Classic Cinnamon Buns

Classic Cinnamon Buns

5 from 1 review

Classic morning buns, perfect for sharing. These cinnamon buns are soft and doughy with loads of brown sugar, cinnamon and a thick cream cheese icing, that melts allover!


Units Scale
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water
  • 1/4 cup sugar, separated (2 teaspoons of sugar)
  • 1/2 cup full milk (whole milk)
  • 1/3 cup unsalted butter
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 33 1/2 cups all-purpose flour


  • 3/4 cup packed brown sugar
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup (76 g) unsalted butter, melted

Cream Cheese Icing

  • 1/4 cup (2 ounces) cream cheese, at room temperature
  • 2 Tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract


  1. In a large mixing bowl add warm water, yeast and the 2 teaspoons of the sugar. Let rest approx. 10 minutes until frothy.
  2. Meanwhile, in a small saucepan heat milk, remaining sugar, butter and salt together until sugar has dissolved and butter is melted. Turn off the heat and let cool until lukewarm.
  3. Add milk mixture and eggs to your yeast mixture, mix until well incorporated. Add 3 cups of the flour to your yeast mixture (add more flour as needed). Using your dough hook mix on medium speed for 6 -8 minutes, scraping down the bowl every so often, until dough is smooth and elastic (you can also knead by hand).
  4. Form dough into a ball and place in a greased (oiled) large bowl, cover with plastic wrap and let rest until doubled in size, approx. 1 – 1½ hours.
  5. Meanwhile, prep the filling. In a small bowl mix together brown sugar, cinnamon, and nutmeg. Melt butter and set aside.
  6. Once the dough is doubled in size, place it on a lightly floured work surface and punch the dough down. Shape and roll into a large rectangle approx. 12 inches x 9 inches.
  7. Brush melted butter over the entire rectangle leaving about ½ inch from the edges (make sure to add lots of butter).
  8. Spoon the sugar mixture over the butter and press down.
  9. Starting at the long side of the rectangle (12-inch side), tightly roll into a log pinching the seam to seal.
  10. Using a serrated knife, cut rolls approximately 1 inch thick. Using the leftover butter, grease/brush a 9 x13 baking dish.
  11. Place cinnamon buns in your prepared dish (if there is any remaining butter and brown sugar, brush the tops of the buns and add the sugar on top).
  12. Cover with plastic and let rest for a second rise. Approx. 25-35 mins.
  13. Meanwhile, preheat your oven to 350˚F.
  14. Once cinnamon buns have doubled in size, place them in the middle of your preheated oven and bake for 20-25 minutes or until browned and when tapped sound hollow.
  15. Let cinnamon buns cool on a cooling rack.
  16. Meanwhile, make your icing. Whip cream cheese and butter together. Add icing sugar. Whip in milk and vanilla extract. Add more milk or icing sugar to reach your desired consistency.
  17. Ice cinnamon buns and enjoy.


You can divide your cinnamon buns into two smaller baking dishes and freeze a batch to enjoy fresh out of the oven cinnamon buns on a later day. Just wrap ready to bake buns and place in the freezer. When you’re ready to enjoy, take them out of the freezer and place in the fridge overnight. In the morning bake at 350˚F oven for 20-25 mins.

The same applies if you want to make these the night before and bake fresh in the morning. Just place ready to bake buns in the fridge overnight. In the morning bake at 350˚F oven for 20-25 mins.


Keywords: Cinnamon Buns, Breakfast, Cinnamon Rolls

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