Taste just like Cinnabon rolls, perfect for any breakfast or brunch. Make in advance and reheat to reduce morning of work.
Make the dough:
Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 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 1/4 cup sugar, 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. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Form Cinnamon Buns:
On a lightly floured surface, roll out the dough to a 12x14 inch rectangle (long side facing you). Spread with softened butter, leaving a 1/2-inch border on the far long edge. Mix 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 with a sharp knife into 1-inch rolls (should be about 9 rolls).
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 25-30 minutes. Cool in the pan 15 minutes.
Meanwhile, make the frosting. Cream the cream cheese, butter and vanilla. Once smooth, sift the confectioners' sugar into a bowl. Spoon the frosting on while still warm.
If making in advance: Do all steps thru cooking rolls. Reheat at 200 degrees when ready to serve, then add frosting.
6/19- made for Fathers day.
I changed the frosting from a glaze to cream cheese to cut the sugary taste. Original glaze- 2 cups sifted powdered sugar, 1/3 cup heavy cream, 4 tbl unsalted butter melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 roll (112g)|
|Recipe Makes: 9 rolls|
|Calories from Fat: 316 (62%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 21.7g||108 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 115.8mg||36 %|
|Sodium 523.8mg||18 %|
|Potassium 101.1mg||3 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 41.7g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 509
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.