I found this amazing recipe a few years ago when I bought my bread maker and they are always a hit not only in our house, but also at our church where I bake for the cafe. I've heard that people will come back asking if they can buy a second cinnamon bun because they are so good! These cinnamon buns are gooey, soft, and full of great flavour! Making the dough in a bread maker produces a silky, tender dough, but you could totally adapt the recipe to make it in a mixer if you don't have bread maker (see notes in recipe).
Be warned... you better be wearing an elastic waistband because these are the BEST cinnamon buns EVER!
Here's the recipe!
Ingredients
1 Cup Warm Milk
2 Eggs, room temperature
1/3 Cup Margarine, melted
4 1/2 Cups Bread Flour
1 Tsp Salt
1/2 Cup White Sugar
2 1/2 Tsp Bread Machine Yeast
Sugar Mixture
1 Cup Brown Sugar, packed
2 1/2 Tbsp Cinnamon
1/3 Cup Butter, softened
Frosting
3 Ounce Package Cream Cheese
1/4 Cup Butter, softened
1 1/2 Cup Powdered Sugar
1/2 Tsp Vanilla
1/8 Tsp Salt
Instructions For Bread Machine
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me, it’s wet ingredients first). Select dough cycle; press Start.
No Bread Machine
No bread machine? No problem… Add warm milk to a standard mixer using the dough hook and sprinkle yeast in. Add eggs, butter, salt and sugar. Add the flour slowly and allow to soak up the liquid. Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. Sticky is okay!! If your mixer doesn't have a dough hook, combine the ingredients and then knead by hand.
Meanwhile, in a small bowl, combine brown sugar and cinnamon.
After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. Roll dough into a 24×12 rectangle.
Spread dough with 1/3 cup softened butter (I just smush it around with my fingers). Sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! I like to save a little mixture to sprinkle on top of the rolls once they are rolled up. Roll up dough from the LONG side of the rectangle – you'll get more rolls that way! Cut into 12-16 rolls.
Place rolls in a lightly greased 9×13 inch baking pan (or a bigger pan if you have it). Be sure to space the rolls out in your pan so they don't touch. You may have to bake them in 2 or even 3 separate pans, depending on how thick you cut them. I like to let them rise for at least 30 minutes (longer = bigger). Sprinkle them with the extra cinnamon sugar mixture if you have any. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375 degrees until golden brown, about 15 minutes. Don’t over-bake!
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Comments