Gooey Cinnamon Buns with Cream Cheese Glaze
What You Need
Ingredients
Preparation
Your mixer is ready to turn out the pillowiest of cinnamon buns—each topped with a generous amount of cream cheese frosting—so no one is fighting over the best one.
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Make dough. In a medium bowl, whisk flour, ½ cup sugar, baking soda and salt until thoroughly combined.
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Fit Kitchen Machine with mixer bowl and whisk. Add milk, yeast and 1 teaspoon sugar and whisk on medium to combine. Let stand until yeast is foamy, about 5 minutes. Add sour cream and vanilla to yeast mixture and whisk on medium to combine.
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Switch to dough hook, then add dry ingredients and mix on medium-low until dough begins to come together. Increase speed to medium and add butter a few pieces at a time, until dough is supple, slightly tacky but not wet or sticky and butter is fully blended in, 5 to 7 minutes. (Dough might feel too buttery at times, but just keep kneading until it fully incorporates).
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Form dough into a ball and place in a large bowl. Cover with plastic wrap or a damp towel and let rise in a warm place until nearly doubled in size, 1½ to 2 hours.
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Meanwhile, make filling. Clean and dry mixer bowl and return to machine base with paddle. Add brown sugar, butter and cinnamon and beat on medium until lightened in color and a very spreadable paste forms, about 4 minutes.
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Assemble cinnamon buns. Generously butter a HexClad 9” x 13” Hybrid Roasting Pan.
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On a lightly floured surface, using a floured rolling pin, roll dough into a 12-inch square that is about ½-inch thick. Dollop filling over dough and use a small offset spatula or butter knife to spread it into a thin, even layer to the edges of dough.
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Roll dough into a cylinder. Cut off and discard any uneven dough (about ¼-inch) from each end, then use a serrated knife to cut roll crosswise into 12 (1-inch-thick) rolls. Arrange rolls, spirals facing up, evenly spaced in prepared pan. Cover pan with a clean dish towel and let rise in a warm place until rolls are slightly puffed, about 45 minutes.
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Preheat oven to 350˚F. Bake until filling is bubbling and rolls are puffed and lightly golden, 32 to 36 minutes. (A digital thermometer inserted into dough should register about 195˚F.) Cool on a wire rack for at least 15 minutes or until room temperature.
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Make glaze. Clean and dry mixer bowl and return to machine base with whisk. Add cream cheese, confectioners' sugar, vanilla extract and salt and beat on medium until a thick, spreadable frosting forms.
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Spoon frosting onto rolls and use back of a spoon or an offset spatula to spread and swoop it evenly across top. Serve warm or room temperature, straight from pan.
MAKE AHEAD TIP
Refrigerate leftovers in an airtight container for up to 5 days. Reheat briefly in a microwave or toaster oven, if desired.
