Yield: Makes 24
Ingredients
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ¾ cup heavy cream
- 2/3 cup brown sugar, packed
- 1 ¼ tsp. cinnamon
- 3 tablespoons unsalted butter, at room temperature
- For the glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400° F. In a medium bowl, stir together brown sugar and cinnamon. Set that aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Stir in the cream and mix until just combined. The dough will be soft and moist.
- On a lightly floured counter top, roll out the dough using a rolling pin dusted with flour as best you can until you have a rectangle that’s roughly 12?x7?. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7? sides), roll the dough up into a tight spiral.
- Now use a sharp knife to cut the roll into 24 small spirals. Place the cinnamon buns cut side up into an 8? or 9? greased baking pan or place one cinnamon bun into each of the cups of a greased mini muffin tin. Bake for about 12-15 minutes, until the buns turn a faint golden. Turn the cinnamon buns out onto a wire rack to cool completely.
- While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.
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