This is the last cinnamon bun recipe that you will ever need! Period! These are classic but not average! Anyone who has tried these cinnamon buns has asked for the recipe or/and remembers eating them even after years I have made them.
Things to know before starting the cinnamon buns recipe
- You will need a stand mixer. You could mix the dough by hand but mixing it by hand would be very time and energy-consuming.
- You need a scale. In baking and in cooking if you want to get optimal results using precise measurements is suggested. Using cups as measurements won’t produce the same results.
- The dough needs to be made the night before you make the buns. The dough needs to stay overnight in the fridge or for at least 6 hours. So for best results make it in the evening before you are going to make the rolls.
- The eggs and milk for the dough have to be cold. But the butter needs to be at room temperature. This is because it may take about 20 minutes for the dough to form. All of that mixing will bring the temperature of the dough up. Using cold milk and eggs will prevent the temperature from going up too much which can damage the dough. The butter needs to be at room temperature because it will be easier to incorporate into the dough.
Ingredients
Dough
- Flour – I use a combination of bread and all-purpose flour for optimal texture of the dough. I want the buns to rise well and have a bit shew bite into them.
- Butter – We will use two sticks of unsalted butter. I prefer the European-style butter with a high-fat content of about 82%.
- Sugar – We will use regular white sugar.
- Eggs – We will use about 6 whole eggs.
- Milk – We will use whole milk
- Salt – Even though this is a sweet recipe we will add a good amount of salt to the dough which gives a very good taste.
- Yeast – We will use one package of yeast about 7 g.
Cinnamon Sugar Filling
The filling is cinnamon-rich with two whole tbsp of cinnamon, brown sugar, and unsalted butter.
Frosting
For the frosting, we will use powdered sugar, cream cheese, and salted butter. I like using salted butter because it enhances the flavors. To improve the consistency we will add a few tbsp of milk and vanilla for flavour.
Step By Step Instructions
Dough
- In a stand mixer combine all of the ingredients except the butter. In the bowl put the yeast away from the sugar and salt. Make sure that the milk and the eggs are cold out of the fridge. Knead until everything is well combined and you see gluten starts to develop. Then piece by piece add the butter. The butter needs to be at room temperature. The dough is ready when you start seeing and hearing that it slaps against the walls of the bowl. Place the dough in a bowl, cover it with plastic wrap, and refrigerate overnight.
- On the next day, take the dough out of the fridge. Sprinkle some flour on a working surface and roll the dough. Roll the dough 12 x16 inches. In a bowl combine all of the ingredients for the Sugar Cinnamon Mixture and whisk well.
- Spread the sugar mixture. Roll the dough into a log. Then using a floss cut about 12 pieces. Place the buns into a buttered 9 x 13″ tray. Cover with plastic wrap and let rise for 45 min to 1 hour, or until they have tripled in size. Bake in a preheated oven to 375 Fahrenheit (no fan) for 20 min. Or until you see they start to nicely brown. Don’t overbake because they will turn dry.
Frosting
- Place butter, cream cheese, and vanilla in a bowl. Mix until smooth
Add powdered sugar, and mix until smooth. Add the milk to make it a consistency that can be spooned over the buns.
Pro Baking Tips
- Add the butter to the brioche dough after the gluten has developed. Fat such as butter slows down the gluten development.
- Chill the dough overnight for optimal flavor and dough texture.
- Wait for the buns to cool down before spreading the frosting otherwise, it will melt and spread all over the place.
FAQs For Cinnamon Buns
What is the best way to reheat cinnamon rolls?
You can reheat 1 or 2 rolls in the microwave for about 20-30 seconds. But make sure to eat them after that because they dry up. If you are going to reheat the whole batch then use the oven. Preheat it to 350 and let the rolls warm for about 5-10 minutes.
How to store leftover cinnamon rolls?
Store the whole baking dish in the fridge covered with plastic wrap or in an airtight container for up to 3 days.
Check Some Of My Other Sweet Recipes
Have You Tried This Cinnamon Buns Recipe?
If you make this Cinnamon Buns recipe be sure to rate it or/and leave a comment. I would love to hear from you! And of course, if you do make this recipe, don’t forget to tag me on Instagram! I would love to see how your rolls turned out! Thank you so much!
The Last Cinnamon Buns Recipe You Will Ever Need
This is the last cinnamon bun recipe that you will ever need! Period! These are classic but not average! Anyone who has tried these cinnamon buns has asked for the recipe or/and remembers eating them even after years I have made them
Equipment
- Stand Mixer
- scale
Ingredients
Dough
- 350 g bread flour
- 300 g all-purpose flour
- 78 g white sugar
- 260 g whole eggs
- 120 g whole milk
- 226 g butter 2 sticks
- 13 g salt
- 7 g yeast 1 package
- Cinamon Sugar Filling
- 2 tbsp cinnamon
- 130 g unsalted butter
- 130 g brown sugar
Frosting
- 2 1/2 cups powdered sugar
- 200 g cream cheese
- 120 g salted butter
- 1 tsp vanilla
- 4 tbsp milk
Instructions
Dough
- In a stand mixer combine all of the ingredients except the butter. In the bowl put the yeast away from the sugar and salt. Make sure that the milk and the eggs are cold out of the fridge. Knead until everything is well combined and you see gluten starts to develop. Then piece by piece add the butter. The butter needs to be at room temperature. The dough is ready when you start seeing and hearing that it slaps against the walls of the bowl. Place the dough in a bowl, cover it with plastic wrap, and refrigerate overnight.
- On the next day, take the dough out of the fridge. Sprinkle some flour on a working surface and roll the dough. Roll the dough 12 x16 inches. In a bowl combine all of the ingredients for the Sugar Cinnamon Mixture and whisk well.
- Spread the sugar mixture. Roll the dough into a log. Then using a floss cut about 12 pieces. Place the buns into a buttered 9 x 13″ tray. Cover with plastic wrap and let rise for 45 min to 1 hour, or until they have tripled in size. Bake in a preheated oven to 375 Fahrenheit (no fan) for 20 min. Or until you see they start to nicely brown. Don’t overbake because they will turn dry.
Frosting
- Place butter, cream cheese, and vanilla in a bowl. Mix until smooth
- Add powdered sugar, and mix until smooth. Add the milk to make it a consistency that can be spooned over the buns.
Notes
- Add the butter to the brioche dough after the gluten has developed. Fat such as butter slows down the gluten development.
- Chill the dough overnight for optimal flavor and dough texture.
- Wait for the buns to cool down before spreading the frosting otherwise, it will melt and spread all over the place.
Nutrition
Calories: 749kcalCarbohydrates: 85gProtein: 11gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 185mgSodium: 700mgPotassium: 167mgFiber: 2gSugar: 43gVitamin A: 1361IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!
