Quicker Cinnamon Buns

Note: From Cook's Country magazine, which offers the following tips. The recipe requires a total of 10 tablespoons (1 stick plus 2 tablespoons) melted butter, so it's easiest to melt it all at once. Unger suggests using a dark baking pan, which will yield a much more deeply golden brown roll. If using a light-colored baking pan, increase heat to 375 degrees and adjust the baking time to 29 to 32 minutes.

Quicker Cinnamon Buns
Quicker Cinnamon Buns

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • FILLING:

  • 3/4

    c.packed light brown sugar

  • 1/4

    c. granulated sugar

  • 1

    tbsp. ground cinnamon

  • 1/8

    tsp.salt

  • 2

    tbsp. unsalted butter, melted

  • 1

    tsp. vanilla extract

  • DOUGH:

  • Butter for pan

  • 1 1/4

    c. whole milk, at room temperature, divided

  • 4

    tsp. instant or rapid-rise yeast

  • 2

    tbsp. (6 tsp.) granulated sugar, divided

  • 2 3/4

    c flour, plus extra for kneading dough

  • 2 1/2

    tsp baking powder

  • 3/4

    tsp. salt

  • 6

    tbsp. unsalted butter, melted, and divided

  • GLAZE:

  • 3

    oz. cream cheese, at room temperature

  • 2

    tbsp. unsalted butter, melted

  • 2

    tbsp. whole milk

  • 1/2

    tsp. vanilla extract

  • 1/8

    tsp. salt

  • 1

    c. powdered sugar, sifted

Directions

To prepare FILLING: In a medium bowl, combine brown sugar, granulated sugar, cinnamon and salt. Stir in melted butter and vanilla extract until mixture resembles wet sand. Set aside. To prepare DOUGH: Grease a dark 9-inch round cake pan, line with parchment paper and grease parchment. Heat 1/4 cup milk in a small bowl in a microwave oven to 110 degrees (about 10 to 20 seconds). Stir in yeast and 1 teaspoon granulated sugar and let sit until mixture is bubbly, about 5 minutes. In a large bowl, whisk together flour, baking powder, salt and remaining 5 teaspoons granulated sugar. Stir in 2 tablespoons melted butter, yeast mixture and remaining 1 cup milk until dough forms (dough will be sticky). Transfer dough to a well-floured work surface and knead until a smooth ball forms, about 2 minutes. Using a lightly floured rolling pin, roll dough into a 12x9-inch rectangle, with the long side parallel to the counter edge. Brush dough all over with 2 tablespoons butter, leaving a 1/ 2-inch border on the far long edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using a bench scraper or spatula, if necessary, loosen dough from the work surface. Roll dough away from you into a tight log and pinch seam to seal. Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seams facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 350 degrees. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Remove from oven and, using a paring knife, loosen buns from side of pan. Transfer pan to a wire rack and cool for 5 minutes. Invert a large plate over pan. Using potholders, flip plate and pan upside down; remove pan and parchment. Reinvert buns onto a wire rack, set wire rack inside a parchment-lined rimmed baking sheet and let cool for 5 minutes. To prepare GLAZE: In a large bowl, whisk together cream cheese, butter, milk, vanilla extract and salt until smooth. Whisk in powdered sugar until smooth. Using a spatula, spread glaze evenly over tops of buns. Serve warm.

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