When the snow begins to fall outside your little West End apartment, what else are you supposed to do other than stay in your Christmas onesie all day and make cinnamon buns!? That’s what I did the other day, and the result is a gooey, sugary, delicious mess.
The only homemade cinnamon buns I have ever had are part of an over-night rise recipe that my mom and grandma make for Christmas morning every year. After opening stockings and presents, we sit down to the pull-apart cinnamon buns by the tree. I wanted to recreate the taste and the smell of that Christmas morning breakfast, but I wanted it now and without the overnight rise, and this is the result!
This recipe is based on Cooking Classy’s 45 Minute Cinnamon Rolls, with some minor tweaks.
You may think that all I make is sugary-sweet baked goods. This is not the case! Dinners are my favourite to make, but since it’s dark at 4:30, Eric and I are not geriatric, and our dinners start at 7:30/8:00, those dishes never get photographed. You’ll see some pizzas and pastas soon though, worry not!
Note that the icing recipe yields A LOT of icing. After using some for the cinnamon buns, I have set it in the fridge to use a couple days later with gingerbread cookies. I highly recommend doing the same!
Stay tuned for more Christmas baking coming your way, including some perfect food gift-ideas!
HOMEMADE CINNAMON BUNS WITH EGGNOG-CREAM CHEESE ICING
PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVES: 8 buns
INGREDIENTS: CINNAMON BUNS
- 2 1/2 cups tbsp all-purpose flour, with additional set aside for dusting
- 6 tbsp sugar, divided
- 1 1/4 tsp baking soda
- 1/2 tsp + 1/8 tsp, divided
- 8 tbsp salted butter, melted
- 3/4 cup packed brown sugar
- 2 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 1/4 cups buttermilk
INGREDIENTS: EGGNOG-CREAM CHEESE ICING
- 1/2 cup cream cheese
- 1/2 cup salted butter, softened
- 1 tsp vanilla extract
- 1/4 cup eggnog
- 2 1/2 cups powdered sugar
METHOD: CINNAMON BUNS
- Preheat oven to 425 degrees. Brush a 9×5 loaf pan with 1 tbsp melted butter, then set aside. In a large mixing bowl, whisk together 2 1/2 cups flour, 2 tbsp sugar, baking powder, baking soda, 1/2 tsp salt, and then set aside
- In a separate mixing bowl, whisk together the brown sugar, the remaining 1/4 cup sugar, cinnamon, nutmeg, and 1/8 tsp salt. Add in 1 tbsp melted butter, and blend the mixture together with your fingertips until the mixture is well-mixed and evenly moistened by the butter. Set aside.
- Measure out buttermilk and stir in 2 tbsp melted butter. Add buttermilk mixture to the flour mixture, and stir with a wooden spoon until a shaggy dough forms and liquid has been absorbed. Then, knead mixture in the bowl by hand until just smooth (roughly 30 seconds). The dough will be sticky, but if it is too sticky to work with then add more flour, up to a half cup if necessary.
- On a clean work surface, sprinkle surface with the extra flour you set aside earlier. Pat the dough with your hands into a 12 x 9-inch rectangular shape. Brush the top of the dough with 1 1/2 tbsp melted butter, then sprinkle evenly with the brown sugar mixture, coming within a half-inch of the border on all sides. Gently press the sugar mixture into the dough, but be careful not to crush the minimal rise you’ve gotten from the baking powder.
- Beginning on the long side, roll dough snugly and gently to the opposite end. Pinch the end seam to seal. Using a large knife, cut the dough into six equal sections. On each section, use your fingers to fold and pinch the dough shut, sealing in the sugar mixture. With any remaining sugar mixture, spread onto the now-cut dough, and then roll – gently – into a fat little roll. Stand the roll up in your loaf pan, and repeat with all other sections. After doing this, I had some room left in my loaf pan, so I re-rolled some of the rolls to ensure they were not rolled too tightly. Use remaining 2 tbsp of melted butter to brush over the buns in the loaf.
- Bake in the preheated oven for 22-25 minutes, until the edges are golden brown. Let cool slightly, then drizzle with the eggnog-cream cheese icing (recipe below). Normally, this is where I would tell you how long you could keep these in the fridge for, but I don’t know because they didn’t last more than two days for us – enjoy!
METHOD: EGGNOG-CREAM CHEESE ICING
- Using an electric mixer or whisk, whip the softened cream cheese and butter together, then add vanilla extract.
- Add half of the eggnog and powdered sugar and mix until blended. Slowly add the remaining eggnog. Test for taste and consistency. If too runny, add the remaining powdered sugar, and if too thick, add more eggnog.
- Use to garnish cinnamon buns, or as frosting for cookies or a spice cake.