Let me begin with a comment from the photographer of my cookbook “These are the best cinnamon buns I have ever had”. Thanks Jonathan.
- 1 cup warm milk (approx. 110 degrees)
- 2 eggs, room temperature
- 1/3 cup melted butter
- 4 1/2 cups flour
- 1 tsp. salt
- 1/2 cup white sugar
- 2 1/2 tsp. quick-rising yeast
- 1 cup brown sugar, packed
- 2 1/2 tbsp. ground cinnamon
- 1/3 cup butter, softened
- 1 (3 oz.) pkg softened cream cheese
- 1/4 cup softened butter
1 1/2 cups icing sugar, sifted
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
Place ingredients in a bread machine in the same order the manufacturer recommends. Select the dough cycle and press start. After the dough has doubled in size, turn out on a floured surface. let dough rest for about 10 minutes. In a small bowl, combine the brown sugar and cinnamon.
Roll dough out to a 16 x 21 inch rectangle. Spread the dough with the softened 1/3 cup butter and sprinkle with the cinnamon/sugar mixture evenly over the surface.
Roll up and slice into 12 buns. Place the buns on a 9 x 13 inch baking pan that was buttered. Cover and let rise until almost double. Preheat oven to 400 degrees and bake until a golden brown.
While baking, beat together the cream cheese, 1/4 cup butter, icing sugar (sifted) vanilla and salt. Spread the frosting on warm buns before plating and serving.
When guests tell you they taste just like the ones in the mall – just smile!