Seriously - if there's a tray of these guys in sight I must have one. The icing, the soft dough, the brown sugar filling - they woo me every time.
That said, I've always been reluctant to make them at home. Although I'm a pretty confident baker, I never imagined being able to successfully execute all of the components of this classic pastry.
If you feel the same, I'm here to tell you that - thanks to this foolproof recipe - making your own delicious, classic cinnamon buns is actually super easy!
There is much to love about this recipe. The dough gets whipped up right in your mixer, with a few hours resting time to follow. It's soft and pillowy, and rolls out very easily (with no sticking!). You then cover it with some melted butter and brown sugar, roll it up, slice it and place in your baking pan for another rest (this time overnight, in the fridge).
In the morning, simply pop the pan in the oven, mix up the icing, and breakfast (or brunch) is served!
There are endless variations to spice these up too. Add some chopped nuts (or chocolate chips) to the filling. Or spices - nutmeg, cardomom - to the cinnamon-brown sugar. Or fresh orange juice and zest to the icing.
But whatever you do, don't wait another day to try them - and break that "cinnamonbunphobia" for good!
RECIPE: Classic Cinnamon Buns
Yields 1 dozen
For the dough:
4 egg yolks + 1 whole egg, room temperature
1 packet instant dry yeast
1/4 cup warm water (110 degrees)
1 cup buttermilk
1/4 cup sugar
6 tablespoons unsalted butter, melted
4 cups flour
1 teaspoon kosher salt
For the filling:
2 tablespoons unsalted butter
1 cup packed brown sugar
2 teaspoons cinnamon
For the icing:
2 cups confectioner's sugar
3 tablespoons milk
Make the dough: dissolve the yeast in the warm water; let stand for 10 minutes. Place the eggs in the bowl of a stand mixer with a whisk attachment - whisk on low till just blended. With the mixer still on low speed add the buttermilk, sugar, melted butter and yeast/water mixture. Mix till blended.
Add the flour and salt and mix till ingredients are moistened. Switch to your dough hook and knead at low speed for 7 minutes. Turn the dough out onto your counter. Clean, dry and oil the mixer bowl and return the dough - cover with plastic wrap and let sit for 2 1/2 hours.
Assemble the buns: melt the 2 tablespoons butter - set aside. In a small bowl mix the brown sugar and cinnamon. Grease a 9 x 13 baking dish. Place the dough on a floured work surface and roll out to a 12" x 18" rectangle. Brush with the melted butter and sprinkle the brown sugar evenly over. Roll into a spiral and cut into 12 equal pieces. Place pieces cut side up in your prepared baking dish. Cover with plastic wrap and refrigerate overnight.
Bring the buns to room temperature for 30 minutes before baking. Pre-heat the oven to 350 degrees. Bake buns for 30 minutes, till puffed and golden. Cool briefly on a wire rack while preparing the icing.
Make the icing: Whisk confectioner's sugar and milk together till smooth. You can ice the buns in the pan or remove them and ice each one individually. Serve immediately.