will keep in a cool place for a few days.

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it!

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting

active dry yeast

whole milk, lukewarm

Tbsp (50 grams) sugar

vanilla bean paste

Lewis Road Creamery unsalted butter,

Lewis Road Creamery Unsalted Butter

Browned Lewis Road Creamery Unsalted Butter, spreadable texture, at room temperature (see

notes)

dark brown sugar

Tbsp Cinnamon

Browned Lewis Road Creamery Unsalted Butter, spreadable texture (see notes)

cream cheese,

powdered sugar, sifted

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the Lewis Road Creamery butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight in the fridge.

BRIOCHE DOUGH

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.

BROWN BUTTER FOR FILLING AND FROSTING

Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the browned Lewis Road Creamery Butter, brown sugar, cinnamon, salt, and vanilla bean paste. Mix to combine.

Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.

Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut). If you have chilled your dough overnight, you can skip this step if it feels like the rolls are going to hold together well.

Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.

Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Brown Butter Cream Cheese Frosting.

FILLING AND ASSEMBLY

Place the chilled spreadable browned Lewis Road Creamery Butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.

Spread onto the cinnamon rolls while they are still slightly warm.

Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

BROWN BUTTER CREAM CHEESE FROSTING

Hands down the best cinnamon rolls ever. We are obsessed!!

My. God. 

Do yourself a favor and make this recipe. I've tried it twice and have trouble not eating them for breakfast, lunch, dinner and dessert. Erin does a wonderful job with instructions and I executed the recipe perfectly without any confusion.

Thank you for the suggestion! I did the 2nd rise the night before and everything worked out perfectly! I also made the frosting before, so I just took it out of the fridge, pre-heated the oven, and baked! We’re thinking we’ll do the same thing Christmas morning too!

Loved this! Family raved and asked for it next family holiday. Browned butter was a game changer. Instructions were spot on. Thanks.

Delicious! Easy to follow and the best part is it makes a big batch so I froze half to bake later and halved the frosting! Brown buttah 4 lyfe!

Absolutely loved making (and eating!) these! I always find cinnamon rolls a bit off putting to make because it's a relatively long process but this recipe made it really simple! (Ps - I love that you use gram measurements, I live in the UK and cannot stand cup measurements)

Oh man this recipe is so good!!!! Thank you Erin, this makes the best cinnamon rolls ever!! I’ve made some thrice already

Oh Erin these rolls are delicious! I didn’t have a mixer so did it all by hand! So worth it! ❤️

These are SO good.  This is the best brioche dough recipe I have every used,  Everything worked perfectly as described.  Love, love that you give weights instead of cups.  I live in the US but grew up in the UK and have never got used to cups; it's so inaccurate.  I have tried several of your recipes now and they are all 5 star!!  Thank you.

These are the best cinnamon rolls ever! Slightly caramelized on the bottom and pillowy and soft in the middle- the brown butter makes so much difference too!! I might've taken mine out a little earlier but that's probably partly due to my oven and partly because I like my cinnamon rolls slightly underdone

These are incredible!! I made a half recipe for Christmas (just me and  husband) in a springform pan. Assembled them and made frosting the night before and popped them in the fridge overnight. All I had to do this morning was let them come to room temperature and bake for about 30 minutes! Seriously DELICIOUS!

Yay! I made these and they are absolutely delicious!! Thank you so much so for sharing the recipe as well as  the photos the both together were exactly what I needed to push me to make them! Before this the idea of making cinnamon buns was scary to me, now I am excited to continue making them!!

The best cinnamon rolls I have ever made! I did the first rise in the fridge overnight and everything worked out well! It was a bit of a labor of love, but certainly worth the effort! Thank you for the recipe!

This is my go to recipe. I usually make the dough the night before and do the first rise in the fridge, but I have done it all on the same day before too and it works great. Thanks for such an amazing recipe - it is a family favorite

I made these rolls for my family and we all absolutely loved them. I could not be happier with how they turned out!! Thank you for the recipe :)

Delicious! And a lot of fun to make! A lot of my filling did seep out and left a huge buttery slosh at the bottom of the pan, which was a little bit of a bummer. I refrigerated the rolls to solidify things before baking, but I think I may have taken the brown butter off of the heat before enough of the liquid boiled off... still 10/10

Literally the best cinnamon rolls ever! And instructions were so easy to follow... will be a family staple for every holiday breakfast!

These turned out great, but personally I found the filling to be a bit too much, I would cut back on the brown sugar and cinnamon so that the brown butter could really shine. That being said I browned my butter a lot and I could barely taste it in the dough, so next time I think I’ll just save the brown butter for the top.

These are the literal best cinnamon rolls I’ve ever had! The fluffy brioche is like a pillow I want to curl up and sleep on. Brown butter is amazing and brings these to a whole nother level! I will be making these weekly!

5 star recipe if ever I tried one! Nothing to say except MAKE THESE, your day will instantly be made 1000x better!

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