Sweet, tender rolls with a drizzle of delicious icing, seriously the best cinnamon rolls recipe ever!! I’m a cinnamon roll freak, and I drool over these super soft ooey-gooey cinnamon buns. I've made them multiple times since we tried them in school and they are excellent!! Yumm-O
The recipe calls for "instant yeast" (The sachet stuff, not the one in the jar) If using “active dry yeast” you would need to add to the warm milk and let it sit for few minutes until frothy, before adding it to your dough.
These buns bake up beautifully. They are even better the next day. They taste exactly like the Cinnabuns that I love! Everyone should try these!!!!!
Cinnamon Rolls (Cinna-Buns)
Yield: 12 medium rolls
Prep time: 30 mins
Total time: 2 to 3 hrs
1-cup lukewarm milk
2 large eggs, at room temperature
1/3 cup unsalted butter, softened
4 2/3 cups cake flour or AP flour
1 teaspoons salt
1/3 cup granulated sugar
3 teaspoons instant yeast
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
1 1/2 cups confectioners' sugar
1/2-teaspoon vanilla extract
2 tbsp milk (add more if needed)
Mix and knead all of the dough ingredients in a mixer with hook attachment. Knead until soft and smooth dough.
Place the dough in a lightly oiled bowl. Cover the bowl with plastic wrap, and let the dough rise for 1 hour, or until it's doubled in size.
Gently degas the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 22" rectangle.
Brush the dough with melted butter and spread the filling all over the surface leaving the edges.
Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
Starting with a short end, roll the dough into a log and cut it into 12 equal size slices. Place the buns in a lightly greased 9" x 13" sheet pan covered with parchment paper.
Cover the pan and let the buns rise again for about 30 minutes.
Preheat the oven to 400°F.
Uncover the buns, and bake them until they're golden brown, about 15 to 20 minutes.
Remove the buns from the oven. Drizzle or spread the icing on the buns while they're warm.
In a small bowl, beat together sugar, milk and vanilla.
Serve the buns warm, or at room temperature.
Wrap in plastic and store at room temperature for up to a day.
Freeze the fermented buns for longer storage.