Sunday, November 18, 2012

Baby Cinnamon Buns

I have some exciting news. Yes, I do love cinnamon buns, but the real purpose of this post is to announce that my husband Tom and I are expecting a little one in May. What better way to announce a "bun in the oven" than with cinnamon buns! These deliciously sweet mini-buns are the perfect snack (pregnant or not). Make them for breakfast over the holiday season and don't forget to spread some of that cream cheese glaze on top. Luckily, I can now use the excuse, "I'm eating for two." I'll keep you posted on our new addition. Who knows, maybe there will be a couple pink or blue D.I.Y. projects or a mocktail recipe in the coming months. Now, on to the baking...

Baby Cinnamon Buns
Makes 48 buns

1 cup whole milk
1 packet instant yeast
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1/3 cup granulated sugar
1 teaspoon salt
4 cups flour, plus more for dusting

1 cup packed brown sugar
3/4 cup chopped pecans
2 teaspoons cinnamon
1/4 cup (1/2 stick) butter, melted

1/4 cup (1/2 stick) butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
pinch of salt

1. In a saucepan, heat milk until steaming and bubbles form around the edges. Pour milk into bowl of a standing mixer fitted with the hook attachment. Sprinkle the yeast on top of the milk and stir until combined. Add the flour, eggs, butter, sugar and salt and mix on medium speed until blended. Continue to mix until the dough pulls away from the edges of the bowl, or 4-5 minutes. Scraping down the sides of the bowl, scoop out the dough and shape into a ball. Lightly grease the mixing bowl and place the ball back in the bowl. Cover with plastic wrap and place in a warm spot to rise for 1-2 hours. 

2. While the dough rises (it will double in size!) make the filling mixture by combining the brown sugar, pecans and cinnamon in a bowl. Melt the butter and set aside. Grease or line 2 large baking sheets with parchment.

3. Punch down the dough and transfer to a large floured work surface. Roll out into a 16x20” rectangle, then cut into 4 equal 8x10” pieces. Use a pastry brush to spread the melted butter onto each rectangle, then top with filling mixture. Roll each rectangle up (start with a long side) and place each log seam side down. Using a very sharp knife, cut off those ugly edges, then slice every inch to create your buns. Space them apart evenly on the cookie sheet, then cover and let rise in a warm spot for about an hour (they’ll double in size again!).

4. Preheat the oven to 350 and bake buns for 25-30 minutes, or until the tops turn golden. While they bake, make the glaze. Combine all cream cheese, butter, vanilla, salt and powdered sugar in the bowl of a standing mixer and mix until smooth and creamy. Spread glaze on warm buns and enjoy!


  1. Congratulations on your upcoming arrival - that's a super cute way to announce it. Can't wait to try making these cinnamon buns - your recipe makes it look very easy :)

  2. Very exciting!!! : )

  3. Can I use a muffin pan?

    1. Sure! Just make sure there's plenty of room for the buns to expand.

  4. Can I use soy milk instead of the whole milk? Or will this mess up the recipe?

    1. Of course! Soy milk works, just keep an eye on it so it doesn't burn.

  5. i dont have a mixer, can i just mix the dough by hand?