IRRESISTIBLE CINNAMON BUNS - RUB MY MEAT SEASONINGS

THE CLASSIC FLAVOR AND AROMA OF A FRESHLY BAKED CINNAMON BUN IS TO DIE FOR! THEY ARE BEST FRESH OUT OF THE OVEN, TOPPED WITH A DECADENT CREAM CHEESE FROSTING AND SERVED WITH A DARK BREW COFFEE. A SWEET DOUGH IS KEY, THAT IS WHY WE HAVE DEVELOPED THIS DELICIOUS TASTING RECIPE ADAPTED FROM THAT OF KING ARTHUR FLOUR WHERE WE UTILIZE OUR CINNAMON BUN SEASONING BROUGHT TO YOU BY RUB MY MEAT SEASONINGS. BETTER THAN JUST CINNAMON, TRY OUR SEASONING TODAY AND TASTE THE DIFFERENCE. 

DOUGH

• 1 cup lukewarm milk
• 2 large eggs, at room temperature
• 1/3 cup unsalted butter, cut up
• 4 1/2 cups flour
• 1 3/4 teaspoons salt
• 1/2 cup granulated sugar
• 2 1/2 teaspoons instant yeast or active dry yeast

FILLING

• 1/3 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 tablespoons CINNAMON BUN SEASONING

ICING

• 6 tablespoons (generous 1/3 cup) cream cheese, softened
• 1/4 cup unsalted butter, softened

PREP 25 MINS.

BAKE 13 MINS. TO 17 MINS.

TOTAL 2 HRS 12 MINS.

YIELD

12 LARGE ROLLS

Instructions

1. To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.
2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
3. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
4. Spread the dough with the 1/3 cup butter. Season with CINNAMON BUN SEASONING, sprinkle it evenly over the dough.
5. Starting with a short end, roll the dough into a log and cut it into 12 slices.
6. Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.
7. While the buns are rising, preheat the oven to 400°F.
8. Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing.
9. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
10. Remove the buns from the oven. Spread the icing on the buns while they're warm.
11. Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.
12. Yield: 12 large buns.