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Recipe - Gooey, Tear-Apart Cinnamon Buns

• baking • buns • cinnamon • cinnamon buns • cream cheese frosting • cream cheese icing

Have you spent the last three months longing for chilly autumn days? Us, too. And we've got just the thing to get you into that cosy mood. These squidgy cinnamon buns are soft, sticky, and just the thing for when you're in need of a little pick-me-up. Perfect for a lazy weekend morning or a midweek treat that feels like a celebration, they’ll disappear faster than you can say “more, please.” Grab a mug of tea, roll up your sleeves, and let’s make some magic happen.

[[ recipeID=recipe-2mf5hf57i, title=Gooey, Tear-Apart Cinnamon Buns ]]

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Gooey, Tear-Apart Cinnamon Buns

Servings: 12 Buns

Keywords:

  • Prep Time: 1 hours 40 mins
  • Cook Time: 15 mins
  • Total Time: 1 hours 55 mins

Ingredients

Instructions

Ingredients

Cinnamon Bun Dough

  • 235 ml full-fat milk, warm (just above body temperature - around 40C)
  • 2 eggs , room temperature
  • 80 g butter, melted
  • 540 g strong white (bread) flour
  • 1 tsp salt
  • 2 ½ tsp instant yeast

Cinnamon Filling

  • 220 g soft brown sugar
  • 100 g butter, soft
  • 2 ½ tbsp ground cinnamon

cream cheese icing

  • 100 g icing sugar
  • 60 g butter, soft
  • 90 g cream cheese, full fat, room temperature
  • 1 tsp vanilla paste or extract
  • 1 tsp salt

Instructions

Make the dough for the buns

  1. Whisk the flour, sugar, and salt together in a large bowl. Set aside.
  2. Combine your warm milk and melted butter together in a bowl. Whisk in the instant yeast until it has dissolved.
  3. Pour the milk mixture into the dry ingredients, add the eggs, and stir with a rubber spatula or wooden spoon. Alternatively, you can use a stand mixer with a paddle attachment, on medium speed. Mix until a soft dough forms.
  4. Transfer the dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough feels too soft, or too sticky to handle, you can add a little more flour.
  5. Place in a lightly greased bowl (I use a little bit of vegetable oil), cover loosely, and let the dough rest for 30-45 minutes, or until doubled in size. It may take longer, or less time, depending on how warm the room is (the warmer, the quicker). In the meantime, get the filling ingredients ready.

Fill the buns

  1. Once the dough has doubled in size, put it on a clean, floured surface and roll it out to a 14×8-inch (36×20cm) rectangle. Spread the softened butter on top.
  2. Mix together the cinnamon and brown sugar in a small bowl. Sprinkle it all over the buttery dough, as evenly as you can.
  3. Roll up the dough to make a 14-inch log. Cut the log into 12 even rolls and place them side by side in a lightly greased 9 inch or 10 inch square baking tin. The rolls should be quite close together, so they just touch.
  4. Cover the tin with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 45-60 minutes or until puffy.

Bake the buns

  1. Once the rolls have proved, preheat the oven to 190°C (375°F). Bake for 20-25 minutes, or until lightly brown. If you notice the tops are getting too brown too quickly, loosely cover with some tin foil. Remove the tin from the oven and put it on the side to cool while you make the cream cheese frosting.

Glaze the buns, and voilà!

  1. In a medium bowl using a handheld mixer, or in a stand mixer with the paddle attachment, beat the cream cheese on high speed for a minute or so, to loosen it up. Add the butter (making sure it's soft, to avoid lumps) and beat until well combined, then beat in the icing sugar and vanilla until combined. Using a tablespoon or spatula, spread the frosting over the warm rolls.