Cinnamon Buns
- Level: Easy
- Yield: 16 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 229
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 32
- Sodium
- 110
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 15 min
Ingredients
Dough and Filling:
2/3 stick (6 tablespoons) unsalted butter, softened, plus more for greasing
All-purpose flour, for dusting surface
1 loaf frozen white bread dough, thawed overnight in refrigerator
1 cup packed light brown sugar
1 tablespoon ground cinnamon
Icing:
1 stick (1/2 cup) unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese, softened
1 teaspoon vanilla extract
Directions
- For the dough and filling: Lightly butter two 8-inch round baking pans.
- On a lightly floured surface, roll out the dough to a 15- by 7-inch rectangle. In a small bowl, combine the brown sugar and cinnamon; set aside. Spread the softened butter over the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture. Starting at the long edge, roll up the dough as for a jelly roll. Pinch the seam to seal. Cut the rolled dough into 16 slices and divide the slices between the prepared baking pans. Set aside in a warm place and allow the dough to rise until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F. Bake until golden on top, about 15 minutes. Promptly invert the baking pan over a wire rack and lift the pan from the buns. Scoop any filling that has remained in the pans over the buns. Allow the buns to cool slightly, about 10 minutes.
- Meanwhile, for the icing: In a medium bowl, beat the butter, sugar, cream cheese and vanilla with an electric mixer until fluffy. Spread the icing over the rolls. Serve warm.