Cinnamon bun roses

Name: Cinnamon bun roses
Uploaded: 2018-03-06T10:34:18Z
Duration: PT64.879S
Channel: Food Inspiration

published on 6 March, 2018 at 11:34

INGREDIENTS

Dough
Filling
Icing
INSTRUCTIONS

Preheat oven to 375 degrees.
Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve!
ICING

INGREDIENTS

16 ounces cream cheese, melted
1/2 cup powdered sugar
1 tablespoon vanilla
2 tablespoons orange juice
1/4 cup milk
INSTRUCTIONS

Add powdered sugar, vanilla and juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
FILLING

INGREDIENTS

1 cup butter, melted
3 cups brown sugar
4 tablespoons cinnamon
2 teaspoons cardamom
1 teaspoon salt
INSTRUCTIONS

In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
DOUGH

INGREDIENTS

1 cup milk
4 tablespoons sugar, divided
2 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 large egg
6 tablespoons butter, melted

INSTRUCTIONS

Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
Remove dough and place in a well-oiled medium-size bowl. Cover with plastic wrap and let proof until dough has doubled in size, approximately 1 1/2 hours. Punch down dough to remove air, and chill in the fridge for an hour to overnight.