Cinnamon buns – light, delicately flavoured pastries baked to golden-brown perfection – are simply delicious when covered in icing.

Serves
12
Preparation
45 min
Cooking
15 min
Cooling
2h
Ingredients

Dough

  • 2½ teaspoons active dry yeast
  • 1 cup lukewarm Natrel Fine-Filtered 2% Milk
  • ⅓ cup sugar 
  • ⅓ cup Natrel unsalted butter, melted
  • 1 teaspoon salt
  • 2 room-temperature eggs
  • 4½ cups flour

For the filling

  • 1 cup brown sugar
  • 2½ tablespoons ground cinnamon
  • ⅓ cup Natrel unsalted butter, softened

For the icing

  • 1 cup icing sugar
  • 4 tablespoons Natrel Lactose Free 35% Whipping Cream
  • 1 tablespoon vanilla
Preparation
  1. In a large bowl, dissolve the yeast in the lukewarm water. Add the sugar, butter, salt, eggs and lastly the flour and combine well.
  2. Knead the dough and shape it into a ball, then place in a greased bowl, cover with a damp cloth and let rest for 1 hour in an unheated oven with the oven light on. The dough should double in size.
  3. In a bowl, combine the brown sugar and cinnamon.
  4. Roll out the dough into the shape of a 40 x 50 cm rectangle. Brush with 1/3 cup of butter, then sprinkle with the sugar-cinnamon mix. 
  5. Roll up the dough to form a cylinder, then slice it into 12 equal-size pieces. Arrange the 12 rounds on a greased 25 x 38 cm (10 x 15 in.) cookie sheet. Cover with a damp cloth and let rest again for 30 minutes, until the dough has nearly doubled in size.
  6. Next preheat the oven to 375 °F (190 °C).
  7. Bake the buns for about 15 to 20 minutes, until golden brown.
  8. While they are baking, combine the icing ingredients in a small bowl. Spread the icing on the buns when you remove them from the oven and serve warm.

Find all products in this recipe

fine-filtered-2
Natrel Lactose Free cream
Unsalted butter