Glazed Cinnamon Buns Recipes

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VANILLA GLAZE FOR CINNAMON-BUN BITES



Vanilla Glaze for Cinnamon-Bun Bites image

Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 cup

Number Of Ingredients 5

1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Steps:

  • Stir together sugar and salt in a small bowl.
  • Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

ANNA OLSON'S GIANT GLAZED CINNAMON BUN IS THE BEST MORNING TREAT



Anna Olson's Giant Glazed Cinnamon Bun is the Best Morning Treat image

The scent of a freshly baked cinnamon bun unfailingly invites a smile, and when a single, giant cinnamon bun is pulled from the oven, applause is in order. This new take on a classic morning treat holds together when sliced into wedges, revealing the layers of sweet bread and cinnamon filling. Start preparing the dough the day before you plan to serve this bun so it has time to firm up overnight.From Baking Day with Anna Olson, Appetite by Random House, 2020.Like this recipe? Why not try Anna Olson's Hot Cross Buns?

Provided by Anna Olson

Categories     Anna Olson,baking,breakfast,brunch,cake

Time 1h15m

Yield 1 cinnamon roll

Number Of Ingredients 14

3 ¾ cups all-purpose flour
2 Tbsp granulated sugar
2 ¼ tsp instant dry yeast
1 tsp fine salt
½ cup hot water (hot from the tap)
½ cup cold 1% or 2% milk
2 large eggs, room temperature
½ cup unsalted butter, room temperature, cut in pieces
½ cup unsalted butter, room temperature
1 cup packed light brown sugar
1 Tbsp ground cinnamon
1 cup icing sugar
2 Tbsp 1% or 2% milk
½ tsp vanilla extract

Steps:

  • For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
  • Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
  • For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well.
  • Grease a 9-inch springform pan. Turn the dough out onto a lightly floured surface and roll into a 12×18-inch rectangle about ½ inch thick. Spread the brown sugar filling over the dough.
  • To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough - you should have a spiral about 7 inches across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan - you will see that the centre pushes up a little when it rises.
  • Preheat the oven to 375°F. Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing.
  • For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat.

GLAZED CINNAMON ROLLS



Glazed Cinnamon Rolls image

Who doesn't love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 12

Number Of Ingredients 9

2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick™ mix
2/3 cup milk
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
1 1/3 cups powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
  • In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
  • Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
  • Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
  • In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 390 mg

GLAZED CINNAMON ROLLS



Glazed Cinnamon Rolls image

This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.

Provided by Pumpkie

Categories     Breads

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 cup milk
8 tablespoons unsalted butter
1/2 cup warm water, 110 degrees
1 (1/4 ounce) envelope instant yeast
1/4 cup sugar
1 large egg
2 large egg yolks
1 1/2 teaspoons salt
4 -4 1/4 cups unbleached all-purpose flour, plus
additional unbleached all-purpose flour, for dusting work surface
8 ounces cream cheese, softened but still cool
2 tablespoons corn syrup
2 tablespoons heavy cream
1 cup confectioners' sugar, sifted to remove any lumps
1 teaspoon pure vanilla extract
3/4 cup packed light brown sugar
3 tablespoons quality ground cinnamon (either Penzeys or McCormick or Schilling)
1/8 teaspoon salt

Steps:

  • For the dough:.
  • Heat the milk and butter in a small pan until the butter melts.
  • Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
  • In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
  • Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
  • Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
  • Scrape the dough onto a lightly floured work surface.
  • Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
  • Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
  • While dough is raising prepare the icing:.
  • Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
  • Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
  • Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
  • To roll and fill the dough:.
  • After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
  • Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
  • Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
  • Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
  • Keep it tightly rolled.
  • Moisten the top border with water and seal the roll.
  • Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
  • Grease a 13 x 9 inch baking dish or spray with cooking spray.
  • Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
  • Place the rolls cut side up, evenly in the prepared baking dish.
  • Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
  • Preheat oven to 350 degrees and adjust oven rack to the middle position.
  • Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
  • Invert rolls onto a wire rack and cool for 10 minutes.
  • Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
  • If not eating right away cover rolls and frost as you use them.
  • The icing needs to be kept in the refrigerator.
  • Rolls can be covered and reheated in microwave.

Nutrition Facts : Calories 438.9, Fat 17.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 392.4, Carbohydrate 64.5, Fiber 2.2, Sugar 28.3, Protein 7.5

GLAZED CINNAMON-CARDAMOM BUNS



Glazed Cinnamon-Cardamom Buns image

These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.

Provided by Kat Boytsova

Categories     Pastry     Milk/Cream     Egg     Cardamom     Butter     Cinnamon     Bake     Brunch     Breakfast     Easter     Mother's Day     Spring

Yield Makes 8

Number Of Ingredients 15

For the Dough:
1 cup whole milk
1 Tbsp. active dry yeast
1 large egg
1 large egg yolk
3 1/2 cups (475 g) all-purpose flour
1/2 cup (105 g) granulated sugar
1 1/2 tsp. (3 g) ground cardamom
1 tsp. kosher salt
6 Tbsp. room temperature unsalted butter, plus more for bowl
For the Filling and Assembly:
6 Tbsp. unsalted butter, room temperature
3 Tbsp. ground cinnamon
1 1/2 cups (packed) brown sugar, divided
All-purpose flour (for surface)

Steps:

  • For the Dough:
  • Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
  • Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
  • Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
  • For the Filling and Assembly:
  • Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
  • Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
  • Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
  • Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
  • Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
  • Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
  • Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
  • Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

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