Learn how to make General Muir’s cinnamon buns

Q: It is my boss's birthday soon and she keeps telling me the best ever cinnamon buns she's had were the ones from General Muir! I would love to make them for her on her special day — any chance of getting the recipe? Hope so. Thanks in anticipation. — Helen Morris, Atlanta

A: Morris' boss will soon be enjoying her own personal pan of cinnamon rolls thanks to the General Muir's pastry chef Chris Marconi.

Full disclosure: We’ve cut the size of the rolls in half for a treat that’s still decadent but not quite as over-the-top as those served at the restaurant.

Don’t be surprised at the consistency of the dough. Just follow the recipe’s instructions and the result will be delicious.

The General Muir’s Cinnamon Rolls


2 cups all-purpose flour

1 teaspoon salt

2 eggs

2 tablespoons milk

1/4 cup granulated sugar

1 teaspoon instant yeast

6 ounces cold unsalted butter, cut into cubes

Cinnamon smear:

1/2 stick unsalted butter

1/4 cup packed light brown sugar

2 tablespoons cinnamon

1 tablespoon all-purpose flour

1 1/2 teaspoons light corn syrup

1/4 teaspoon salt

1 egg

1/4 teaspoon vanilla


8 ounces cream cheese

4 ounces unsalted butter

1 cup powdered sugar

1/2 teaspoon vanilla

Pinch salt

Make dough: In the bowl of a stand mixer, combine flour and salt.

In a medium bowl, combine eggs, milk, sugar and yeast. Pour egg mixture into flour mixture and turn mixer to low. Beat 5 minutes. Increase mixer speed to medium and add 1/3 of the butter. When it is incorporated, add another third and beat. Then add the final third of the butter. Increase speed to high and beat until dough is shiny and smooth. Remove dough from bowl, form into a ball, cover and refrigerate overnight.

The next day, make cinnamon smear: In the bowl of a stand mixer, combine butter, brown sugar, cinnamon, flour, corn syrup and salt. Beat until smooth. Add egg and vanilla, then cover and set aside.

Remove dough from refrigerator and roll into a rectangle 12-inches wide. The thickness is up to you. Spread dough evenly with cinnamon smear leaving a small border around the edges. Roll up into a log and cut dough into 1-inch pieces. Arrange in a lightly greased cake pan and allow to proof (rise) for 1 hour.

Preheat oven to 325 degrees.

Make glaze: In the bowl of a stand mixer, combine cream cheese and butter and beat until smooth and well mixed. Add powdered sugar, vanilla and salt and beat until well mixed. Set aside.

Bake proofed rolls 30 minutes or until baked through. Remove from oven and cool on a wire rack. When rolls are cool, spread top and sides of each with glaze. Makes: 12

Per serving: 441 calories (percent of calories from fat, 63), 6 grams protein, 36 grams carbohydrates, 1 gram fiber, 31 grams fat (19 grams saturated), 136 milligrams cholesterol, 314 milligrams sodium.