Recipe Rescue: Ooey-Gooey Jumbo Cinnamon Buns

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

This it it. The recipe everyone has been waiting for! Our no-so-guilty pleasure, the most perfect-est, ooey-gooey-est, cream-cheesiest cinnamon buns; and they’ve been hiding in your pantry this whole time.

A perfect weekend activity for the family, a peace offering to a quarantined partner, or a little something to to brighten your day, this recipe is a powerhouse brunch/dessert/anytime treat.

Recipe – 6 Jumbo Cinnamon Buns

  • 1/4 cup Oil
  • 1 cups Warm milk
  • 1 tbsp Instant yeast
  • 1 tbsp Honey
  • 1/2 tsp Salt
  • 1 Egg
  • 2 1/2 cups All purpose flour (plus a little extra for kneading the dough)
  • 1/4 cup Melted butter
  • 1 cup Brown sugar
  • 1 Tbsp Cinnamon 
  • 1/2 cup Cream cheese, at room temp
  • 1 1/2 cups Icing sugar
  • 1 Tbsp Whipping cream

Method

  1. Bloom the yeast in the warmed milk for approximately 5 mins until it starts to bubble
  2. Whisk the egg, oil, and honey together and once mixed stir in the milk and yeast
  3. Combine the dry ingredients in a mixing bowl and stir well
  4. Add the wet ingredients to the dry ingredients and mix until dough begins to form a ball
  5. Knead the dough until it is shiny and elastic (approximately 10 minutes). Add a little bit of flour as needed to prevent the dough from sticking to your work surface.
  6. Transfer the dough to a greased bowl and let it proof for 30 mins
  7. Once proofed, roll dough out the dough into a large rectangle, about 1 cm thick
  8. Coat the dough with melted butter and sprinkle with cinnamon and brown sugar
  9. Tightly roll the dough into a log, kind of like a rolled carpet
  10. Cut the log into six even pieces. Take each piece and flip it onto its side so the pinwheel is facing up
  11. Preheat your oven to 350° F
  12. Place the pinwheels on a parchment-lined baking sheet and let them proof for an additional 15-20 mins until they have increased in size by 30-50%
  13. Bake the buns in your preheated oven for 20-25 minutes until golden in colour
  14. While your buns are baking, whip the cream cheese in a stand mixer fitted with the paddle attachment, or using a hand mixer on med/high speed. Once the cream cheese is soft and smooth, gradually add the icing sugar on low speed until fully incorporated. To loosen the frosting, add the whipping cream and whip the mixture for a final 2-3 minutes.
  15. Let cinnamon buns cool slightly before icing.

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