This New York style Cinnamon Crumb Buns recipe is simply divine. These soft, sweet buns are filled and topped with a buttery, cinnamon crumb that will keep you coming back for more.
Growing up in New Jersey, we had crumb buns every Sunday from our local bakery. I have dreamed about those buns ever since I left there. I created a recipe for Crumb Coffee Cake, which is absolutely fantastic, but it’s a cake not a yeast dough like the buns I remember and ever since then I have been trying to recreate a true bun. In bakeries, crumb buns are made in a try and they are square. I never mastered the ‘true’ bun. They always lacked flavor so I decided to add the crumb to the base and make them a rolled bun instead.
The result was incredible and just as I remembered from back home.
Traditionally, crumb buns are topped with powdered sugar, but I made these as a special treat for my little boy when he was having a bad day. He asked for icing so that’s what he got but you can top them with whatever you’d like. They are delicious either way.
I recommend eating these fresh (warm is to die for). They just aren’t as good leftover. So dive in and indulge because these soft, fluffy buns with their crisp crumb topping are worth it!
To make them, prepare the dough, knead and leave to rise until it at least doubles in size.
Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over the dough. Take 1/2 the filling mixture and crumble over the rolled dough.
Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 – 12 slices.
Coat the bottom of a 13×9 pan with melted butter. Place the in the pan leaving at least an inch between them. Brush them with melted butter and crumble the remaining crumb mixture over and between the buns.
Let rise again until the buns are doubled in size (about 45 minutes to an hour).
Bake on 350f/175c for 25 – 30 minutes or until golden brown. Prepare the icing, drizzle with the icing and serve and enjoy every last bite!
Update Notes: This recipe was originally posted in 2016 and was re-published in December of 2017 to include step by step instructions.
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Cinnamon Crumb Buns
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- 1 packet instant dry yeast
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup butter melted (plus more for the pan and assembling the buns)
- 3-4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- ¾ cup butter melted
- 1½ cups all-purpose flour
For the icing:
- 6 tablespoons softened cream cheese
- 3 tablespoons softened butter
- 1⁄2 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-4 tablespoons warm milk
- In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on a lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
To make the filling:
- Add flour and mix with a fork until moist clumps form. Set aside.
- When doubled in size, punch down dough.
- Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter all over the dough. Take 1/2 the filling mixture and crumble over the rolled dough.
- Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
- Coat the bottom of a 13×9 pan with melted butter. Place the in the pan leaving at least an inch between them. Brush them with melted butter and crumble the remaining crumb mixture over and between the buns.
- Let rise again until the buns are doubled in size (about 45 minutes to an hour).
- Bake on 350f/175c for 25 - 30 minutes or until golden brown.
- Meanwhile, In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Ice drizzle the icing over warm buns.