Best Ultimate Cinnamon Buns Recipes

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

ULTIMATE CINNAMON BUNS ATK

Steps:

• The Buns - Pre-heat Oven to 200 Degrees F - Add Milk (warmed), Yeast and Eggs into small mixing bowl and whisk together - Set aside - Add all Dry ingredients into the bowl of a large professional mixer - Using Dough Hook mix at low speed (2 of 10) - Add wet ingredients slowly - continue to mix - Add butter pieces one at a time - Increase Speed to medium (6 of 10) - Mix until the dough pulls away from the bowl o About 5 - 10 minutes - Gently turn out and knead - not too much - Put in greased bowl, cover with Saran and turn off oven and place in oven - Let rise for 45 - 60 minutes - Dough should double in size The Filling - Mix Sugar, Cinnamon and salt together and work out any lumps o Set aside Roll Out Raised Dough - Per-heat oven to 200 DF again - Push down the dough lightly while still in bowl - Turn out on lightly floured work surface - Roll Dough into 18 inch square - Spread softened butter over entire surface - Sprinkle Cinnamon mix avoiding the last ½ inch around edges so mix doesn't spill when rolling up. - Pat Filling Mix into dough so it will stick during rolling - Lift edge and Roll tightly, keeping edges even - Pinch the seam shut - Cut the Roll in Half, then each Half in half and again - will yield 8 buns - Grease 9x13 glass cake pan - Create an aluminum liner and grease it as well - Place the buns into the liner - Pat the top of buns to firm them up - Place in pre-heated 200 Degrees (turn off oven again!) - Let rise for about 1 hour (until Buns have doubled) - Pre-heat oven to 350 DF Glaze: - Mix all ingredients in medium bowl - Whisk until smooth - Set aside Buns: - Bake for 30 - 40 Minutes - After baking and while still hot spread about ½ cup of Glaze over the top of buns and let this "sink in" while Buns cool ~ 15 minutes - Lift from Baking pan and spread remaining Glaze - Serve warm. Be Fearless

ULTIMATE CINNAMON BUNS

Steps:

• 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl. 2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. 4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners' sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.