One of my all-time-favorite scents from Philosophy is “Cinnamon Buns.” I have the shower gel and the lip gloss. It is a cinnamon-vanilla scent with a strong overtone of nutmeg that is calming and sweet. As the bottle neared its end I decided to try out the recipe on the bottle. It is a great basic recipe and I had all of the ingredients for homemade cinnamon buns on hand. The part that confused me was that once the dough had risen enough and it was time to form the buns there were no instructions…
So I hopped online and EVERY cinnamon bun or cinnamon roll recipe included a step where you rolled out the dough into a square/rectangle, covered it in melted butter (1-2 Tbsp) and sprinkled some cinnamon & sugar on top. Then you rolled the dough into a log shape and sliced it into rolls–which resemble the traditional cinnamon roll we are all familiar with. I wanted to follow the recipe on the bottle but I thought the buns would be a little boring without the cinnamon-sugar center.
Then I realized I wanted a cream cheese frosting to top these off. I found the BEST recipe!! It is easy and is the lightest, creamiest, best tasting frosting I’ve tried. I have since used this recipe on top of homemade cheesecake & even though that sounds decadent, it is amazing! The magic happens when you add in whipped cream–it adds a fluffy texture, dairy flavor, and delicacy to a heavy frosting.
I highly recommend making your own cinnamon buns. I definitely recommend adding a cinnamon-sugar center instead of just forming the dough into rolls and if nothing else–make this frosting!! It would be fantastic on cake, brownies, pie, cookies, cheesecake, or fruit.
- 1/4 cup warm milk
- 1/2 cup sugar
- 1 tsp salt
- 1 Tbsp cinnamon
- 4 Tbsp softened butter
- 2 eggs
- 1 package dry yeast
- 1/4 cup warm water
- 2 1/2 cups flour (divided)
- Mix all ingredients except yeast/water/flour; let cool
- Stir and dissolve yeast in warm water (I add in 1 tsp sugar or honey to activate)
- Add yeast mixture to first mixture; beat until mixed
- Add 1 1/2 cups flour, cover and let rise for one hour
- Add remaining flour; blend well then knead until smooth
- Put dough in greased bowl, cover, let rise until double its size, punch down
- Shape into rolls, let rise for one hour & bake at 400 degrees (f) for 18 minutes *Instead of forming rolls I rolled out the entire dough piece into one large rectangle, covered with 2 Tbsp melted butter, sprinkled cinnamon & sugar on top, rolled into a log, sliced into rolls, and then rise again for one hour*
***I did have one failed attempt before I got good results. I entirely blame this on the yeast I was using. Looking back on the video footage I can clearly see that it did not bubble up or activate like it did on the second (successful) try. When I made the cinnamon buns it was very cold outside; so I made sure the kitchen was warm & humid.