There are normal cinnamon buns, and then there are frosting-drenched cinnamon-sweet sticky buns that transport you away. These are those buns.
Author: The Chef
Recipe type: Dessert
- 16 ounces cream cheese, melted
- ½ cup powdered sugar
- 1 tablespoon vanilla
- 2 tablespoons orange juice
- ¼ cup milk
- 1 cup butter, melted
- 3 cups brown sugar
- 4 tablespoons cinnamon
- 2 teaspoons cardamom
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 3½ cups flour
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 1 large egg
- 6 tablespoons butter, melted
- Preheat oven to 375 degrees.
- Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
- Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve!
- Add powdered sugar, vanilla and juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
- In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
- Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
- Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
- Remove dough and place in a well-oiled medium-size bowl. Cover with plastic wrap and let proof until dough has doubled in size, approximately 1½ hours. Punch down dough to remove air, and chill in the fridge for an hour to overnight.