How to Make Cinnamon Buns

Rolled up with cinnamon sugar, these soft, sweet buns are true classics that are at their best fresh out of the oven.

Bake a batch of yeasty, pillowy buns with a sticky honey schmear and drizzled with a sugary glaze just after baking.

1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and softened at room temperature
¼ cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 ¼-ounce packets dry yeast)
1 ¾ teaspoons salt

¾ cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water

½ cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 ½ cups powdered sugar
¼ cup milk

In a mixer fitted with a dough hook, combine all the ingredients for the dough: 1 cup water, 3 cups bread flour, 5 tablespoons softened unsalted butter, ¼ cup powdered milk, 5 teaspoons sugar, 1 ounce fresh yeast (or two ¼-ounce packets dry yeast) and 1 ¾ teaspoons salt. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.

To see if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again.

Transfer the dough to a bowl, cover with a damp cloth, then refrigerate at least 2 hours or overnight.

In a mixer, mix ¾ cup packed light brown sugar, 4 tablespoons softened unsalted butter, 2 tablespoons honey, 2 tablespoons light corn syrup and 1 teaspoon cinnamon until smooth. Add 1 tablespoon water and mix until smooth, adding more water as needed to make the mixture spreadable.

Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup.

In a small bowl, mix ½ cup sugar and 2 teaspoons cinnamon.

On a lightly floured surface, roll the dough into a 10-by-10-inch square about ¼ inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar.

Using your hands, firmly roll up the dough like a jelly roll. Transfer to a sheet pan and refrigerate 30 minutes.

Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup.

Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 ½ hours. (Or cover and let rise in the refrigerator overnight.)

Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.

While the buns bake, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool.

Meanwhile mix together 1 ½ cups powdered sugar and ¼ cup milk to make a glaze. With a spoon, drizzle the glaze over the buns.

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