The Best Cinnamon Buns. Period.

Erin McDowell, you are a freaking genius.

Nothing was modified in this recipe for the rolls. They were perfect. I did, however, add cream cheese to the frosting because it would be blasphemy not to. Everything made by weight!

Original recipe here.

Makes about 1 dozen fat rolls

  • For the dough:
  • 22.00 ounces bread flour (4 1/2 cups)
  • 3.50 ounces sugar (1/2 cup)
  • 10 grams instant dry yeast (1 tablespoon)
  • 15 grams kosher salt (1 tablespoon)
  • 8.60 ounces eggs (cold from the refrigerator) (4 eggs plus 1 yolk)
  • 7.70 ounces milk (cold from the refrigerator) (1 cup minus 2 tablespoons)
  • 9.00 ounces soft unsalted butter, plus more for the pan (18 tablespoons

Filling:

  • 6.00 ounces unsalted butter, melted (12 tablespoons)
  • 4 ounces brown sugar (1/2 cup plus 1 tablespoons)
  • ounces granulated sugar (1/4 cup)
  • 1 1/2 tablespoons ground cinnamon
  • pinch freshly grated nutmeg
  • Egg wash, for finishing

Icing:

  • cups powdered sugar
  • 1/4 cup heavy cream, plus more as needed
  • teaspoon vanilla extract
  • 6 ounces cream cheese

Cinnamon rolls on the right.

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Also, I’m sorry about the crappy after picture – it literally was inhaled within two seconds. Here’s proof.IMG_1405.jpg