As Miranda the creator of this recipe says, I’ve never met a cinnamon bun I didn’t like – except maybe one with pecans (I’m allergic).

If you’ve followed me for any amount of time, you’ll know that Sunday’s for me are best spent baking, and cinnamon buns are one of my favorites.  Is there anything more comforting and exciting than the smell of freshly baked cinnamon buns?  I didn’t think so!  Miranda’s recipe takes the humble cinnamon bun and elevates it to another level.  While I thought I might miss the frosting, usually my favorite part of the bun, trust me you won’t.  These are delicious just as they are.  Ooey, gooey, amazing.

While a little more labour intensive than regular cinnamon buns, they are worth it.  The reaction from family and friends alone makes the extra time worth it.  And if you’re making them for yourself, all the more reason to enjoy this impressively indulgent treat!

Ingredients

Cinnamon Roll Dough
4 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 tsp active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 cup hot water
3/4 cup lukewarm milk
1 tsp vanilla extract
3 tbsp melted butter
1 egg

Filling
5 tbsp butter, softened
3 tbsp packed brown sugar
1/4 tsp salt
1 1/2 tsp cinnamon

Glaze
1/2 cup packed brown sugar
3 tbsp butter
1 tbsp water
1/2 tsp vanilla
1/4 tsp salt

Directions

Begin by making the dough. In a large bowl or bowl of a stand mixer combine warm water, milk, 1 tsp sugar and yeast. Let sit for 10 minutes until the mixture is frothy.

In a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add vanilla, butter and egg. Whisk to combine. Then add the dry ingredients. Using a wooden spoon bring the dough together. If using a stand mixer, mix using the dough hook and knead for 5 minutes, until the dough is smooth and elastic. If you don’t have a stand mixer, turn the dough out onto a floured surface and knead by hand until the dough is lovely and smooth, using a sprinkle of extra flour if the dough is sticky.

Place the dough in a greased bowl and cover with plastic wrap. Leave dough to rise and double in size, about 1 hour. While the dough is rising, make the filling. In a small bowl, mix together softened butter, sugar, salt and cinnamon. Set aside.

After an hour, punch the dough down. Turn the dough out onto a floured surface and roll out to 1/8″ thick. It might be easier to cut the dough in half and work with two smaller pieces.

Cut the dough out using a 3″ round cutter. Brush a bit of the filling mixture over every round. Fold each round in half and then fold in half again, so the corners line up. In a 9″ round pie or dessert dish, start putting each roll snugly in a circle. Continue until you have filled the entire baking dish.

You will have to re-roll some of the dough to get enough circles. It may be a bit tricky to re-roll, but if you let the dough rest for 5 minutes it will help.

If you have a bit of filling mixture left over, brush it over the top of the rolls. Cover with plastic wrap and leave to rise again for 30 minutes while your oven preheats to 350F.

After 30 minutes, remove the plastic wrap and pop the buns in the oven for 30 minutes, until the dough is golden brown and bubbling. Let the buns cool for 10 minutes while you prepare your drizzle.

In a small pot combine all drizzle ingredients. Bring to a boil then remove from heat. Pour over buns, reserving some, if you like for dipping!