Cinnamon Buns with cream cheese frosting

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By Hassan

Cinnamon Buns with cream cheese frosting

Name: Cinnamon Buns with cream cheese frosting
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Cuisine: European
Ingredients: • 160 ml whole milk; • 100 ml of water; • 10 g of instant dry yeast; • 10 g of salt; • 410 g of bread flour; 90 g of wholemeal flour; • 90 g butter, room temp; • 1 large egg white (around 40 g); • 3 large egg yolks (around 60 g); • 45 g of granulated sugar; • 200 ml of sugar syrup, 1:1 ratio; • 100 g of dark brown sugar; • 10 g of cinnamon powder; • 58 g of butter, very softened; 75 g of butter, room temperature, unsalted; 150 g of cream cheese (full fat soft white cheese); 300 g of icing sugar, sifted; 0.75 teaspoon vanilla extract or bean paste; • ½ teaspoon of salt

13 steps

Prep:4hCook:25min

Updated at: Sun, 03 Nov 2024 15:19:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories666.3 kcal (33%)

Total Fat26.3 g (38%)

Carbs101.2 g (39%)

Sugars61.4 g (68%)

Protein8.9 g (18%)

Sodium577 mg (29%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

160mlwhole milk

100mlwater

10ginstant dry yeast

10gsalt

410gbread flour

90gwholemeal flour

90gbutter

room temp

40gegg white

large

60gegg yolks

large

45ggranulated sugar

200mlsugar syrup

1:1 ratio

100gdark brown sugar

10gcinnamon powder

58gbutter

very softened

75gbutter

room temperature, unsalted

150gcream cheese

full fat soft white cheese

300gicing sugar

sifted

¾ teaspoonvanilla extract

or bean paste

½ teaspoonsalt

Instructions

Step 1

Make bread by first whisking together the dry ingredients (flour, yeast, salt) and whisking together the wet ingredients (milk, water, egg yolks and white) in a separate bowl. Combine the wet ingredients to the dry ones mix together to make the dough, kneading it on a lightly floured surface till all combined.

Step 2

Knead till the dough passes the windowpane test. Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 3

Leave in a lightly oiled bowl to proof for 1-2 hours till doubled in size. Degas the dough, After degassing the dough roll out into a rectangle about 30.5x25.5cm (12x10”) dimensions and around 0.5-1 cm in thickness.

Step 4

Make cinnamon sugar by whisking together the brown sugar and the cinnamon in a bowl.

Step 5

Brush the dough with the softened butter and then top with all the cinnamon sugar, leave an inch of uncovered and unbuttered dough at the top.

Step 6

Roll the dough up tightly and seal the top with some water. Brush the outer part of the dough with the remaining butter. Cut into pieces around 1-1.5” in thickness and place the rolls onto the lined baking tray (can also cut first before rolling up) (should have 8-12 cinnamon buns total)

Step 7

Cover with clingfilm/towel and leave to second proof for 45 min – 1 hour till doubled in size.

Step 8

After second proof, egg wash the buns before placing into the oven. Bake for 20 – 25 minutes or until golden brown and the centre has risen.

Step 9

Remove from the oven and immediately brush all the buns with the sugar syrup. Leave to cool for about 1 hour before decorating with the cream cheese frosting

Step 10

To make cream cheese icing; Place softened butter into a bowl and cream until smooth, fluffy and colour has lightened.

Step 11

Add icing sugar, small amount at a time and mix until combined. Keep going till all the icing sugar has been used

Step 12

Mix in the soft cheese to the butter and cream till homogenous

Step 13

Add the salt and flavouring and mix in