Cinnamon Buns

Cinnamon Buns
Enjoy for breakfast or for dessert! These fluffy cinnamon buns are rolled with melted chocolate and slathered in a gooey cheesecake frosting.  Recipe By Taylor MacDougall

Products used: Butter Olive Oil, Cinnamon Pear Balsamic Vinegar, Himalayan Pink Sea Salt


For Dough:
4 cups All-Purpose Flour
¼ cup granulated Sugar
1 pack active Dry Yeast
¼ tsp SOOC Himalayan Pink Sea Salt
1 ¼ cup warm Whole Milk
2 Tbsp SOOC Butter Olive Oil
½ Tbsp Vanilla Extract
2 large Eggs, lightly whisked
For Filling:
¼ cup SOOC Butter Olive Oil
3 Tbsp All Purpose Flour
2 Tbsp Brown Sugar
2 Tbsp granulated Sugar
¼ tsp SOOC Himalayan Pink Sea Salt
1 Tbsp SOOC Cinnamon Pear Balsamic
3 oz Chocolate Chips, melted
1 tsp Cinnamon
For Icing:
2 cups Confectioners Sugar, sifted
3 oz Cream Cheese, at room temp
¼ tsp SOOC Pink Himalayan Sea Salt
4 Tbsp Salted Butter, at room temp


For the Dough:

In a large mixing bowl, combine 2 cups all purpose flour, sugar, yeast, and Himalayan Pink Sea Salt. Stir together. Add the milk, Butter Olive Oil, vanilla, and eggs. Using a dough hook attachment on a stand mixer, beat until smooth with no lumps, about 4-5 minutes.

Gradually add the remaining flour a little at a time. You may need more flour than stated in the ingredients. Keep kneading in the stand mixer until a dough forms and it stops sticking to the sides of the bowl, about 10 minutes.

Cover with plastic wrap and let rise for 1 hour.

For the Filling:

Add all the filling ingredients in a medium sized bowl and whisk together. Set aside.

To Assemble:

Preheat oven to 350℉.

Once the dough has risen, transfer to a lightly floured work surface. Gently roll out with a rolling pin, flouring as needed to prevent the dough from sticking.

Roll out into a large rectangle, as even as possible.

With a rubber spatula, scoop out the filling onto the rolled out dough. Gently and evenly spread the filling into a thin layer, leaving about a ½” border around the rectangle.

Gently roll the dough to make a log. Using a knife, trim both sides of the log of dough. Slice the log into 12 even rounds and place in an oiled cast iron skillet or a baking dish.

Cover with plastic wrap and let rise for another 45 minutes.

Once ready, bake at 350℉ for 20 minutes, until slightly golden. Remove from the oven and let cool.

For the Cream Cheese Frosting:

In a medium bowl, combine the confectionary sugar, cream cheese, and Himalayan Pink Sea Salt. Whisk until smooth. Add the butter and repeat.

Once the cinnamon buns have cooled, carefully spread the frosting over the top. Serve, and enjoy!