Cinnamon Buns with Cream Cheese Frosting
Posted by foodess on Sat 7th of Feb, 2009 04:47:51 PM
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I just finished devouring a cinnamon bun hot from the oven. A swirl of soft dough, oozing with buttery brown sugar and cinnamon and thickly gobbed with cream cheese frosting. Actually, for the sake of truthfulness, I just finished devouring two. Oops.
(Don’t worry - I ate a carrot straight after to make up for it).
This is what I do when I am supposed to be studying “Advanced Topics in Clinical Nutrition”. With midterms next week, I should probably feel ashamed at being covered in flour when I should be covered in something studious like post-it notes. But really - what would you do if the thought of warm cinnamon buns kept floating into your mind in place of something like Chapter 18: Diseases of the Hepatobiliary. Hmm? Would you think about bile? Or would you think about the cinnamon buns? Come on, you know you’re on my side.
This recipe is from Molly Wizenberg, written for Bon Appetit magazine. It is the best cinnamon bun recipe I have ever tasted. Ever. Since I found it, I ceased my faithful pilgrimage to the local jewish bakery. I like mine better.
Watch a little video my very talented bf made while I was baking:
Done exactly as written, they turn out heavenly every time. I’ve tried making the dough in the breadmaker, and they’re just not the same. I have also tried making the dough and forming the buns a day in advance and refrigerating them overnight to be baked fresh in the morning, but was disappointed. I think they are aware of how good they are, and think themselves superior enough to make demands about how they are treated. However, one trick they will do is freeze. Make a batch, devour a few while warm and gooey, (consume a compensatory carrot), then freeze the rest. Pop one in the microwave for 20 second intervals until warm, and delight in a warm cinnamon bun for breakfast on a Wednesday.
Cinnamon Buns with Cream Cheese Frosting
From Bon Appetit
Dough:
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
Filling:
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, room temperature
Glaze:
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
For Dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For Filling:
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For Glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
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Just found your blog thru Twitter and I like it. I will be following your updates on Google Reader. Those looks insane.
Those cinnamon buns look so good!
I just wanted to say that I think your photos look fantastic :) Really.
And I’ve wanted to try this recipe for a while now and this confirms that I must!
Lovely photos! The cinnamon buns look fantastic!
Merci, Hélène. Belles photos sur ton blog, aussi - tes cupcakes me font baver.
Kevin & Maria - thank you!
Sara - do it!! One lick of cream cheese frosting and you’ll be glad you did.
Matt - thanks for the semi-professional opinion ;-)
i tried it out …HEAVENLY !!!! * droooool * :)
culdnt get cream cheese though..so i drizzled wid a lil choco sauce n sprinkled icing sugar on top ….yummm !! :P
do post many more ! cant wait to try :D
Jitha - I’m so happy you liked them!! I’m sure the chocolate sauce didn’t hurt a thing :-)
WOW…..looks delicious. Great Job!
Like your Blog…
I love cinnamon buns!
The video is really nice, but PLEASE TURN THE AUTOFOCUS OFF.
75% of the vid is out of focus. Makes your eyes hurt, but you can’t look away since the buns are so good :)
Looks so good! Love how the filling was still bubbling after coming out of the oven…delicious!
They look delicious. I love the video.
Teagan and I are making your cinnamon rolls today - we can hardly wait until they’e done! And, we are crossing our fingers that they resemble your pictures - which by they way are gorgeous. I’m no professional either, I suppose, but I do know my color and no additional blue is required, the color is well balanced (Matt). Ad’s photography with your writing make these recipes irresistable! LOVE YOU
Hi Teagan and Rose Mary - Hope they turned out nicely for you! :-) Love you both.
You are my hero - anyone who can eat a carrot when these are around deserves all my respect. ;D
These are beyond spectacular! I love this recipe from Molly and like you it has replaced all other cinnamon buns recipes before it!! Love the pic of the frosted beaters! And i love that you ate a carrot after that…totally what would have done…out of guilt :) I might have added a few jumping jacks!
How do these compare to Cinnabon — are they similar in style? My bf loves theirs, and I’d love to learn how to make a clone… or better! :-)
Honestly, Ashe, I’ve never had a Cinnabon… but these are pretty glorious in their own right, and your boyfriend will likely not be disappointed.
We had the opportunity to taste them made by THE cook when you were in Belgium and I can assure you, it has left a wonderful souvenir…!!
made them, you’re right, best things ever!!
cant wait to make these tomorrow.. buy the way love the photos .. what camera do you have.. the pictures are what made me want to make it.. thanks again
Love love making these! What size baking dish (i use 9 * 15inch??? or something!) do you use and how far apart do you place the buns (to allow them to rise)? Problem is that mine are never the same size and they tend to get quished :(
I don’t think about the liver or how it produces bile when I see these pictures. those cinnamon buns look awesome.
I just made this recipe (found in Youtube) yesterday and got really soft yummy rolls. I had Cinnabon once while visiting NY which was deadly sweet. I used 3 cups bread flour + 1 cup whole wheat for more texture and only icing for topping. Your pictures are awesome!
I really would love to make these - but I do not have a stand up mixer… would they be the same if I mixed by hand/wooden spoon?
Whoa! Those look GREAT! The school I work at is having a bake sale and I offered to make something, OBVIOUSLY GOING TO MAKE YOURS NOW!
Plus the video your boyfriend made was adorable<3
The Icing looks rather delicatable and i will try that instead of making my usual sticky buns. :)
Hi, this is a wondeful recipe. I tried it a couple of weeks ago with great success. I think cinnamon buns originally comes from my country - Sweden and the became slightly altered and adopted by the swedish settlers in Canada. However it is clear that the recipe has been improved. We usually make them one by one and with A LOT less of all that good stuff. The only thing I could possibly add to the recipe is to replace cinnamon with cardamon which also turns out great.
Greetings from up north/
L
Oh my goodness! I have now made these twice now, but the first time I made them there was a little mix up between me and my sister, when she said, ” 2 1/4 teaspoons of yeast..” I had thought she said tablespoons not teaspoons, WHOOPS that was a mistake! But the second time, WOW. They were so delicious im planning on making them again tomorrow (:
So I have already made them once, and I made a double batch of the cream cheese icing (on purpose) So I am now heading to the kitchen to roll out the dough. I do think though because I am in Calgary the rising time for me is about 4 hrs not 2hr. Same with after I have them cut and placed in the dish. I had to let them rise over night, and OMG! Heaven in the morning with my coffee! Best way to start your day off.
My comment to Ashe. My husband loves them, and stated that they are in fact BETTER THAN CINNABON!
Thank-You! Thank-You! Thank-You.