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Most cinnamon buns are best fresh out of the oven but over time they dry out.

These ones are not very greasy, it's nice and soft even when eaten at room temperature. However, they are even better warmed up in the microwave then top off with cream cheese glaze.

Ingredients
350F, 9x13 tray buttered
1) ½ cup milk
2) ½ cup sugar, remove 1 tbsp and add into warm water (below)
2) 1½ tsp. salt
2) ¼ cup unsalted butter
3) ½ cup warm water (105-115F)
3) 4½ tsp. (2pkg) fleischmann's active dry yeast
4) 2 large eggs, beaten
5) 4½ cup all-purpose flour, may need a bit more or less
Filling: divide into 2
6) 1 cup light brown sugar
6) 2 tbsp. ground cinnamon
6) 1 cup raisins (optional)

In a sauce pan heat (1) to 115F, then add (2) ensure butter melts return to heat as needed.

In a mixing bowl, combine (3) and add the reserved 1 tablespoon of sugar, allow yeast to puff up (~10min), stir in milk mixture and add (4) and half of the flour. Stir until combined.

Use a dough hook, then gradually add the rest of the flour. Dough should be elastic and slightly stiff but not dry. Knead dough for 8-10minutes.

Pre-heat oven to 170F then turn it off, butter the inside of a large steel bowl (pre-weigh it). Put dough in bowl and turn dough over a couple of times until it is coated with butter all around. Cover with saran wrap and place in the warm oven and allow it to rise for 1hour.

Combine (6) and set aside.

Divide batter into two and roll each into ~8x16 rectangle, brush with melted butter and sprinkle the filling and roll it. Cut into 9 pieces.

Arrange the rolls into a buttered pan, cover with saran wrap and return to warm oven to rise for 45min.

Bake at 350F for 18-20minutes.

Best to keep the rolls and glaze separate until serving. Glaze needs to be kept refrigerated.

Ingredients
makes 1 cup enough for the 9x13 tray of rolls
8) 4 oz cream cheese, softened
8) 1 tbsp. milk
8) 1 tsp. vanilla extract
8) 1 cup confectioner's sugar

Beat (8) until well combined and smooth.

Use immediately or refrigerate.