Mini Egg Cinnamon Buns

When Jenna wanted to make cinnamon buns, she knew she wanted to add the most iconic flavour of the season to them— Mini Eggs! Armed with recipes from Jenna Rae Cakes and Sweet Treats and Jenna Rae Cakes At Home, she mixed and matched recipes to bring her delicious vision to life. Let these inspire your own creative concoctions in the kitchen and remember, with great recipes as your base, anything you can dream becomes possible!

🪺 Mini Egg Cinnamon Buns (makes 10 rolls) 🪺

Cinnamon Buns:
3 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
2 teaspoons instant yeast
1/4 teaspoon salt
3/4 cup whole (3.25%) milk
1/3 cup unsalted butter
1/4 teaspoon pure vanilla extract
2 eggs

Cinnamon Bun Filling:
1 cup packed brown sugar
1/4 cup + 2 tablespoons unsalted butter, softened
1 tablespoon cocoa powder
1 tablespoon + 2 teaspoons cinnamon
Crushed Mini Eggs

Cinnamon Bun Pre-Bake Topping:
1/2 cup whipping (35%) cream
1 tablespoon brown sugar
1/4 teaspoon pure vanilla extract

Milk Chocolate Ganache:
1 cup whipping (35%) cream
1 1/4 cups (275 g) chopped milk baking chocolate or chocolate chips

Milk Chocolate Buttercream:
1 1/4 cups unsalted butter, room temperature
3 cups icing sugar
Milk Chocolate Ganache
1/4 cup cocoa powder
1/2 teaspoon pure vanilla extract

Method:

Cinnamon Buns:

1. Spray a 13 x 9-inch baking dish with cooking spray.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine approximately half of the flour, and the sugar, yeast, and salt on low speed, until just combined. Replace the whisk attachment with the dough hook attachment.
3. In a small saucepan over medium heat (or in a heat-resistant bowl in the microwave), heat the milk and butter until the butter is completely melted and the temperature is between 90℉ and 95℉. Whisk in the vanilla.
4. With the mixer on medium-low speed, slowly pour in the warm milk mixture, followed by the eggs. Knead until the dough starts to come together. Increase the speed to medium. Gradually add the remaining flour. The dough should start to pull away from the sides of the bowl. If the dough still seems too wet and is sticking to the sides of the bowl, add another 1/4 to 1/2 cup flour, 1/4 cup at a time. Continue kneading the dough for 6 to 8 minutes, or until it is shiny, has come together, and a gluten window has formed.
5. Spray a medium bowl with cooking spray. Transfer the dough to the bowl and cover it with plastic wrap or a clean tea towel. Let rest in a warm place until the dough has doubled in size, about 1 hour. Meanwhile, prepare the Cinnamon Bun Filling.

Cinnamon Bun Filling:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the brown sugar, butter, cocoa powder, and cinnamon on low speed for 30 seconds to combine. Scrape the bowl. Whip on high speed for 2 minutes, or until the mixture of light and fluffy. Set aside until you're ready to use.

Cinnamon Bun Pre-Bake Topping:

1. In a small bowl, whisk together whipping cream, brown sugar, and vanilla. Set aside until you're ready to use.

Cinnamon Buns:

1. Uncover the dough and punch it down. Transfer the dough to a lightly floured counter. Use a rolling pin to roll out a rectangle about 12 by 20 inches. Use a pizza cutter and ruler to cut into a perfect rectangle. Use an offset spatula to spread the Cinnamon Bun Filling evenly across the dough, leaving a 1/2-inch strip without filling along one of the long edges of the rectangle. Sprinkle with crushed mini eggs. Use a ruler and pizza cutter to mark the dough every 2-inches  along the 20-inch sides. Cut into strips. Working with one strip at a time, starting at the edge of the dough covered in filling, roll it into a spiral. The edge without filling should close the roll. Repeat with all strips of dough.
2. Arrange the rolls in the prepared baking dish with an equal amount of space in between. Cover with plastic wrap or a clean towel. Let rest in a warm place until the buns have doubled in size, about 1 hour.
3. Preheat the oven to 350℉.
4. Whisk the the Cinnamon Bun Pre-Bake Topping, then pour evenly over the top of the buns. Sprinkle with even more Mini Eggs!
5. Bake the rolls for 25 to 30 minutes, or until the buns are golden brown and spring back from pressed lightly. Remove from the oven and let cool for 5 minutes.
   

Milk Chocolate Ganache:

1. In a medium saucepan over medium-high heat, cook the whipping cream until it begins to steam and small bubbles form on the surface.
2. Place the chocolate in a medium heat-resistant bowl. Pour the cream over the chocolate and let sit for 30 seconds. Whisk until the chocolate is melted and the mixture is creamy and smooth.
3. Let sit for at least 30 minutes, or until cooled to room temperature. 
   

Milk Chocolate Buttercream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes.
2. With the mixer on low speed, slowly add the icing sugar and whip for an additional 30 seconds. Add all but 1/4 cup of the room temperature Chocolate Ganache to the bowl, and cocoa powder. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla and whip on high speed for 1 minute.

Assembly:

1. Use an offset spatula to evenly spread Milk Chocolate Buttercream over the rolls.
2. Heat the reserved Milk Chocolate Ganache until a drizzle consistency is achieved. Drizzle across the top and sprinkle with as many crushed Mini Egg pieces as you'd like! Serve immediately.
3. These rolls are best enjoyed fresh. Store leftover rolls in an airtight container at room temperature for up to 3 days.

Baker's Tip: Be careful not to roll the buns too tight. If you do, the middle will start to pop out the top of the bun while rising and baking. Gently roll the dough, without stretching it or leaving gaps between the rolls.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.