One of our favorite cinnamon bun recipes! Tender, delicious with a sweet, creamy glaze!
For the buns
cup whole milk
packet instant dry yeast, I used Red Star Platinum Yeast
cup plus 1/4 teaspoon sugar, Dixie Crystals brand
tablespoons butter, melted, plus more for the bowl
teaspoons vanilla extract, I always use Nielsen-Massey
cups all-purpose flour, plus more if needed
cup dry milk (powdered milk)
For the Filling
tablespoons butter, softened, plus more for the pan
cup sugar, Dixie Crystals
tablespoons ground cinnamon
For the Glaze
cups powdered sugar, Dixie Crystals
cup heavy cream
tablespoons butter, melted
teaspoon vanilla, Nielsen-Massey
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100 (you can also use the microwave, and test every 20 seconds. I keep a digital people thermometer from the drug store in the kitchen to use when I heat up liquid to proof yeast. It’s cheap and accurate). Remove from the heat and sprinkle in the yeast and ¼ 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 ¼ cup sugar, dry milk, 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 (those are the Food Network instructions, I use a large glass bowl that I spray with butter flavored cooking spray). Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a ½-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
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.
Cut the cylinder with a sharp knife to make 6-9 equal-size buns.. 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.
by Liz Berg
Amount Per Serving
Calories625kcalCalories from fat 286
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: