How to Make Cinnamon Buns

Ingredients

• 244 ml Whole Milk (warmed to just above body temperature (~37°C))
• 11 g Active Dry Yeast (for dough leavening)
• 500 g All-Purpose Flour (plain flour; can be substituted with bread flour)
• 100 g Granulated Sugar
• 1 tsp Salt
• 2 large Eggs (room temperature)
• 76 g Unsalted Butter (softened, for dough)
• 100 g Unsalted Butter (softened, for spreading on rolled dough)
• 88 g Unsalted Butter (softened, for cream cheese frosting)
• 220 g Dark Brown Sugar
• 5 tbsp Ground Cinnamon
• 100 g Cream Cheese (softened)
• 180 g Powdered Sugar (sifted to avoid lumps)
• 0.5 tsp Vanilla Extract
• a pinch Salt (for frosting)

Instructions

1. Activate Yeast

   Warm the whole milk to just above body temperature (about 37°C) and stir in the active dry yeast. Let it sit until bubbly, about 5 minutes.

   Time: PT5M

2. Mix Dry Ingredients

   In the stand mixer bowl, combine the all‑purpose flour, granulated sugar, and salt. Mix briefly on low speed.

   Time: PT5M

3. Add Wet Ingredients and Knead

   Add the bubbly yeast mixture, the two eggs, and the softened 76 g butter to the dry mixture. Knead on high with the dough hook for about 10 minutes, until the dough pulls away from the bowl sides and passes the window‑pane test.

   Time: PT10M

4. First Proof

   Transfer the dough to a lightly buttered bowl, cover with plastic wrap or a damp towel, and let it rest at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

5. Prepare Cinnamon Filling

   In a small bowl, thoroughly combine the dark brown sugar and ground cinnamon.

   Time: PT2M

6. Roll, Fill, and Shape Buns

   Lightly flour a clean work surface. Roll the dough into a rectangle about 18 in wide and ¼ in thick. Spread the softened 100 g butter thinly over the surface, leaving a 1‑inch margin on one long edge. Sprinkle the cinnamon‑sugar mixture evenly, then gently press it in. Roll the dough tightly from the buttered side toward you, pinch the seam, and form a 24‑in log. Using unwaxed dental floss (or strong thread), cut the log into 2‑inch sections, creating clean swirls.

   Time: PT15M

7. Second Proof

   Place the cut buns on a parchment‑lined baking sheet, cover loosely, and let them proof for 30 minutes until slightly puffed.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

9. Bake Buns

   Bake the buns for 20‑30 minutes, until they are golden brown and sound hollow when tapped.

   Time: PT25M

   Temperature: 180°C

10. Make Cream Cheese Frosting

    While the buns are cooling, fit the mixer with the balloon whisk. Beat the softened 88 g butter and 100 g cream cheese together until smooth. On low speed, gradually add the sifted powdered sugar, then a pinch of salt and ½ tsp vanilla. Increase speed and whip until light and fluffy.

    Time: PT5M

11. Frost and Serve

    Allow the buns to cool slightly (about 5‑10 minutes). Slice each bun horizontally, drizzle half of the frosting so it drips into the crevices, then spread the remaining frosting on top. Serve warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g