Cinnamon Buns: Soft, Fluffy, and Perfectly Spiced
Cinnamon buns are a timeless comfort bake—warm, fragrant, and irresistibly soft. With tender yeast dough, a rich cinnamon-sugar filling, and a sweet glaze that melts into every swirl, these buns are perfect for breakfast, brunch, holidays, or cozy weekends at home.
What sets truly great cinnamon buns apart is texture. The dough should be pillowy and light, not dense or dry. This recipe uses enriched dough with butter and eggs to create that classic bakery-style softness, while the cinnamon filling delivers deep flavor without overwhelming sweetness.
Why You’ll Love This Recipe
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Ultra-soft, fluffy texture
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Rich cinnamon flavor
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Perfect swirl every time
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Freezer-friendly and make-ahead friendly
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Classic or customizable with glaze or frosting
These cinnamon buns stay soft for days and reheat beautifully.
Ingredients
Makes 10–12 cinnamon buns.
Dough
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¾ cup (180 ml) warm milk
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2¼ teaspoons (7 g) active dry yeast
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¼ cup (50 g) granulated sugar
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1 large egg, room temperature
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1 egg yolk
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¼ cup (60 g) unsalted butter, melted
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3 cups (375 g) all-purpose flour
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¾ teaspoon salt
Cinnamon Filling
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½ cup (115 g) unsalted butter, very soft
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¾ cup (150 g) brown sugar
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1½ tablespoons ground cinnamon
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1 teaspoon vanilla extract
Glaze (Optional)
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1 cup (120 g) powdered sugar
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2–3 tablespoons milk or cream
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½ teaspoon vanilla extract
How to Make Cinnamon Buns
1. Activate the Yeast
In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes, until foamy. This step ensures your yeast is active.
2. Make the Dough
Add the remaining sugar, egg, egg yolk, and melted butter to the yeast mixture. Whisk until combined.
Gradually add flour and salt. Mix until a soft dough forms.
Knead by hand for 8–10 minutes or in a stand mixer for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky.
3. First Rise
Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.
4. Prepare the Filling
In a bowl, mix soft butter, brown sugar, cinnamon, and vanilla until smooth and spreadable.
5. Shape the Cinnamon Buns
Roll the dough into a rectangle about 14 × 10 inches (35 × 25 cm).
Spread the cinnamon filling evenly over the dough, right to the edges.
Starting from the long side, roll the dough tightly into a log. Slice into 10–12 equal pieces using a sharp knife or dental floss.
6. Second Rise
Place buns cut-side up in a greased baking dish, leaving a little space between each.
Cover loosely and let rise for 30–45 minutes, until puffy.
Baking
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Preheat oven to 350°F (175°C)
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Bake for 22–27 minutes, until lightly golden on top and cooked through
For extra softness, brush warm buns lightly with melted butter after baking.
Making the Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm buns so the glaze melts into the swirls.
For thicker frosting, use less liquid. For a thinner glaze, add a few more drops of milk.
Serving Suggestions
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Serve warm with coffee or tea
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Add chopped nuts for crunch
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Pair with fresh fruit
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Perfect for holidays and brunch spreads
Tips for Perfect Cinnamon Buns
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Use room-temperature eggs for smoother dough
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Don’t overheat milk—lukewarm is key
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Slice gently to keep swirls intact
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Bake just until golden to avoid dryness
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Let rest 10 minutes before glazing for best texture
Variations
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Cream Cheese Frosting: Replace glaze with cream cheese, butter, powdered sugar, and vanilla
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Extra Gooey: Pour ½ cup warm cream over buns before baking
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Nutty Cinnamon Buns: Add chopped pecans or walnuts to the filling
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Apple Cinnamon: Add thinly sliced apples to the filling
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Vegan Version: Use plant milk, vegan butter, and egg substitutes
Storage and Reheating
Store cinnamon buns in an airtight container at room temperature for 2 days or refrigerated for 4 days. Reheat briefly in the microwave or oven.
To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight and warm before serving.
A Classic Bake Everyone Loves
Cinnamon buns are more than just a treat—they’re a warm, comforting tradition. With soft dough, rich cinnamon filling, and sweet glaze, this recipe delivers bakery-quality results right from your own kitchen.