Ultimate Cinnamon Buns

From Cook's Country | December/January 2009

Why this recipe works:

A buttery, tender brioche dough proved to be the best base for rich Ultimate Cinnamon Buns. Adding cornstarch to all-purpose flour in the dough made the buns especially tender.

For big cinnamon flavor with no other distracting spices, we blended a good amount of cinnamon with brown sugar. To… read more

A buttery, tender brioche dough proved to be the best base for rich Ultimate Cinnamon Buns. Adding cornstarch to all-purpose flour in the dough made the buns especially tender.

For big cinnamon flavor with no other distracting spices, we blended a good amount of cinnamon with brown sugar. To keep the filling from spilling out as we rolled the dough, we slathered softened butter all over the dough. Baked together, the butter and cinnamon sugar turned into a truly rich, gooey filling. Instead of the usual cream cheese and butter frosting, a thick glaze made with cream cheese, confectioners’ sugar, and milk did the trick.

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Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Ingredients

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