12 TBS unsalted butter, cut into 12 pieces and softened
Filling-
1 1/2 cups packed light brown sugar
1 1/2 TBS ground cinnamon
1/4 tsp salt
4 TBS unsalted butter, softened
Glaze-
4 oz cream cheese
1 TBS whole milk
1 tsp vanilla extract and 1 1/2 cups confectioners sugar
Instructions
For the dough- Adjust the oven rack to middle position and heat
oven to 200 degrees. When oven reaches 200 degrees, shut off.
Line 13 x 9 inch baking pan with foil, allowing excess foil to hang
over pan edges. Grease foil and medium bowl.
Whisk 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.
For the filling- Combine brown sugar, cinnamon and salt in a
small bowl. Turn dough out onto a lightly floured surface. Roll
dough into an 18 inch square, spread with butter, and sprinkle
evenly with filling. Starting with the edge near you, roll dough
into tight cylinder, pinch lightly to seal seam, and 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.
For the glaze and to bake- Heat oven to 350 degrees. Whisk
cream cheese, milk, vanilla and confectioner's sugar in medium
bowl until smooth. Discard plastic wrap and bake buns until
deep golden brown and filling is melted. 35-40 minutes.
Transfer to wire rack and top buns with 1/2 cup glaze, cool 30
minutes. Using foil overhang, lift buns from pan and top with
remaining glaze.
Originally Submitted
7/30/2011
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