Easy Homemade Cinnamon Buns
There is no greater joy in life than eating a fresh cinnamon bun right out of the pan. I will show you exactly how to make cinnamon buns from scratch. This recipe uses quick rising yeast and simple ingredients to make a delish pastry that is sweet, soft and fluffy with a delicious cream cheese icing.
Servings: 10 buns
Calories: 356kcal
Equipment
Ingredients
Filling
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ¼ cup butter melted
Pastry
- 2 ¼ cups flour
- ¼ cup sugar
- 1 tablespoon instant yeast
- 3.5 ounces milk (100 ml) heated to warm temperature
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup butter cubed
Icing
- ¾ cup cream cheese softened
- ¾ cup icing sugar
- 2 tablespoons hot water
Instructions
Filling
- Mix the brown sugar, cinnamon and nutmeg together and reserve.½ cup brown sugar, 2 teaspoons cinnamon, 1 teaspoon ground nutmeg
Pastry
- Mix the flour, sugar and dry instant yeast together. Add all wet ingredients (milk, egg, vanilla) and combine. Once you’re at this point, it should look a bit flaky.2 ¼ cups flour, ¼ cup sugar, 1 tablespoon instant yeast, 3.5 ounces milk, 1 large egg, 1 teaspoon vanilla
- Add the butter and incorporate with your hands until a dough ball forms. The dough should be slightly sticky but not too sticky that it's clinging to your hands. You can add a touch more flour if sticky.¼ cup butter
- Cover the dough loosely with plastic film and let it rest for 10 minutes.
- Roll the dough out into a rectangular shape on a floured surface, using a rolling pin (try to make it about 12" to 14" wide).
- Use a pastry brush to cover the dough with melted butter.¼ cup butter
- Sprinkle the brown sugar mix on top and roll up the dough into a log.
- Cut the roll into smaller pieces (about 1.5 inches wide). You should get 8 to 10 individual pieces. Transfer to a baking pan, 1" to 2" apart. Let them sit, covered with a damp towel, until they double in size (about 1 hour).
- Bake in a 375ºF preheated oven for about 18 to 20 minutes - or until golden brown. Let them cool for 10 to 15 minutes so they're warm but not hot.
Icing
- Mix all of the icing ingredients with an electric mixer or whisk until well combined and smooth.¾ cup cream cheese, ¾ cup icing sugar, 2 tablespoons hot water
- Push the cinnamon buns closer together so that they're touching and frost them with a spatula. Spread it out nice and even on top. Sprinkle with some more cinnamon. Serve and enjoy!
Notes
- Frosting the buns: If the buns are too hot, especially for cream cheese frosting, the fat in the frosting can melt and separate, making it greasy and runny. Some bakeries frost while the buns are warm, then add another light layer after they've cooled for extra richness and aesthetic appeal!
- Storage: You can safely store the buns in the fridge for up to 4 to 5 days. Cool them first, wrap each individually in plastic wrap and transfer to an airtight container. If you expect you're not going to eat them all shortly after they come out of the oven, one thing you can do to help preserve their integrity is to hold off on icing them until you're ready to eat.
- Reheating: You can reheat them in the microwave for a short time (20 to 30 seconds), until warmed up.
- Even baking: Try to cut them close to the same size so that they bake evenly. Don't be afraid to pop out the ruler!
Nutrition
Calories: 356kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 143mg | Potassium: 98mg | Fiber: 1g | Sugar: 26g | Vitamin A: 551IU | Vitamin C: 0.04mg | Calcium: 52mg | Iron: 2mg
