The Best Cinnamon Buns Recipe

I decided to show this recipe for no other reason than for the fact that I have been eating 2 Cinnamon Buns a day for over a week now.
I am addicted. Literally addicted.
I warn you before you proceed with this recipe, this too may happen to you. Perhaps you should DOUBLE the recipe, because it seems that 12 cinnamon buns are just not enough!!

Be sure to watch the following video instruction on a widescreen television, otherwise I may not fit on the screen.
CHRIS! HELP!!!!


Cinnamon Buns

Yield 12 Large Cinnamon Buns
You Will Need a 12X18″ pan to bake them in, and line them up 3 on the short edge and 4 along the longer edge.
Although I used a SQUARE 10X10 because I only baked 6 at a time, you can use whatever pan you have but remember to allow plenty of room for them to more than DOUBLE in size! Don’t crowd your buns people!
Spray the pan generously with pan spray for easy release.

For the Dough:
Warm Water 1/2c (4 fl oz)
Dry Yeast  14 grams (2 Packages) (28g if using FRESH YEAST)

Milk 3/4c (6 fl oz)
Sugar 1/2c (100g)
Soft Butter (unsalted) 4oz  (113g)
Salt 1 1/2 teaspoon
Eggs Lg 2 (100g)
All Purpose Flour 4 – 5 cups (520g – 650g)

Mix Method:Prove your yeast by mixing it with the warm water and a pinch of sugar.
If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.

A note on Yeast: Instant yeast is for quick rising dough and as you can see this is NOT a quick rising dough – It is real easy to over proof with rapid rise yeast,  also it is not recommended if you plan to freeze the dough after making them.

This mix method is what we call a “straight dough mix”.
Basically you throw it all straight into the bowl and mix!
Mix the dough in your Kitchen Aid mixer with the dough hook until it is elastic and no longer sticks to the side of the mixer bowl about 5 minutes.
OR if you do not have a Kitchen Aid use the dough blade of the food processor (like I do) and pulse until you have a soft sticky mass. Then turn out onto a lightly floured table and knead it by hand 50 times.
If you do not have either machine, you may knead the entire dough by hand, but this will take much effort and much time to get to an elastic workable dough.
However you get there, you will next transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1-2 hours depending on the conditions in your kitchen.
Remember, Time and Temperature are EVERYTHING!
Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns.

First prepare your Mise En Place of fillings before you begin rolling.
You will need:
Cinnamon-Sugar Filling
Butter 4 Tablespoons (56g)
Light Brown Sugar 1 cup (200g)
Cinnamon 2 Tablespoons (12g)

Melt the butter in a small saucepot or in the microwave, reserve.
Combine all sugar and cinnamon together in a small bowl, reserve.

Now you can proceed to roll the bun dough.
Press the dough into the best square or rectangle you can by hand, and the roll with a rolling pin to approximately 16″ X 18″
Brush the entire surface with melted butter and then sprinkle generously with the entire mixture of cinnamon-sugar.
Roll up jelly-roll style and then cut into 12 equal portions.

Prepare the Baking Dish:Using a 12X18 sheet pan, grease with Pan Grease or spray with Spray Oil of your choice.

Arrange the buns in the baking dish so they are about 1″ apart.
Spritz the buns with water and once again cover with a towel and place the baking dish in a warm, draft free spot to double in size.
About 1-2 hours depending on your kitchen conditions.

Once the buns have proofed completely, bake them in a PREHEATED 350 degree F oven for approximately 25 minutes or Until they Are Done.

Cool slightly while you prepare the  half recipe of Cream Cheese Icing or the  quarter recipe of the Poured Fondant Icing it is completely your choice.
I prefer to use a mixture (equal parts by volume) of Cream Cheese Icing and Swiss Buttercream

*If you do use the cream cheese icing be sure not to leave at room temperature for more than half a day, or your cream cheese may turn sour. It is best to store the Cream Cheese iced buns in the fridge for up to 4 days

Store the buns in an airtight container for up to 4 days, or until they go stale!

Comments

  1. Sandy says

    Hi,
    Let me just say, I love this recipe! I have tried a few and have always had my ‘go to’ recipe but i wanted to try something different.
    I stumbled upon this one, and it was a great stumble. Amazing Cinnamon buns :)
    Thank you for sharing.

    I do have a problem though. I’m not sure what pan I should use next time. This time I used a glass pan and put the temp down a lil bit to 325F instead of 350. and baked for 25 min. but the bottom was sorta burnt…caramelized i suppose. Should I use metal next time? Parchment paper maybe? Silicon pan? Turn the temp lower? maybe don’t melt the butter, just spread softened butter on?
    Suggestions greatly appreciated :)
    Otherwise this is my new cinnamon bun recipe!
    Thanks again for sharing :) so good!

    • Gretchen Price says

      YES! Thank you! Sorry for the terrible video quality- I actually have a NEW one coming out this week (Thursday Nov 27th) It is CHOCOLATE Cinnamon Buns!

      The glass baker will always bake things faster (well the outsides anyway) which is what you experienced, so next time place a cookie sheet (sheet pan) under the casserole and bake it that way- it will protect the bottom from excess browning

  2. Shauntai D says

    Hello Gretchen,
    thank you for this recipe, all the other recipes I have tried went hard the next day, but your recipe didn’t, its great for being able to bake them and then the next day send them to work with my partner. The taste is great. And I love how you can put them in the freezer before the 2nd raising. Now if I feel like some I don’t have to worry about making a big batch up, got them there lol.
    Thank you again.

  3. nacera says

    Hi Gretchen,
    Wow i just stumbeld on to your blog and i am very happy i did!
    I made your cinnamon buns and they turned out perfect the taste is just as if it came out of a bakery.
    I tryed a lot of recipe’s of different chefs and it never turns out like theirs.So thank you very much Gretchen for your effort and time to show us how to bake.
    Greetings from holland

    • Gretchen Price says

      well technically this is not a croissant dough (which is a laminated dough) but I suppose you can roll them in the shape of croissants sure

  4. Priyanka says

    Hi Gretchen,
    Please let me know what can I replace the egg with in this recipe. Also which egg replacement works the best in cakes, cookies and buns.

    Keep up the great work. :)

    Thanks a ton!
    Priyanka

  5. Dana says

    Thank you so much for sharing, I have been wanting to make these for ages, your recipe is fantastic, you are right about addiction!

  6. kimberley says

    hi Gretchen Price

    I made the cinnamon buns the taste good but they didn’t rise but i did put yeast why is this

    thanks for listening bye

  7. Penny B. says

    Hi, just made these today and they are indeed the best! No more buying soggy cinnamon buns at the store! Next up, is your Gingersnap recipe. Thank so much for sharing all of your knowledge and tips with us!

  8. Isela says

    I just wanted to tell you that you are so awesome!! I made these for my family and I can’t stop eating them. I even took them to work so that the girls could try them and they were so stunned of how big they were and they gave them a thumbs up. I can’t wait to make them again!

  9. heather says

    Hi Gretchen! I just wanted to say thank you so much for sharing your recipes. I had tried several recipes before I found yours, and yours is by far the best ever. My family and I absolutely love these cinnamon buns. I gave some to my parents and they loved them as well, they asked me to make them another batch. Mom said they taste like the ones grandma used to make.

  10. sharon says

    Hi Gretchen. If I wanted to add cinnamon and mixed spices into the dough and fry it like a doughnut.Do I have to decrease the flour in the recipe and if so by how much? Thank you

    • Gretchen Price says

      This will be trial and error, I have not done this , so you will have to try. Let us Know how it goes!

      • sharon says

        Hi Gretchen,
        I have a recipe that I use which has similar ingredients but would like the dough to be softer. Cane I perhaps give you my recipe for you to check out and advise me.

        • Gretchen Price says

          Hmmm, well….I have provided a recipe HERE for you to use……I would love it if you actually tried MINE.
          I am not in the business of revamping other peoples recipes, but I think you may really like mine???

  11. Bobbie Jo Humphreys says

    Hi Gretchen,

    I made these cinnamon buns yesterday with the 1/2 swiss buttercream / 1/2 cream cheese icing. OH MY…..these are the best cinnamon buns I have ever had. I took them to work today (so I wouldnt eat them ALL) and my co-workers said the same….best they have ever had. Thank you for being so kind to share your amazing recipes. Every one that I have made has come out perfectly. You really do have the best recipes on the internet!!

    Bobbie Jo

  12. Sarah says

    Hi Gretchen

    I LOVE your blog and no matter what dessert i make, I look for it in you blog first. whatever recipes I have used from you, have been a success on the first attempt itself. Your cream cheese recipe is to die for and so is the Vanilla sponge. My friends LOVED the Red Velvet cupcakes that I made using your recipe.
    I am so excited to have found one for Cinnamon rolls, and can’t wait to try it.

    Thanks for your effort which benefits 100s of us.. I’ve been verbally advertising your blog all over Dubai and want more people to taste “Gretchen goodness”..!!

  13. Mike says

    If I make half the cinnamon buns on one day how long can the second half of the batch stay in fridge before they have to be baked? Trying not to have to freeze then thaw if possible. I can hardly wait to make these this weekend. Thanks again for all your help here. ;}

    • Gretchen Price says

      they will overproof if you leave them in the fridge for the second day, then they will be flat and dense when you go to bake them, the yeast only has so much life it in, so you have to seize the moment

      • Mike says

        The second batch would not have had the second proofing yet but set aside as you suggested in the video. So if I understand you correctly, if I don’t freeze these to make later, putting them in the fridge will allow them to proof. Freezing them stops the proofing?

  14. Mark Bauer says

    Different recipe but I made the one pot banana bread came out perfect,one question can u bake all breads or cake on 375 degrees to get good rise?????

    • Gretchen Price says

      Yes I do and I actually LINK to all the suggestions for recipes towards the bottom of the post

  15. Krissy says

    Hi gretchen am bit confuse I want to make some cinnamon roll tonight to bake tomorrow how should I proceeded doing that should I just refrigerate it over night or freeze it over nigh?

  16. Mike says

    I want to make these “right out of the oven” for company soon. I plan to make a full batch but only do half and freeze the rest. I will devour the first batch myself…lol. I will let the frozen ones thaw overnight, then do the second proofing. My company will be coming in the evening so I need to time everything just right.
    After I do the second proofing how long can I wait to bake them?
    Thanks again for all your patience with ALL my questions… :)

    • Gretchen Price says

      Yes to Thaw overnight (in the fridge) then about 2-4 hours before you are ready to have company, start the proofing process, since they will take 1-2 hours (?? – Environmental conditions!) to proof, then another almost hour to bake, you will time it perfectly

  17. Zahara says

    Hi Gretchen,

    I’m currently living in Malawi (Africa) and the only type of the brown sugar you get here is dermera. Will that be sufficient enough for the filling and will it effect the Cinnabon in any way.

    Lots of love,
    Zahara xox

  18. Mike says

    Sorry Gretchen for some incorrect information. The proof mode on my oven is below 100F but having a hard time getting the exact temp from Samsung.

  19. Mike says

    Me again. Mr. NEW to BAKING…..
    I have never worked with dough before so… Question on proofing the dough. My oven (new) has a proof mode that is fixed at 130F. I have watched video and read this post several times and you say proof 1-2 hours “depending on conditions”. I’m sure there would be a problem if under or over proofed. Do I just guess if the dough has doubled in size? Oh also….IS the towel damp that you cover the dough with? Sorry to be a pain here but just trying to get it right. My background is where measurements were the rule. No guessing allowed or building fell over…lol
    Thanks again for your patience…

    • Gretchen Price says

      Hahah I get it, you are PERFECT for baking then! Because we wouldn’t want any falling buildings or Buns for that matter!
      The towel is NOT damp.
      The dough will create some moisture as the yeast is gassing the place up!
      The ideal conditions for proofing yeast breads are in very warm (100 degrees F is ideal) The thermal death point for yeast is 130 degrees, but that is the internal temperature of the dough itself and yours will not get that hot in a proofing situation, baking yes……just be careful it doesn’t get too hot in there. Slow and low is the Key.
      So when I say depending on the conditions, I am referring to the temperature ofyour kitchen, the temperature of your dough after mixing, the temperature of your proofing mechanism, the conditions in the room (is it raining outside? Is it really dry in your house?) Like that, dough will react to its environment so you have to be prepared to be the controller here.

      You can simply proof the dough (as I often do) just in a draft free spot on my kitchen counter, with no additional heating catalysts. Just slow and low rise with a towel over top, it may take hours, but that’s the charm of Dough! (in my opinion)

      So pick your poison, and DO have fun! I LOVE working with dough!

      • Mike says

        SO with the Proofing mode at 100F (I have since verified the temp with two thermometers) would the time required be around an hour? Again don’t want to under or over proof. I guess I could take a picture of the dough and see if it doubled in an hour….lol

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