The Best Cinnamon Buns

ByNatalya Syanova
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Who can resist the irresistible smell of cinnamon buns fresh from the oven? Today, I’m sharing an easy-to-follow recipe that not only delivers soft, flavorful cinnamon buns but can also truly be counted as a copycat for Cinnabon.

There’s something truly magical about the aroma of freshly baked cinnamon buns filling the kitchen. Warm cinnamon, buttery brown sugar, and soft, fluffy dough come together to create the kind of comfort food that instantly feels nostalgic and irresistible. If you’ve ever wished you could recreate that famous bakery-style experience at home, this recipe is exactly what you’ve been looking for.

These cinnamon buns are incredibly soft, rich, and perfectly gooey in the center, with beautiful swirls of cinnamon sugar in every bite. Inspired by the classic flavor and texture of Cinnabon, this homemade version delivers the same indulgent experience with simple ingredients and easy-to-follow steps. The dough is tender and pillowy, while the filling melts into each layer during baking, creating that signature sticky, caramelized center everyone loves.

Finished with a smooth, creamy frosting that melts slightly over the warm buns, these rolls are perfect for breakfast, brunch, holidays, or anytime you’re craving a bakery-quality treat. Whether enjoyed fresh from the oven with a cup of coffee or shared with family and friends, these cinnamon buns are guaranteed to disappear quickly. Once you make them from scratch, it’s hard to go back to store-bought versions again.

Ready in: 4hoursServes: 12 people
Yield: 12 -14 cinnamon buns Units: US, EU

Ingredients

Dough

  • 360g  lukewarm milk
  • 5g dry instant yeast 
  • 120g sugar
  • 3 large egg
  • 720g bread flour, plus more for dusting
  • 95g unsalted butter at room temperature
  • 14g salt
  • 1/2 cup of heavy whipping cream( to pour on cinnamon rolls before baking)

Cinnamon filling 

Maple Cream cheese frosting 

Directions 

Dough

  • 8 am in a mixing bowl, combine all the ingredients (except salt and butter) for the dough together. Mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball.
  • Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together.
  • 8.30 am  cover the dough and let it proof for 2-2.5 hours at 76-80F/ 24-28C.
  • During that time perform 1 stretch and fold.
  • The dough should become puffy.
  • 11 am move the dough to fridge for at least 2 hours, or until next day. Meanwhile prepare the filling, by mixing all ingredients together.
  • 1 pm remove the dough from fridge, sprinkle work surface with flour, roll the dough  in a rectangular with sides about 28×16 inch/70 x 40 cm and about 0.2 inch/ 0.5 cm thin.
  • Spread filling all over the dough surface. Then start to roll the dough tightly, forming a roll.
  • Cut the toll into 1-1.5 inch/3-4cm thick rolls.
  • Cover baking tray with parchment paper or generously spray baking tray with non-stick oil, place rolls on a parchment paper. Cover them with plastic wrap to prevent drying and let them proof for 1.5-2  hours at 76-80F/ 24-28C.
Cinnamon buns
  • Preheat the oven to 375F. 
  • Pour heavy whipping cream all over rolls.
  • Bake cinnamon rolls for 10 min, then lower temperature to 350F and continue baking for 15-18 min, until golden brown.
  • Meanwhile prepare the icing by mixing all ingredients together.
  • Spread icing on top of warm rolls.

Enjoy!

The Best Cinnamon Buns

The Best Cinnamon Buns

5928kcal
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Prep 45 minutes
Cook 28 minutes
Rise Time 6 hours
Total 7 hours 13 minutes
Indulgently rich, soft, and pillow-textured cinnamon buns topped with a luxurious maple cream cheese frosting. The secret to their incredible, bakery-quality moisture lies in pouring warm heavy cream over the buns right before baking, which creates a rich caramel on the bottoms and ultra-tender edges.
Servings 12 buns
Cuisine American

Ingredients

The Enriched Dough
  • 360 g Lukewarm milk
  • 5 g Dry Instant Yeast
  • 120 g Sugar
  • 3 Large eggs
  • 720 g Bread Flour (plus more for dusting)
  • 14 g Salt
  • 95 g Unsalted butter (softened to room temperature)
  • 1/2 cup Heavy whipping cream (warmed slightly; to pour over buns before baking)
Cinnamon Filling
Maple Cream Cheese Frosting

Equipment

Method

Dough Development & Bulk Fermentation
  1. In a stand mixer bowl, combine the lukewarm milk, instant yeast, sugar, eggs, and bread flour. Mix on low speed (or KitchenAid speed 3) for 3–4 minutes until a cohesive, shaggy mass forms.
  2. Add the 14g of salt and continue mixing for 2 more minutes until the salt completely dissolves and the dough begins to clean the bottom of the bowl.
  3. Add the softened butter chunks one at a time. Increase the mixer speed to medium-high and knead for 10–15 minutes until the fat fully incorporates, leaving the dough smooth, glossy, and elastic.
  4. Cover the bowl and let the dough proof for 2 to 2.5 hours at 76–80°F (24–28°C). Perform one set of stretches and folds at the 1-hour mark to organize the gluten network. The dough should become visibly puffy and light.
  5. Transfer the covered dough to the refrigerator for at least 2 hours (or leave overnight) to firm up the butter, making it incredibly easy to roll out cleanly.
Assembly & Final Proof
  1. Tip the cold dough onto a floured workspace. Use a rolling pin to roll it into a large rectangle measuring roughly 28×16 inches (70×40 cm) and about 0.2 inches (0.5 cm) thick.
  2. Spread the softened butter evenly across the dough, then sprinkle the combined brown sugar and cinnamon over the surface. Roll the dough up tightly from the long edge into a uniform log.
  3. Line a 13×9 inch baking pan with parchment paper. Cut the log into 12 to 14 uniform rolls (about 1 to 1.5 inches thick) and arrange them in the pan.
  4. Cover loosely with plastic wrap and let proof for 1.5 to 2 hours at 76–80°F (24–28°C) until they are airy and touching side-by-side.
The Cream Trick & Baking
  1. Preheat your oven to 375°F (190°C). Right before sliding the pan into the oven, pour the 1/2 cup of warm heavy whipping cream evenly over and between the proofed buns.
  2. Bake at 375°F for exactly 10 minutes. Lower the oven temperature to 350°F (175°C) and continue baking for 15–18 minutes until the tops are deep golden brown.
  3. Whisk the cream cheese, maple syrup, vanilla, confectioners’ sugar, and salt together until smooth. Spread the frosting over the tops of the buns while they are still warm from the oven.

Nutrition

Calories5928kcalCarbohydrates1040gProtein135gFat223gSaturated Fat130gPolyunsaturated Fat16gMonounsaturated Fat56gTrans Fat5gCholesterol1075mgSodium1687mgPotassium2296mgFiber27gSugar312gVitamin A7682IUVitamin C2mgCalcium1148mgIron12mg

Notes

  • Traditional Imperial Conversion Guide: For bakers who prefer classic American measurements over metric values, use these exact amounts for the dough base: 1.5 cups of lukewarm milk, 1.25 teaspoons of instant dry yeast, 1/2 cup of granulated white sugar, 3 large eggs, 5.75 cups of bread flour (measured lightly spooned-and-leveled), 2.5 teaspoons of salt, and 7 tablespoons of unsalted butter.
  • The Magic of Heavy Whipping Cream: Do not skip pouring the warm heavy cream over the buns before baking! As it bubbles in the oven, the starch from the flour absorbs the fat, turning the cream into a rich caramel base while simultaneously steaming the inner spirals to keep them soft for days.
  • Slicing Flawlessly Without Squishing: Cutting through soft, filled dough logs can easily flatten your loops. To keep your spirals perfectly round, bypass your kitchen knives entirely and use unflavored dental floss or strong sewing thread. Slide the line under the log, cross the two ends over the top, and pull firmly to make a clean, completely un-squished slice.
  • Creating a Warm Proofing Spot: If your kitchen runs cold on baking day, do not try to speed up the process by using high heat. Instead, place your covered dough bowl inside your turned-off oven and switch the internal oven light on. The bulb naturally creates a safe, stable pocket environment hovering around 76–80°F (24–28°C).
  • Baking the Dough Straight from the Fridge: While the recipe allows you to assemble the buns after a quick 2-hour chill, letting the rolled, uncut dough log rest in the refrigerator overnight yields an even deeper, complex flavor profile. Simply slice, proof, and bake fresh the following morning.

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95 Comments

      2. Please to this in good old numbers I do not know cm and do not care to learn I’m 84 yrs old just like old fashion numbers

    3. Hey Katie. To print a webpage, go to the browser’s top menu bar and click File, then select Print. In the print dialog, choose Save as PDF and click Save. You can then print the PDF file if needed.

      Reply

    3. On cold days—I turn oven to 200, leave the door open a little. Place the bowl of dough on top covered with plastic wrap, the place a cloth dish towel over the bowl and oven door opening.

      Reply

    4. Hi!
      I’m using oven with light on, it give nice 28C
      Or folding proofer from Brod and Taylor works just fine.

      Reply

    5. Proofing box or place the dough in the oven with the lights on only. It may take longer to proof. Also after cut and rolling these up and placing in a pan, give them a half hour to hour to second proof- they’ll be more airy

      Reply

    1. Let it proof for 30 minutes, then move your the fridge until next day. Then shape cold dough, let the buns proof for 1 hour or so. And bake. The dough can stay in the fridge for 48 hours.

      Reply

      2. Actually I am confused because in the recipe you said proof for 2.5 hrs and then place in fridge for at least two hours or overnight but here proof for only 30min and then place in fridge. I am confused, which one is it? Thanks 🙂

    1. No need to be rude. You can find dozens of conversions online. Just be grateful she’s willing to share her recipe. It sounds delicious.

      Reply

    2. Because when making dough it works best if you weigh everything instead of measuring. That way you get a consistent product.

      Reply

    3. Measuring the dry ingredients in grams gives a more accurate recipe, and consistent results. Easy to convert, if you wish, plus kitchen scales are inexpensive.

      Reply

    4. Weighing ingredients is MUCH more accurate, and you do not need to dirty a bunch of measuring cups. Kitchen scales switch to metric with the push of a button. Please stop making Americans look stupid.

      Reply

    5. It’s more precise which is needed in gluten free baking. Many use it. I now prefer it, more accurate and easier for me. I have a digital scale.

      Reply

    7. Because cups and teaspoons are inaccurate, outdated measurement methods. Here in America we strive for accuracy and precision not your grandma’s way of measuring. Get a $10 scale and enjoy accuracy.

      Reply

    9. Using a scale is more accurate and gives a more consistent result. I never use cups for measuring when baking if I can help it unless it’s something I make so often I can do it by feel. Obviously I don’t need a recipe for those items. Weighing ingredients will improve your baking!

      Reply

    10. Perhaps it’s America for you but maybe not for her- Americans should do better and know conversions!- Oh! and it’s the World wide web- so just because you’re American doesn’t mean she should cater to your measurement scale!-

      Reply

    12. I’m in usa too. The reason why bakers do this is because it’s more accurate. Baking is more finicky when it comes to measurements. Too much or too little makes a difference. Hope this helps.

      Reply

  9. I’m curious as to why pour the whipping cream over them before baking?
    And TY
    I’ve been in search of a cinnamon roll recipe. I’ve tried a few different ones and they never seem to turn out, always tasty .
    I look forward to trying your recipe . Thank you

    Reply

  15. Would like to clarify amount of salt for frosting:
    1 teaspoon of salt for 2 0z of cream cheese?
    Tried and it was very salty otherwise these cinnamon rolls are amazing.
    Thank you

    Reply

  16. Asking for info on making GF. If a use GF bread flour do I keep the flour weight the same and only adjust the water? At what point do I add water since I’m not sure how much I need? Thanks for any assistance

    Reply

  18. Hi! I’m French and I don’t understand what you put on the buns before cooking. The photo show something like milk.
    Thanks

    Isa

    Reply

    1. Hi there! For the stretch and fold technique, it is typically done during the bulk fermentation process, which is after the dough has been mixed and before it is fully proofed. The purpose of the stretch and fold is to strengthen the dough and develop gluten, so it is best to do it earlier in the process rather than after the dough has fully proofed. Hope that helps! Let me know if you have any more questions.

      Reply

  21. easily the best of probably ten cinnamon buns across the internet that I‘ve tried. Thanks so much for sharing❤️

    Reply

  23. These were amazing! I didn’t have bread flour so I used KA AP and they still turned out very soft and fluffy. Loved the texture of the dough after bulk fermentation. The cream cheese frosting didn’t go very far for me so I used leftover caramel on half. Thanks for the recipe!

    Reply

  24. Se ve muy buena la receta , lo voy hacer ; pero una consulta que aporta la leche que le pones por encima antes de hornearlos ? Gracias desde ya 🤩

    Reply

    1. La leche hace que los rollos salgan más esponjosos y humedos durante el horneado. Si no la usan pueden salirte más secos y menos tiernos.

      Has hecho la receta? Porque quiero saber por cuanto tiempo tengo que dejar pre calentar el horno y si puedo mezclar mano en vez de usar batidora.

      Reply

  25. Hello! How much time I need to preheat the oven? Or I just put the oven at 375F and put the cinammon buns there for 10 minutes right away? Also, the recioe will turn anyway if I mix the ingredients by hand? I don’t have a mixing bowl 🙁

    Reply

    1. I couldn’t find the answer to this so I just tried it lol and they turned out fine. I did the first proof, them made the cinnamon rolls and left them proof again on the stove top while the oven was preheating (I have an older oven so heat comes out of the top which aided in the proofing). Then, I just followed the baking instructions and they turned out delicious

      Reply

  29. Can you give the amount of grams for the half a cup of heavy cream? I see people debating between grams and cups above, but I think the most important thing is to be consistent throughout the recipe. I tend to agree that grams are the simplest, most precise and it’s easy to do the conversions online, but at least give weights for everything in grams…
    Can’t wait to try as I plan to veganize this recipe… I will report back!

    Reply

  30. Hello, I’m looking forward to your answer to try your recipe. is it the cream or whipped cream that is poured on the dough before putting it in the oven? And in my home oven, the highest degree is 250c, how can I equal your setting? And what can I prefer over maple syrup?
    Thank you for everything

    Reply

    1. Her recipe is in °F, not °C. 375°F is 190°C, 350°F is 176°C

      Pour the whipping cream onto of the rolls after it has proofed, right before they go in the oven.

      Just omit the maple syrup if you don’t like it. You can thin it out with a bit of cream or milk if you want, but I don’t think you’ll need to.

      Reply

  31. I’ve tried several cinnamon bun recipes over the years, and this one wins for me. I only had AP flour on hand, didn’t have cream, but it still turned out amazing. I’ve never proofed/fermented this long before, and the chew and flavour of the bread was remarkable. Can’t wait to try it again with the proper flour and cream!

    Reply

    1. I also only have AP flour
      I’m going to try this recipe today for the first time
      But I don’t have active yeast
      I wonder if dry yeast is fine and how much should I make

      Reply

      1. I made it with active dry yeast, no problems! Active yeast is just larger granules compare to instant yeast – so you just have to proof it in the warm milk with a tbsp of the sugar first. I aim for 40°C milk unless your kitchen is super warm. After around 5-10 mins (depending on your room/milk temp) it will foam up. Then add the remaining sugar and other dough ingredients, as the recipe states. If you’re unsure, it wont hurt to add extra gram of active dry yeast.

  32. Made this recipe and it turned out amazing – really pillowy yet structured rolls, not soggy at all! I like cinnamon rolls that are individually baked on a sheetpan, not touching each other (like in her IG video of this recipe). This dough cut so clean and the oven spring gave nice puffy rolls even without having the support of being baked with neighbors in a deeper baking dish. I am tempted to double the cinnamon filling next time though 🙂

    However, my 5qt kitchen aid STRUGGLED with the full size recipe. I am fairly confident making enriched doughs and knew it had to be kneaded at a higher speed (4) to get the gluten formation, but the motor was getting so so hot. I ended up having to split the batch to knead it properly. Because of this, I ended having to add a couple of handfuls of extra flour after a few minutes of kneading to get the dough to form a ball before I split it (and yes, I measured with a scale!). It worked out just fine so I still give the recipe a 10/10, but unless you have a pro-line kitchenaid I would cut down the recipe to avoid adding more flour and save your kitchenaid’s motor!

    Reply

  33. Hi Natasha
    2 questions.
    1- do you have a chocolate version available?
    2- if i wanted to make it dairy free I can use vegan butter and non dairy milk. What could i substitute the heavy whipping cream with ?
    Thanks

    Reply

  34. Hi! Thank you for the recipe!
    Any idea why my dough came out sticky just after coming out of the mixer? I measured all the ingredients and used bread flour. Thanks!

    Reply

  35. This is a delicious recipe. I’ve never tried the cream method and now there’s no going back! Thank you for sharing this deliciousness!

    Reply

  36. These are the BEST cinnamon rolls! baked them yesterday! This is THE recipe. So soft, so easy and so tasty! Love the maple in the icing too! SO AMAZING!! Thank you so much! I went to read the comments and was anticipating all of them to be giving you praise, but I was surprised to see so so few. All you need to know is that Natasha knows how to bake!!

    Reply

  37. Your cinnamon rolls look delicious and beautifully made!
    We will try your recipe ! The other one we normally use is with potatoes and one egg . They grow into jumbo flowers rise . I’m going to try and see if. We love homemade dessert and cooking .🥰🥰💗💗💗🥰🥰💗💕

    Reply

  38. Is the yield time supposed to say 4 hours? Based on directions it looks like it would take quite a bit longer than that. I’m sure they’re worth it, but it would be nice to know ahead of time.

    Reply

  40. Hi there!
    I wanna make half that amount for total of 6 rolls but not sure how im supposed to deal with the 3 eggs part, is there a more accurate measure to splitting them ?
    Thanks

    Reply

  41. This recipe is the best cinnamon rolls one can make. I am so thankful to the author for making the recipe so simple to follow. The most softest and dissolves in your mouth level cinnamon rolls. I even dare to say that they are better than store bought ones. Just follow the recipe to a T.

    Reply

  44. If we proof overnight for 8/10 hours
    When we take it out the fridge the next day, do we let it come to room temperature before rolling out and cutting?

    Reply

  45. Hi, I had a question.
    For 2 ounces of cream cheese, isn’t 1½ cups of powdered sugar too much?
    Isn’t the amount of cream cheese too little compared to the sugar?
    I mean, is 60 grams of cream cheese enough for this number of cinnamon rolls???
    I’d appreciate your reply.
    Thank you for your wonderful recipe!

    Reply

  46. Hi Natasha,

    I tried your recipe and super delicious but I had one problem is I can’t spread the dough easily it’s kinda stubborn.

    Reply

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