Easy Cinnamon Buns
This cinnamon bun and cream cheese is a well-matched flavor combination! These sweet and easy-to-prepare buns have soft, fluffy dough filled with a perfectly balanced sweet and cinnamon-y mixture.Topped with a sweet and creamy cream cheese frosting, they're the perfect accompaniment to your afternoon coffee.
Tools
- Kitchen Towel or Plastic Wrap
- Sharp Knife or Bench Scraper
- 13x9-inch baking dish
Ingredients
For the Dough:
- 594 to 625 g (4-¾ to 5 cups ) bread flour
- 2-½ teaspoons instant or rapid-rise yeast
- ½ cup granulated sugar
- ¾ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- ¾ cup whole milk , heated to 110°F degrees
- 3 large eggs , room temperature
- 12 tablespoons unsalted butter , cut into 12 pieces, softned
For the Filling:
- 1-½ cups light brown sugar , packed
- 1-½ tablespoons ground cinnamon
- ⅛ teaspoon kosher salt
- 4 tablespoons unsalted butter , softened
For the Icing:
- 1 cup powdered sugar
- 1 stick unsalted butter , softened
- 4 ounces cream cheese , softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 teaspoon Dry Whole Milk such as Nido , optional
Instructions
For the dough:
- Adjust the oven rack to the middle position. Line a 13x9-inch baking dish with parchment paper or grease it lightly; set it aside. In a liquid measuring cup, whisk together the milk and yeast until the yeast dissolves. Then, whisk in the eggs and vanilla.
- Using a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Pour the warm milk mixture into the mixer in a steady stream and mix until the dough comes together, about 1 minute. Increase the mixer speed to medium and add the butter pieces one at a time until fully incorporated.
- Continue to mix until the dough becomes smooth and pulls away from the sides of the bowl, about 10 minutes. If the dough remains too wet and sticky, add up to ¼ cup of flour, one tablespoon at a time, until it no longer sticks to the bowl.
- Turn the dough out onto a lightly floured counter and knead it to form a smooth, round ball. Place the dough in a medium greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
For the filling:
- In a small bowl, combine the brown sugar and cinnamon. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured counter. Roll the dough out into an 18-inch square, leaving a ½-inch border around the edges.
- Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture evenly over the butter and lightly press the sugar mixture into the dough. Starting with the edge closest to you, roll the dough up tightly into a cylinder and pinch the seam lightly to seal it.
- Cut the log into 8 equal pieces (or 12 pieces for smaller buns). Place the cinnamon buns, cut side up, in the prepared baking pan. Cover the baking dish with plastic wrap and let the cinnamon buns rise in a warm place for 30 minutes or until they have doubled in size.
For the Icing:
- Place the cream cheese, butter, vanilla, and a small pinch of kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until smooth and well combined. Add the powdered sugar and dry whole milk (if using). Beat the mixture until it is thoroughly combined and smooth.
To assemble:
- Preheat the oven to 350 degrees F (175 degrees C). Bake the cinnamon buns for 35-40 minutes or until they are deep golden brown and the filling is melted. Rotate the pan halfway through baking.
- Transfer the cinnamon buns to a wire rack and top them with ½ cup of the icing. Let the cinnamon buns cool for about 30 minutes before topping them with the remaining icing.
Notes
How to Store & Re-Heat
Cinnamon Buns can be stored at room temperature in an airtight container for up to 2 days or up to 1 week in the refrigerator. To reheat, microwave for 5 to 10 seconds until warm. Avoid overheating to prevent drying out or melting the frosting.
Nutrition Facts
Easy Cinnamon Buns
Amount per Serving
Calories
616
% Daily Value*
Fat
42
g
65
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
177
mg
59
%
Sodium
453
mg
20
%
Potassium
133
mg
4
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
43
g
48
%
Protein
6
g
12
%
Vitamin A
1383
IU
28
%
Vitamin C
0.02
mg
0
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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