Hey friends!
Question: Do you love the smell of freshly baked cinnamon buns throughout your home?? Because everyone in our home does!
Cinnamon Buns are the perfect companion for cozy evenings by the fireplace or lazy Sunday mornings. Let’s dive into my super delicious cinnamon roll recipe! My good friend Kim gave it to me 25 years ago, and it is the best recipe I’ve ever had.
A tip you don’t want to miss:
Milk has a very high heat-holding capacity, so really keep an eye on it. When it starts getting WARM, pull it off the heat! Otherwise, it will heat up too fast and won’t work in the recipe (it will kill the yeast!). Make sure you Watch my YouTube video where I make these cinnamon buns here so you can follow along and get all the recipes as we release them.
Ingredients
- Flour—I use all-purpose flour for this recipe. I have never tried using another kind, but it doesn’t hurt to try if you prefer something else.
- Yeast—You can use active dry yeast or instant yeast, both of which will work great for this recipe.
- Milk—I choose to use whole milk, but you can also use skim or 2% milk. You can also use goat’s milk, almond milk, or most other kinds of milk.
- Sugar – We prefer to use a non-GMO, organic sugar that is finely ground.
- Butter – Butter will help add the fluff to the buns. If you do not want to use butter, you can use shortening.
- Salt – Adding salt to any baked dish will help bring out the individual flavours of the dish.
- Eggs – Make sure your eggs are at room temperature when making this recipe. aa
- Cinnamon – Okay, what is a cinnamon roll without the roll? Cinnamon is an earthy, warm flavor. If there is too much, it can be a little hot to the taste.
- Brown Sugar—Brown sugar has a caramel taste, whereas white sugar makes the dough light and fluffy. You can use either when making cinnamon buns.
- Raisins – Raisins are optional but will give your homemade cinnamon rolls a little extra sweetness.
- Nuts – Nuts are also optional.
- Cream Cheese – Cream cheese is the base of the frosting. If you ask my family, the frosting is the best part.
- Powdered Sugar—Powdered Sugar is the sweetness of the cinnamon roll frosting. You will want to use powdered sugar because it is finer and will blend more smoothly with the cream cheese.
- Vanilla—I use vanilla extract, but you can also use vanilla bean or vanilla powder. Keep in mind that using brown vanilla may tint your frosting a bit.
- Cream/Milk—We add heavy cream to liquefy the frosting so that it is easier to spread.
Step-by-Step Instructions
- In a large mixing bowl or electric mixer, combine 4 cups of flour and yeast.
- Heat milk with sugar, salt, and butter until you have mostly melted butter, then add to the yeast mixture.
- Add beaten eggs and beat for 30 seconds using a wooden spoon or on medium speed.
- Let the mixture set for 5-10 minutes to activate yeast if using active yeast.
- Add remaining flour one cup at a time until it forms a soft ball and begins to pull away from the sides of the bowl.
- If kneading by hand, knead for 8-10 minutes until a smooth elastic dough forms.
- If using a stand mixer with the dough hook attachment, knead for 5-6 minutes.
- Cover and let the dough rise for 1 hour or until doubled in size.
- While the dough rises, mix the filling ingredients in a small bowl.
- Once doubled in size, turn the dough out onto a lightly floured surface and roll it into a rectangle 10 inches wide and 1 inch thick. Spread the cinnamon roll dough with butter, brown sugar, salt, and cinnamon—add nuts and raisins if desired.
- Roll into a long roll and cut into desired size using dental floss or strong thread.
- Place in a greased 9×12 baking dish, cut side down, and allow for a second rise of 45-60 minutes until doubled.
- If you desire a glossy, golden finish, add an egg wash of beaten egg with a little water.
- Bake at 375F for 15-20 minutes or until golden brown.
- Allow to cool and ice with cream cheese frosting if desired
Homemade Easy Cinnamon Rolls: A Winter Favourite
Cinnamon Buns are the perfect companion for cozy evenings by the fireplace or lazy Sunday mornings. Let's dive into my super delicious cinnamon roll recipe! My good friend Kim gave it to me 25 years ago, and it is the best recipe I've ever had.
Ingredients
Dough
- 6-8 cups flour
- 2 Tbsp yeast
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup butter or shortening
- 1 tsp salt
- 4 eggs
Filling
- 1/2 cup softened butter more as needed
- 2 Tbsp cinnamon
- 1 cup brown sugar
- pinch of salt
- Raisons optional
- nuts optional
Frosting
- 1 cup cream cheese
- 1/2 cup icing (powdered) Sugar
- 1 tsp vanilla
- cream add just enough to make it a smooth frosting
Instructions
- In a large bowl or mixer, combine 4 cups of flour and yeast.
- Heat milk with sugar, salt, and butter or shortening to warm and mostly melted and add to flour.
- Add beaten eggs and beat for 30 seconds.
- Let the mixture proof for 5-10 minutes to activate yeast if using traditional yeast.
- Add remaining flour one cup at a time until it forms a soft ball and begins to pull away from the side of your bowl.
- If kneading by hand, knead for 8-10 minutes until a smooth elastic dough forms.
- If using a stand mixer, knead for 5-6 minutes.
- Cover and let rise for 1 hour or until doubled in size.
- Roll out into a rectangle, 12 inches wide and 1 inch thick, and spread with butter, brown sugar, salt, and cinnamon – add nuts and raisins if desired.
- Place in a greased 9x12 baking dish, cut side down, and allow to rise again for 45-60 minutes until doubled.
- If you desire a glossy, golden finish, add an egg wash of beaten egg with a little water.
- Bake at 375 for 15-20 minutes or until golden brown.
- Allow to cool and ice with cream cheese frosting if desired.
Notes
- Having all your ingredients at room temperature can help with your dough's consistency and rising time.
- And there you have it – the secrets to creating the perfect Comfort Cinnamon Buns. Whether you're a seasoned baker or just dipping your toes into the world of baked goods, these cinnamon buns are a surefire way to spread joy during the holiday season.
Nutrition
Calories: 523kcalCarbohydrates: 78gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 297mgPotassium: 210mgFiber: 3gSugar: 29gVitamin A: 403IUVitamin C: 0.1mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!
Store and Reheat
Store the extra cinnamon rolls in an airtight container on the counter and eat within 48 hours. You can reheat the cinnamon rolls in the oven or in the microwave.
Frequently Asked Questions
- Can I freeze my cinnamon buns?
Freeze the rolls immediately after cutting them. When you take them out of the freezer, let them thaw in the fridge. Then, warm them up to room temperature and complete the second rise prior to baking. - Can I make these the day before?
The answer is yes. Cut the cinnamon rolls and place them in the baking pan, then immediately put them in the fridge. - Can I use instant yeast?
Yes, you can. If you use instant yeast, you do not need to let the flour and yeast mixture sit for 5-10 minutes before adding the remaining ingredients.
Troubleshooting Failed Cinnamon Rolls
- Why did my dough not rise?
There could be many reasons for this. First, check to see that your yeast has not expired and is still active. To do this, add some to a glass of warm water and see if it activates after 5-10 minutes. If your milk and butter were too hot, it could have killed the yeast. Lastly, if you let the dough rise in a cold room, it will take longer. It is best to let it rise in a room that is 70 or warmer. - Why is my dough sticky after the first rise?
If your dough did not pull away from the sides of the bowl prior to letting it rise, it is most likely because you needed to add more flour.
Conclusion
I hope that you enjoy this cinnamon roll recipe. I promise, if made correctly, they will be the best cinnamon rolls you have ever had. Leave a comment and let me know how you liked them. I can’t wait to hear your thoughts. If you enjoy these fluffy cinnamon rolls be sure to check out my recipes for soft sandwich bread and pumpkin French toast bake.
16 thoughts on “Comfort Cinnamon Buns: A Winter Favourite”
Thank you for this great resipe, it looks delicious!
Let me know what you think if you try it!
I am still learning to make bread products and this looks so good I am going to try it and hope it turns close to as good as yours. Thank you or the recipe!
I was just about to make some cinnamon buns for us and to share with neighbors. This is the perfect amount Chelsea. Thanks!
The cinnamon buns look fabulous, I can’t wait to try your recipe! I discovered your YT channel a couple of months ago and absolutely love it!
Thank you so much!❤️
The cinnamon buns look so good . Can’t wait to make them.
The cinnamon buns look so good . Can’t wait to make them.
I love this recipe,before I’v made it. Sounds sooo delicious😋
I hope you love it after, too!
This recipe sounds great and easy want to try soon. Thank you for sharing.
How many cinnamon buns does this recipe make? I’ve watched your video and it looks like an awful lot. I assume the recipe can be cut in half? Love your YouTube channel. I have ordered your cookbook. Looking forward to trying these.
Around 18 depending on the size you make them. You can half the recipe, or freeze the extras. 😊
You made it look so easy. Do you think I could use an icing with out cream cheese?
I’m definitely going to make your recipe. I love watching you and your family and all you do. I live in Winnipeg and we also have no snow with lovely temperatures. Blessings to you all. ❤️
I am going to make these for my friends and family for Christmas.
Do they freeze well? Can you freeze with the icing on them?