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Vanilla Bean Cinnamon Buns Recipe

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4.3 from 7 reviews

These Vanilla Bean Cinnamon Buns are a perfect blend of sweet, cinnamon-spiced dough rolled with buttery brown sugar filling and topped with a luscious vanilla bean cream cheese frosting. Soft, fluffy, and infused with real vanilla bean paste, these homemade cinnamon buns make an irresistible breakfast or treat any time of day.

Ingredients

For the Dough

  • 2/3 cup whole milk
  • 2 1/4 teaspoons instant active yeast
  • 1/3 cup granulated sugar
  • 2 tablespoons Rodelle Vanilla Bean Paste
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour

For the Filling

  • 3 tablespoons butter, melted
  • 1/2 cup light or medium brown sugar
  • 1 tablespoon cinnamon

For the Vanilla Bean Cream Cheese Frosting

  • 1 1/2 cups powdered sugar
  • 2 tablespoons cream cheese, room temperature
  • 2 tablespoons butter, melted
  • 1 1/2 tablespoons milk
  • 1 teaspoon Rodelle Vanilla Bean Paste

Instructions

  1. Activate Yeast: Pour the milk, 1 tablespoon of granulated sugar, and instant active yeast into a standing mixer fitted with a dough hook. Let it sit for 5 minutes until the mixture foams, indicating the yeast is active.
  2. Make Dough: Add the remaining sugar, vanilla bean paste, eggs, and 1 cup of flour to the yeast mixture. Turn the mixer on low to combine. Gradually add the remaining flour and knead for about 10 minutes until the dough is smooth, stretchy, and pulls away from the sides of the bowl. This dough will be somewhat wet, which is expected.
  3. First Rise (Proofing): Coat a large bowl with oil, place the dough inside, cover with plastic wrap, and set in a warm spot to proof for 1 hour until doubled in size.
  4. Prepare Filling and Pan: In a small bowl, mix together the brown sugar and cinnamon. Lightly grease a 9″x 13″ baking pan and set both aside.
  5. Roll Dough: Flour a large work surface liberally. Roll the dough out into a 16″ x 24″ thin rectangle. Spread the melted butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top and press lightly to combine with the butter.
  6. Form Buns: Starting from the long edge, roll the dough tightly into a log, pinching the ends to seal. Using a serrated knife or dental floss, cut the log into 12 equal-sized buns. Place the buns in the prepared baking pan.
  7. Second Rise: Cover the pan with a cloth and let the buns rise in a warm place for another hour until puffy.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon buns for 20 to 30 minutes until golden brown on top.
  9. Make Frosting: While the buns bake, whisk together the powdered sugar, cream cheese, melted butter, milk, and vanilla bean paste in a medium bowl until combined. The mixture will be thick.
  10. Finish and Serve: Let the buns cool for 10 minutes after baking. Microwave the frosting for 10-15 seconds to slightly thin it out, then spread the frosting over the warm buns. Serve immediately.

Notes

  • Use room temperature eggs for better dough consistency and rise.
  • The dough is wetter than typical, which helps keep the buns soft and fluffy.
  • Rolling the dough thin creates delicate layers and texture in the buns.
  • To easily cut the rolled dough, dental floss works better than a knife for clean slices.
  • The vanilla bean paste adds an intense natural vanilla flavor but can be substituted with vanilla extract if unavailable.
  • If you don’t have a standing mixer, you can knead the dough by hand on a floured surface for about 12-15 minutes.
  • Allow buns to cool slightly before frosting to prevent the frosting from melting too much.

Find it online: https://marthatasty.com/vanilla-bean-cinnamon-buns-recipe/