The Ultimate Cinnamon Bun Recipe

These buns were eaten a week after being baked. They were refrigerated for a whole week in a flimsy plastic container, and they were still soft and fluffy. I can truly say that cinnamon buns are the best cinnamon buns I have ever made. I show you how I made them in the video above, but here is a written recipe/instructions below. There is not much to say about these buns other than they are amazing, and my fiancé loves them, and that’s enough. Enjoy!

Cinnamon Bun Recipe

  • Difficulty: Medium
  • Print

This recipe makes enough for 24 buns

Ingredients

For the Roux

200g (3/4 cup + 1 tbsp) water
40g (a little less than 1/3 cup) bread flour

For the Dough

512g (3-3/4 cup) bread flour
8g (2-1/2 tsp) instant yeast
60g (1/4 cup + 1 tbsp) sugar, divided
5g (1 tsp) salt
174g (2/3 cup) cold milk
3 eggs
140g (2/3 cup) butter, unsalted

For the Date Filling

180g (1 cup) pitted dates
100g (1/3 cup +1 tbsp) water
43g (3 tbsp) butter, unsalted*
10g (2 tbsp) ground cinnamon*

For the Regular Sugar Filling

75g (1/3 cup) unsalted butter, melted
50-100g (1/4 cup-1/2 cup) light brown sugar*
10g (2 tbsp) cinnamon*

1 egg for egg wash

For the Cream Cheese Icing

125g (1/2 cup) softened cream cheese
45g (3 tbsp) heavy cream
20g (1 tbsp) maple syrup, or sugar*

For the Glaze (Optional)

20g (1 tbsp) any jam or preserve
5g (1 tsp) water

*Note — amount can be increased or decreased to your personal preference

Method

  1. In a large saucepan, add your flour and water to make the roux. Stir over medium heat until it forms a thick gooey paste. Set aside to cool slightly.
  2. In the bowl of a stand mixer with a dough hook attached, add in the roux, cold milk, and eggs. Stir with a spatula to break up.
  3. Add in your flour, first portion of sugar, yeast, and salt, and turn the mixer on to 1st speed for about 5 minutes or until combined.
  4. Raise the speed to 2nd speed, and mix for another 8-10 minutes or until the dough comes off the side of the bowl cleanly.
  5. Add in the butter and second portion of sugar, and let the mixer mix on second speed until no butter lumps remain, and the dough gathers off the sides of the bowl walls.
  6. Turn off the mixer, round up the dough, and place it into a floured bowl. Cover with plastic wrap and let it rise for 1 hour at room temperature or until doubled in size.
  7. Make the date filling (if using), by boiling all the ingredients, except the butter, until the dates have softened (about 5 minutes) then blend using a blender or hand blender, and stir in the butter until fully combined. Set aside to cool.
  8. Once the dough is doubled in size, dump onto a clean work surface and roll out into a rectangle, divide into two if using two different fillings.
  9. Fill with either date paste or layer with butter, sugar, and cinnamon, and then roll into a log. Brush off any excess flour while rolling, and try to keep the log even throughout. Seal the end by brushing on a little water, and place onto a pan lined with parchment. Freeze for about 20 minutes to keep the shape.
  10. Once the log is chilled, use a serrated knife to slice into inch-wide rolls. Aim for 24 even pieces. Lightly brush the buns with egg wash.
  11. Place onto the pan lined with parchment and place into a turned off oven with a pan of hot water to proof the buns for about 30-45 minutes or until you can poke the dough with a floured finger and it leaves an indent without springing back up.
  12. Remove the buns and hot water pan from the oven and preheat to 350F/180C.
  13. Bake the buns for 20-25 minutes or until golden brown.
  14. Make the cream cheese frosting by warming up the cream and pouring it over the cream cheese and maple syrup, and stirring until completely lump free.
  15. Make the glaze by boiling the water and jam together until dissolved, and pouring it through a strainer before using. Brush it onto the buns as soon as they come out of the oven.
  16. Spoon some cream cheese frosting on top and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s