Added yield and time
*Tip: for extra soft buns similar to Cinnabon, cook “medium rare” or until internal temperature is exactly 160°F so inside is barley cooked
Ingredients
Dough
- 400 g bread flour
- 170 g milk
- 50 g sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 tsp yeast
- 2 large eggs
- 60 g oil
Filling
- 1 c packed brown sugar
- 3 tsp cinnamon
- 1/3 c butter
Cream Cheese Icing
- 8 oz room temperature cream cheese
- 2 c powdered sugar
- 1 stick softened butter
- Heavy cream to think mixture
Instructions
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.
Bake for about 20 minutes @ 350°F.
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.