Cinnamon_bun Recipe

activate yeast

In a small bowl, stir the warm milk (about 110°F / 43°C) with 1 tablespoon sugar until dissolved. Sprinkle 2 teaspoons active dry yeast over the milk, stir gently, and let sit 5–10 minutes until foamy.

mix wet ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), combine the melted butter, 1 large egg, and 1 teaspoon vanilla. Add the foamy yeast mixture and stir to combine.

add dry ingredients and knead

Add 3 cups all-purpose flour and 1/2 teaspoon salt to the wet mixture. Mix with the dough hook on low (or stir with a wooden spoon) until the dough comes together, then knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour; if too dry, add 1–2 teaspoons warm water.

first rise

Form dough into a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

prepare filling

While dough rises, mix the softened 6 tablespoons butter, 1 cup packed brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt in a small bowl until smooth and spreadable.

roll out dough

After dough has doubled, punch it down and turn it onto a lightly floured surface. Roll into a rectangle roughly 16 x 12 inches, about 1/4-inch thick. Keep edges as straight as possible for even rolls.

spread filling

Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch bare margin along one long edge to seal the roll.

roll and cut

Starting from the long edge opposite the bare margin, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1 to 1¼ inch each).

arrange for second rise

Place the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between them to expand. Cover loosely with plastic wrap or a towel and let rise until puffy, about 30–45 minutes (they should nearly double and feel soft).

preheat oven

While rolls undergo their second rise, preheat the oven to 350°F (175°C).

egg wash

Whisk 1 egg with 1 teaspoon water to make an egg wash. Brush the tops of the risen rolls lightly with the egg wash for a glossy finish (optional).

bake

Bake the rolls in the preheated oven for 20–25 minutes, until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

cool slightly

Remove the rolls from the oven and let them cool in the pan for 5–10 minutes before glazing so they settle but are still warm.

make glaze

In a medium bowl, beat 4 ounces softened cream cheese with 2 tablespoons softened butter until smooth. Gradually add 1½ cups powdered sugar and 1/2 teaspoon vanilla, beating until thick and creamy. If the glaze is too thick, add up to 1 tablespoon milk to reach desired drizzling consistency.

glaze rolls

Spread or drizzle the glaze over the warm cinnamon rolls so it melts slightly into the swirls. Serve warm.