Bun In The Oven

I have some exciting news to share! My husband and I are expecting our first child in August. Our “bun in the oven” is the reason for my sporadic and infrequent posts over the last several weeks. As someone who is always ready to eat, it really threw me for a loop when I started having food aversions and a decreased appetite. I couldn’t even set foot in my kitchen, so cooking most days was out of the question. Things have really improved, so I look forward to getting back in action so we can enjoy some home-cooked meals again.

In celebration of the news, I made Cinnamon Buns! A few weeks ago when our friends were in town, I wanted to have something sweet and delicious for them in the morning. This recipe from Sandra Lee was perfect because it didn’t require making the dough from the scratch. That would have put me over the edge! So with some planning ahead (defrost the dough overnight) and only a little work (rolling out the dough), beautiful cinnamon buns that are finger-licking-good can be yours in the morning.
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Cinnamon Buns

Source: Sandra Lee/Foodnetwork

What You Need

    Dough and Filling:
  • 2/3 stick (6 tablespoons) unsalted butter, softened, plus more for greasing
  • All-purpose flour, for dusting surface
  • 1 loaf frozen white bread dough, thawed overnight in refrigerator
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Icing:
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup powdered sugar
  • 1/3 cup cream cheese, softened
  • 1 teaspoon vanilla extract

What To Do

  1. For the dough and filling: Lightly butter two 8-inch round baking pans.
  2. On a lightly floured surface, roll out the dough to a 15- by 7-inch rectangle. In a small bowl, combine the brown sugar and cinnamon; set aside. Spread the softened butter over the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture.
  3. Starting at the long edge, roll up the dough as for a jelly roll. Pinch the seam to seal. Cut the rolled dough into 16 slices and divide the slices between the prepared baking pans. Set aside in a warm place and allow the dough to rise until doubled in size, about 1 hour.
  4. Preheat the oven to 400 degrees F. Bake until golden on top, about 15 minutes. Promptly invert the baking pan over a wire rack and lift the pan from the buns. Scoop any filling that has remained in the pans over the buns. Allow the buns to cool slightly, about 10 minutes.
  5. Meanwhile, for the icing: In a medium bowl, beat the butter, sugar, cream cheese and vanilla with an electric mixer until fluffy. Spread the icing over the rolls. Serve warm.

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