Cinnamon Crumb Buns

5 from 3 votes

This classic Cinnamon Crumb Buns recipe is the perfect bake to enjoy for breakfast or with your afternoon cup of coffee. Who could resist a crumb-filled bun, hot from the oven?

Course Breakfast

Cuisine Baking

Keyword Crumb Buns

Prep Time 3

Cook Time 30

Total Time 3 30

Servings buns

Calories 538

Author Erren Hart

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

US Customary - Metric

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.
Reserve about ½ cup of the crumb mixture for sprinkling on top of the buns later.
Chill the rest of the crumbs while the dough finishes rising.

Assemble the Rolls:

Roll out risen dough on a floured surface into a 9x14-inch rectangle.
Spread the cinnamon sugar butter evenly over the dough, leaving a ½-inch border on one long edge.
Sprinkle the chilled crumb topping (minus the reserved portion) evenly over the butter layer. Lightly press to help it stick.
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!

Nutrition