Food Diaries
For many of us, cinnamon buns bring back memories of lazy Sunday mornings, sharing laughter and stories over a table filled with freshly baked goodness. But there’s something even more special about making them at home. The soft, pillowy dough, the gooey cinnamon- sugar filling, and the creamy frosting all come together to create a treat that’s impossible resist. In this blog, I’m sharing my favourite cinnamon buns recipe which is perfect for beginners and seasoned bakers with simple ingredient, easy to make and plenty of tips.
Cinnamon buns recipe:
Cinnamon buns are more than just a dessert; they’re a celebration of warmth and comfort. Making cinnamon buns from scratch is a labor of love, but it’s one that pays off in every bit Whether you’re a seasoned baker or a beginner, this recipe is sure to bring joy to your kitchen and beyond. These cinnamon buns are the combination of crispy buns with gooey cream cheese filling or cinnamon-sugar glaze.
The origins of cinnamon buns can be traced back to Sweden, where they are known as “kanelbullar.” These buns became a cultural staple, so much so that Sweden celebrates a “Cinnamon Bun Day” every October 4th. Over the time, cinnamon buns have evolved and traveled across continents, gaining popularity in North America, where they are often topped with cream cheese icing.
Table of Contents
Why Homemade Cinnamon Buns Are Worth Every Bite:
Guys, who doesn’t like delicious and tasty homemade things? Of course we loved it so much because they’re fresh and filled with a lot of love. The magic of homemade cinnamon buns just can’t match that of store-bought buns. They’re soft and gooey. And trust me, every second you spend making these buns is worth it.
Essential ingredient to make perfect cinnamon buns:
- All-purpose flour: If you don’t have all-purpose flour, then you can use bread flour as well. For a gluten-free version, use a gluten-free flour mix. It balances the tenderness and don’t forget to use measuring cups for accurate measurement.
- Warm milk: Warm milk is used to activate the dry yeast. Milk also adds the richness as well as a slightly sweet flavor to cinnamon buns, and it prevents them from drying out when baking the buns. For a dairy-free option, you can use plant-based milk or coconut milk.
- Dry yeast: Yeast helps to raise the dough as well as it helps to increase the shelf life of cinnamon buns. Instead of yeast, you can use baking powder or baking soda, but it’s better to use dry yeast.
- Unsalted butter: In a dough, use melted butter, and while spreading the ground cinnamon on the sheet, then use softened one. You’ll need dough, filling, and icing. Salted one is great too, but unsalted balances the salt content in buns.
- Granulated sugar and brown sugar: Granulated sugar provides a golden-brown crust and gives a clean and sweet flavor that balances the richness of dough, and brown sugar adds deep, caramel-like flavor to your cinnamon buns and creates a slightly sticky caramel layer the filling.
- Ground cinnamon and vanilla extract: without ground cinnamon, your buns are incomplete. Cinnamon and vanilla extract both add a deep flavor and richness to the buns. You can try different flavors as well, like almond extract, maple syrup, and vanilla bean paste.
- Cream cheese: Here I’m using cream cheese for icing. It adds rich, creamy, and tangy flavor which is perfectly balances the sweetness of sugar and cinnamon filling. You can experiment with other frostings like buttercream frosting, maple frosting, whipped cream frosting, or mascarpone frosting.
Crafting the dough: The foundation of fluffy rolls:
- Preparing your dough by activating the yeast. In a small bowl, combine the warm milk, sugar, and dry yeast, then let it sit for 5-10 minutes until the mixture becomes frothy. It indicates that your yeast is completely activated.
- In a large mixing bowl, add the flour, melted butter, salt, eggs, and yeast mixture a combine until it forms a soft dough. Knead the dough on a floured surface for 8-10 minute until it becomes smooth and elastic. Make sure to place the dough in a greased bowl and cover it with a damp cloth, then let it rise for 1-2 hours. Oh my god! The dough becomes double in size.
How to know when to stop kneading the dough?
- Depending on the method, kneading typically takes 8-10 minutes by hand, and if you’re using a stand mixer, then usually it takes 5-7 minutes. Don’t over-knead the dough; it will lead to dense or tough buns, and it is also hard to give them proper shape.
- The dough should not stick to your hands or the surface. If it’s sticky, then knead it a little more. A well-kneaded dough should be smooth and firm when you touch it. These techniques help to perfect kneading the dough.
The secret to gooey cinnamon filling:
There is no more secret of gooey cinnamon filling. You just have to use softened butter instead of melted butter. Soft butter helps the sugar and cinnamon stick to the dough. And use brown sugar for its moisture and rich flavor. Make sure to spread the fil evenly. Softened butter spread easily and blended perfectly with sugar and cinnamon. Place the buns close together in the baking dish; it ensures that they stay moist and traps the gooey filling inside
Baking to Perfection: Timing and Temperature tips You’ll must Know:
- Preheat your oven to 350°F and place the baking dish; bake cinnamon buns for 20-25 minutes. Make sure the top should be golden brown, but the center should still be soft. Overbaking dries out the buns, so check them at 20 minutes by gently pressing the center of a bun. For perfect temperature, you’ve to use a thermometer, and the internal temperature of the bun should reach 190°F in the center.
Whipping up the cream cheese frosting:
The cream cheese frosting is the crowning glory of cinnamon buns. It adds tangy sweetness, which is paired perfectly with the gooey cinnamon filling. Find the recipe in the car Remember to spread the frosting when the buns are still warm for a glaze-like finish. You can try different frostings for more flavors. Try maple syrup frosting or spicy filling using butter, cheese, and herbs.
How to enjoy your cinnamon buns?
- Serve these cinnamon buns with a cup of coffee or hot chocolate. As a dessert, pair up to buns with a scoope of vanilla ice cream.
- Make it as a breakfast and serve it with scrambled eggs and fresh fruits. Or pair with a smoothie or juice of freshly squeezed oranges.
- Turn leftover cinnamon buns into decadent French toast. Slice the buns, dip them in an egg mixture, and cook on a griddle. Top with syrup or fresh fruit.
- Balance the sweetness of cinnamon buns with savory sides like crispy bacon, sausage links, or even a cheese platter like garlic cheesy bread.
Tips for storing and reheating leftover buns:
- If you plan to eat the buns within 1-2 days, then store them in an airtight container or wrap them tightly in plastic wrap and keep them at room temperature.
- Individually wrap each of the cinnamon buns in plastic wrap and store them in an airtight container and refrigerate for up to 5 days. Refrigeration can dry out the buns, so make sure to reheat them properly before serving.
- For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. Reheat the buns in a preheated oven at 300°F for 10-15 minutes or until warm, and before heating, brush the buns lightly with melted butter, milk, or cream.
Cinnamon Buns Recipe
Equipment
- 1 Mixing Bowl
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Baking Pan
Ingredients
For The Dough
- 1 Cup Warm Milk ( About 110'F )
- 2 And 1/4 Tsp Active Dry Yeast
- 3 Tbsp Granulated Sugar
- 2 Large eggs
- 1/3 Cup Unsalted Butter ( Melted )
- 4 Cups All-Purpose flour
- 1 Tsp salt
For The Filling
- 1/2 Cup Unsalted Butter ( Softened )
- 1 Cup Brown Sugar
- 2 And 1/2 Tbsp Ground Cinnamon
For The Cream Cheese Frosting
- 4 Oz Cream Cheese ( Softened )
- 1/4 Cup Unsalted Butter ( Softened )
- 1 And 1/2 Cups Powdered Sugar
- 1 Tsp Vanilla Extract
Instructions
- In a small bowl, add the warm milk and sugar then sprinkle the dry yeast over the top and let it sit for 5 minutes until it foamy. Your yeast should be activated.
- In another mixing bowl, combine the flour, melted butter, salt, eggs and yeast mix them with wooden spoon or you can used electric mixer as well to form a dough-like consistency.
- knead the dough on lightly floured surface for about 8-10 minutes until it becomes smooth. Make sure not to stick to your hands and Place the dough in a greased bowl, cover with paper towel and let aside to raise it for 1-2 hours.
- Roll the rise dough into a 12×18inch rectangle on a floured surface Spread the cinnamon butter filling and roll the dough tightly into a log. Slice the log into pieces and place them in a greased 9×13-inch baking dish or two 8-inch round pans.
- Cover the pan with damp towel and let the buns rise for 30-45 minutes until it becomes puffy. Place the buns into preheated oven and bake for 20-25 minutes or until it becomes golden brown.
- Beat the cream cheese and butter until they smooth then add the powdered sugar, vanilla extract and mix until it becomes creamy. Spread the cream cheese frosting over the warm buns and serve immediately.
Notes
FAQs:
1) Is it ok to eat cinnamon buns for breakfast?
Ans: Yes, sure, you can eat them for breakfast, but pairing them with some proteins like a glass of milk or yogurt can be a better option. It’s ok to eat occasionally, but it shouldn’t be a regular choice. They’re high in sugar and calories, so it’s better to consume them in moderate amounts. If you love them, then balance your meal by adding some proteins or fibers li scrambled eggs or fresh fruits. But in the homemade version, you can balance the ingredients by using whole-grain flour and reducing the sugar.
2) What is Cinnabon’s glaze made of?
Ans: Cinnamon glaze made from a combination of cream cheese, powdered sugar, butter, and vanilla extract. Blend these ingredients together to create a smooth, creamy, and sweet topping that is perfectly Pair with warm, spicy cinnamon buns. Rich, creamy cheese and sugar balance each other, and butter adds silky texture, whereas vanilla extract enhances the overall flavor.
3) Why did my cinnamon rolls turn out chewy?
Ans: Rolls turn out chewy due to overworking the dough and using too much flour in it. As you know, over-kneading or overmixing develops too much gluten and makes your goods dense and tough. Make sure to knead the dough until it’s smooth. Let the dough rise properly and bake at the right temperature and avoid overbaking. It also gives soft and fluffy rolls.
4) Are cinnamon buns better warm or cold?
Ans: It’s highly recommended to eat warm buns because the soft, gooey texture and melted icing produce an indulgent experience. When warm, the flavors of cinnamon, sugar, and butter are more pronounced, and the dough feels softer and fluffier. Cold cinnamon buns can still be tasty, but they tend to be firmer, and the icing may lose its creamy texture. If you prefer them cold, try warming them slightly in the microwave or oven to bring back their fresh-from-the-oven appeal.
5) Should I refrigerate cinnamon buns?
Ans: Yes, you can refrigerate frosted cinnamon buns if you plan to store them for more than two days. Unfrosted cinnamon buns can be wrapped tightly and stored in an airtight container at room temperature. For longer storage, freeze the buns in a freezer-safe bag or container, and you can store them for up to two months.
