Home and Living

Say Good Morning to Chef Michelle’s Homemade Cinnamon Buns

You know those recipes that you find online, save, and then never come back to because they just seem like too much of an endeavor? Well, now’s as good a time as any to tackle those cooking adventures. We’re all about that here at Plated. What better time than winter to spend a weekend indoors making a slow-cooked pulled pork or fresh pasta from scratch?

To help get things started, we asked the Plated culinary team for their favorite labor-of-love recipes to make during hibernation season. First up, Chef Michelle‘s decadent frosted cinnamon buns. You won’t regret waking up to these!

Dough
¾ cup whole milk
2 ¼ teaspoons active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
2 eggs
¼ cup unsalted butter
3 cups bread flour
AP flour for dusting
extra butter for greasing
Filling
2/3 cup dark brown sugar
.5 tablespoon ground cinnamon
¼ cup unsalted butter
.75 cup chopped pecans
Cream cheese frosting
4 oz cream cheese
3 tablespoons unsalted butter
¾ cup powdered sugar
½ teaspoon vanilla extract

Instructions
Prepare Ingredients: Preheat oven to 350°F. Heat milk in a small pot over medium heat until it reaches 110°F. Heat butter for dough in a separate small pot over medium heat until melted. Spread extra butter for greasing all over a 9×9-inch baking dish. Separate 1 egg, discarding white.

Make Dough: Pour milk into a large heat safe bowl. Add yeast to bowl with milk and wait for it to bubble (this means yeast is activating). Once mixture is bubbling, stir in granulated sugar, egg, egg yolk, and butter. Stir together until fully combined. Stir in flour and .5 teaspoon salt.

Knead dough: Dust a clean, dry works surface with some AP flour. Pour dough onto floured surface. Using your hands, knead dough until somewhat elastic and sticky. Cover with plastic wrap and allow to rise for 1 hour, until doubled in size.

Make Filling: While dough rises, add butter for filling to small pot from butter, and place over medium heat. Cook until melted. Remove pot from heat and whisk in dark brown sugar, cinnamon, pecans, and .25 teaspoon salt.

Roll Dough: After dough has risen, dust more AP flour on top and using a rolling pin, roll into a 14×9-inch rectangle. Pour filling on top of dough, leaving a .25-inch border on the edges. Starting from the long side of the rectangle, tightly roll up the dough like a jelly roll. Seal edges and place dough seam-side down. Using a serrated knife, cut dough into 1-inch pieces.

Bake Dough: Arrange cinnamon rolls in an even layer cut-side up in prepared baking dish. Cover again with plastic wrap and allow to rise another 30 minutes. Remove plastic from dish, and transfer to oven to bake until golden brown, about 25 minutes.

Make Frosting: While cinnamon rolls bake, in a large bowl combine cream cheese, butter for frosting, powdered sugar, and vanilla extract. Whisk until very smooth and fluffy.

Plate Cinnamon Rolls: When cinnamon rolls are finished baking, remove from oven and allow to cool for 5 minutes. Pour over frosting and serve immediately.

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