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Bake Cinnamon Swirl Buns for 25 to 35 minutes, until
puffed with golden tops, and hollow sounding when
tapped. While baking, place the cream cheese and
butter in the Cuisinart
®
mixing bowl. Insert the flat
mixing paddle, and whip the cream cheese and
butter on speed 8 until smooth, creamy and fluffy,
about 1 minute. Scrape the bowl and whisk. Add
vanilla and milk and whisk on speed 8 until blended.
Add half the powdered sugar. Stir on speed 1 until
sugar is incorporated. Add remaining powdered
sugar and stir on speed 1 until incorporated. Mix on
speed 8 for 1 minute until light and fluffy.
Spread about 1 tablespoon (15 ml) of Cream Cheese
Frosting on each warm Cinnamon Swirl Bun. Serve.
Note: If you wish to have warm, fresh
Cinnamon Swirl Buns in the morning,
dough may be mixed, allowed to have
its first rise, and shaped the night before.
If doing the night before, place covered
pans in the refrigerator to rise. Remove
from refrigerator and let stand at room
temperature one hour before baking.
If you wish to freeze Cinnamon
Swirl Buns after baking, do not frost.
Re-warm in a conventional oven
(microwaving is not recommended) and
frost before serving.
