Ultimate Small Batch Cinnamon Buns

I have one question for you today – is there anything better than homemade cinnamon buns? Honestly, I haven’t made a batch of cinnamon buns in a long time, {pure insanity I know}, but his past weekend I had such a craving for them, I decided I pretty much had absolutely no choice but to make a fresh batch and bring them into work for everyone to enjoy.

I have always had a little bit of a thing for cinnamon buns – and by a little thing I mean I’m basically addicted to them. Give me the biggest one you got and I will demolish it in seconds. And then go back for another… and maybe another… you see where I’m going with this?

For me, cinnamon buns are the ultimate – Not only because of the amazingness that a warm, soft, ooey, gooey cinnamon bun brings to your tummy, but also because of the irresistible aroma that they proceed to fill your house with as you bake them.

There really is nothing quite like the smell of baking cinnamon buns – am I right? Because you get that combination of incredible smells; that yeasty fresh bread smell – which is enough to make you swoon all on its own – in combination with the wondrous smell of the cinnamon and brown sugar bubbling together in pure, sweet, delectable, gooey harmony…….

I mean come one, that smell is just downright intoxicating. So much so, I can usually wait no more than all of 10 seconds to dig into the pan after I pull them from the oven. Who’s with me!?

If you have ever struggled to find a good homemade cinnamon bun recipe – this one will be your new best friend. It seriously comes out absolutely perfect every time. The yeasty sweet dough rises up beautifully and forms the softest, fluffiest, most beautiful cinnamon bun texture, and the filling is just pure ooey, gooey, brown sugary, cinnamon bliss.

And what would a cinnamon bun be without a glaze or perhaps a healthy slather of cream cheese frosting? Well it just wouldn’t be complete. So I have included a couple glaze options for you all below in the recipe depending on your mood – but if you get the chance, I highly recommend giving both a try. You won’t regret it. I mean what’s to regret about two batches of homemade cinnamon buns?

Here is the recipe lovelies – I hope you enjoy

xoxox

Skillet Pecan Cinnamon Buns with Cream Cheese Frosting

Makes: 12 Cinnamon Buns

Things you need…
1 pckg dry instant yeast
1/4 cup whole milk, warmed
1/4 cup buttermilk, warmed
1/3 cup granulated sugar
1 egg, room temp
1/4 cup butter, room temp
2 1/4 cups all purpose flour
1/4 tsp cinnamon
1/4 tsp salt

Brown Sugar -Pecan Filling
1/2 cup butter, softened
3/4 cup dark brown sugar
2 tbsp all purpose flour
1/2 tbsp cinnamon
1/2 tsp vanilla
1/2 cup toasted pecans, chopped, optional

Cream Cheese Frosting
1/4 cup butter, softened
1/2 package cream cheese, softened
3 cups icing sugar
1 tsp vanilla

Maple Bourbon Glaze
3 tbsp pure maple syrup
1 tbsp bourbon + more if needed (or you could use warm water)
1 cup powdered sugar

How to make…
In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milks over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.

Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten egg and allow to mix until combined. Whisk together flour, cinnamon and salt. Slowly begin to add your flour mixture 1/2 cup at a time allow the flour to incorporate slightly before each addition.

Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.

Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours or until doubled in size.

** My oven has a warming function, so I usually set the warming function to low and let my dough sit in here to rise. If your oven has this feature, this is a great way to let your dough rise. If not, simply preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.

Brown Sugar Filling
In a small mixing bowl beat together butter, brown sugar, cinnamon and vanilla until fluffy. Add flour and beat until combined.

Assembly
Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.

Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Sprinkle the toasted pecans (if using) across the surface of the dough evenly and gently press down into the sugar filling.

Roll dough up jelly-roll style and pinch the end together to seal. Cut into 12 even 1 inch rolls. Place rolls into two parchment lined 9×9 inch cast iron skillets – 6 per skillet. Set aside to rise again in a warm place for another 30 – 45.

While your rolls are rising, preheat your oven to 350 degrees. Sprinkle with granulated sugar and bake for 20-25 minutes or until golden. Remove from oven and allow to cool 5-10 minutes before frosting with cream cheese icing.

Cream Cheese Frosting

While your cinnamon buns are baking, whip up your cream cheese frosting.

In a medium bowl, beat together butter and cream cheese using an electric mixer until completely smooth and there are no lumps. Add in icing sugar 1/2 cup at a time, beating until combined before each addition. Once all of your icing sugar is mixed in, add in vanilla and turn the mixer onto high and beat for 3-4 minutes until pale and fluffy. Set aside until your cinnamon buns are ready to be frosted.

Spread a generous helping on top of each cinnamon bun, serve warm, and enjoy!

Maple Bourbon Glaze

Whisk together powdered sugar, maple syrup and bourbon until smooth. If the glaze is too thick, add 1 tsp of warm water at a time until desired consistency is achieved. If glaze if too thin, add in more powdered sugar 1 tbsp at a time until a thick, yet pourable glaze forms. Pour over warm baked cinnamon buns and enjoy!