A unique twist on your traditional cinnamon bun recipe. The browned butter in the icing of these cinnamon buns makes for an amazing taste combination. These are EASY to make and will definitely be a crowd pleaser!
- 1 cup of milk (heated to 110 degrees).
- 3 TBS butter.
- 2 1/4 tsp of instant yeast.
- 1 TBS sugar (I use coconut sugar for this recipe but can use any type of sugar).
- 1/4 tsp salt
- 2 1/4 – 2 1/2 cups of flour (can use Unbleached All Purpose Flour or half Spelt Flour).⠀
- 3–4 TBS of melted butter.
- 1/4 cup sugar (coconut sugar or brown sugar).
- 1/2 – 1 TBS Cinnamon.⠀⠀⠀⠀⠀
- 1/2 cup of butter (browned on the stove *see instructions below and/or how-to video for more instruction*).
- 4 oz of cream cheese (1/2 cup, or 1/2 a block).
- 1.5 cups of icing sugar.
- Heat the milk to 110 degrees (warm to the touch). Add butter to the milk while it’s heating.
- Pour milk/butter mixture into a mixing bowl and sprinkle yeast on top and let sit for 10 minutes to let the yeast proof.
- Then add sugar, salt, and 2 1/4 cup of flour to the bowl and mix together till it just starts to come together.
- Dump the dough onto the counter and knead gently till the flour is fully incorporated.
- Slowly add 2-4 more TBS of flour till the dough is sticky and smooth, but manageable.
- Put the dough back into a greased mixing bowl and let rise for 1.5 hours.
- After the dough has risen for 1.5 hours and has approximately doubled in size, place the dough on a lightly floured counter and roll out to an approximate10X15 inch rectangle.
- First spread the melted butter all over the dough and then add the sugar and cinnamon and spread the filling ingredients evenly on the dough.
- Roll up the dough starting with the longer edge.
- Cut the dough into 6-10 buns (depending on what size you want)
- Place them into a greased 8X8 inch pan or 8 inch pie dish
- Cover and let rise another 30 minutes.
- While the buns are rising, preheat the oven to 350 degrees and start your icing.
- Start by browning your butter on the stove. Place your 1/2 cup of butter on medium heat and wait and watch closely. You will notice the butter start to bubble. Swirl the pan every now and then. Eventually it will change from rolling bubbles to a sizzle sound, then it will start to bubble up higher in the pan and you won’t hear much noises at all anymore. When this happens, pull the butter off the heat and swirl until the bubbles comes all the way down. At this point you will see the butter has browned and you will want to remove it from the heat before it burns. **See How-To video for good visual instructions**
- Add all of the icing ingredients to a mixer and mix on med/high until smooth.
- Scrape down the sides as needed.
- After the buns have risen 30 minutes, place them in the preheated oven for 25-27 minutes.
- Let them sit for a few minutes out of the oven before spreading the icing on top!
* I have made this recipe with 100% spelt flour, 50% All Purpose + 50% Spelt Flour, and 100% All Purpose Flour. All of them work well depending on what your preferences are. * If using Spelt Flour, just make sure you add the extra flour slowly to insure the dough doesn’t get too dry.
Preparing the Cinnamon buns in advance:
* These Cinnamon Buns can be started the day before and baked the next day. * Follow the first 12 steps. Then, instead of baking the cinnamon buns at that point, you can cover them tightly and then let them rest on the counter for another 30 minutes. Then place them into the fridge until you are ready to bake them. * Remove the buns from the fridge 1.5 hour before you bake them as per the instructions at 350 degrees for 25-27 minutes. * Icing can also be prepared ahead of time and you can remove it from the fridge at the same time you take the cinnamon buns out to rise so it can soften before you spread it onto the baked buns.
Keywords: Cinnamon, Cinnamon bun, butter, brown butter, easy, easy recipe