Bake up these Cinnamon Buns with a vanilla glaze as a special breakfast or treat for brunch. They’re delicious served warm or cold – you can also make them ahead and bake in the morning.
Don’t want to wait too long for your Cinnamon Buns? Try my Quick Rise Cinnamon Rolls for a speedy shortcut!
Perfect Homemade Cinnamon Buns
This was one of the very first recipes I ever developed. I created it for my son when he was little. He’s is a huge fan of anything cinnamon. Ever since then, this is my go-to recipe when I want to give him an extra special breakfast treat.
This is a tried and true recipe that will not disappoint. They come out golden on the outside and soft & fluffy on the inside. What could be better?
Why This Recipe Works
- Using a mixture of both brown and white sugar in the filling cuts the sweetness and gives an extra depth of flavor.
- Using butter in the glaze instead of just milk adds a rich buttery flavor.
- Using a vanilla glaze instead of frosting keeps the rolls from being overpowered with frosting. The cinnamon rolls are the star of this show – A warm glaze is all you need.
What’s The Difference Between A Cinnamon Roll And A Cinnamon Bun?
The short answer- absolutely nothing. Some people call them cinnamon rolls and some people call them buns. Either way you say it – they are absolutely delicious!
How To Make Cinnamon Buns
- Prepare the dough and allow it to rise until it doubles in size.
- Roll the dough – When doubled in size, punch down the dough and roll it into a 15 by 9-inch rectangle.
- Fill the dough – Spread the butter, cinnamon, and sugar mixture over the dough. Roll up the dough and cut into 12 rolls.
- Proof the buns – Place the buns into a 13×9 pan and allow to rise until doubled.
- Bake until golden.
- Glaze and serve warm.
Step By Step Instructions
In a small bowl, dissolve active dry yeast in a 1⁄4 cup of the hot milk (110°F) and set aside.
If you only have Quick Rise Yeast, you can still make this recipe. To do so, skip adding the yeast to the warm milk and add the yeast directly to the bowl.
In a large bowl mix the milk, sugar, melted butter, and egg. Add 2 cups of flour and the salt, mix until smooth. Add yeast/milk mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on a floured surface for around 5 to 8 minutes, or until smooth
Place the kneaded dough in an oiled bowl, cover, and let rise until doubled in size, usually 2 – 3 hours.
Don’t skip oiling the bowl – Oiling the bowl not only makes it easier to remove the dough after rising and it also allows the dough to rise higher as it won’t stick to the sides.
When the dough has doubled in size, punch the down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
Mix the melted butter with the cinnamon and sugar and spread the mixture evenly over the rolled dough. Beginning at the 15-inch side, roll up the dough.
Cut into 12 slices and place them about 2 inches apart in a greased 13×9 pan.
Let rise until dough is doubled (about 45 minutes to an hour)
Bake on 350°F (175°C) for 20 – 30 minutes or until golden brown.
Prepare the glaze and spread over the warm buns before serving.
How To Use A Stand Mixer to Knead the dough
- Attach the dough hook attachment.
- Add the first 2 cups of flour. Knead on low speed for 5 minutes. Check the dough’s consistency, add more flour if necessary (the dough shouldn’t feel sticky. It should feel soft and moist).
- Knead the dough on low speed five more minutes or until it clears the sides of the mixing bowl.
- Turn the dough out on a lightly floured surface and knead it by hand about 30 seconds.
How To Make Overnight Cinnamon Buns
If you want to serve your buns in the morning, you can prepare them the day before. Here’s how to do it:
- Prepare the buns as directed.
- After cutting the buns and placing them in the pan, instead of leaving them to rise again, cover them, and place the pan in the fridge overnight.
- The next morning you can take the buns from the fridge and place them in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven gets to baking temperature, the buns will have their second rise.
Tips For Perfect Cinnamon Buns
- If you only have Quick Rise Yeast, you can still make this recipe. To do so, skip adding the yeast to the warm milk and add the yeast directly to the bowl when you add the warm milk and butter. Just keep it away from the salt.
- Be sure the milk you use is warm (it should be 110°F). If it is too hot it will kill the yeast and if its too cold, the yeast won’t activate.
- Use a room temperature egg in the dough: When using cold eggs in yeast dough it could affect the yeast activating.
- Be sure you to flour your kneading and rolling surface as well as the rolling pin to prevent the dough from sticking to the surface or the rolling pin.
Did you make this?
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Let’s Make Classic Cinnamon Buns
Ingredients
FOR THE DOUGH:
- 1¼ cups hot milk about 110F/ 43C
- 2¼ teaspoons active dry yeast (also known as instant dry yeast outside the US)
- ¼ cup sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3-4 cups all-purpose flour
- 1 teaspoon salt
FOR THE FILLING:
- 4 tablespoons melted butter plus more for pan
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
FOR THE GLAZE:
- 3-5 tablespoons milk less if making the thicker icing for the batched version
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 3 – 5 tablespoons milk
- ½ teaspoons vanilla extract
Instructions
- In a small bowl, dissolve yeast in a 1⁄4 cup of the hot milk (110°F) and set aside.
- In a large bowl mix remaining milk, sugar, melted butter, and egg. Add 2 cups of flour and the salt mix until smooth. Add yeast/milk mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on a floured surface, knead the dough 5 to 8 minutes or until smooth. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 – 3 hours.
- When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
- Mix the melted butter with the cinnamon and sugar and spread the mixture evenly over the rolled dough. Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into12 slices.
- Place them about 2 inches apart in a 13×9 pan. . Let rise until dough is doubled (about 45 minutes to an hour).
- Bake on 350°F (175°C) for 20 – 30 minutes or until golden brown.
- Meanwhile, In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and vanilla extract. Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Spread over the warm rolls before serving.
Tips + Notes
- If you only have Quick Rise Yeast, you can still make this recipe. To do so, skip adding the yeast to the warm milk and add the yeast directly to the bowl when you add the warm milk and butter. Just keep it away from the salt.
- Be sure the milk you use is warm (it should be 110°F). If it is too hot it will kill the yeast and if its too cold, the yeast won’t activate.
- Use a room temperature egg in the dough: When using cold eggs in yeast dough could affect the yeast activating.
- Be sure you to flour your kneading and rolling surface as well as the rolling pin to prevent the dough from sticking to the surface or the rolling pin.
Nutrition Information:
This recipe was publishes in 2014, but was updated with new photos and tips in 2020.
Amelia Harri says
I made once and they were amazing, while family devoured them in one day! I was wondering if it is possible to make them and then leave them in fridge to bake later etc ? Many thanks,
Amelia
Erren Hart says
Hi, The article has a section for overnight cinnamon rolls. I’ve left the unbaked buns in the fridge for 3 days, and the method worked the same. What I did was make pans of 3 buns, so we all had a freshly baked bun every time. Enjoy!
Renee says
Mmmmm! These are great! There almost as good as my nan’s cinnamon buns that I’ve been trying to replicate for years! This is the closest I’ve come!
Erren Hart says
I’m so delighted to hear you liked it! 🙂
Dory says
These came out just perfect for me! Thanks, Erren! I’ll be making them again!
Erren Hart says
Thanks so much for leaving such lovely feedback!
Aaron L says
Hey, you might want to redo the instructions, the extra half cup of milk was never mentioned clearly and I ended up having to add it after I kneaded.
Erren's Kitchen says
Hi Aaron, that’s a great catch, thank you! I have adjusted the instructions accordingly. I hope the buns worked out for you 🙂
Joshua Mc says
The ingredient list says 1 1/4 cup milk but the instructions says 1/4 cup. Which is correct? I want to get it right. 😁
Erren's Kitchen says
Hi Joshua, it is in total 1 1/4 cups of milk, the 1/4 cup is for dissolving the yeast. I hope that makes sense. Good luck 🙂
Tina says
Wonderful soft buns! Thank you for the recipe!
Erren's Kitchen says
I’m so pleased you liked them Tina, they are a personal favorite 🙂
Kym says
This was my first time making yeast cinnamon rolls and they incredible! Thank you so much for all the great information!
Erren's Kitchen says
Thank you Kym, I’m really pleased you liked them 🙂
Dana B says
I did the overnight in a 13x13x9inch pan in the fridge and they’re in the oven now and smell amazing! Thanks for the recipe!!!!
Erren says
Awesome Dana, hope you like them 🙂