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Best Cinnamon Buns

As the title suggests, these are the best cinnamon buns I have ever eaten. Recently, I took these rolls to a brunch where I knew a lot of foodies would be.  Everyone loved them and commented on the great texture.  I hope you try them.  I think they are the best cinnamon rolls you will ever eat.  The recipe comes from Cook’s Illustrated.

Ingredients

Dough
3/4 cup whole milk, heated to 110 degrees
1 envelope (2 1/4 teaspoons) instant or Rapid­Rise yeast
3 large eggs, 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 (1 1/2 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 cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut it off. Grease Disposable Non-Stick 9 x 13 pan. Grease a medium bowl. Whisk milk and yeast in liquid measuring cup until yeast dissolves.


Whisk in eggs. Fit standing mixer 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 on medium 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 greased bowl, cover with plastic wrap, and place in warm oven.


Let rise until doubled in size, about 2 hours.

Combine brown sugar, cinnamon, and salt in small bowl.  Turn dough out onto lightly floured surface. Roll dough into 18-inch square.

Spread with butter.

Sprinkle evenly with filling.

Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam.

Cut into 8 pieces. (Do this by cutting the cylinder in half, then cutting each half in half two more times until you have 8 pieces of the same size.)

Transfer pieces, cut-side up, to greased pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
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 50 minutes. Transfer to wire rack and top buns with 1/2 cup glaze.

Cool 30 minutes and then top with remaining glaze.

Serve.

Make Ahead: After transferring pieces to prepared pan, 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 bake as directed above.

Best Cinnamon Buns
Author: 
Recipe type: Baked Goods
 
Lesson learned: I baked these rolls in a Reynolds Non-Stick disposable pan that I greased. It worked great!
Ingredients
  • Dough
  • ¾ cup whole milk, heated to 110 degrees
  • 1 envelope (2¼ teaspoons) instant or Rapid­Rise yeast
  • 3 large eggs, room temperature
  • 4¼ cups all­-purpose flour
  • ½ cup cornstarch
  • ½ cup granulated sugar
  • 1½ teaspoons salt
  • 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
  • Filling
  • 1½ cups packed light brown sugar
  • 1½ tablespoons ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • Glaze
  • 4 ounces cream cheese, softened
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups confectioners' sugar
Instructions
  1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut it off. Grease Disposable Non-Stick 9 x 13 pan.
  2. Grease a medium bowl.
  3. Whisk milk and yeast in liquid measuring cup until yeast dissolves.
  4. Whisk in eggs.
  5. Fit standing mixer with dough hook.
  6. Mix flour, cornstarch, sugar, and salt until combined.
  7. 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.
  8. Continue to mix on medium until dough is smooth and comes away from sides of bowl, about 10 minutes.
  9. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to greased bowl, cover with plastic wrap, and place in warm oven.
  10. Let rise until doubled in size, about 2 hours.
  11. Combine brown sugar, cinnamon, and salt in small bowl.
  12. Turn dough out onto lightly floured surface. Roll dough into 18-inch square.
  13. Spread with butter.
  14. Sprinkle evenly with filling.
  15. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam.
  16. Cut into 8 pieces. (Do this by cutting the cylinder in half, then cutting each half in half two more times until you have 8 pieces of the same size.) Transfer pieces, cut-side up, to greased pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
  17. Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla and confectioners' sugar in medium bowl until smooth.
  18. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 50 minutes.
  19. Transfer to wire rack and top buns with ½ cup glaze.
  20. Cool 30 minutes and then top with remaining glaze.
  21. Serve.
  22. Make Ahead: After transferring pieces to prepared pan, 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 bake as directed above.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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