I've always been intimidated by any yeast dough, especially cinnamon buns. They're time consuming, messy, delicious, oh & did I mention, TIME CONSUMING!
I stumbled upon Americas test kitchens quicker cinnamon bun recipe and decided to give it a shot. By doubling the amount of yeast and baking powder, the dough only needs 30 minutes to rise. So why not?!
Little did I know I could make and bake them and even eat them all within 2 hours! But honestly that's not even the best part about these buns. They're soft and fluffy, yet cakey and goeey. Mmm you should make them right now!
Americas test kitchen's
::quicker cinnamon buns::
For the filling
3/4 cup packed light brown sugar
1/4 cup white sugar
1 T cinnamon
1/8 t salt
2 T unsalted butter, melted (I always use salted, though.)
1 t vanilla extract
For the dough
1&1/4 cups of whole milk, room temp.
4 t instant or rapid rise yeast
2 T white sugar
2&3/4 cups all purpose flour
2&1/2 t baking powder
3/4 t salt
6 T unsalted butter, melted
3 oz cream cheese, room temp
2 T unsalted butter, melted
2 T milk
1/2 t vanilla extract
1/8 t salt
1 cup confectioners sugar; sifted
Make the buns;
Combine all of the filling ingredients until it resembles wet sand. Set aside.
Grease and line a 9" dark cake pan, top with parchment paper, and grease again. Microwave a 1/4 cup of milk for 15-20 seconds. Add the yeast and 1 teaspoon of sugar. Stir until combined and let it sit until bubbly - about 5 minutes.
Combine flour, salt, baking powder and remaining 5 teaspoons of sugar. Stir in 2 tablespoons of the melted butter, yeast mixture, and 1 cup of milk. Mix until the dough forms. It will be a little sticky. Kneed on a floured surface until a smooth ball forms.
Roll the dough out into a 12 by 9" rectangle (as pictured above). Brush the dough completely with 2 tablespoons of melted butter. Sprinkle the entire sheet of the dough with the filling mixture and press it into the dough. Roll the dough away from you into a log, pinching the seam to seal.
Cut the log into 8 equal pieces and put them into the 9" prepared pan. Brush the buns with the remaining melted butter, cover loosely with plastic wrap and let the buns rise for 30 minutes.
Preheat the oven to 350•F
Remove the plastic wrap and bake the buns until brown, about 25-28 minutes.
Remove from the oven, let cool for 5 minutes in the pan, then transfer to a plate.
To make the glaze, mix all of the ingredients in the mixer and slowly add the sugar.
Top the buns with the ooey gooey glaze and enjoy!