Photo: Almost-Famous Cinnamon Buns Recipe
Ingredients
For the Dough:
- 1 cup whole milk
- 1 1/4-ounce packet active dry yeast
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
For the Filling:
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted
Directions
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Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
See how to form these Cinnamon Buns
Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
How to Form Cinnamon Buns
1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
4. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Photograph by Ngoc Minh Ngo
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By richardhwillis
Nashville,TN
on January 29, 2012
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Very good! You can make this recipe in advance easily. Make the dough the first day and let it rise overnight in the refrigerator covered with plastic wrap. Then, the next day, roll it out, spread on the filling, roll it up, cut into rolls and put in buttered dish; cover with plastic wrap. Then let proof overnight in the refrigerator. Then, on the third day, you just pull them out and bake them. I also made the frosting in advance so it was all ready to go the day of serving. I also had 8 large buns and would try to cut them thinner the next time to get closer to a dozen rolls. Very delicious. Better than Alton Brown's recipe, which I've also made. I only used one stick of butter for the filling (recipe calls for more. I baked under 25 minutes at 325 in glass dish--didn't want them too hard. They were great. Will make again.
By Trouble3250
Stuttgart, Germany
on January 21, 2012
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WOW! I made these to have ready in the morning and my husband just couldn't wait! I cut the end pieces off and baked them in a seperate dish. Even with cutting the ends off, I had 8 huge buns...next time I will try to go for 10. Instead of 12 T of butter, I used 8T and it was still plenty. They are so worth the effort and time to make! Why not make them, they're super easy!!
By jamesscottvince...
Lewis Center, 75
on January 16, 2012
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These came out really well and were not that hard to make. There was enough icing for two batches and I cut the butter for the filling by 1/2 and they still tasted fantastic. 12 T. seemed like way too much! Next time I will cut them a bit smaller. Cutting the dough into six sections made huge cinnamon rolls; I would go for eight or ten by rolling the dough to 10x16 inches.
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