There are a few things all cinnamon buns should have – buttery dough, rich filling, and the creamiest icing. I’ve made decadent pistachio and chocolate cinnamon rolls before but wanted to try my hand at the more traditional kind. This recipe gives me exactly what I want on a cool fall morning and pairs particularly well with a strong espresso. The recipe I followed was from Cook’s Illustrated, but if you don’t use their subscription, this recipe looks like a great alternative.
Note: this recipe does require a bit of time in the kitchen. This is best done on those lazy Sundays so you can enjoy the cinnamon buns all week long!
Creating the Rich Cinnamon Buns Dough
This dough uses a lot of butter, and I mean a lot. That’s what gives it those deliciously flakey layers when it comes out of the oven.
Also, is it just me or is there something very satisfying about watching the dough work its rising magic?
It’s What’s on the Inside that Counts
The last time I made cinnamon rolls, it was an explosion of chocolate, pistachio, and orange flavors covering the dough. This time used good ole’ brown sugar and cinnamon. Don’t misjudge this simple ingredient for being boring; it was anything but that. The two ingredients combined turned into a wonderfully rich and gooey filling.
After rolling and assembling the buns, into the oven they go! In the meantime, I made the glaze – a standard combination of cream cheese, milk, vanilla, and powdered sugar. The best part about these cinnamon buns is that they actually get glazed twice. After the first coat, they go back into the oven, giving the glaze a chance to really melt and coat the buns. The second coat of the glaze is what gives them their name, ultimate.
By the time I pulled these out of the buns, they were just about ready to pop out of the pan. They’re best enjoyed with a strong cup of coffee to cut through the sugar. Wrapped in plastic wrap and covered in foil, they can last for a week. Let’s be honest, they were too delicious to last that long!