Michele's Cinnamon Buns
I have been wanting to try this cinnamon bun recipe forever.
Last night was the night! Let me just say they were excellent! Yum Yum
Yum!!!! They were very easy to make and the dough was a dream to work
with! I can say without a doubt we will never buy cinnabons again!
These were even better and much cheaper too!
4 Tbsp melted butter
4 Tbsp lukewarm water
1 Cup of milk, warmed in the microwave to take chill off
1 egg beaten
4 Cups of bread flour
1/2 of a 3.4 oz box of INSTANT vanilla pudding
1 Tbsp white sugar
1.2 tsp salt
2 1/2 tsp active dry yeast (or one yeast package)
1/2 Cup butter, softened
1 Cup brown sugar
2 tsp cinnamon
4 oz. cream cheese softened (half a block of cream cheese)
1/4 Cup butter, softened
1 1/2 Cups powdered (confectioners) sugar
1/2 tsp vanilla
1 1/2 tsp milk
Directions for Dough:
Place ingredients in bread machine in the order listed. Set machine on
the Dough Cycle. After complete remove from machine to a floured
surface and allow to rest for 15 minutes. Then, roll out to approx. 17
x 10 rectangle.
Directions for filling and slicing:
Mix butter, brown sugar and cinnamon together with a fork until filling
is a spreadable consistency. Spread filling onto dough. Roll tightly
starting at one long end toward the other. Pinch edges at together at
ends. Using a 14 inch string of unwaxed dental floss slide under the
roll and criss cross ends while pulling through to slice rolled dough.
Slice into 1/2 inch slices or larger if you would like a larger roll.
Place in a 9 x 13 inch greased pan.
Cover and let rise until doubled in size (approx. one hour)
Bake at 350 degrees for 15-20 minutes or until golden brown. Do not
Directions for frosting:
combine all ingredients into a medium bowl. Using a hand-mixer, mix on
med/high speed until resembles a spreadable frosting. Spread on warm
notes: here are a few things I did differently.
I no longer have a bread machine so I made up the dough using my
kitchen aid stand mixer, using the dough hook.
I proofed the yeast in the sugar, warm water and milk and let it set
for about 10 minutes while I got the rest of the ingredients ready.
I added all the dry ingredients and then added the yeast/water/milk
mixture to the dry ingredients, added the butter and the egg.
I added the entire box of instant vanilla pudding mix.
After It was mixed and you will know because once a ball has formed and
the sides of the bowl are clean it is ready.
I put the dough on a very lightly floured surface and kneaded the dough
for about 5 minutes or so until it was smooth and elastic. This is a
very easy dough to work with. I put the dough into a lightly oiled, I
just used some Pam, bowl and covered it with a kitchen towel for one
I then proceeded as directed and made up the rolls and put them into
the 9 x 13 inch pan.
One thing I think I will try the next time is to put them into two 8x8
pans as the middle rolls were a little gooey.
At this point I covered the top with plastic wrap and popped them in
the fridge. In the morning I took them out about 40 minutes before I
wanted to bake them and let them rise. Baked and frosted them!
Don't be intimidated by all these steps, they were really easy to make.
I think the next batch I make I will make them up to the first rise and
then put them on a cookie sheet not touching and flash freeze them and
then put them into a zip top bag. That way we can take out just a few
at a time and bake them.
Edited to add that I also doubled the amount of filling!