Baked buns with cinnamon
Ingredients
Dough Ingredients
- 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
- 5 tbsp granulated sugar
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 30 gr butter ( room temp )
- vanilla extract
- pinch of salt
- 1 tsp lemon juice
- 150 powdered sugar
- 100 gr sour cream
Cinnamon Roll Filling Ingredients
- 85 gr butter (room temp)
Cream Cheese Glaze Ingredients
- 120 gr cream cheese ( room temp)
Instructions
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For the homemade cinnamon rolls, start by warming the milk until it is just warm to the touch. Make sure your butter is soft, but not melted.
In a separate bowl, whisk together the warm milk, sugars, and yeast. Set this aside for a moment to activate. If you see the mixture becoming bubbly, your yeast is active, and you are ready to move on to the cinnamon roll dough preparation.
In a large bowl or using a stand mixer, combine the flour, salt, spices, vanilla, egg, and softened butter. Attach the dough hook to your mixer. While running on low speed, gradually pour the yeast mixture into the flour combination.
Mix everything until the dough comes together. It should feel tacky to the touch but shouldn’t stick messily to your fingers. Transfer the dough to a large oiled bowl, cover it, and let it rise in a warm spot until it has doubled in size. Once risen, place the dough on a lightly buttered surface and roll it out into a rectangular shape, roughly 1/2 cm thick.
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Spread the room-temperature butter evenly across the entire surface of your rolled-out dough. Generously sprinkle the cinnamon-sugar filling over the butter layer. Tightly roll the dough from one long side to the other to create a spiral log.
Cut the log into even pieces, approximately 4.5 cm thick. A great trick is to use unflavored dental floss (loop it around the roll and pull) for a clean cut, though a sharp knife works fine as well.
Place the cut rolls, spiral side up, into a prepared baking dish. Let them rest in a warm place for about 40 minutes for their final rise.
Preheat your oven to 180°C and bake for approximately 25-28 minutes, or until the tops are lightly golden brown. If they start to brown too quickly around the 20-minute mark, simply cover them loosely with aluminum foil and continue baking until done.
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While the rolls are rising or baking, you can prepare the decadent cream cheese glaze.
In a bowl, combine the softened cream cheese, sour cream, butter, vanilla, a pinch of salt, and lemon juice. Beat the mixture until it is completely smooth and creamy.
You can generously drizzle the glaze over the cinnamon rolls immediately after taking them out of the oven for a gooey finish, or wait until they have cooled slightly before serving.
