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Cinnamon Buns




From the bakers at King Arthur Flour



Number of Servings

Makes 12 big buns


1 c. lukewarm milk
2 large eggs at room temperature
1/3 c. unsalted butter, melted and cooled slightly
4 1/2 c. all-purpose flour
1 3/4 tsp. salt
1/2 c. sugar
2 1/2 tsp. instant yeast

1/3 c. unsalted butter, softened
1 c. brown sugar, packed
3 T. ground cinnamon

3 oz. cream cheese, softened
1/4 c. unsalted butter, softened
1 1/2 c. confectioners’ sugar
1/2 tsp. vanilla extract

Preparation - Directions

Combine all of the dough ingredients in large mixing bowl and stir until well combined. Transfer dough to a lightly oiled work surface and knead for 5 to 8 minutes or until smooth. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with plastic wrap and let it rise for 1 hour or until nearly doubled in bulk.

Transfer dough to a lightly greased work surface and roll it into a 16 x 21-inch rectangle. Spread dough with the softened butter. Mix the brown sugar and cinnamon together and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log and cut into 12 pieces. Place the buns in a lightly greased 9 x 13-inch pan. Cover pan with plastic wrap and let buns rise until nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

In a small bowl, beat together the cream cheese, butter, sugar and vanilla. Spread icing on the warm buns.

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