Makes: 8-10 buns
Rising time: 3-3.5 hours
Baking time: 35 minutes
Total time: 4-5.5 hours
- 4.5 cups (2.25 ounces) all-purpose flour
- 0.5 cups (2 ounces) cornstarch
- 2.25 teaspoons instant or rapid-rise yeast
- 1.5 teaspoons salt
- 0.75 (6 ounces) whole milk (best if room temperature)
- 0.5 cup (3.5 ounces) granulated sugar
- 12 tablespoons (6 ounces) unsalted butter, softened
- Vegetable oil
- 1.5 cups packed (10.5 ounces) brown sugar
- If you don’t have brown sugar you can make brown sugar by mixing molasses and granulated sugar.
- 1.5 tablespoons ground cinnamon
- 0.25 teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter, softened (very soft)
- 1.5 cups (6 ounces) confectioners’ sugar
- 4 ounces cream cheese, softened (very soft)
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon strong coffee
- Food coloring (optional)
- Stand mixer
- Whisk (or fork)
- Bowl (for glaze)
- Bowl (for filling)
- Measure cups (liquid and dry)
- Measuring spoons
- Kitchen scale
- 9x13” pan
- Plastic wrap
- Rolling pin
- Serrated knife
- Whisk flour, cornstarch, yeast, and salt together in bowl of stand mixer. Whisk milk, eggs, and sugar for dough in 4 cup liquid measuring cup until sugar has dissolved.
- Make sure your mixer is fitted with a dough hook. Turn it onto low speed and slowly add the milk mixture to the flour mixture. Mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down the bowl as needed. Increase speed to medium-low and add butter, 1 tablespoon at a time. Continue mixing until butter is fully incorporated, about 6 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl, about 3 minutes.
Transfer dough to lightly floured counter and knead by hand to form a smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover with plastic wrap, and let rise until doubled in size, 2-2.5 hours.
- To ensure a good rise, let the dough sit in a warm place, or warm up your oven to about 200 degrees Fahrenheit and then turn off. While the oven is off the dough can rise in there.
- Cover the 9x13” pan with aluminum foil. Do this by using two pieces of foil thatt will overlap in the middle and hang over the edges of the pan. Make sure the foil is pushed down into the corners.
- Grease the foil of the pan with vegetable oil. Set pan aside.
- Take a bowl for the filling and a whisk (or fork). Combine sugar, cinnamon, and salt.
- Take the dough and press down on it to deflate. Transfer to a lightly floured counter. Roll the dough into an 18 inch square.
- Spread the very soft butter over dough, leaving 0.5 inches of a border around edges. Sprinkle with filling mixture, leaving 0.75 inch border at top edge. Press the filling in ever so slightly to the dough.
Roll dough away from you into a firm cylinder, keeping the roll taut by tucking it under itself as you go. Pinch seam closed. Using the serrated knife, cut the cylinder into 8 pieces and arrange cut side down in prepared pan. Cover loosely with greased plastic and let rise until doubled in size, about an hour.
- This is a good time to refrigerate your buns if you plan to finish them the following day. The buns will keep for up to 24 hours.
- If you refrigerate your buns, let them sit out for about an hour before baking.
Adjust oven rack to the middle position and heat the oven to 350 degrees. Bake for about 35-40 minutes, or until the buns are golden brown and the filling is melted.
- Rotate the buns in the oven halfway through bake time.
- While the buns are baking get together the glaze.
- Whisk the cream cheese, milk, coffee, and vanilla extract together until they come together and the cream cheese is melting together with the other liquids. Then add the sugar and continue to whisk until the lumps are gone and the glaze is smooth and creamy.
- If you are using food coloring add it into the glaze and thoroughly mix together. If you are using multiple colors, separate your glaze into different bowls prior to adding the color. Then mix each color.
Once the cinnamon buns are done baking pour the glaze onto the cinnamon buns; be sure to cover each of your buns with glaze. Once the bottom layer is on, add any additional colors to make a design.
- If you want to make an icing bag the way I did, put the glaze into a zip lock bag and cut one of the bottom corners. Just make a little cut.
- Once the buns have sat for 15 minutes, life the foil out with the buns and place on a plate and serve.