Out of all the breakfast pastries that exist, I think cinnamon buns are my favorite. My husband definitely doesn’t mind when I experiment with different recipes. He declared that these were the best ones I had made thus far, and I have attached the recipe below so you can impress your friends and family. The best part of this recipe is that it makes a manageable amount of buns.
Best Cinnamon Buns Yet
Makes 8 Buns
- 2.25 oz Milk
- 0.5 oz Yeast
- 8.5 oz Flour
- 1 egg
- 0.5 ounces Butter (melted)
- Pinch of Salt
- 0.5 oz Sugar
- 0.8 Oz Milk
- 1/3 lb Butter
- 1 T Cinnamon
- 1/2 Cup White Sugar
- 2 T Butter Melted
You will notice that some ingredients are listed more than once, that is on purpose. Trust me.
- In a mixer, combine the milk and yeast before adding the flour.
- Mix in the egg and butter being careful not to over milk.
- Dissolve the salt and sugar in the milk before adding it to the dough mixture. Let mix for about a minute with a dough hook.
- Let the dough rest for a half hour at 70 degrees in the bowl.
- Punch the dough and let it chill for 45 minutes in the fridge.
- Soften the 1/3 lb of butter.
- Roll out the dough into a rectangle and smear the soft butter over the entire surface.
- Folded the dough over the butter in thirds before rolling it out again.
- Repeat and then let chill for a half hour.
- Mix together the cinnamon and sugar in a small bowl.
- Roll out the dough into a large rectangle and brush with the melted butter.
- Sprinkle the cinnamon and sugar mixture over the buttered surface before tightly rolling.
- Cut into 1 to 2-inch slices depending on preference.
- Place on baking sheet and gently flatten each bun with the palm of your hand.
- Let the dough rise one last time for a half hour in a warm part of the house.
- Bake at 350 degrees for 10-18 minutes depending on thickness.
Once the buns are baked, you can top them with a classic glaze, cream cheese icing, or thick vanilla buttercream. Of course, you can also leave them plain. I recommend with the cream cheese icing and buttercream to spread it while the buns are still warm so they melt into the dough a bit.