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Soft cinnamon crumb buns with a buttery topping and cream cheese icing. Easy bakery-style recipe for perfect homemade buns every time.
Know Before You Scroll
What You’ll Need
Milk, yeast, sugar, egg, butter, flour, salt, brown sugar, cinnamon, vanilla, cream cheese, powdered sugar
Flavor Profile
Sweet, buttery, cinnamon-spiced, creamy finish
Difficulty Level
Intermediate
Equipment Needed
Mixing bowl, rolling pin, baking dish
Top Tip
Chill the crumb topping so it holds its texture
Time-Saving Tips
Prepare the rolls and refrigerate overnight before the final rise
Ingredient Swaps
Use light brown sugar instead of dark for a milder flavor
Recipe Notes
If you didn’t grow up in New York or New Jersey, there’s a good chance you’ve never had a true crumb bun before. They’re a classic East Coast bakery staple that’s a lot like crumb cake, but made with soft yeasted dough instead of cake batter. The best ones are piled ridiculously high with buttery brown sugar crumbs, just like my New Jersey Crumb Cake recipe. Traditional crumb buns are usually baked in a sheet pan and cut into squares, with the crumb topping completely stealing the show. I grew up loving them in New Jersey, and when I was living in England back in 2016, I missed them so much that I decided to create my own version at home. Instead of sticking to the classic bakery style, I reinvented them as oversized cinnamon-roll-style buns with buttery crumb swirled inside and piled on top too. If you want a more traditional crumb bun experience, you can simply press the dough into a sheet pan instead of rolling it, top generously with crumbs, and bake it as squares.
Over the years, the recipe quietly earned a handful of wonderful 5-star reviews, but it never really got the attention it deserved. Revisiting it now gave me the chance to make it even better. The original recipe only had the crumb filling layered inside, but this updated version adds a buttery cinnamon sugar layer for even more flavor and that classic cinnamon bun feel. I also completely refreshed the post with brand-new photos, a step-by-step video, and much more helpful guidance throughout so these bakery-style crumb buns are easier than ever to make at home.
Ingredient Notes
The Dough
Best Choice
Whole milk for richness and softness
Substitutions
2% milk works, but the buns will be slightly less tender
The Cinnamon Filling
Best Choice
Dark brown sugar for deeper flavor
Substitutions
Light brown sugar for a lighter caramel note
The Crumb Topping
Best Choice
Use melted butter for chunky crumbs
Substitutions
None recommended for best texture
The Icing
Best Choice
Full-fat cream cheese for a rich finish
Substitutions
Neufchâtel cheese
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Dough
Whisk the warm milk and sugar together, then sprinkle the yeast over the top. Let it sit until foamy. Add the egg and melted butter, then mix in the salt and 3 cups of flour. Stir until a shaggy dough forms.
2
Knead and Rise
Knead the dough for 6 to 8 minutes until smooth and slightly tacky. If it sticks heavily, add a little more flour. Place it in a greased bowl, cover, and let it rise until doubled. It should look puffy and airy when ready.
3
Make Cinnamon Filling
Mix the filling ingredients until smooth and spreadable. For the crumb topping, combine the dry ingredients, then stir in melted butter until it forms large, soft clumps. It should resemble damp sand with chunks. Chill most of it, reserving about ½ cup for later.
4
Make Crumb
For the crumb topping, combine the dry ingredients, then stir in melted butter until it forms large, soft clumps. It should resemble damp sand with chunks.
5
Assemble the Buns
Roll the dough into a rectangle. Spread the cinnamon filling evenly, then sprinkle ½ crumb mixture over it.
6
Slice the buns
Roll tightly into a log, seal the edge, and slice into large buns. Place them in a prepared baking dish. Cover and let the rolls rise for 30 to 45 minutes, until puffy and touching. Sprinkle the reserved crumb topping over the tops, then bake at 350°F for 25 to 30 minutes, until the rolls are set and golden brown. Tent with foil halfway through if the crumbs start browning too quickly.
7
Ice and Serve
Beat the icing until smooth and pourable. Add milk gradually until it drizzles easily.
8
Serve
Spoon or drizzle over warm buns so it melts slightly into the crumb. Best served warm!
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Recipe
Cinnamon Crumb Buns
Ingredients
Dough Ingredients:
- 1¼ cups hot milk (about 110°F / 43°C)
- 1 packet (2¼ tsp instant dry yeast)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup unsalted butter (melted, plus more for greasing)
- 4 cups all-purpose flour (plus more as needed)
- 1 teaspoon salt
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter (½ stick very soft )
- ½ teaspoon vanilla
- ¼ cup dark brown sugar (packed )
- 2 tablespoons granulated sugar
- 1 pinch table salt (optional)
- 1 teaspoon ground cinnamon
Crumb Topping:
- 1½ cups all-purpose flour
- ½ cup dark brown sugar (packed )
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 10 tablespoons unsalted butter (1¼ sticks, melted and slightly cooled)
Cream Cheese Icing:
- 6 tablespoons softened cream cheese
- 3 tablespoons unsalted butter (softened )
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk (warmed, plus more until desired consistency)
Instructions
Make the Dough:
- In a large mixing bowl, whisk together hot milk and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
- Add the egg and melted butter, whisk to combine.
- Mix in salt and 3 cups of flour. Stir until a shaggy dough forms.
- Knead by hand or with a mixer for 6–8 minutes, adding more flour as needed until the dough is smooth and slightly tacky.
- Place in a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
Make the Fillings:
- Mix butter, vanilla, brown sugar, granulated sugar, salt, and cinnamon until smooth and spreadable.
Crumb Topping:
- In a medium bowl, mix flour, both sugars, salt, and cinnamon.
- Pour in melted butter and stir with a fork until large crumbs form.
- Set the crumbs aside while the dough finishes rising.
Assemble the Rolls:
- Roll out risen dough on a floured surface into a 9×14-inch rectangle.
- Spread the cinnamon sugar butter evenly over the dough, leaving a ½-inch border on one long edge.
- Sprinkle the ½ the crumb topping evenly over the butter layer. Lightly press to help it stick. Reserve the other ½ of the crumb mixture for sprinkling on top of the buns later.
- Roll up tightly from the opposite long side and pinch the edge to seal.
- Slice into 6–8 even rolls and place into a greased or parchment-lined baking dish.
Final Rise:
- Cover the pan and let rolls rise for 30–45 minutes, until puffy and touching.
Add Crumbs and Bake:
- Preheat oven to 350°F (175°C).
- Once rolls have risen, sprinkle the reserved crumb topping over the tops for that golden, bakery-style finish.
- Bake for 25–30 minutes, until rolls are set and tops are golden brown. Tent with foil halfway if needed to prevent over-browning.
Make the Icing:
- Beat together softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla. Mix well.
- Slowly add warm milk, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
Finish and Serve:
- Let buns cool slightly, then drizzle with icing. Serve warm and melty!
Tips
Erren’s Top Tips
Don’t overheat the milk. If it’s too hot, it can kill the yeast. Aim for warm to the touch, not hot.Chilling the crumb topping makes a big difference. It keeps the crumbs from melting into the dough and helps them stay chunky.
Roll the dough tightly so the buns hold their shape and don’t unravel while baking.
If the tops brown too quickly, loosely tent with foil halfway through baking.
Variations & Add-Ins
Add chopped pecans or walnuts for a crunchy texture that pairs beautifully with the crumb topping. Mix a little espresso powder into the crumb for a subtle coffee flavor that enhances the cinnamon. Swap the cream cheese icing for a simple vanilla glaze if you want something lighter. Add a thin layer of apple butter under the filling for a fall-inspired twist.Storage & Freezing
Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 15 to 20 seconds until soft and slightly melty. Freeze baked buns without icing for up to 2 months. Thaw overnight and reheat before icing.
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FAQs
Why didn’t my dough rise?
The most common cause is milk that’s too hot or yeast that’s expired. The yeast should foam before moving forward.
Can I make these overnight?
Yes. Assemble the buns, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.
Why is my crumb topping melting?
It likely wasn’t chilled long enough. Cold crumbs hold their shape better in the oven.
Can I make smaller buns?
Absolutely. Slice into more pieces and reduce bake time slightly, checking for golden tops and set centers.
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