Cinnamon Buns with Cream Cheese Frosting

Well, I did it. I created the ultimate cinnamon bun recipe (are they rolls? Or buns?). This is based on my own personal taste, obviously, but the boyfriend gave it a thumbs up without any constructive criticism. And I can tell you, if there is something wrong with what I make, he will not hesitate to inform me just where and when I went wrong. He's very endearing like that. Some aspects of the cinnamon bun are non-negotiable, like cream cheese frosting. Other aspects, such as the consistency of the dough or the amount of cinnamon used, are up for debate. I have tried many cinnamon bun/roll recipes in the past, and I find that often they too closely resemble a bread... when really, they should resemble more of a bready cake, in my opinion. There is a difference. You see, I like my cinnamon buns the same way I like my men: Soft, sweet, and rich. HA. Three points for that one. Okay anyway, after sampling a small roll fresh from the oven, my teeth hurt and I had to fight off the compulsion to eat an apple and brush my teeth. That's called success, my friends. And although the frosting may look like hot mayonnaise, I swear it doesn't taste like it.


Cinnamon Buns with Cream Cheese Frosting


For the dough:

1 c. milk
1/4 c. butter; melted
4 1/4 c. flour
1/2 c. sugar
2 eggs
1 env. active dry yeast
1 tsp salt
3 tbsp oil (vegetable, canola, lighter olive oil, or whatever)
1/4 c. honey

For the filling:

3/4 c. brown sugar
2 tbsp cinnamon
1/4 c. butter; softened

For the frosting:

4 oz. cream cheese; softened
3/4 c. powdered sugar
1/4 c. butter; softened
1/2 tsp vanilla
2 tbsp honey

1. Heat the milk in the microwave, approx. 45 seconds, to warm it. Add the yeast, after making sure the milk isn't too hot (it should be tepid, or a little warmer than tepid). Let sit for approx. 10 mins, then stir to dissolve.

2. In a large bowl, mix together the melted butter, sugar, eggs, salt, oil, and honey. Add the yeast and milk, and mix well. Slowly incorporate the flour, one cup at a time, until the dough is formed.

3. Turn the dough out onto a floured surface, and knead approx. 10 mins or until a smooth, elastic dough forms. Dough should not be sticky, but not too dry either. Let the dough rise in a clean bowl, covered, about 1 1/2 - 2 hours. (Note: this is a dense, sticky dough. It won't rise like bread dough, ie the focaccia dough in a previous entry).

4. After the dough has risen, roll out on a floured surface into a 1/2-in. thick rectangle. Preheat the oven to 375 degrees F. Spread 1/4 c. of softened butter or margine on the surface of the dough.

5. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle over the surface of the dough, leaving a 1/2-in. border around all edges.

6. Beginning with one edge, roll the dough into a log. Cut the dough in 1 1/2-in. thick slices, and arrange in a greased rectangular casserole dish, leaving about an inch of space around the buns.

7. Bake approx. 22-28 mins, or until the tops just begin to brown.

8. To make the frosting, mix together the softened butter, cream cheese, powdered sugar, vanilla, and honey. Spread over the cinnamon buns when they have cooled some.


Yields: approx. 8-10 buns.


I haven't tried this, but I assume that you could refrigerate the buns in the casserole dish overnight, and bake them in the morning. I personally refrigerated them this way for several hours before baking and they turned out fine.

Leftovers can be stored in the fridge, covered, for a few days.Feel free to microwave them before eating.