Easy to make Cinnamon Buns that are perfectly fluffy with a delicious cinnamon sugar filling and decadent cream cheese icing top. Every bite is as good as the last!
First Published: January 2016 Last Updated: May 21, 2020
If you are looking for a super yummy treat you can prepare the day before then these are for you! A good cinnamon bun recipe requires time to rise, this is what makes it nice and fluffy and not hard and dense.
I know it can be hard to wait for the yeast to do its magic but I promise it’s worth it! We first made them Christmas Eve and plopped them in the oven in the morning for when we opened our gifts.
More recently we decided to make a batch to deliver to our local ICU team who have been working tirelessly over the last couple of months, I mean who deserves it more than them!?
Ingredients
Don’t be afraid of the long list of ingredients and directions! Once you get going it is super simple! The best part of these homemade cinnamon buns is that you DON’T need bread flour to make them!
- 1 package dry active yeast (not the quick rise)
- 2 tbsp warm water
- 1c milk warmed
- Stir in sugar and beaten egg.
- 1/4c granulated sugar
- 1 egg beaten
- 2c flour
- 1/4 tsp salt
- 6 tbsp butter (just over 1/4c)
- Additional 1 1/2c flour
Filling
- 1/2c butter softened
- 1/3c granulated sugar
- 3 tbsp ground cinnamon
Frosting
- 4 tbsp butter softened
- 8 oz softened cream cheese (I used a yummy greek spreadable cream cheese from PC which gave the icing a nice tang)
- 2c powdered sugar
- 1/4c heavy cream
Be sure to PIN these Cinnamon Buns so you have the recipe for later!
This recipe makes a bakers dozen (13) or more depending on how big you cut them, and they keep well un-frosted in a sealed bag or container (so you can enjoy them for a few days…assuming you don’t devour them all!).
Step by Step Directions
Printable recipe below.
Put yeast in large bowl (personally I prefer my Stand Mixer … it takes less time and there is no kneading by hand!) and add the warm water. Stir to dissolve. Pour the warm milk over yeast (making sure it is NOT BOILED just warm as it can kill the yeast). Stir in sugar and beaten egg.
Add 2 cups of flour and the salt, mix well (using dough hook) or by hand.
Pour in the melted butter (again making sure it is not too hot). Add additional 1.5 c flour and mix until the dough is sticky and pulls away from the sides of the bowl to form a ball.
Cover the bowl and allow dough to rise for 1.5 hours.
Turn the dough out of the bowl onto a well floured surface…add some flour to the top as well to prevent it from sticking as you roll it out.
Roll to about 1/4″ thick, try to have it approx. 12×18″. I swear by my Marble Rolling Pin for any kind of baking, nothing sticks to it and it has enough weight to really roll out your dough!
Cover the surface of the dough with the softened butter, sprinkle with the sugar and cinnamon (right to the edges).
Now, starting with the longer edge, roll up the dough. Use a sharp serrated knife to cut the dough into sections about 1″ thick (so you have 13 equal rolls).
Place each piece into a greased pan (I used a Spring Form which made it VERY EASY to get them out afterwards). It also made them more of a pull-apart style which we loved! Cover the baking tray and put in the fridge overnight.
Frosting: Ever wondered how to make cinnamon bun icing like the pros? Here you go! I made this the day before as well as I knew I wouldn’t want to do anything but hit a button in the morning!
Place the softened butter and cream cheese into your stand mixer. Whisk until smooth and then add powdered sugar.
Beat on low speed until mixed in, add in vanilla and beat for another minute on high speed…Now, dip your finger in and taste the most delicious icing you have ever made!
When you are ready to bake the rolls turn the oven on for about 1 minute and then turn off. Place the uncovered rolls inside to continue rising for 1 hour – this is the “proofing” stage that makes them nice and fluffy!
Preheat oven to 350 degrees F and place dish on center rack. Bake for 25 minutes, until tops are golden brown. Allow to cool ten minutes and smother in icing…ENJOY!
Easy Homemade Cinnamon Buns
An easy to make cinnamon bun recipe with cream cheese frosting that everyone will devour!
Ingredients
Buns
- 2 ¼ tsp Active Dry Yeast, NOT instant yeast
- 2 tbsp Warm Water
- 1 cup Milk, warmed
- ¼ cup Granulated Sugar
- 1 Egg, beaten
- 3 ½ cups All Purpose Flour
- ¼ tsp Kosher Salt
- 6 tbsp Unsalted Butter, it works out to just over ¼ cup
Filling
- ½ cup Unsalted Butter, softened
- ⅓ cup Granulated Sugar
- 3 ½ tbsp Ground Cinnamon
Cream Cheese Frosting
- 4 tbsp Butter, softened
- 8 oz Cream Cheese, softened
- 4 cups Powdered Sugar
- 1 tbsp Vanilla extract
Instructions
Buns & Filling
- Put yeast in large bowl and add the warm water. Stir to dissolve. Pour the warm milk over yeast (making sure it is not boiled).
- Stir in sugar and beaten egg.
- Using dough hook attachment add in 2 cups of the flour and the salt, mix well.
- Pour in the melted butter (again making sure it is not too hot). Add additional 1.5 c flour and mix until the dough is sticky and pulls away from the sides of the bowl to form a ball. Cover and allow to rise 1.5 hours before rolling.
- Turn the dough out of the bowl onto a well floured surface…add some flour to the top as well to prevent it from sticking as you roll it out .Roll to about 1/4″ thick, try to have it approx. 12×18″ rectangle.
- Cover the surface of the dough with the softened butter, sprinkle with the sugar and cinnamon being sure to go right to the edges.
- Ready to roll? Starting with the longer edge, roll up the dough making sure to keep it tight and the seam on the bottom. Use a sharp serrated knife to cut the dough into sections about 1″ thick (so you have 13 equal rolls).
- Place each piece into a greased pan, cover and put in the fridge for 12 hours, or overnight.
- When you are ready to bake the rolls turn the oven on at 350°F setting for about 1 minute and then turn off. Place the uncovered rolls inside to continue rising for 1 hour then remove.
- Preheat oven to 350° F and place dish on center rack. Bake for 25 minutes, until tops are golden brown.
Frosting
- Place the softened butter and cream cheese into your stand mixer and beat until smooth. Add in sifted powdered sugar. Beat on low speed until mixed in, add in vanilla and beat for another minute on high speed
- *If you find your icing too thick you can add a little milk (1 tsp at a time)
- Allow cinnamon buns to cool before icing.
Nutrition Information:
Yield:
13Serving Size:
1 cinnamon bunAmount Per Serving: Calories: 501Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 147mgCarbohydrates: 73gFiber: 2gSugar: 43gProtein: 6g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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Fred Nonterah
Tuesday 30th of May 2017
I'll love to try this with a cup of coffee in the morning, you can never go wrong with cinnamon. We had a cinnamon tree in our family home growing up, so I've been a cinnamon fan for a long, long time. Thanks .
oliveblogger
Tuesday 30th of May 2017
That sounds so magical, I can imagine how fresh it would be!!! I too am a cinnamon fan so I love these any time of year!
Nicole
Monday 15th of May 2017
I love the aroma of freshly baked cinnamon rolls and first thing in the morning would be amazing! Great tips too! thanks
Val Riley
Saturday 13th of August 2016
These look delicious!
Abby
Friday 12th of August 2016
I was always to intimidated by homemade cinnamon buns. But this doesn't look all that hard! I"ll have to make them!
oliveblogger
Friday 12th of August 2016
The hardest part is waiting to eat them! :)
Morgan @ Managing Mommyhood
Friday 12th of August 2016
I ake overnight cinnamon rolls on Thanksgiving - so easy!
oliveblogger
Friday 12th of August 2016
They really are the best thing for overnight guests and events, saves so much time in the morning!