Giant Cinnamon Bun With Brown Butter Icing
Total Time
2 hours 15 minutes
Prep Time
1 hour 15 minutes
Cook Time
35 to 45 minutes
Rating
4.7 out of 5 stars
(33)
Ingredients
1 giant bun
- 1/4 cup plus 1 tablespoon | 75g unsalted butter
- 3/4 cup | 190 ML whole milk
- 3 cups | 450g bread flour
- 1/4 cup | 55g granulated sugar
- 1 1/2 teaspoons dry active yeast
- 1 teaspoon salt
- 1 large egg, beaten
- 1/4-1/2 cup water (as needed)
- 1 ounce unsalted butter, melted (for filling)
- 1/2 cup |115g firmly packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
- 8 tablespoons (1 stick) | 113g unsalted butter (for icing)
- 2 ounces |57g cream cheese, room temperature
- 1 teaspoon vanilla
- pinch of salt
- 1 cup |114g powdered sugar
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Preparation
Step 1
To make the dough, melt the butter in a small saucepan over low heat, add the milk, then remove from the heat and set aside to cool slightly.
Step 2
Put the remaining dough ingredients and the slightly cooled milk and butter mixture in a large bowl (or the bowl of your stand-up mixer) and stir to bring the mixture together.
Step 3
If needed, add water a few tablespoons at a time until the dough is sticky but doesn't stick to the sides of the mixer when mixing on low.
Step 4
Knead until a smooth, elastic and ever-so-slightly tacky dough forms, about 5 minutes.
Step 5
Cover the dough with plastic wrap and let rise in a warm place for 30 to 45 minutes, or until doubled in size.
Step 6
While the dough is rising, grease and line a 9-inch round springform pan.
Step 7
When the dough has risen, punch it down and roll it out into a 12-inch square on a lightly floured work surface.
Step 8
Stir together the brown sugar, cinnamon, and salt and spread the melted butter over the dough.
Step 9
Evenly sprinkle over the brown sugar mixture.
Step 10
Slice the dough lengthwise into 6 equal strips.
Step 11
Roll the first strip up in a spiral, just like a regular cinnamon roll.
Step 12
Place the rolled cinnamon roll on the edge of the next strip and roll that strip around the cinnamon roll, until all the strips are rolled around and you have one giant swirly bun.
Step 13
Move the bun over to the greased pan, and cover gently with plastic wrap. Set aside for about 45 minutes to rise.
Step 14
Preheat the oven to 350 degrees F.
Step 15
When the bun has risen, remove the plastic wrap and bake for 35 to 45 minutes, or until golden, risen and cooked through.
Step 16
Remove the bun from the tin and leave to cool just until warm.
Step 17
To make the icing, melt the butter in a medium-sized saucepan. Swirl the butter around until it starts to brown.
Step 18
Remove the pan from the heat, pour the brown butter and bits into a freezer-safe bowl, and let cool for 10 minutes.
Step 19
When the butter is partially cool, place the bowl in the freezer and let the butter chill until solid, about 30 minutes.
Step 20
When the butter is solid (but not frozen!), take it out and place it in the bowl of a standing mixer.
Step 21
Add the cream cheese to the browned butter, and beat on high until smooth and creamy, 3-5 minutes.
Step 22
Add the vanilla and salt, and beat again until incorporated.
Step 23
Add the powdered sugar and mix on low until combined, then increase the speed to medium-high and beat until the frosting is creamy.
Step 24
Cover the bun with icing before serving.
Step 25
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Chef's notes
After making Bread in 5’s brioche on a regular basis, the dough may seem less sticky. I added a little more liquid to make the dough a bit looser, baking up soft and light.
The icing benefits from the nutty flavor of browned butter, enhancing the taste of the entire dish.
