Whenever the weather gets a little dreary, I’m rolling up my sleeves to make my easy homemade cinnamon buns. The smell of them baking alone, is enough to make you feel warm and fuzzy all around. As the weather cools down, this is definitely a delicious treat that you’ll want to make. For a special occasion, a Sunday brunch, or after a fast day.
Ingredients needed to make cinnamon buns:
- All purpose flour
- Milk or a non-dairy alternative – I like to use unsweetened almond milk when I’m making them non-dairy.
- Butter or margarine
- Yeast – I prefer rapid rise to help them rise faster.
- Brown sugar
How to make them:
Start by warming the milk and butter in microwave safe bowl for 1 minute. Remove the bowl from the microwave and stir. Continue heating in 20 second increments, stirring in between, until the butter is melted and the milk is warm to the touch (not hot).
In a separate bowl, combine the flour, sugar, and salt. Set aside. Pour the milk mixture into the bowl of a mixer fitted with the dough hook. Sprinkle yeast over the milk mixture and stir to combine. Add in the dry ingredients. Add the egg and mix on medium-low speed until combined. Continue to knead the dough for 5 minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s sticking to the bottom of the bowl. add more flour, 1 Tbsp at a time. Make sure the flour is fully incorporated before deciding if you need to add more. Transfer the dough to a large oiled bowl and cover with a damp towel. Let the dough rest for 1 hour.
After an hour, the dough should have risen considerably. Melt the remaining butter in a pot and combine the filling mixture in a bowl. Set them both aside.
How to assemble the easy homemade cinnamon buns
Place the dough onto a lightly floured surface:
Roll the dough out into a large rectangle, about 9″x14″:
Okay, mine is more of an oval, but that works too. Spread the butter over the dough:
Distribute the filling mixture evenly over the melted butter:
Roll it up, jellyroll style:
Slice into about 1″ circles and place in your prepared pan. I like to use a springform pan lined with parchment paper, but you can use any pan you’d like.
Cover them with a damp towel and set aside to rise for 40 minutes – 1 hour, or until doubled in size. Preheat oven to 350F and bake for 25-30 minutes, until golden. Let them cool completely before drizzling with icing.
Cinnamon buns stay good at room temperature for 2 days, in the dirge for up to a week, and up to 2 months in the freezer if stored properly.
More yummy baked goods recipes
Easy Homemade Cinnamon Buns
- 1 1/4 cup milk
- 10 Tbsp butter or margarine, divided (1 stick + 2 tbsp )
- 4 cups flour
- 1/4 cup sugar
- 3/4 tsp salt
- 1 package active dry rapid rise yeast or 2 1/4 tsp
- 1 large egg
- 1/4 cup sugar
- 1/4 cup brown sugar preferably dark but light is good too
- 2 Tbsp cinnamon
- 1 cup confectioners sugar or more as needed
- 2 Tbsp milk
- 1/2 tsp vanilla extract
- Combine milk and 5 tablespoons of the butter in a microwave safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, stirring in between, until butter is melted and milk is warm to the touch (not hot).
- Transfer to the bowl of a mixer fitted with the dough hook. If it’s too hot, let cool for a few minutes. In a separate bowl, combine flour, sugar, and salt. Set aside.
- Sprinkle yeast over the milk mixture. Stir to combine, and then add in the dry ingredients. Add egg and mix on medium-low speed until combined. Continue to knead the dough for 5 minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s still sticking to the bottom, add more flour, a tablespoon at a time. Make sure the flour is fully incorporated before deciding if you need to add more.
- Transfer dough to a large oiled bowl and cover with a damp towel. Let the dough rest for 1 hour. While the dough is rising, make the filling.
- Combine the filling ingredients in a bowl and set aside.
- Once the dough has risen considerably, transfer to a floured work surface and roll it out into a large rectangle (around 9×14”). Melt the remaining 5 tablespoons butter and brush over the dough, leaving about a ½” border around the edges.
- Sprinkle the cinnamon and sugars mixture over the dough and spread it with a spatula.
- Starting from the longer side, tightly roll up the dough. Cut the log into 12 even pieces (about 1” per piece) and place into a greased 9×13” pan. Cover with a damp towel and let rise for an hour, or until about doubled in size. Preheat the oven to 350°F.Bake for 25-30 minutes, or until golden brown.
- While the cinnamon buns are baking, whisk together the icing. Add more milk or powdered sugar as needed until you reach the right consistency. The icing should pour off the spoon at a medium pace.
- Let the cinnamon buns cool before drizzling the icing.
Did you make this recipe? I’d love to hear from you in the comments section below!
Until next time,