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Cinnamon Tree Cinnamon Buns

Cinnamon Tree Cinnamon Buns



For the dough:

  • 1 cup whole milk
    dry yeast (2 1/2 teaspoons)
  • 1/4 cup plus 1/4 teaspoon granulated sugar
  • 4 tablespoons unsalted butter, melted, plus
    more for the bowl
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour, plus more if needed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg

For the filling:

  • All-purpose flour, for dusting
  • 12 tablespoons unsalted butter, softened,
    plus more for the pan
  • 1/2 cup granulated sugar
  • 3 tablespoons ground cinnamon

For the glaze:

  • 2 cups confectioners’ sugar
  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon ginger juice

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

See how to form these Cinnamon Buns

Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

How to Form Cinnamon Buns

  1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
  2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
  3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
  4. Cut the cylinder with a sharp knife to make 6 equal-size buns




Cinnamon Tree Cheesecake (Pan 10” x 3”) 




  •  3/4 cups graham crackers, crushed
  •  1 cup butter
  •  1 cup brown sugar
  •  2 tablespoons vanilla

Batter base:

  •  36 oz. cream cheese
  •  3.8 cups sugar
  •  1 1/2 tablespoons vanilla
  •  1/3 cup cornstarch
  •  1 cup heavy cream
  •  3 whole eggs


White chocolate almond:

  • 2/3 cup shredded white chocolate, firmly packed
  • 1 cup toasted sliced almonds
  • 1/4 tsp pure almond extract

Chocolate – pecan – coconut:

  •  1/2 cup toasted pecan pieces
  • 1/2 cup coconut flakes
  •  1/2 cup mini chocolate chips
  • 1/4 tsp pure almond extract


  •  Zest of 1/2 orange
  •  Zest of 1 lime
  •  Zest of 1 lemon
  •  2 drops pure orange extract
  •  2 drops pure lemon extract


Crust Directions

Mix all ingredients, spread over the bottom of the pan with 1” lip on the sides.

Bake about 5 minutes at 350 degrees.


Batter Directions

Put sugar and cream cheese in a mixer and run until totally smooth.

Dilute corn starch in a little water and pour into mix, add the rest of ingredients.

Mix until smooth (scraping sides of mixing bowl).


Baking Directions

Reserve 2 tbsp of your choice flavoring to sprinkle on top of the finished cake. Mix the rest with the base batter.

Wrap the cake form base and sides with double foil on the outside. Spray the inside of the cake form with food release. Pour the mixture in the form. Sprinkle the left over flavoring over the top.

Place the cake in the water bath in the oven, turn fan on low – put another sheet pan over the cheese cake to prevent too much coloring – bake for 1 1/2 to 2 hours (this depends on the over – jiggle to check – should have the consistency of think Jell-O).

Remove from oven – run a blade between cake and mold – let cool before refrigeration. Refrigerate overnight before removing from mold.