I made my cinnamon buns in a cast-iron pan but you can make it in any pan you would like.
- 3/4 cups milk
- 1/3 cup butter
- 1/4 cup sugar
- 1/2 tsp salt
- 1 package (2 1/4 tsp) active quick rise yeast
- 1 egg
- 1/4 tbs softened butter
- 3/4 cup brown sugar
- 2 tbs cinnamon
- 1/4 cup heavy cream
Icing: 5 tbs powdered sugar+ 1 tbs milk (whole or 2%) you can add more less milk depending on how thick you want the glaze, you can also make a cream cheese icing if you want.
In a sauce pan over low heat bring together: milk + butter, remove from heat once the butter is melted. In a mixing bowl combine 2 1/4 cups flour + sugar + salt + yeast mixture ( packet of yeast + 4 tbs warm water + 1 tsp sugar) + milk mixture (milk + butter from the last step) + egg. Kneed the mixture while slowly adding in the remaining 1 cup of flour (I used my hand but you can also use a mixer). Let the dough rest for 10 minutes and preheat the oven to 350° and turn off once preheated and wait 10 minutes. Put the dough in the warm oven for 20-30 minutes for the dough to rise. On a floured surface, roll out dough into a rectangle. Spread softened butter on top and add the cinnamon + brown sugar mixture. Cut into strips and roll them. Place them in a buttered cast-iron pan and drizzle heavy cream over them before baking them (this keeps them super moist). Turn the oven back onto 350° and bake for 15-20 minutes until golden brown. Drizzle icing over the baked cinnamon rolls and serve!
This recipe made 2 cast-iron pans worth of cinnamon rolls- so you can most definitely half the recipe if you want!
Storage: up to 2 days at room temperature OR 5 days in the refrigerator, you can also freeze them ( I suggest freezing them without glaze and adding the glaze when serving)