Cinnamon Bun Recipe

One of my favorite cinnamon bun recipes made with West Country Mills All Purpose flour! So soft and gooey, with the perfect cream cheese frosting spread on top!


 For the dough:

- 1 cup warm milk 

- 2 1/2 teaspoons instant dry yeast

- 2 eggs

- 1/3 cup salted butter (just melted, not too hot)

- 1/2 cup granulated sugar

-  1 teaspoon salt

- 4 1/2 cups All Purpose flour (divided)


For the filling:

- 1/2 cup salted butter (softened)

- 1 cup brown sugar (packed)

- 2 tablespoons cinnamon

- 1/2 cup heavy cream (for pouring over the risen rolls)


For the frosting:

- 6 oz. cream cheese, softened

- 1/2 cup salted butter, softened

- 2 cups powdered sugar

- 1/2 tablespoon vanilla extract



1. pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

2. add the eggs, butter and sugar. Mix until combined.

3. add in salt and 4 cups of flour (add 1/2 cup at a time so you don't add too much flour) mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes.

4. attach dough hook and knead on medium speed for 5-7 minutes. dough should be elastic and smooth (you can add more flour, but only if it needs it)

5. place dough into a greased large bowl and cover with a towel. Let rise in a warm area for 30 minutes.

6. While rising, mmix the filling ingredients in a medium bowl until well combined. 

7. on a floured surface, roll dough with a rolling pin into a 24x15" rectangle

8. spatula the cinnamon filling onto the rectangle and roll tightly into a jelly roll style. 

9. cut up into 12 slices and place into a greased 9x13 pan. Cover and let rise for 20 minutes.

10. preheat oven to 375 degrees fahrenheit. 

11. pour warm heavy cream over the risen rolls allowing it to soak in and around the rolls. Bake for 20-22 minutes until slightly browned and cooked through. 

12. while the rolls are cooking, mix together the icing ingredients with a hand beater until smooth and creamy.

13. spread the frosting over the cooled rolls.


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