If you’ve got a hankering for a treat that’s both gooey and comforting, you’re in for a treat.
Our Perfectly Gooey Cinnamon Buns recipe is here to make your sweet tooth sing with joy.
Imagine warm, fluffy swirls of cinnamon goodness, dripping with a luscious glaze – a true indulgence for your taste buds.
Don’t worry if you’re not a baking pro; this recipe is designed for simplicity without sacrificing the decadent flavor.
Making Cinnamon Buns
Making cinnamon buns from scratch can be a delightful and rewarding process. Here’s a basic recipe to guide you through the steps.
*Please note that baking requires precision, so follow the measurements closely.
Let’s kick things off with the heart of our cinnamon buns—the dough. Here’s what you’ll need:
- 1 cup (240ml) milk, warmed to 110 degrees F
- 4 tbsp sugar
- 2 1/2 tsp dry active yeast
- 3 1/2 cups (435g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/4 tsp salt
- 1 egg
- 6 tbsp (85g) melted butter
- Start by combining the warmed milk, 2 tbsp sugar, and yeast in a small bowl. Let it sit for about 5 minutes until it gets all bubbly and happy.
- Meanwhile, in the bowl of your trusty stand mixer fitted with the dough hook, toss in all the dry ingredients and give them a quick mix.
- Now, pour in the milk mixture, start mixing on low, and throw in the egg for good measure.
- As the dough forms, drizzle in that melted butter and let it knead away for about 5 minutes until it becomes smooth and elastic.
- Pop the dough into a greased bowl, cover it tightly with plastic wrap, and let it work its magic in a warm spot for around 2 hours.
- After it has doubled in size, give it a little punch down to release any pent-up air, cover it again, and chill in the fridge for at least 1 hour or, if you can resist, up to overnight.
Now, let’s talk filling. Gather these goodies:
- 1 1/4 cups (250g) brown sugar
- 2 tbsp cinnamon
- 1/4 tsp salt
- 1/2 cup (114g) melted butter
- In a small bowl, whisk together the brown sugar, cinnamon, and salt. Keep this sugary mixture separate from the melted butter.
- Roll out your chilled dough into a 10 x 16 inch rectangle on a lightly floured surface.
- Brush the entire surface with the melted butter, then sprinkle the cinnamon sugar evenly over it.
- Roll it up into a tight coil and cut it into nine equal pieces.
- Place your cinnamon masterpieces into a baking dish or a large skillet, cover loosely with plastic wrap, and let them rise for about 2 hours until almost doubled in size.
- Preheat your oven to 375 degrees F and bake those buns for approximately 35 minutes, or until golden brown and oozing with cinnamon goodness.
Icing on the Buns:
While the buns are baking, whip up a quick and heavenly icing using:
- 3 tbsp melted butter
- 3 tbsp softened cream cheese
- 1 cup (125g) powdered sugar
- 1/3 cup (78ml) heavy cream
- Combine all these ingredients into a velvety icing.
- Once the buns emerge from the oven, drizzle them generously with this luscious mixture.
- The aroma alone will have you salivating but resist the urge to devour them immediately.
- Let them cool slightly before indulging in the warm, gooey perfection.
Frequently Asked Questions
1. Can I Use A Different Type Of Flour For The Dough?
While all-purpose flour works best for this recipe, you can experiment with other flours. Keep in mind that it might affect the texture and consistency of the cinnamon buns.
2. Can I Make The Dough Ahead Of Time?
Absolutely! After the initial rise, punch down the dough, cover it tightly, and refrigerate for up to overnight. This makes it convenient for planning ahead and having fresh cinnamon buns in the morning.
3. Can I Freeze The Cinnamon Buns Before Baking?
Yes, you can freeze the unbaked cinnamon buns. After cutting them into pieces, place them on a baking sheet and freeze until solid. Then transfer to a freezer bag. When ready to bake, allow them to thaw and rise before baking as usual.
4. What Can I Substitute For Heavy Cream In The Icing?
If heavy cream is unavailable, whole milk or even half-and-half can be used as a substitute. Adjust the quantity to achieve the desired consistency for the icing.
5. Can I Reduce The Sugar In The Filling For A Less Sweet Version?
Certainly! Feel free to adjust the sugar content in the filling to suit your taste preferences. However, keep in mind that it contributes to the overall gooey and caramelized texture of the cinnamon buns.
6. My Dough Didn’t Rise As Much. What Went Wrong?
Several factors can affect dough rise, including the freshness of the yeast, the temperature of the liquid, or the environment.
Ensure your yeast is not expired, and the milk is at the right temperature. Allow enough time for the dough to rise and consider placing it in a warm spot.
7. Can I Add Nuts Or Raisins To The Filling?
Absolutely! Customize your cinnamon buns by adding chopped nuts or raisins to the filling before rolling. This personal touch can add extra flavor and texture to your indulgent treats.
8. Can I Use A Different Type Of Pan For Baking?
Yes, you can use a different pan, but make sure it accommodates the size of the buns. Adjust the baking time accordingly.
A larger pan may result in buns spreading out more, while a smaller one may require additional baking time.
9. Can I Make The Icing Ahead Of Time?
Indeed! You can prepare the icing ahead and store it in the refrigerator. When ready to use, let it come to room temperature and give it a quick whisk to restore its smooth consistency.
10. How Should I Store Leftover Cinnamon Buns?
Store leftover buns in an airtight container at room temperature for a day or two. For longer storage, refrigerate them. To reheat, microwave briefly or warm in the oven for that freshly baked goodness.
This recipe, inspired by @NewYorkTimesCooking, promises a symphony of flavors and textures that will undoubtedly make these cinnamon buns a staple in your baking repertoire.
Happy baking, and may your kitchen be forever filled with the scent of sweet success!