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Ooey Gooey Cinnamon Buns with Sweet Cream Cheese Vanilla Bean Frosting

There is just something magical about waking up to the smell of warm cinnamon buns baking in the oven — especially during the holidays or a cozy weekend morning. These Ooey Gooey Cinnamon Buns are soft, fluffy, buttery, and absolutely irresistible. Paired with my Sweet Cream Cheese Vanilla Bean Frosting, they truly melt in your mouth and taste better than Cinnabon… yes, I said it!
Prep Time3 hours
Cook Time25 minutes
Course: Appetizer, Breakfast, lunch
Cuisine: American
Keyword: breakfast, breakfast ideas, Christmas, cinnamon bun, cinnamon bun recipes, dessert, holiday baking, holidays, thanksgiving, thanksgiving dishes
Servings: 9
Author: Chef Allie's Kitchen

Equipment

  • Stand mixer
  • Mixing bowls
  • Oven
  • Casserole dish
  • Hand held electric mixer

Ingredients

DOUGH

  • 3/4 cup Whole milk warm
  • 2 1/2 tsp Yeast
  • 1/4 cup Sugar
  • 1 Egg room temperature
  • 1 Egg yolk room temperature
  • 1/4 cup Butter melted
  • 3 cups Bread flour
  • 3/4 tsp Salt

FILLING

  • 1 cup Dark brown sugar or light brown
  • 2 TBSP Cinnamon
  • 1/2 cup Butter softened

SWEET CREAM VANILLA BEAN FROSTING

  • 6 oz Cream cheese softened
  • 5 TBSP Butter softened
  • 1 cup Confectioners sugar
  • 2 tsp Vanilla bean paste

EXTRAS

  • 4 TBSP Fat free half & half heavy cream or milk of choice

Instructions

  • Place the warm milk in the stand mixer.
  • If it isn't warm, place into the microwave for 15-20 seconds.
  • Add the yeast to the mixer with the milk, mix into the milk and let sit for 5 minutes.
  • After the yeast has sat for 5 minutes, add the sugar, egg, egg yolk and the melted butter.
  • Mix everything together until combined.
  • Once everything is combined, add the flour and salt to the mixer.
  • Mix with a wooden spoon until a dough forms then add the dough hook to the stand mixer.
  • Knead the dough for 8 minutes with dough hook.
  • After the dough is done kneading, transfer to a well-oiled bowl and rest covered for for 1 1/2 hours in a warm spot.
  • After the dough has risen after 1 1/2 hours of resting, roll the dough out on a lightly floured surface into 14x9
  • Spread the filling over the entire surface as evenly as possible.
  • Roll up the dough into a log (14" side) as tight as you can.
  • Cut the log into 9 even pieces carefully with a sharp knife to prevent smashing the cinnamon buns.
  • Place the cinnamon buns into a well buttered casserole dish, cover the casserole dish and let rise for another 30-45 minutes.
  • Preheat the oven to 350 degrees.
  • After the second rise, add the half and half to the bottom of the casserole.
  • Place into the oven for 20-25 minutes.
  • While the cinnamon buns are in the oven, prepare the frosting.
  • Add the frosting ingredients to a small bowl and whip with an electric hand mixer until nice and fluffy.
  • Once the cinnamon buns are nice and golden brown, remove, top with the frosting and enjoy!

THE NEXT DAY INSTRUCTIONS

  • If you want to prepare ahead of time, skip the second rise and place into the fridge.
  • Once ready to bake, remove and let rise on counter covered for 45-60 minutes or in the oven on PROOF setting if you have it.
  • Bake at 350 for 20-25 minutes