The Best Cinnamon Buns
5928kcal
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
- 2/3 cup Dark brown sugar (light brown sugar also works)
- 2 tbsp Ground cinnamon
- 1/4 cup Unsalted butter (softened)
Maple Cream Cheese Frosting
- 2 oz Cream cheese (softened)
- 2 tbsp Maple syrup
- 1/2 tsp Vanilla Extract
- 1 1/2 cups Confectioners' sugar
- 1/4 tsp Salt
Equipment
- Sharp Knife or Dental Floss (for clean cuts)
Method
Dough Development & Bulk Fermentation
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Line a 13x9 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.
- 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
- 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.
- 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.
- 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.