There are many different recipes for these, but they all have the same ingredients. You can make this dough with flour or almond meal, and if you want to use yeast in your dough recipe then it will take a bit longer before it rises properly. These buns are best eaten fresh out of the oven as opposed to being frozen.
The “vanilla bean blog cinnamon rolls” are a simple, yet delicious dessert. They are made with vanilla bean and cinnamon. The recipe is easy to follow, and can be done in just one bowl.
It’s possible that the only thing I like more than brownies is a delicious cinnamon bun.
However, a nice handcrafted cinnamon bun is very difficult to come by. It’s either excessively bready, overly sweet, or lacking in taste. Or you could do all three.
On the other hand, this cinnamon bun is none of those things. You’ve got a deliciously moist dough, a delectable cream cheese icing, and OH THE FLAVOR.
Do you want to know what the secret is? Rodelle Vanilla Paste was used to flavor the dough.
Rodelle has been a long-time customer of mine, and I like everything they do. They are the ultimate Queens of Vanilla, and their cocoa powder gives me LIFE (no other brand comes close). I use their Wassail Mulling Spice Blend in my spiked cider every Thanksgiving.
What’s the deal with Vanilla Paste? It has all of the taste and beauty of vanilla beans, but none of the work. I love that you can get the speckled appearance without cutting into a vanilla bean pod!
Plus, vanilla and cinnamon are a great combination. Both are comforting, although one is more spicy and the other is more flowery.
They’re perfect in these cinnamon buns, and it makes me think there’s no other way to create cinnamon buns.
So, have I persuaded you yet? Are you ready to add these buns to your baking list for the weekend?!
to make the dough
- 2/3 gallon of whole milk
- 2 1/4 tablespoons active yeast (instant)
- 1/3 cup sugar, granulated
- Rodelle Vanilla Bean Paste, 2 tblsp
- 2 big room-temperature eggs
- 1 teaspoon kosher salt
- 3 1/2 cups flour (all-purpose)
in order to fill
- 3 teaspoons melted butter
- 1/2 cup brown sugar (light or medium)
- 1 teaspoon of cinnamon
for the cream cheese icing with vanilla bean
- a half-cup of powdered sugar
2 tablespoons room temperature cream cheese
2 teaspoons melted butter
1 1/2 teaspoons of milk
Rodelle Vanilla Bean Paste, 1 teaspoon
- In a standing mixer equipped with a dough hook, combine the milk, 1 tablespoon of sugar, and yeast. Allow for a 5-minute rest period. The yeast should froth, indicating that it is active.
- Combine the remaining sugar, vanilla bean paste, eggs, and 1 cup flour in a mixing bowl. Reduce the speed of the mixer to low and let the mixture come together. After the mixture has been well incorporated, add the remaining flour and knead for 10 minutes. When the dough pulls away from the bowl’s sides, has a smooth surface, and is flexible to the touch, it’s ready. It’s worth noting that this is a wetter dough, so it’s fine!
- Coat a large mixing bowl with oil and add the dough. Cover with plastic wrap and place in a warm place for 1 hour to proof.
- To make the filling, mix the brown sugar and cinnamon in a small basin. Grease a 9′′x 13′′ baking pan lightly. Set one aside and the other aside.
- Using a big work surface, liberally four it. Make a 16′′x 24′′ rectangle out of the dough. It’ll be skinny, but that’s exactly what you want! Distribute the melted butter evenly over the dough. Sprinkle the brown sugar/cinnamon mixture over the butter and massage it in to blend.
- Roll the dough into a log starting at one end and squeezing the ends together to keep it together. Cut the dough into 12 equal buns with a serrated knife or dental floss (even better!). Place in the pan that has been prepared.
- Allow the dough to rise again. Cover the pan with a towel and set aside for 1 hour to rest.
- Preheat the oven to 375 degrees Fahrenheit. Bake the cinnamon buns for 20-30 minutes, or until golden brown on top.
- Make the vanilla bean cream cheese icing while the buns are baking. In a medium mixing basin, whisk together all of the ingredients until well incorporated. The mixture will be thick, but you’re going to thin it out in the microwave.
- Allow 10 minutes for the buns to cool once they have been removed from the oven. To thin down the frosting, microwave it for 10-15 seconds, then spread it over warm cinnamon buns and serve!
Rodelle is the sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!
The “broma bakery homemade cinnamon rolls soft fluffy” is a dessert that is made with a vanilla bean and cinnamon mixture. It can be served warm or cold.
Frequently Asked Questions
Whats the difference between cinnamon rolls and cinnamon buns?
A: A cinnamon roll is a sweet pastry made from dough that has been rolled into 1/2 inch thick ropes, then cut in the shape of an elongated ring and baked.
Cinnamon buns are bread rolls with a filling of ground cinnamon-sugar mixture.
Why are my cinnamon rolls not fluffy?
A: You might need to use other ingredients like sugar, sugar and cinnamon, or flour.
How do you refresh cinnamon rolls?
A: It is best to use a wire rack and heat the rolls in an oven at 425 degrees Fahrenheit.
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