Recipe: Cinnamon Buns

These succulent cinnamon buns are the perfect breakfast snack or end-of-the-night treat at your next holiday meal.

Ingredients

Dough:

• 2 ¼ tsp (7g package) active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 tsp kosher salt
• 4 cups all-purpose flour
• All-purpose flour for rolling

Filling:

• 1 stick (½ cup) unsalted butter, room temperature
• 3 tbsp ground cinnamon
• ¼ tsp nutmeg
• 1 cup dark brown sugar, packed
• ½ tsp kosher salt
• ¼ cup unsalted butter, melted

Glaze:

• 4 oz (½ brick) cream cheese, room temperature
• 2 cups icing sugar, sifted
• ¼ cup (½ stick) unsalted butter, room temperature
• 1 tsp vanilla extract
• ½ tsp kosher salt

Preparation

For dough:

Combine all dough ingredients into bowl of stand mixer with dough hook attachment.  Mix on medium speed for 5-8 minutes, until dough is smooth and elastic. Place dough in a greased bowl and cover with saran wrap. Let dough rise in a warm spot until doubled in volume, about 2 hours.

For filling:

While dough is rising, mix all ingredients together in a medium bowl and set aside.

For glaze:

While dough is rising, mix all ingredients together in a medium bowl and set aside.

For assembly:

When dough has risen, sprinkle surface with flour. Roll dough out into an 18x14" rectangle. Spread dough with cinnamon filling, leaving two inches on the far side of the dough uncovered. Starting at the long side of the dough closest to you, tightly roll up the dough into a long rope, pinching the seam closed. Cut dough into 12 pieces, and place separated on a parchment lined rimmed baking sheet. Cover with a tea towel as buns rise at room temperature for one hour, or refrigerate overnight.

When ready to bake, preheat oven to 350F. If buns were refrigerated overnight, take them out of the refrigerator one hour before baking so the buns come to room temperature. Brush buns with melted butter and bake for 25-30 minutes. Spread with prepared glaze and enjoy warm!