Only cinnamon bun recipe you will ever need

Ingredients

• 3/4 cup Milk (warm to about 110°F (43°C) to activate yeast)
• 1/4 cup White Sugar (granulated)
• 2 1/4 teaspoon Active Dry Yeast (any brand)
• 1/4 cup Unsalted Butter (melted)
• 1 large Egg (room temperature)
• 1/2 teaspoon Salt (fine sea salt)
• 2 3/4 cup All-Purpose Flour (sifted)
• 3/4 cup Butter (softened, not melted, for filling)
• 1 1/2 cup Brown Sugar (packed)
• 2 tablespoon Ground Cinnamon (freshly ground)
• 1 cup Powdered Sugar (sifted)
• 2 tablespoon Milk (for glaze, any milk)
• 1 teaspoon Vanilla Extract (pure)

Instructions

1. Activate Yeast

   In a measuring cup, combine warm milk, white sugar, and yeast. Whisk until dissolved and let sit 5 minutes until foamy.

   Time: PT5M

2. Combine Wet Ingredients

   In the mixing bowl, add melted butter, the egg, and salt, then pour in the yeast mixture. Stir to combine.

   Time: PT2M

3. Add Flour and Knead

   Add sifted all‑purpose flour to the bowl. Using the electric mixer with a dough hook, knead on medium speed for 5 minutes, then turn the dough onto a lightly floured surface and knead by hand for 2 minutes until smooth.

   Time: PT7M

4. First Rise

   Lightly oil the mixing bowl, place the dough back inside, cover with a clean kitchen towel, and set in a warm spot (around 80°F/27°C) for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

5. Prepare Filling

   While the dough rises, soften 3/4 cup butter, measure 1½ cups packed brown sugar and 2 tbsp ground cinnamon. Set aside.

   Time: PT5M

6. Roll Out Dough

   Punch down the risen dough and turn onto a lightly floured surface. Roll into a rectangle about 12×9 inches, about ½‑inch thick.

   Time: PT5M

7. Spread Butter and Add Filling

   Brush the softened butter evenly over the rolled dough. Sprinkle the brown‑sugar‑cinnamon mixture over the butter, spreading it to the edges.

   Time: PT5M

8. Cut and Shape Buns

   Instead of traditional rolls, cut the dough into strips about 1‑inch wide, then roll each strip into a bun shape, placing them seam‑side down in a greased 9×13‑inch casserole dish. You should obtain 12 buns.

   Time: PT10M

9. Second Rise

   Cover the dish with foil or a towel and let the buns rise for 30 minutes while preheating the oven to 350°F (177°C).

   Time: PT30M

10. Bake Buns

    Place the dish in the preheated oven and bake for 25 minutes, or until golden brown on top.

    Time: PT25M

    Temperature: 350°F

11. Make Glaze

    In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth and pourable.

    Time: PT5M

12. Glaze Buns

    Drizzle the glaze over the warm buns, allowing it to set slightly before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk
• Instead of White Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Egg: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Salt: Kosher salt (same amount)
• Instead of All-Purpose Flour: Bread flour (same amount)
• Instead of Butter: Margarine
• Instead of Brown Sugar: White sugar + molasses
• Instead of Ground Cinnamon: Cinnamon sugar (reduce sugar accordingly)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Milk: Water, Heavy cream (use less)
• Instead of Vanilla Extract: Almond extract (half amount)

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Rolling Pin
• Sharp Knife or Pizza Cutter
• Casserole Dish (9×13 inch)
• Oven
• Small Bowl (for glaze)
• Spatula or Spoon

Critical Steps — Do Not Skip

• Activate yeast and let it foam
• First rise until dough doubles
• Properly roll and cut dough into strips
• Second rise before baking
• Bake at correct temperature for 25 minutes
• Glaze while buns are warm

Chef Tips from the Video

• Use room‑temperature ingredients for even mixing.
• Chill the dough for 15 minutes after the first rise to make it easier to roll.
• Line the casserole dish with parchment for easy removal.
• For extra caramel flavor, add a pinch of nutmeg to the filling.
• Brush the tops of the buns with a little melted butter right after baking for shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container at 4°C (40°F) for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil, freeze at -18°C (0°F) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Room temperature: Can sit at room temperature for up to 1 day, covered, but may become stale.

Make-Ahead Tips

• Prepare the dough night before, let it rise in the refrigerator, then shape and bake in the morning.
• Glaze can be made ahead and stored in the refrigerator; bring to room temperature before using.
• Baked buns freeze well; reheat in a 300°F oven for 10 minutes.

Frequently Asked Questions