Collagen Cinnamon Buns Recipe
Who doesn’t love cinnamon buns!? Especially when they’re filled with cinnamon sugar deliciousness and the skin-healthy benefits of Marine Collagen + Co-Factors.
This recipe was adapted from savingdesserts.com by Brand Ambassador Sylvia Peters.
For the cinnamon buns:
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (0.25 ounce) of active dry yeast
- 4 1/2 cups all-purpose flour, separated
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
For the filling:
- 3 tablespoons unsalted butter, melted for greasing pans
- 12 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 3 tablespoons ground cinnamon
For the maple frosting:
- 4 ounces (1 cup) powdered sugar, sifted
- 1/2 teaspoon maple flavouring
- 6-10 x 2.5 teaspoon servings of Bend Marine Collagen + Co-Factors in Unflavoured or Coconut
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon strong brewed coffee
- A pinch of salt
To make the dough:
- Mix the milk, vegetable oil, and sugar in a small saucepan. Warm over medium heat just until the sugar is dissolved and the mixture reaches 95-100 degrees F (lukewarm) on an instant-read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed, until the milk reaches 95-100 degrees F on your themometer.
- Sprinkle the yeast over the lukewarm milk mixture and set aside for 5-10 minutes. Add 4 cups of the flour and stir until combined (you can do this by hand with a wooden spoon or use the dough hook of a stand mixture). Cover and let rise for one hour in a warm location. The mixture should be bubbly and puffed.
- In a small bowl or 1 cup measure, combine the remaining 1/2 cup of flour, baking powder, baking soda, and salt. Stir together until blended. Add the flour mixture to the dough and mix until all flour is incorporated. Cover the bowl and refrigerate overnight, or for a day or two, if desired. If rising for more than a day, watch the dough and punch down if needed to prevent overflowing.
To make the cinnamon rolls:
- Grease 3 (9-inch) cake pans with melted butter, set aside.
- Heavily flour a large, clean, work surface. Lightly punch down the dough and scrape out onto the countertop. Using floured hands, and a floured rolling pin, press, and roll the dough into a rectangle at least 30 inches wide and about 18-20 inches deep. The dough will be very thin.
- Brush 12 tablespoons of melted butter over the surface of the dough, leaving a 1-inch border along the 30-inch side farthest away from you.
- Sprinkle 2/3 cup of sugar over the butter layer, followed by ground cinnamon.
- Roll the dough into a log starting at the 30-inch side closest to you. Gently pull the dough toward you, then tuck and roll, and repeat, keeping it pretty tight as you go. Next, pinch seems to seal.
- Using a ruler as a guide, cut the rolls into (30) 1-inch slices. You can use a large, thin, sharp knife to cut down the rolls, or a long piece of dental floss works very well too. Place the rolls, cut side down, into the prepared pans.
- Preheat oven to 375 degrees F.
- Let the rolls rise in a warm location for 30-40 minutes. Once risen, the unbaked rolls should be puffed and smooth. To ensure the rolls have risen properly, gently press the edge of a roll with a knuckle. If the dough does not quickly and completely fill back into the depression, the rolls are ready. Bake at 375 degrees F until light golden brown, about 15-20 minutes.
- Transfer the pans to a rack to cool while preparing the frosting.
To make the frosting:
- Using an electric mixer or whisk, combine the frosting ingredients and blend until smooth. The frosting should be thick but pourable. Generously drizzle over the warm rolls to taste. Serve immediately and enjoy!