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. Get ready to bake and enjoy.
| Ready in: 4hours | Serves: 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
- 2/3 cup dark brown sugar (light brown sugar also works)
- 2 tablespoons ground cinnamon
- 1/4 cup butter, softened
Maple Cream cheese frosting
- 2 ounces cream cheese, softened
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 ½ cups confectioners sugar
- teaspoon salt
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.
- 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!
Spread the Love
Summary
Recipe Name
The Best Cinnamon Buns
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 33 Review(s)
Hi! Is there a print option available? Thank you!
Katie, touch the 3 dots at the top, right hand corner of your screen. Next, touch share. Next, touch printer.
It give it to me in 15 pages 😳 I’ll just write it out, thank you!!
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
Yeah this isn’t very printable lol 24 pages for me. Better off to screen shot it and then print those.
Hi, how to make a steady temperature for dough to rise? Any suggestions?
I put my dough in the oven (turned off) with the oven light on, works great!
Thank you
I put a seed heating mat in a cardboard box.
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.
Thank you 🙏
Hi!
I’m using oven with light on, it give nice 28C
Or folding proofer from Brod and Taylor works just fine.
Is it possible to freeze the dough or the proofed rolls for baking another day?
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.
Isn’t this America. Why are you using grams not cups or ounces or teaspoon measures
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.
Because when making dough it works best if you weigh everything instead of measuring. That way you get a consistent product.
Here here!! I just started weighing with my new Walmart scale. These rolls are the BOMB!!
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.
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.
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.
PRECISION
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.
I’m happy she’s using grams because it’s more accurate ☺️. Thank you Natasha for this recipe.
Can you substitute sourdough starter for the dry yeast? If so how much? Thanks!
I have a scale that does ounces and grams. I love baking using gram measurements.
Can you make this with gluten free flower
Yes, absolutely, but you’ll have to adjust the amount of water
Thank you
If I’ve used the dryer. I pop my covered bowl in there with the light on. Works for me.
Can you make them with gluten free flour
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
Could you please convert this recipe into cups instead of grams? Please.
Could I use all purpose/ universal flour instead of bread flour?
Would it be possible to give metric measurements for the filling and frosting please?
Hvordan regner jeg fyldet og creame cheese frosting om til gram ?
Can the dry yeast be replaced by sourdough starter? If so, how much? Thank you.
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
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
Very impressed
Soft textured cinbon
Thank you. I am really glad you liked the texture.
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
It was a heavy whipping cream.
Hi! For the stretch and fold part, do I do it before it fully proofed or after it proofed ?
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.
These came out beautifully. Thanks for the recipe Natasha.
easily the best of probably ten cinnamon buns across the internet that I‘ve tried. Thanks so much for sharing❤️
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