Tuesday, 13 September 2011

Cinnamon Buns with Cream Cheese Glaze

Since my disappointing attempt at the Orangette Cinnamon Buns last week, I have been doing abit of research on the various methods of making Cinnamon Buns.  

I tend to learn better via visual demonstration and found the numerous videos on this subject really useful. I especially liked this video which I found on YouTube.

How sweet is this lady? She is so calm and laidback, I could happily watch her baking all day. I like to think she was using a family recipe that has been passed down from generations of women before her. 

Having gathered some tips from afew demonstrations, I was feeling more confident and optimistic about my second attempt.  It was like a light bulb had gone off in my head when I got the dough to the right consistency and was able to roll it out. I'll admit, I even punched the air in a celebratory fashion.

Whilst the buns didnt turn out looking perfect, they were alittle on the flat and irregular shaped side, they tasted really good. The buns were really just a vehicle for the delicious frosting, which was a nice balance of sweet and savoury to go with the cinnamon and brown sugar mix. 
Once where yeast and dough seemed scary and impossible, persevering with these buns has now opened up a whole range of recipes for me to explore.

Recipe - Cinnamon Buns with Cream Cheese Glaze by Orangette

Ingredients - Dough

1 Cup Whole Milk
3 Tablespoons/43g Unsalted Butter
3 1/2 Cups/385g Plain (ap) Flour (i needed about 3 tbsp more)
1/2 Cup/115g Granulated sugar
1 Large Egg
2 1/4 Teaspoons Rapid-Rise Yeast 
1 Teaspoon Salt
Nonstick Spray or Vegetable Oil

3/4 Cup/150g Golden Brown Sugar (I used soft dark brown)
2 Tablespoons Ground Cinnamon 
1/4 Cup, 1/2 Stick, 57g Unsalted Butter

113g Cream Cheese
1 Cup/110g Icing Sugar
1/4 Cup, 1/2 Stick, 57g Unsalted Butter
1/2 Teaspoon Vanilla Extract

1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is warmed to 120°F to 130°F, 30 to 45 seconds.

2. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup/110g of the flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

3. Add 2 1/2 cups/remaining 275g flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from sides of bowl. I needed an extra 2 & 1/2 tablespoons of flour and the dough was still alittle sticky.

4. Either turn the dough out onto a very well floured surface and knead for about 8 minutes until smooth and elastic, or continue using the mixer with the dough hook attached. 

5. Transfer the dough into a lightly oiled bowl, cover with cling film and then a kitchen towel. Let the dough rise for about 2 hours or until dough as doubled in size. This is best done in a warm draft free area.

6. In a bowl mix the sugar, cinnamon, and salt set aside.

7. Punch down the dough, transfer to a floured surface and roll out into a 15×11 inch rectangle. Spread the butter across this leaving a half inch border, sprinkle this with the sugar mixture. 

8. Roll the dough into a tight log along the long edge

9. With seam side down, cut dough into 18 equal slices (each about 1/2 to 3/4 inch wide).

10. Oil two 9 inch glass baking dishes (I used metal worked fine) and line each dish with half the rolls. Cover again with cling film and kitchen towel and let rise for a final 45 mins at least till doubled in size.

11. Position rack in center of oven and preheat to 375°F/190°C . Bake rolls until tops are golden, around 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

12. Working with a Stand mixer with the paddle attached blend the butter till creamy, add the cream chesse and beat till incorporated then work the sugar in and finally the vanilla. Spread on still warm rolls for the best enjoyment


  1. mmm this looks very good indeed. good work on the scary yeast baking front, im impressed.

  2. They may be a little misshaen, but I'm sure they are delicious! I haven't had a cinnamon roll in a very long time. Your pictures look so inviting, I just want to eat the whole plate! :)

  3. I love homemade cinnamon rolls!! These look incredible! :)

  4. These look absolutely delicious, congratulations! Perseverance paid off :-)

  5. Iona - Thank you! The resulting buns werent particularly impressive, but they did taste very good

    Becca - Thank you for your lovely comments. I never knew how much better homemade cinnamon buns tasted compared to shop bought ones until now!

    Thelittleloaf - I dont think I'll ever be as an accomplished baker as you, but thank you!

  6. You did a great job with the homemade cinnamon rolls. They look fantastic! I just watched part of that video, she's so adorable. If only I were that calm and laid back in the kitchen, ha!

  7. Caroline - I know, shes so sweet! I think she should have her own cookery programme!

  8. Awesome job Mandy!!! Perseverance always thrives...I wish you could throw me one roll there... I've always loved cinnamon rolls... and it's been on my to-bake-list forever... :)

  9. I love cinnammon rolls! How I wish I was back living in Kilngate now!!!

  10. Dez - Will make them for you guys when you come and visit us in the UK again. I now use baking as a means of bribery!