These Cinnamon Roll Buns are super flaky croissant-like on the outside and moist and cinnamony on the inside! The perfect breakfast for any time of year.
Cut the butter into slices, about 1/2 inch thick, and place them in the freezer while getting the dry ingredients ready.
Add the flour, salt, yeast, and sugar into a gallon-sized ziplock bag and toss to mix together.
Add the sliced butter to the bag. Close the bag and toss so the butter cubes are coated in flour.
With a rolling pin, roll out the flour mixture and butter while still in the bag. You are looking to make the butter into long thin planks of butter. This doesn't have to be perfect but do the best you can.
Pour the mix into a large bowl. Add in the sour cream, ice water, and egg yolk. Mix this with a spatula until it starts to form a very crumbly dough. Turn out the dough onto a lightly floured clean work surface.
Work the dough with your hands, kneading until a more solid dough forms. This will take a while since the ingredients are so cold, be patient!
Roll out the dough until it is roughly a 12x20-inch rectangle. Roll the dough over itself into a log the long way.
Flatten this out using your hands and rolling pin if needed until 4 inches wide. Place on a baking sheet covered in plastic wrap and place into the freezer for 15 minutes.
While the dough is in the freezer mix the filling of granulated sugar, brown sugar, cinnamon, and vanilla in a bowl and set aside.
After 15 minutes take the dough out of the freezer and roll it out again into a 12x20-inch rectangle.
Sprinkle evenly with the sugar/cinnamon mixture leaving a 1/2-inch border around the outside.
Once again, roll this into a log the long way. Sealing the edge together, you may need to use a tiny bit of water on your fingertips to help securely seal the edge.
Using FOIL cupcake liners, line a cupcake tin and spray with cooking spray, this part is EXTREMELY IMPORTANT. Otherwise, all the sugars in the bun will stick to your pan and will leave a huge mess and the buns won't come out of the pan.
Trim the ends of the dough 1/2 inch off each end. Cut into 12 equal pieces.
Put the pieces cut side up into each cupcake wrapper and cover with plastic wrap. Place this in the fridge for at least 4 hours or up to 24 hours.
Now you are going to let the buns rise. Boil three cups of water, place this into a baking dish, and place on the lowest rack in a cold oven. Place the rolls on the rack above the water and close the door. Let the rolls sit in the oven with the water until they double in size. This will take 30 minutes to an hour. If after 30 minutes the buns don't seem to have risen much, boil the water again and place it back in the oven.
Bake buns at 425°F for 5 minutes and then reduce the heat to 325°F degrees, leaving the buns in the oven. Cook for 30-35 more minutes until golden brown.
When the buns are done cooking, let them sit in the tin for 5 minutes, then take them out. Take off the foil wrappers and place them on a wire rack to cool.
While the buns are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, and whip until smooth. Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
Frost the cinnamon roll buns with the frosting and enjoy.
Notes
This recipe can easily be doubled, you will need 2 muffin pans.
These need to rise for at least 4 hours or up to 24 hours.
Other spices can be used, see above for some of my suggestions.
You need to make sure to use liners for this recipe otherwise the filling will seep out into your pan and they can get stuck.
The frosting is optional, you can also use a powdered sugar sprinkle or a simple powdered sugar glaze drizzled over the top.