Classic Cinnamon Buns
Classic Cinnamon Buns
Ingredients
For the Dough
- 5 cups all-purpose flour
- 1 2/3 cups whole milk, warmed to 100-110°F
- 7 tablespoons unsalted butter, room temperature
- 2 eggs, large
- 2 teaspoons salt
- 1/4 cup granulated sugar
- 1/2 cup sourdough starter, active
For the Filling
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 6 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
For the Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk, as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warmed milk, active sourdough starter, and granulated sugar. Let sit for 5 minutes until slightly foamy.
⏱️ 5 min
- 2
Add the eggs, room temperature butter, salt, and all-purpose flour to the mixer bowl. Using the dough hook attachment, mix on low speed for 3-7 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 7 min
- 3
Transfer the dough to a lightly oiled large bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until doubled in size. This is the bulk fermentation.
⏱️ 180 min
- 4
While the dough is rising, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, ground cinnamon, and 3 tablespoons of all-purpose flour. Mix until well combined and a thick paste forms. Set aside.
⏱️ 5 min
- 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 6
Evenly spread the cinnamon-sugar filling over the entire surface of the dough rectangle, leaving a small border (about 1/2 inch) along one of the longer edges.
⏱️ 5 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12-16 equal-sized rolls, about 1 1/2 inches thick.
⏱️ 10 min
- 8
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-60 minutes, or until puffy.
⏱️ 60 min
- 9
Preheat your oven to 375°F. Once the rolls have risen, remove the cover and bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 375
- 10
While the buns are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. If the icing is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 11
Remove the cinnamon buns from the oven. Let them cool in the baking dish for 5-10 minutes, then generously spread the cream cheese icing over the warm buns. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cinnamon Buns
Ingredients
For the Dough
- 5 cups all-purpose flour
- 1 2/3 cups whole milk, warmed to 100-110°F
- 7 tablespoons unsalted butter, room temperature
- 2 eggs, large
- 2 teaspoons salt
- 1/4 cup granulated sugar
- 1/2 cup sourdough starter, active
For the Filling
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 6 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
For the Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk, as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warmed milk, active sourdough starter, and granulated sugar. Let sit for 5 minutes until slightly foamy.
⏱️ 5 min - 2
Add the eggs, room temperature butter, salt, and all-purpose flour to the mixer bowl. Using the dough hook attachment, mix on low speed for 3-7 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 7 min - 3
Transfer the dough to a lightly oiled large bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until doubled in size. This is the bulk fermentation.
⏱️ 180 min - 4
While the dough is rising, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, ground cinnamon, and 3 tablespoons of all-purpose flour. Mix until well combined and a thick paste forms. Set aside.
⏱️ 5 min - 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 6
Evenly spread the cinnamon-sugar filling over the entire surface of the dough rectangle, leaving a small border (about 1/2 inch) along one of the longer edges.
⏱️ 5 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12-16 equal-sized rolls, about 1 1/2 inches thick.
⏱️ 10 min - 8
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-60 minutes, or until puffy.
⏱️ 60 min - 9
Preheat your oven to 375°F. Once the rolls have risen, remove the cover and bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 375 - 10
While the buns are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. If the icing is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 11
Remove the cinnamon buns from the oven. Let them cool in the baking dish for 5-10 minutes, then generously spread the cream cheese icing over the warm buns. Serve immediately and enjoy!
⏱️ 10 min