What’s the difference between “cinnamon buns” and “cinnamon rolls”? As far as I can tell, according to Difference Between, the difference boils down to nuts, the inclusion of icing, and a greater propensity to be “breadish” (more bread-ey?). They have a fantastic article on their website, which I would highly suggest if you’re interested. They also have this helpful visual:
Additionally, it seems that cinnamon buns are typically baked individually while cinnamon rolls are baked with their bun brothers closely by their side.
So now that you’re educated, enjoy this little recipe!
Equipment Needed:
- 9 x 13 in pan (metal is preferable as it results in a crunchier crust. glass will do in a pinch)
- non-stick spray
- rolling pin
- stand mixer (if you want to do it by hand, YOLO)
Ingredients
Dough
- 2 1/4 teaspoon yeast or 1 sachet
- 1 cup warm milk
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup soft, unsalted butter
- 1 teaspoon salt
- 4 cups all-purpose flour
- non-stick spray
Cinnamon Sugar Mix
- 1 cup brown sugar
- 3 Tbsp cinnamon
- 1 tsp salt
- 1/3 cup softened butter
Cream Cheese Icing
- 1/3 cup softened butter
- 1/3 cup cream cheese (or a little bit more if you fancy)
- 3/4 powdered sugar
Method
- Mix yeast, warmed milk and a tsp of sugar (can take from the granulated sugar). Let sit for about 5 mins or until bubbly
- In a stand mixer (or by hand if you’re a baking gangster like that), mix together eggs, butter, sugar, salt, and yeast mixture together. Add flour gradually – one cup at a time
- Mix until dough comes away from the bowl. Remove and roll dough into a bowl.
- Spray mixing bowl with non-stick spray and place dough ball back in bowl. Spray top with non-stick spray and cover. Let rest for 1 hour in warm place
- While dough is resting, mix together brown sugar, cinnamon and salt for cinnamon filling
- In a stand mixer or with a hand mixer, blend 1/3 softened butter, cream cheese, and powdered sugar for cream cheese icing. This will last in the fridge if covered
- Once dough is rested, roll dough into a skinnyish 9×13 rectangle. If it’s too thick, your proportions are going to be a bit wonky. If you’re really unsure, reference the video below
- Smear softened butter along entire surface and 3/4 edges of dough. Don’t smear on one long edge so that it will seal properly
- Evenly sprinkle cinnamon sugar on top of butter, and tightly roll up dough starting with the sugared edge
- **Once rolled up nicely, cut into 12 equal pieces and place in a greased 9x13in pan
- Let rest for 30ish minutes while you preheat your oven to 350ºF
- Bake for 20 minutes or until they look golden brown
- Make sure to spread cream cheese icing on them while warm and serve right away for happiest smiles on your loved ones.
** if you’re not planning on cooking them right away, cover twice with plastic wrap and put in the freezer. I’ve done this plenty of times. When you’re ready to bake them, let them thaw in the fridge the night before, preheat your oven and continue to step 12.
FAQs
Does my milk have to be heated to a specific temperature?
Generally, no. I honestly think we make too big of a deal of it in baking. Just make sure that your milk isn’t boiling or it isn’t super cold. The whole reason you take that extra step is to make sure that your yeast is still alive. If you’ve recently bought your yeast, you can even skip the heating milk step altogether and just add the yeast directly together with the rest of the dough ingredients. Some people might differ, but those are my two cents.
Can I use margarine or salted butter if I don’t have the unsalted stuff?
For sure! Margarine works in a pinch and tastes equally as good. I actually gravitate to using salted butter for just about everything. I like the salty edge, but if you’re watching your sodium intake, maybe leave out the additional added salt?
How should I cut my cinnamon buns?
I often opt for a dough scraper – I feel it does the job just fine. Some people like using floss or blah blah blah. Baking is supposed to be fun! If there are some uneven pieces, just give those to the friends you like less ;). All joking aside, typically the second rise gets rid of any discrepancies in your lack-of-cutting-prowess.
Do I need a stand mixer to make cinnamon buns?
In short, no. But it definitely makes the kneading process a lot quicker and less messy. With the addition of the softened butter to the dough, you end up with a “wetish” dough, that is frankly a mess if you’re working by hand.
thecultureofcookery.com 