Cheez-Y-Bun
A sweet and savory masterpiece. This mall-inspired classic starts with a warm, gooey cinnamon roll swirled with a decadent seasoned cream cheese frosting, then finished with a shortbread crumble, salted caramel crunch and topped with crunchy Cheez-It® crackers.
Recipe Credit: Cheez-It® Court by Chain
Ingredients
- Dough Ingredients:
- 1 ¾ cups (425 g) Whole milk (warmed to 105°-110°F)
- 2 standard packets or 4 ½ tsp (15 g) Active dry yeast
- ½ cup + 2 tbsp (125 g) Granulated sugar, divided
- Approx. 4 large eggs (200 g) Whole eggs
- 7 ½ cups (900 g) Bread flour
- 16 g Kosher salt
- 10 tbsp (140 g) Unsalted butter, softened
- Shortbread Topping Ingredients:
- 1 cup (225 g) Unsalted butter, softened
- ½ cup (60 g) Powdered sugar
- 2 cups (250 g) All-purpose flour
- ¼ tsp Fine salt
- 1 tsp Vanilla (optional)
- Cinnamon Filling Ingredients:
- ⅔ cup (150 g) Unsalted butter, very soft
- 1½ cups (300 g) Dark brown sugar, packed
- 3 tbsp (22 g) Ground cinnamon
- ½ tsp (3 g) Kosher salt
- Cheez-It® Cream Cheese Frosting Ingredients:
- 12 oz (425 g) Full-fat cream cheese, softened
- ½ cup (110 g) Unsalted butter, softened
- 2 cups (250 g) Powdered sugar, sifted
- 30 g Nutritional yeast
- 1 ½ tsp (7 g) Vanilla extract
- 1 tsp Fresh lemon juice
- ¼ tsp (2 g) Kosher salt
- Assembly & Finishing Ingredients:
- Cheez-Y-Bun dough for shaping
- ⅔ cup (150 g) Unsalted butter, very soft
- Cheez-Y-Bun cinnamon filling for spreading
- Cheez-Y-Bun cream cheese frosting for piping
- Caramel sauce to serve
- Baked shortbread, crumbled to serve
- Cheez-It® crackers to serve
Directions
Dough Directions:
1. Pour the warm milk into the bowl of a large stand mixer. Stir in the active dry yeast and 1 tablespoon of the measured sugar.
2. Let stand for 5–10 minutes, until the mixture looks foamy.
3. Add the eggs and remaining sugar. Mix briefly to combine.
4. Add the bread flour and salt. Mix with the dough hook on low speed for 4–5 minutes, until a rough dough forms.
5. With the mixer running on medium-low speed, gradually add the softened butter, 1 tablespoon at a time.
6. Continue kneading for 8–12 minutes, until the dough is smooth, elastic and pulling away from the sides of the bowl. It should feel soft and slightly tacky but should not resemble batter.
7. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 75–120 minutes, or until approximately doubled in size.
Shortbread Directions:
1. Heat the oven to 325°F / 165°C. Line an 8-inch round or square pan with parchment.
2. Beat the butter and powdered sugar until smooth and creamy. Mix in the vanilla, if using.
3. Add the flour and salt. Mix gently until the dough looks crumbly but holds together when pressed.
4. Press evenly into the prepared pan. Prick the surface all over with a fork, then score into 16 wedges or rectangles.
5. Bake for 30–40 minutes, until the edges are pale golden. The shortbread should remain light in color.
6. Cut along the scored lines while still warm. Cool completely in the pan.
Cinnamon Filling Directions:
1. Combine the brown sugar, cinnamon and salt in a bowl.
2. Keep the softened butter separate for spreading on the dough later.
Cheez-It® Cream Cheese Frosting Directions:
1. Beat the softened cream cheese and butter until completely smooth.
2. Gradually add the powdered sugar and mix on low speed.
3. Add the nutritional yeast, vanilla, lemon juice and salt.
4. Beat until light, smooth and spreadable. Add 1–2 teaspoons of milk or heavy cream if the frosting is too thick.
Assembly & Finishing Directions:
1. Shape the Rolls: Lightly flour a large work surface. Turn out the risen dough and roll it into an approximately 18 × 24-inch rectangle.
2. Spread the very soft filling butter evenly over the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
3. Starting from the opposite long edge, roll the dough tightly into a 24-inch log. Pinch the seam closed.
4. Trim the uneven ends and cut the log into 12 equal rolls, approximately 2 inches wide. Arrange six rolls in each greased or parchment-lined 9 × 13-inch pan.
5. Final Proof: Cover the pans loosely and let the rolls rise for 45–75 minutes, until visibly puffy and soft. During the final 20–30 minutes of proofing, preheat the oven (350°F conventional or 325°F convection).
6. Bake: Remove cover. Bake for 25–32 minutes, rotating the pans if needed. The rolls are ready when deeply golden and approximately 190°F in the center. (Note: If the tops brown too quickly, cover them loosely with foil).
7. Cool for 10–15 minutes before frosting.
8. Finish: Using a piping bag, pipe frosting in a swirling motion over each warm cinnamon roll. Top with caramel sauce, Cheez-It® crackers and crumbled shortbread.
9. Serve warm. (Refrigerate leftovers in a covered container for up to three days).
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