Sinful Cinnamon Buns

Growing up my mother made the most wonderfully delicious Cinnamon Buns or as we liked to call them, sticky buns.  Years ago my mother shared with me her recipe for her sweet yeast bread which I've incorporated into these absolutely scrupulous Cinnamon Buns.

1 cup milk at room temperature
1 package of yeast
1 teaspoon salt
1/2 cup sugar
1 egg
3 tablespoon butter, soften
3 1/2 cups all purpose flour

 3/4 cup(packed) brown sugar
2 tablespoon cinnamon
1/4 cup unsalted butter, soften
1/4 cup raisins
1/4 cup chopped walnuts

4 ounces cream cheese, soften
1 cup powdered sugar
1/4 cup unsalted butter, soften
1/2 teaspoon vanilla extract

Heat milk in a small sauce pan until tiny bubbles form. Take 1/4 cup of hot milk and let cool until lukewarm.(2-3 minutes)   Add yeast to 1/4 cup milk, stir and let dissolve for five minutes.  Pour remaining milk into bowl of stand mixer fitted with paddle attachmen.  Let the milk get almost cool. Stir in one cup of flour, salt, sugar, and butter.  Then add dissolved yeast mixture.  Beat on low speed 3 minutes, stopping to scrape down sides of bowl. Add remaining 2 1/2 cups flour.  Beat on low speed until dough begins to form ball and pulls away from sides of bowl.  Turn dough out onto lightly floured work surface. Kneed until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil a large bowl with a nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in a warm draft-free area until double in size, about two hours*
Punch down dough. Transfer to floured work surface.  Roll out to 15x11 rectangle. Spread filling evenly over dough, leaving 1/2-inch border. Starting at one of the long sides, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with a sharp knife into 12 equal slices.

I used two extra large muffin pans fitted with paper liners. Place one slice in prepared muffin pan, cut side down. Cover with plastic wrap, then kitchen towel.  Let dough rise in warm draft free area until double in volume, 40-45 minutes.

Preheat over to 450 F. Place muffin pans on center over rack. Bake until golden, about 20 minutes.  Cool 10 minutes. Icing with cream cheese glaze.  Serve warm or at room temperature


Mix all the ingredients in medium bowl.


Combine all ingredients in a medium bowl. With an electric mixer, beat until smooth.

*I like to set my over to warm and once it is preheated turn off oven putting my dough to rise in the oven. I also did  this with the cinnamon buns.



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