 *Tip: for extra soft buns similar to Cinnabon, cook “medium rare” or until internal temperature is
exactly 160°F so inside is barley cooked

master

Fluffiest and Stickiest

Cinnamon Buns 

bread flour

milk

sugar

salt

vanilla

yeast

large eggs

Dough

packed brown sugar

cinnamon

butter

Filling

room temperature cream cheese

powdered sugar

stick softened butter

Heavy cream to think mixture

Cream Cheese Icing

Pour all ingredients except oil into mixing bowl.

Mix on low until dough comes together, then add in oil until combines.

Continue mixing on medium until kneaded and passes window pane effect. Because this is a very enriched dough, may take 10 minutes or more in stand mixer.

Form a boule, and place in lightly oiled boil and allow to rise until doubled ~1hr.

While dough is proofing, make cinnamon filling.

Remove dough and flatten out into a rectangle about 12”x15”.

Spread evenly the filling leaving about a ½” space on one edge to fold over.

Roll up and slice into 14 rolls and place in baking pan and leave until doubled in size.

While baking, make icing by mixing in ingredients into mixer and mix until creamy. Mix in some heavy cream until slightly thinned and will stiffly pour onto buns.

Let cool slightly then spread on cream cheese topping.