Cinnamon Buns

So I've never really been a big cinnamon bun person, mostly I think because a lot of them are dry or heavy. But lately I've been craving them and wanting to make a batch.  I've made different ones before...I have one for sticky rolls that are so very yummy....but couldn't remember which I had made of this kind, so I found some new recipes and did my own thing. These turned out so soft and yummy. Like Cinnabon quality if you like those. I like my cinnamon buns so soft they are almost gooey in the middle and with the warm icing on top....oh my word! The key to good cinnamon buns is warm ingredients not straight out of the fridge. You can make these and put them in the fridge over night as well to bake up in the morning. 

Yes these are worth a try. Recipe adapted from Lovely Little Kitchen. 

Ingredients

2 1/4 tsp dry active yeast (1 packet)

2 Tbsp warm water

1 cup warm milk (warm up in the microwave but don't let it get too hot)

1/4 cup sugar

1 egg beaten

2 cups all purpose flour

1/4 tsp salt

6 tbsp butter or margarine melted (but not too hot)

Approx. 1 1/2 cups flour (in addition to previous)

For Filling: 

1/4 cup butter

1/3 cup brown sugar

1/3 cup granulated sugar

2-3 Tbsp cinnamon

For Frosting: 

1/2 cup butter, softened

1/2 cup or 4 oz (half a brick) or cream cheese softened

Approx 3 cups of powdered sugar 

add enough milk or half and half to make it a creamy spreadable consistency. 

(this does make lots so you might have left over frosting if you don't like a lot)

Directions

1. Pour the yeast into a large bowl, (I used my kitchen aid with the bread hook attachment). Pour warm water over the yeast and stir to dissolve with a hand whisk. 

2. Pour warm milk over the yeast. You want all your liquid ingredients to feel warm but not hot. 

3. Stir in the sugar and beaten egg. 

4. Add 2 cups of flour and salt, and then mix well but not too much. 

5. Pour melted butter in, and mix. 

6. Add another cup of flour in and see how the dough is. You don't want it too dry and stiff, It should be a little bit sticky and just pulling off the sides of the bowl. Add flour a little at a time until it is like this. 

7. Cover the bowl and allow the dough to rise for 1 1/2 hours. (I put my dough in the over with the proof setting. If you don't have this just turn the oven on for a little bit while mixing the dough then turn it off cooling a bit and putting bowl inside -make sure the oven is not too hot though or simply cover and put somewhere warm in your home. 

8. Turn the dough out onto a floured work surface. Be careful not to use too much flour but enough to keep from sticking to surface. 

9. You can use a rolling pin and roll the dough out if you wish making sure to use flour as needed. Or I just use my hands flattening and grabbing the edges and pulling carefully into a rectangle so dough is about a 1/4 inch thick. 

10. Smear your softened butter all over the dough getting right to the edges. Mix the sugars and cinnamon together in a small bowl and sprinkle onto of buttered dough. 

11. Starting with the long edge of the rectangle, roll the dough up. 

12. Holding the ends of a piece of sewing thread in each hand carefully scoot it  under the rolled up dough placing it in the centre. Then coming up and around the dough cross your hands and cut the dough. I like using this method better than using a knife which is tricky when you have soft dough. You'll want to make 12 pieces so cut each half in half and then 3 pieces on each half of that. (hope that all makes sense..haha) 

13. Place each piece into a greased 9x13 baking dish. 

14. At this point you can cover with plastic wrap and put in the fridge overnight or raise for another hour in your warm place again. If you do the overnight thing, when you take them out in the morning you'll need to place them somewhere warm and raise for about an hour. They will raise a bit overnight as well. 

15. Preheat oven to 350 degree F. Place the baking dish on the center rack and bake for about 24-27 mins. The tops will be golden brown. 

For Frosting: Put softened butter and cream cheese in a bowl and mix with beaters well. Add powdered sugar half cup at a time mixing well in between, scrapping the sides when needed. Once you get most of the sugar in add some half and half to get a creamy spreadable consistency. You can add sugar or half and half to your liking of sweetness. You can add a tsp of vanilla as well if you would like. 

Spread over warm (not hot) rolls. Enjoy!