House Made Cinnamon Bun Recipe

Warm milk

Heat the whole milk to about 100–110°F (warm to the touch but not hot). If you don't have a thermometer, it should feel warm and not scalding.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4 cups all-purpose flour, 1 tbs granulated sugar, 2 tsp instant yeast and 1 tsp salt. Whisk briefly to combine.

Combine wet and dry

Add the warmed milk, 4 tbs melted butter and 1 large beaten egg to the dry ingredients. Start mixing on low speed until the dough comes together, then increase to medium and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tbs (≈ 1/8 cup) flour, a tablespoon at a time. If too dry, add 1 tsp milk at a time.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare filling

While the dough rises, mix 6 tbs softened butter, 1 cup packed brown sugar, 2 tsp ground cinnamon, 1 tsp vanilla extract and a pinch of salt in a bowl until fully combined and spreadable.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a roughly 12x18 inch rectangle (about 1/4 inch thick) using a rolling pin.

Spread filling

Evenly spread the cinnamon-brown sugar butter mixture over the rolled dough, leaving a 1/2 inch border along the long edge nearest you. Use an offset spatula or the back of a spoon for smooth, even coverage.

Roll and cut

Starting from the long edge away from you, 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 pieces (about 1 to 1 1/2 inch thick).

Arrange in pan

Place the cut buns cut-side up into a lightly greased 9x13-inch baking pan or two 9-inch round cake pans, leaving a little space between each for expansion.

Second rise

Cover the pan loosely with plastic wrap or a clean towel and let the buns rise in a warm spot until puffy and about 1.5 times their original size, 30–45 minutes.

Preheat oven

Preheat oven to 350°F (175°C) while the buns finish rising.

Egg wash and topping

Brush the tops gently with the egg wash (1 beaten egg mixed with 1 tbs water). If desired, sprinkle coarse sugar on top for added crunch.

Bake

Bake on the center rack for 20–25 minutes or until golden brown and cooked through (internal temperature about 190°F if using a probe). If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool slightly

Remove from the oven and let the buns cool in the pan for 10–12 minutes before glazing so the glaze doesn't completely melt off but buns are still warm for best absorption.

Make glaze

While buns rest, whisk together 1.5 cups powdered sugar, 1 tsp vanilla extract and 2 tbs milk until smooth. If using cream cheese, beat 2 oz softened cream cheese first until smooth then add powdered sugar, vanilla and milk and mix until glossy. Adjust thickness by adding more powdered sugar to thicken or a few drops of milk to thin.

Ice the buns

Drizzle or spread the glaze over the warm buns. For a thick coat, spoon and spread immediately; for a drizzled look, use a fork to drizzle back and forth. Serve warm or at room temperature.