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Giant Cinnamon Buns: One Pan, Bakery Style Rise

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Experience the joy of baking with these giant cinnamon buns that rise beautifully in one pan. Perfect for brunch or a weekend treat, these fluffy masterpieces are sure to impress!

Ingredients

Scale
  • 4 to 5 cups All-Purpose Flour or Bread Flour
  • 2 1/4 teaspoons Instant Yeast
  • 1 cup Whole Milk, warmed to 105-115°F (40-46°C)
  • 1/2 cup Granulated Sugar
  • 2 large Eggs, at room temperature
  • 1/2 cup Unsalted Butter, softened for dough and melted for filling
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Light Brown Sugar
  • 1 cup Powdered Sugar (Confectioners' Sugar)
  • 8 oz Cream Cheese, softened to room temperature

Instructions

  1. In the bowl of your stand mixer, whisk together the warm milk, granulated sugar, and instant yeast. Let it sit for 5 minutes.
  2. Add the softened unsalted butter, eggs, and a pinch of salt to the yeast mixture. Mix well.
  3. Gradually add the flour, one cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes until smooth and elastic.
  4. Lightly grease a large bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover tightly and place in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. While the dough is rising, melt the 1/2 cup of unsalted butter for the filling and set aside to cool slightly. In a small bowl, combine the light brown sugar and ground cinnamon.
  6. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, roughly 20×15 inches.
  7. Evenly brush the melted butter over the dough, leaving a 1/2-inch border. Sprinkle the brown sugar and cinnamon mixture over the butter.
  8. Starting from the long edge opposite the clean border, carefully roll the dough into a log and pinch the seam closed.
  9. Cut the log into 8-10 thick slices, about 2 to 2.5 inches thick, using a sharp knife or unflavored dental floss.
  10. Lightly grease a large 9×13 inch baking pan. Place the cut buns, spiral-side up, into the prepared pan, leaving space between each bun.
  11. Cover the pan loosely and let rise for another 45-60 minutes, or until puffy. Preheat your oven to 375°F (190°C).
  12. Bake for 25-35 minutes until golden brown. If they brown too quickly, tent with foil.
  13. While the buns are baking, beat together the softened cream cheese and unsalted butter until smooth. Gradually beat in the powdered sugar until smooth, then stir in vanilla extract.
  14. Once the buns are out of the oven, let them cool for 10-15 minutes. Spread the cream cheese frosting generously over the warm buns and serve immediately.

Nutrition

Keywords: For a dairy-free option, substitute whole milk with almond or soy milk and use vegan butter and cream cheese. Ensure proper rising times for the best texture.

Find it online: https://mamablueberry.com/giant-cinnamon-buns-one-pan-bakery-style-rise/