Soft & Fluffy Cinnamon Buns
These cinnamon buns are soft, fluffy, and topped with thick cream cheese frosting. They’re the perfect make ahead treat for lazy Sundays and holiday mornings.
These Cinnamon Buns are soft, fluffy, and topped with thick cream cheese frosting. Just like the ones you used to get at the mall! Thick and pillowy, with a gooey cinnamon swirl center. They’re exactly what lazy Sunday and holiday mornings call for.
What’s the difference between cinnamon buns and cinnamon rolls?
Nothing. Everything. TBH, it depends. In North America, both “cinnamon buns” and “cinnamon rolls” are used to refer to what you see here (rolls of yeast-leavened dough baked closely together and topped with cream cheese frosting). The way I understand it, Americans call them cinnamon rolls, meanwhile Canadians call them cinnamon buns. However, elsewhere in the world, cinnamon rolls and cinnamon buns refer to something else entirely. Most often, individually-baked pastries that look more akin to a cinnamon swirl danish than a fluffy, gooey bun. Whatever you call these gorgeous gems, I want ’em!
Ingredients you’ll need for these cinnamon buns
- Milk: Warm milk, between 110-115°F helps activate the yeast and kickstart the fermentation process. Any dairy milk (1%, 2%, or whole milk) or unsweetened soy milk works here.
- Brown sugar: Helps activate the yeast and adds sweetness to the dough.
- Yeast: This recipe uses Active Dry Yeast, but you could use Instant Yeast for a quicker rise time. To use instant yeast, reduce the amount of yeast to 1½ teaspoons (about 25% less than Active Dry Yeast) and reduce the rising time from 1-2 hours down to 45-90 minutes as it will double in size more quickly.
- Butter: Unsalted butter enriches the dough with buttery goodness without adding extra salt.
- Eggs: One egg + one egg yolk add further richness to the dough.
- Bread flour: Delivers big fluffy buns. You could also use all-purpose flour, in a pinch.
- Salt: Enhances the flavour of the dough.
- Filling = Butter + Brown sugar + Cinnamon
- Frosting = Icing sugar + Cream cheese + Butter + Vanilla
How to make soft and fluffy cinnamon buns
Let’s get started! First, we’ll make an enriched dough (enriched with milk, eggs, and butter). Then we’ll roll it out and spread on a filling of butter, cinnamon, and sugar. Roll all that goodness up into a log. Cut it into buns. Rise it. Bake it. And lastly, we’ll whip together a cream cheese frosting. Done!
Step 1: In the bowl of a stand mixer, add the milk, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
Step 2: Once the yeast is bubbly and foamy, add the melted butter, egg, and egg yolk. Using the paddle attachment, mix until well combined.
Step 3: Add the flour and salt. Mix on low speed until the dough begins to come together. Scrape down the sides of the bowl.
Step 4: Using the dough hook, knead on low speed for 6-8 minutes, until the dough passes the windowpane test.
Step 5: Turn the dough out onto a lightly floured surface. Knead by hand for an additional 1-2 minutes to form a soft dough. Grease a large bowl with butter. Place the dough in the bowl.
Step 6: Cover and let rise for 1-2 hours, until doubled in size.
Let’s shape + bake!
Step 7: Turn the dough out onto a well-floured surface. Roll the dough out into a 9×14-inch rectangle (with the short side closest to you).
Step 8: Spread the butter over the dough, leaving an inch border on the far edge. Sprinkle cinnamon and sugar evenly over top and press it into the butter.
Step 9: Starting at the short edge closest to you, tightly roll the dough into a log. Using a string of unflavoured dental floss or a serrated knife, cut the dough into nine even pieces, about 1¼-inch thick.
Step 10: Arrange the pieces in a 9-inch or 10-inch square pan greased with butter. Cover and let rise for 45 minutes. Preheat oven to 350°F.
Step 11: Bake for 25-30 minutes, until golden brown. Allow the buns to cool in the pan for 5-10 minutes before frosting.
Step 12: While the buns cool, make the cream cheese frosting. In a medium bowl, beat together the frosting ingredients until fluffy and smooth. Spread over top the buns and serve immediately.
How to make overnight cinnamon buns
Want fresh-baked cinnamon buns in the morning without waking up at dawn? Me too! After arranging the rolls in the baking dish, cover and refrigerate overnight (up to 18 hours). In the morning, remove from the fridge and let rise at room temperature for 60-90 minutes, until risen and puffy. After 45 minutes, preheat oven to 350°F. Bake for 25-30 minutes, until golden brown. Cool for 10 minutes. Slather with frosting and serve warm.
Looking for more brunch recipes? Try this simple, but fancy Everything Bagel Smoked Salmon Tart. It’s like an everything lox bagel on a puff pastry tart. Great for wow-ing holiday guests!
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Soft & Fluffy Cinnamon Buns
Ingredients
- ¾ cup milk, 110-115°F
- ¼ cup brown sugar
- 2 teaspoons active dry yeast
- ¼ cup butter, melted
- 1 egg + 1 egg yolk
- 3 cups bread flour
- ¾ teaspoon salt
For the filling
- ⅓ cup butter, softened
- 1½ tablespoons ground cinnamon
- ⅔ cup brown sugar
For the frosting
- ¾ cup confectioners’ sugar
- ¼ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer, add the milk, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Once the yeast is bubbly and foamy, add the melted butter, egg, and egg yolk. Using the paddle attachment, mix until well combined.
- Add the flour and salt. Mix on low speed until the dough begins to come together. Scrape down the sides of the bowl.
- Using the dough hook, knead on low speed for 6-8 minutes, until the dough passes the windowpane test
- Turn the dough out onto a lightly floured surface. Knead by hand for an additional 1-2 minutes to form a soft dough.
- Grease a large bowl with butter. Place the dough in the bowl. Cover and let rise for 1-2 hours, until doubled in size.
- Turn the dough out onto a well-floured surface. Roll the dough out into a 9×14-inch rectangle (with the short side closest to you).
- Spread the butter over the dough, leaving an inch border on the far edge. Sprinkle cinnamon and sugar evenly over top and press it into the butter.
- Starting at the short edge closest to you, tightly roll the dough into a log. Using a string of unflavoured dental floss or a serrated knife, cut the dough into nine even pieces, about 1¼-inch thick.
- Arrange the pieces in a 9-inch or 10-inch square pan greased with butter. Cover and let rise for 45 minutes, until risen and puffy. Preheat oven to 350°F.
- Bake for 25-30 minutes, until golden brown. Allow the buns to cool in the pan for 5-10 minutes before frosting.
- While the buns cool, make the cream cheese frosting. In a medium bowl, beat together the frosting ingredients until fluffy and smooth. Spread over top the buns and serve immediately.
