How to Prepare Tasty Cinnamon Roll Buns

Cinnamon Roll Buns. These swirled buns packed with cinnamon, brown sugar and butter are just about the most comforting bake you can imagine, and they're just what you want on a relaxing Sunday with a cup of coffee. And if you're familiar with baking basic bread, making homemade cinnamon rolls isn't too far of a departure. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. Coat bottom of baking pan with butter and sprinkle with sugar. You can have Cinnamon Roll Buns using 25 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Cinnamon Roll Buns

1. Prepare of Dough :.
2. Prepare 75 gr of warm milk.
3. You need 15 gr of dry active yeast.
4. You need 500 gr of bread flour/all-purpose flour.
5. Prepare 100 gr of sugar.
6. You need 30 gr of milk powder.
7. Prepare 5 of large eggs.
8. Prepare 7 gr of Salt.
9. Prepare 125 gr of unsalted butter, softened.
10. You need of For brushing the dough :.
11. It's 4 tbs of unsalted butter, softened, divided.
12. You need of Filling :.
13. It's 150 gr (3/4 cup) of packed) light brown sugar.
14. You need 50 gr (1/4 cup) of granulated sugar.
15. Prepare 1 tbs of ground cinnamon.
16. It's 1/8 tsp of salt.
17. Prepare 2 tbs of unsalted butter, melted.
18. Prepare 1 tsp of vanilla extract.
19. You need of Glaze :.
20. You need 6 oz of cream cheese, softened.
21. It's 4 tbs of unsalted butter, melted.
22. It's 4 tbs of whole milk.
23. Prepare 1 tsp of vanilla extract.
24. It's 1/4 tsp of salt.
25. It's 2 cups of powdered sugar, sifted.

A Slow Rise for the Best Cinnamon Rolls. The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. Sprinkle with the pecans and raisins if using.

Cinnamon Roll Buns step by step

1. For the filling : combine brown sugar, granulated sugar, cinnamon and salt in a bowl. Stir in melted butter and vanilla until the mixture looks like sand. Set aside..
2. For the dough : grease two 9 inch round pans, line with parchment paper and grease the parchment paper..
3. Warm the milk until about 110°F. Stir in yeast and 1 tbsp sugar. Let sit until it is bubbly..
4. Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant)..
5. Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled..
6. When the dough is ready, turn it out onto a lightly floured surface. Divide the dough into 2 even pieces and shape each piece into a ball..
7. Work one dough at a time. Cover the other dough with plastic wrap while working on one dough..
8. Roll dough into 12x9 inch rectangle. Brush dough with 2 tbsp softened butter, leaving 1/4 inch border on far edge..
9. Sprinkle dough evenly with half of the filling, then press the filling firmly into the dough..
10. Roll dough away into tight log and pinch seam to seal..
11. Rol log seam side down and cut into 8 equal pieces..
12. Place one bun in center of the prepared pan and put others around perimeter of pan..
13. Cover the pan loosely with plastic wrap let let rise until double in size..
14. Do step 8 to step 13 for the second dough dough..
15. Bake the buns in preheated 350°F oven until the edges look brown about 20 - 25 minutes. Don't forget to discard the plastic wrap before putting the pans into the oven..
16. Let the buns cool for 5 minutes. Invert large plate over the pan then flip plate and pan upside down. Remove pan and parchment. Reinvert buns onto wire rack. Let cool for 5 minutes before pouring the glaze..
17. For the glaze : put cream cheese in a large bowl. Whisk in butter, milk, vanilla and salt until smooth. Whisk in sugar until smooth..
18. Pour the glaze evenly over top of each batch of buns. Spreading with spatula to cover. Serve..
19. I usually freeze the buns so I don't glaze them until when I am ready to eat..

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods. OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room. Try out chocolate chip caramel rolls, pumpkin cinnamon rolls or bacon rolls!