Christmas time is approaching fast and I could not be more excited! In the mean time we have Fall. In preparation for the most wonderful time of the year I am practicing some new recipes! This weekend I tried a cinnamon bun recipe that was a 10/10, here it is!
Yields 12 buns in 9×13 pan (or 16 in 2 8” circular pans).
You will need:
- 2 ¼ tsp active dry yeast
- 1 cup warm milk
- 2/3 cup granulated sugar
- ½ cup unsalted butter (melted)
- 2 eggs (lightly beaten)
- 4 cups all-purpose flour (you may not use it all)
- ½ cup of butter
- 1 cup brown sugar
- 2 tbsp cinnamon
- Activate yeast in warm milk and 1tbsp sugar solution for 10 minutes (until you see bubbles on top)
- Stir in the rest of the sugar, melted butter and beaten eggs using a standing mixer fitted with a dough hook
- Add 3 cups of flour and mix. The dough will be sticky but continue adding flour 1 tablespoon at a time until you get workable dough
- Allow dough to rise for 1 hour (I usually turn my oven on for 10 minutes and then turn it off and let the dough rise in the warm oven)
- Combine ingredients for the filling in the last few minutes as the dough rises
- Pat the dough down on a floured surface and roll it out gently into a rectangle
- Smear the filling on the dough and roll tightly into a log
- Cut the log into 12 and place in your greased pan (I used a 9×13 pan but you can do 2 round 8” pans)
- Allow them to rise in a warm lace for 30 minutes until they are nice and puffy
- Bake cinnamon rolls at 350 degrees for 20-25 minutes
NOTE: I didn’t include the recipe for the frosting because it didn’t turn out right so I will play around with it a little more until it is perfect!
I hope you all enjoy this yummy pre-Christmas treat!
Check out some other great recipes here on the blog: