Ingredients for Epic Cinnamon Buns
- 1% Low Fat Milk
- Honey
- Fast Rising Yeast
- 5-6 cups all-purpose flour
- 1 teaspoon salt
- Butter
- 2 large eggs
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- Golden Raisin
- Light Cream Cheese
- Icing Sugar
- 1 teaspoon vanilla extract
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How to Make Epic Cinnamon Buns
- In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add the eggs, melted butter, salt, and vanilla extract to the yeast mixture. Beat until well combined.
- Gradually add in the flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cinnamon filling by combining the melted butter, brown sugar, cinnamon, and nutmeg in a bowl.
- Punch down the risen dough and roll it out into a large rectangle (approximately 18x24 inches).
- Spread the cinnamon filling evenly over the dough.
- Tightly roll the dough into a log, starting from the long side.
- Cut the log into 12 equal slices.
- Place the cinnamon rolls in a greased 9x13 inch baking pan.
- Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown.
- While the buns are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the buns are baked, let them cool slightly before frosting generously.
- Flash freeze the frosted buns individually on a baking sheet before wrapping and storing in the freezer for up to 3 months. Thaw in the microwave before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
166g
Fat
77g
Carbs
25g
