“These are the best cinnamon buns I have ever had!” – My Brother-in-Law
I normally don’t like to toot my own horn in the kitchen.. okay who are we kidding here, of course I do! Who doesn’t?! Who doesn’t love creating something only to have people tell you it is absolutely delicious?! I know I do, and if you don’t love having people tell you the things you create make their tummy’s happy then maybe you’ve gone a little bit mad. Also, these work as great “please don’t be angry at me anymore” gifts! Who can deny a sorry when it’s smothered in a scrumtious vanilla cream cheese icing? No one. So, just whip up some of these and you’ll be smooth sailing! Please note:*I do not take any responsibility for those who are not in the clear after trying this approach!*
These cinnamon buns are ooey and gooey and seriously something to phone home about. It makes me smile just thinking about them. They are not very hard to make, which makes them great for beginner bakers. There are a few steps to bringing them together with the dough, filling, and icing, but none of the steps are complicated so you should all make out just fine 🙂 Don’t get overwhelmed. They are worth it!!
Now, I am going to admit that I do not take credit for the original recipe.. That can be found here..however, I am a huge vanilla freak.. so naturally, I took the original recipe and added a vanilla touch anywhere I could everywhere! While the original recipe is sooo delicious on it’s own, the added vanilla makes me want to eat the entire pan.. and then pick all the crumbs.. and then lick out the icing bowl.. but not necessarily in that order!
Alright, hooligans! The recipe is below!
Vanilla Cinnamon Buns – Makes about 12 buns (depending on the size you make!)
Ingredients:
Dough: 1 Package Active Dry Yeast
1 Cup Warm Milk
1/2 Cup Sugar
1/3 Cup Margarine (you can use butter if you prefer)
1 Tsp Salt
2 Eggs
1 Tsp Vanilla
4 Cups Flour
Filling: 1 Cup Packed Brown Sugar
3 TBSP Cinnamon – A little extra doesn’t hurt anything!
1 Tsp Vanilla
1/3 Cup Margarine – Plus a little extra to spread on dough once rolled
Cream Cheese Icing: (I find that each time I make this icing I may add a little more of one thing or another depending on my tastebuds that day, and how I am feeling, so feel free to play!)
6 TBSP Margarine
1 1/2 Cups Powdered Sugar
1/4 Cup Cream Cheese
1 Tsp Vanilla
Pinch of Sea Salt (or kosher, or whatever kind of salt is your thing!)
What You Do With It All:
For the Dough: In a bowl, dissolve the yeast in the warm milk. Set aside.
In the bowl of a mixer add; sugar, butter, salt, eggs, vanilla, & flour. Mix well. Now is a good time to change to your dough hook. Then, add the milk/yeast mixture and mix until well incorporated. Place the dough in oiled bowl, cover, & let rise abour 1 hour. (Or until dough has about doubled in size)
Then, roll dough out on a lightly floured surface, approx 16 x 12 inches, and about 1/4 inch thick. Preheat oven to 350F.
For the Filling: Combine the butter, brown sugar, vanilla, margarine, & cinnamon in a bowl. Spread a thin layer of margarine (so the layer is almost see-thru) over the rolled out dough, and then spread the mixture evenly all over.
And then: Working from the long edge, roll down to the bottom edge. At this point, you cut the log into 12 even slices. I prefer to cut the log in half, then cut each half in half, and again.. to ensure that the buns are even, but feel free to cut them in whichever order works for you! I like to have a 1 1/2 inch slice, but if you are doing bigger or smaller just remember to adjust your baking time accordingly. Place on a greased baking sheet (or two) and cover with a hot damp towel. Let them rise again about 20 min, or until doubled in size. Bake 20 min @ 350F – or until light golden brown (depending on how big of buns you are making!) Watch closely, so they don’t burn! You are so close to enjoying these delicious little gems, you don’t want to ruin them now!
Icing: Mix all ingredients & beat until fluffy!
To Finish: When the buns are all done, let them cool for a few minutes (or as long as you can wait, which for me is usually about 30 seconds!), then, spread icing all over the tops, & enjoy!!
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