Last Updated on February 26, 2023 by Michelle Mundy
Fresh from the oven, warm and gooey with a simple vanilla icing, Homemade Cinnamon Buns are a delicious way to start your day!
I love the smell of cinnamon buns in the oven. That smell wafting through the house is literally one of the best things around!
Homemade Cinnamon Buns do require just a little patience while the dough rises but they are really easy to make and the results are so worth it! These can be made the night before, left in the refrigerator and baked for breakfast too. Who wouldn’t want to wake up to these?
What you’ll need to make Homemade Cinnamon Buns
- milk
- white sugar
- active dry yeast
- butter
- salt
- large eggs
- all purpose flour
- brown sugar
- cinnamon
- powdered sugar
- vanilla
- milk
How to make Homemade Cinnamon Buns
Homemade Cinnamon Buns are really easy to make and the results are so worth it! These can be made the night before, risen, then left in the refrigerator and baked in the morning for a warm and delicious breakfast.
In a measuring cup or small bowl, microwave milk for 45-60 seconds.
Add 1/2 cup of white sugar to the warm milk and stir until sugar has dissolved. Sprinkle yeast on the top of the milk and sugar mixture and set aside for 5-10 minutes, until the yeast becomes frothy.
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add melted butter, salt, and eggs and combine on medium low speed.
Slowly add flour, 1/2 cup at a time until the flour is incorporated in, scraping the sides of the bowl occasionally.
Once the dough forms and is no longer sticking to the sides of the bowl, remove the dough from the mixer onto a lightly floured surface and shape into a ball.
Lightly spray a medium bowl with cooking spray and place the dough into the bowl.
Allow to rise in a warm place for an hour or until doubled in size.
Once dough has risen, roll it out into a 16×20 rectangle. Spread softened butter over rolled dough.
In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over softened butter layer on the dough.
Roll up from longest side. Trim the ends and cut the dough into 12 even rolls.
Place the rolls into a greased 9×13 Pyrex baking dish and cover with plastic wrap.
Allow the cinnamon buns to rise for an additional 30 minutes to an hour until the cinnamon buns have become about 1.5 times the original size.
Preheat the oven to 375 degrees F. Bake cinnamon buns for 18-20 minutes until lightly browned.
While the cinnamon buns are baking, make the icing by combining powdered sugar, vanilla and milk in a small bowl. Set aside until ready to use.
Allow the cinnamon buns to cool slightly then drizzle the icing evenly over the tops. Serve warm if desired. Enjoy!
Other Sweet Bites You May Like
Nanaimo Bars – a graham cracker coconut bottom layer, a creamy sweet middle custard layer, and a milk chocolate layer on the top,
Caramel Filled Chocolate Chip Pretzel Cookies – Salty and sweet with a caramel filled center, they are decadent and delicious!
Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!
Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Homemade Cinnamon Buns
Ingredients
Method
- In a measuring cup or small bowl, microwave the milk for 45-60 seconds.
- Add 1/2 cup of white sugar to the warm milk and stir until sugar has dissolved. Sprinkle yeast on the top of the milk and sugar mixture and set aside for 5-10 minutes, until the yeast becomes frothy.
- Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add melted butter, salt, and eggs and combine on medium low speed.
- Slowly add flour, 1/2 cup at a time until the flour is incorporated in, scraping the sides of the bowl occasionally.
- Once the dough forms and is no longer sticking to the sides of the bowl, remove the dough from the mixer onto a lightly floured surface and shape into a ball.
- Lightly spray a medium bowl with cooking spray and place the dough into the bowl.
- Allow to rise in a warm place for an hour or until doubled in size.
- Once dough has risen, roll it out into a 16×20 rectangle. Spread softened butter over rolled dough.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over softened butter layer on the dough.
- Roll up from longest side. Trim the ends and cut the dough into 12 even rolls.
- Place the rolls into a greased 9×13 Pyrex baking dish, cover with plastic wrap and allow to rise for an additional 30 minutes to an hour until the rolls are about 1.5 times the size. (** SEE NOTES)
- Preheat the oven to 375 degrees F. Bake cinnamon buns for 18-20 minutes until lightly browned.
- While the cinnamon buns are baking, make the icing by combining powdered sugar, vanilla and milk in a small bowl. Set aside until ready to use.
- Allow the cinnamon buns to cool slightly then drizzle the icing evenly over the tops. Serve warm if desired. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Chocha says
Nice to play with dough, its akin to running through puddles! Great recipe for a soft dough. The only thing I would add is a teaspoon of vanilla to it. You could also get 2 or 3 cinnamon loaves out of this recipe I figure. Nice to toast it up in the mornings. In order to get the swirl of cinnamon not to pull away from the dough during baking.(which I like in a loaf)… instead of putting butter and brown sugar with the cinnamon onto the rolled out dough, use a beaten egg on the dough and use white sugar and cinnamon according to your taste. Make sure you pinch the dough at the seam and on both ends of the loaf. Brush egg on the top of the loaves before baking to get a shine. To bake, start at 400 degrees until the bread sets (doesn’t grow) then turn the oven down to 300 degrees and bake for 35 minutes.
For another filling…poppyseed. Soak about 1 cup of seeds overnight in milk and boil it until all the milk is absorbed to soften the seed. Put the cooked seeds into a blender or grind it . Add grated lemon rind, sugar to taste and an egg white before you spread it onto the dough, either for buns or loaves.
Keep posting your recipes…we all seem to have TIME and isolating at home , we are in the right place to get cooking! I figure the hoarding is finished so flour etc…the basics are once again available!
The Bandit says
These are some great ideas! YUM!!