OOEY-GOOEY CINNAMON BUNS

Ooey-Gooey Cinnamon Buns image

These sweet treats are sinfully delicious! These buns taste just like the ones from Cinnabon but they are even better because they are homemade!

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 20

Ingredients

DOUGH
1 cup(s) warm milk (between 105-110ºf)
2 teaspoon(s) active dry yeast
1/4 cup(s) granulated sugar (substitute honey)
4 1/2 cup(s) bread flour
1 teaspoon(s) kosher salt
2 large free-run eggs, room temperature
1/3 cup(s) butter, melted
1/2 teaspoon(s) pure vanilla extract
FILLING
1 cup(s) brown sugar such as demerara, packed
1/3 cup(s) butter, softened, plus more to grease the baking dish
2 tablespoon(s) ground cinnamon
1/2 cup(s) walnuts, roughly chopped
ICING
1/4 cup(s) unsalted butter, melted
1/2 package(s) (4 oz.) light cream cheese, softened
1 1/4 cup(s) confectioners' sugar
1/2 teaspoon(s) pure vanilla extract
1/8 teaspoon(s) kosher salt

Steps:

In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let stand for 10 minutes to proof until mixture is foamy and bubbly. Turn the oven on at 350ºF for 1 minute to warm up; turn it off.
Meanwhile, in a large bowl, whisk together flour and salt; set aside. In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.
Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.
Transfer dough on a lightly flour work surface and form a ball with hands. Transfer the ball dough into a large bowl and cover with a damp towel. Transfer to the oven for 1 hour (with the heat off). Grease a 9 x 13-inch glass baking dish with cooking spray (butter preferably); set aside
Place dough on a lightly floured work surface (if the mat is not bigger than 15 x 23-inch, drizzle lightly some flour on the kitchen counter. Roll dough into a 15 x 23-inch rectangle.
In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine. Spread dough with the brown sygar mixture, leaving about 1-inch at far side of the dough. Roll dough tightly and remove the ends to make it even. Cut 12 pieces and place them in the prepared baking dish. Cover with a towel for 30 minutes. Remove the top rack and preheat oven to 350ºF.
Transfer cinnamon buns into the preheated oven and bake for 20-25 minutes (22 minutes). Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.
Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. Spread half of the frosting mixture on buns. Let it sit for 10 minutes before spreading the remaining frosting. Makes 12 cinnamon buns.
Note: Cooked and frosted cinnamon buns freeze well. Place them separately in the freezer and when frozen, place them in a container.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=nyXJhSlbyBs