There is a glass form with buns on the table. There is a glass form with buns on the table. Women dust buns with powder through a strainer.

Dessert+Yeast baking

Baked buns with cinnamon

Prep Time: 2 hrs 15 min / Cook Time: 25 min / Total Time: 2 hrs 40 min

These soft and luscious homemade cinnamon rolls topped with a perfect light glaze really easy to make! They're fluffy and gooey. They are made so easy that anyone can make them.

Author and photographs: Olga

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Baked buns with cinnamon

Yield: 20 pc.

Ingredients

For the Dough

480 gr all-purpose flour
130 gr granulated sugar
7 gr active dry yeast
1 tsp salt
1 pinch nutmeg
1 large egg (room temp)
240 ml milk (room temp)
vanilla extract
85 gr unsalted butter

For the Filling

85 gr butter (room temp)
5 tbsp granulated sugar
2 tbsp cinnamon
1 tsp nutmeg

For the Glaze

120 gr cream cheese ( room temp)
30 gr butter ( room temp )
vanilla extract
pinch of salt
1 tsp lemon juice
150 powdered sugar
100 gr sour cream

Instructions

For the Rolls:

Microwave milk until it is warm to the touch. Butter has to be soft but not melted. In a separate bowl add the milk and sugars and yeast then whisk together to combine and set aside. If you see bubbles - your yeast is fine - you can continue. In a large bowl or a stand mixer add the flour, salt, spices, vanilla, egg, and butter. Attach a dough hook to the mixer and pour the flour-part mixture into the yeast then run on low. Mix until the dough comes together and it's tacky but doesn't stick to your fingers. Dump the dough out onto a large oiled bowl. Cover and allow to rise in a warm place. The dough will come double in size. On a buttered surface roll the dough out to a rectangle that’s 1/2 cm thick.

Spread the room-temperature butter over the surface.
Sprinkle generously with the cinnamon and sugar then roll the side of the dough across from the to create a spiral. Cut the dough into even pieces of about 4.5 cm. You can use a length floss (loop it around the roll then pull) or just use a sharp knife. Place the rolls cut side up in a baking dish and allow them to rest in a warm place for about 40 minutes for a final rise. Heat oven to 180C and bake for about 25-28 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20-minute mark then cover loosely with foil and continue to bake.

Make the glaze while the rolls are rising or during the baking. Place the cream cheese, sour cream, butter, vanilla, salt, and lemon juice in a bowl and beat until smooth.
You can drizzle the glaze over the cinnamon rolls RIGHT after you pull them from the oven OR add the glaze once cooled when serving.