The Best Cinnamon Buns
Servings: 12 buns
Ingredients
Dough:
- 1 cup milk
- 1/2 cup granulated sugar
- 2 tsp salt
- 1/2 cup butter
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1 envelope active dry yeast
- 1 egg, slightly beaten
- 4 1/2 -5 cups all purpose flour
- 1/4 cup butter softened
- 3/4 cup lightly packed brown sugar
- 2 tsp cinnamon
- 1/2-1 cup raisins (optional)
- 1/4 cup heavy cream (optional)
Glaze:
- 2 cups icing sugar (confectioner's or powdered sugar)
- 1/4 cup butter
- 2 tsp pure vanilla extract
- 4 tbsp milk
Instructions
Dough:
- Scald milk and pour into a large bowl. Add sugar, salt and butter. Stir until butter melts.
- Dissolve 1 tsp sugar in 1/2 cup lukewarm water. Sprinkle in yeast. Let stand for 10 minutes.
- Stir yeast mixture with a fork and add to milk mixture. Stir in egg.
- Beat in 2 cups flours. Beat vigorously by mixer about 6 min until shiny and smooth.
- With dough blade on mixer, gradually add 2 1/2 to 3 cups more flour.
- Turn dough onto a floured surface and knead for about 5 minutes. Shape into a smooth ball and placed into a greased bowl. Cover with plastic wrap and let rise for about 90 min in a warm space until double in size.
- Punch the dough and cut in half.
- Roll out dough into two 9x12 rectangles onto a floured surface.
- Mix butter, sugar and cinnamon together in a bowl and brush onto dough.
- Roll up like a jelly roll and cut into 1-2 inch slices (for big cinnamon buns roll up from short side).
- Place slices cut side down into greased pan. Cover and let rise for about 45 minutes or until double in size.
- Optional: for extra moist buns, drizzle about 1/4 cup of heavy cream over the buns before you bake them.
- Preheat oven to 350 deg F and bake for about 20 min until golden brown.
Glaze:
- Mix together glaze ingredients and pour over warm (not hot) rolls in the pan.