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Ultimate Cinnamon Buns
4.0 (672 reviews)
Cinnamon buns should be tender, gooey, and unapologetically large. With a buttery, tender brioche dough, this recipe checks all the boxes. A buttery, tender brioche dough proved to be the best base for rich Ultimate Cinnamon Buns. Adding cornstarch to all-purpose flour in the dough made the buns especially tender.For big cinnamon flavor with no other distracting spices, we blended a good amount of cinnamon with brown sugar. To keep the filling from spilling out as we rolled the dough, we slathered softened butter all over the dough. Baked together, the butter and cinnamon sugar turned into a truly rich, gooey filling. Instead of the usual cream cheese and butter frosting, a thick glaze made with cream cheese, confectioners’ sugar, and milk did the trick.
Total Time90
Servings8
756
Caloriesper servingNutrition Information
756
Calories
31 grams
Fat
103 grams
Carbs
13 grams
Protein
Fiber
40 grams
Sugar
Ingredients
Dough
- 3/4 cup whole milk, heated to 110 degrees
- 2¼ teaspoons instant or rapid-rise yeast
- 3 large egg, room temperature
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
Filling
- 1 1/2 cups packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
Glaze
- 4 ounces (113 grams) cream cheese, softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
Instructions
- 1Note: In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3. In the video above, an incorrect proofing time is mentioned. The recipe is correct as written.
- 2For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
- 3Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
- 4For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
- 5For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
- 6Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.