Cinnamon Buns

So what do you do when you make too much cream cheese frosting? You bake more ridiculous things. And then take forever to blog about it.

I have been reading A Cracking Good Egg ever since I started this blog and I just love it. I also love her personal challenge to cook one recipe out of every one of her cookbooks before she buys a KitchenAid. I have taken a quick look at mine and I am fairly sure I have done that, but some are a bit more explored than others. In any case, when I saw her post for cinnamon buns, I just knew I had to do it and not just to use up that frosting.

These are beautiful and scrumptious and I have already had a request to make more.

Cinnamon Buns only slightly modified from A Cracking Good Egg:

Makes about 16

3 tsp yeast
1 c. warm milk (about 100-110 degrees)
½ c. sugar
½ c. melted butter
1 tsp salt
2 eggs
4 c. plain flour (I ended up doing ½ all-purpose, ½ whole wheat)
1 c. brown sugar
2 ½ tbs cinnamon
1/3 c. butter
Cream cheese frosting

For the dough, mix yeast and 1 tbs sugar into warm milk. Leave in a warm place until frothy. Sift flour, salt, sugar and make a well in the center. Add yeast mix, eggs and melted butter.



Mix to a dough and knead in a bread machine, using a dough hook or by hand until smooth and elastic.

Cover and leave to rise in a warm place until doubled, about an hour to an hour and a half.

Punch and roll out until approx ½ cm thick.



For the filling, beat butter until creamy, add brown sugar and cinnamon and mix until smooth. Spread over the dough.





Roll up lengthwise. Cut into slices. Place on a cookie sheet and cover and leave to rise for an hour.



Bake for 10-15 minutes in 375 degree oven until brown around the edges.



Make the frosting if you don’t have a bunch left over. Spread over the buns while still warm. Try not to eat all of it.

And then eat, give some away, and eat some more. These are sooo good. So good.