Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk, if needed to thin

Instructions:

  1. Combine lukewarm milk, yeast, and 1 teaspoon of sugar. Let stand until foamy (5-10 minutes).
  2. In a large bowl (or stand mixer bowl), combine the yeast mixture with the remaining sugar, salt, melted butter, and eggs. Gradually add the flour, mixing until a soft dough forms.
  3. Knead the dough (either by hand or with a dough hook) for 5-7 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
  5. While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon.
  6. Punch down the risen dough and roll it out into a large rectangle. Spread the cinnamon-sugar filling evenly over the dough.
  7. Roll the dough up tightly into a log. Cut into 12 equal slices.
  8. Arrange the cinnamon buns in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes, until puffy.
  9. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
  10. While the buns are baking, prepare the frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk if needed to reach desired consistency.
  11. Let the buns cool slightly before frosting generously. Serve warm.