Categories: Breakfast
Ingredients
- For the dough:
- 1/2 cup unsalted butter, plus more for the pans
- 1 cup whole milk
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast
- 1 1/2 tsp kosher salt
- 2 large eggs, beaten
- Few drops of olive oil for the bowl
- For the filling:
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 tbsp. ground cinnamon
- 1/2 tsp grated nutmeg
- Pinch of kosher salt
- For the glaze:
- 1 cup confectioners' sugar
- 2 tbsp. whole milk
- 1 tsp pure vanilla extract
Directions
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For the dough, in a small saucepan, melt the butter over medium heat, then add the milk and heat it until it is warm but not hot. Pour into a large mixing bowl (or the bowl of a stand mixer).
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In a medium bowl, whisk together the flour, granulated sugar, yeast and salt. Add to the milk mixture. Using an electric mixer with the dough hook or paddle attachment on low speed, mix together. Add the eggs and milk for about 3 minutes, or until the dough comes together. If should be soft and tacky to the touch. Turn the dough onto a lightly floured surface and knead for about 2 minutes, or until the dough is smooth and round and springy. Place the dough in a lightly oiled bowl and cover with a dry dish towel. Let rise in a warm place for about 2 hours.
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Butter two round 9-inch cake pans or a 9×13-inch baking dish.
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For the filling, in a small saucepan, melt the butter over medium heat. In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg and salt. Add the butter and stir to combine.
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Punch down the dough. Turn it onto a lightly floured work surface and roll out into a large rectangle about 11×15 inches and 1/2 inch thick. Spread the filling evenly over the dough rectangle. Starting from the long side that is closest to you, tightly roll up the dough into a log. Lift onto a cutting board and slice crosswise into about 1-inch wide pinwheels.
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Arrange the pinwheels in the prepared pans about 1/4 inch apart and cover with plastic wrap. Let them rise for about 45 minutes. Or you can refrigerate at this point and let them rise overnight in the fridge—just let come to room temp before baking. They also freeze really well at this point.
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Preheat the oven to 375. Bake the cinnamon buns for 20-25 minutes, until golden brown and the filling is bubbling.
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Make the glaze: Whisk together the confectioners’ sugar, milk and vanilla. Let the buns cool for 10 minutes before glazing.