Homemade Cinnamon Buns

Soft, doughy and comforting these are the best Homemade Cinnamon Buns with a warm cinnamon sugar filling and a yeast-based dough enriched with butter and sugar. These sweet rolls bake up to fluffy perfection then are topped with an easy glaze which adds an extra layer of sweetness to this indulgent treat!

Homemade cinnamon buns are the best breakfast treat whether you make them for a holiday brunch or a special weekend breakfast! While you can make these no-yeast cinnamon rolls, there is something about a fluffy cinnamon roll made with buttery, yeast dough that is extra special.

If you are new to yeast baking, don’t be afraid to try making these easy homemade cinnamon rolls! I used the same easy dough recipe that I use in my sweet surprise dessert bread and as long as your yeast is fresh, with a little patience these will turn out perfect every time!

Top your warm sweet rolls with a vanilla glaze for extra decadence and they will have the best gooey texture that melts-in-your mouth. It’s simply the best breakfast, snack or anytime of the day pick-me-up treat! 

Why You’ll Love This Recipe

• Amazing aroma: The delicious smell of warm cinnamon spice combined with the smell of the buttery homemade yeast dough will make your kitchen smell like it has turned into a Cinnabon bakery!
• Comfort food: With sweet soft dough, sugary cinnamon filling and a glaze on top, this homemade cinnamon roll recipe may just be the best mood picker upper! 
• Crowd-pleasing: Gooey breakfast sweet rolls are crave worthy anytime of the week! 
• Special occasion approved: I have yet to meet a holiday breakfast where cinnamon rolls aren’t the best made-from-scratch treat! 

Cinnamon Bun Recipe Ingredients

• Bread flour: You can use either bread flour or all purpose flour for these sweet rolls. All-purpose flour will result in soft cinnamon rolls while bread flour will result in rolls with a fluffier, chewy and sturdy texture. I prefer bread flour.
• Butter: You will need softened butter for both the dough and the filling.
• Salt: This enhances the taste of the dough.
• Active dry yeast: I prefer active dry yeast for these homemade cinnamon buns. Always ensure your yeast is fresh.
• Vanilla extract: Adds another layer of rich flavor to the cinnamon rolls. If you would like, you can use maple extract instead for a slightly different flavor. 
• Egg: One large egg helps bind the dough together.
• Sugars: You will need granulated sugar to sweeten the dough and brown sugar for the filling. 
• Milk: You can use any milk you like from 2% milk to whole milk to non-dairy milk. Just ensure that the milk is lukewarm to activate the yeast.
• Cinnamon: Adds that signature warm cinnamon bun flavor!
• Glaze: You will need powdered sugar, vanilla extract, cream and milk for the simple vanilla frosting.

Frosting Options

When it comes to frosting your homemade cinnamon buns, there are a few options, including not frosting them at all, which is preferred by the Italian.

I love a simple powdered sugar glaze but you can use the cream cheese frosting from my carrot cake muffins, or make a traditional fluffy buttercream frosting or even try this Swiss meringue buttercream frosting.

If you love the flavor of maple, try this maple frosting from my apple butter cinnamon rolls or this maple glaze from my quick and easy cinnamon rolls!

How to Make Homemade Cinnamon Buns

To start, in a small bowl whisk together brown sugar and cinnamon, set aside.

In a large bowl whisk together flour, salt and sugar, then add the yeast and mix gently. Make a well in the middle of the yeast mixture and add the egg, butter and vanilla, mix together with a fork.

Slowly add the milk until the dough starts to comes together.

Knead the dough on a lightly floured surface until the dough becomes smooth and elastic. Form dough into a ball, cover with plastic and refrigerate for the first rise.

After the first rise, roll out the dough to a large rectangle. Spread the dough all over with softened butter.

Then sprinkle it with the brown sugar filling. Roll the dough up from the long side and slice into 9 pieces. 

Place the slices cut side up in prepared cake pan. Cover the baking dish with a clean dish towel.

Let rise in a warm place until doubled in size.

Bake the cinnamon buns in a preheated oven until golden brown.

While your cinnamon buns bake, combine glaze ingredients in a small bowl and whisk until smooth. Remove the rolls from the oven, cool slightly or completely, add the icing and serve warm! 

Expert Tips for Making Cinnamon Roll Dough

• Temperature of ingredients: For your yeast to activate properly, both your milk and egg need to be at room temperature. The ideal temperature of your warm milk should be around 105-110°F. Your butter needs to be softened but not melted. 
• Soft and tacky dough: Don’t keep adding flour if you find that the cinnamon bun dough feels slightly sticky to the touch. While the dough shouldn’t stick all over your hands, it also should not be dry and floury either.
• Roll dough out onto a greased surface: This helps the dough stay soft without adding any extra flour to it. 
• Avoid over rising your rolls: During the 2nd rise, only let the rolls rise until doubled in size which should take about 2 hours but may be faster if your house is warmer. Too high of a rise and your rolls actually might lose height and texture during the baking process.
• Leave space between the rolls: When placing your cinnamon buns in the pan, plan accordingly for them to get puffy and expand. I like to place them about a ½ inch apart. 

How to Store Homemade Cinnamon Buns

The best cinnamon rolls are served fresh out of the oven while still warm! Store leftovers covered tightly in plastic wrap or an airtight container at room temperature for 2-3 days. Adding a few slices of bread to the container or dish may help them stay softer and prevent them from drying out.

You can also store the rolls covered in the refrigerator for up to 5 days. Like many yeast breads, though, the cooler air from the fridge will dry them out a bit. To achieve soft rolls again with a fresh baked taste, try buttering the sides of the rolls before warming them up in the microwave. 

Recipe FAQs

Can I use my stand mixer for kneading the cinnamon roll dough? 

Yes, if you are unable to hand mix the dough it can be made in the bowl of a stand mixer. Knead with the dough hook attachment for 5-6 minutes or until a soft compact dough is obtained. 

Can I make overnight cinnamon buns?

Cinnamon buns are a great make ahead option for busy mornings especially during a busy Christmas morning or any other holiday! After you have rolled the dough out and placed it in the pan, cover and refrigerate the buns until the morning. The next morning your rolls should have doubled in size overnight. 

When you are ready to bake, let the buns sit at room temperature for about 30 minutes then bake. If they did not rise in the fridge, plan to let them sit out until doubled in size or about an hour. 

How do I know when the buns are fully baked?

The buns should be golden brown on top. You can test with a toothpick to make sure they are done in the middle.

When should I ice the cinnamon rolls?

It really depends! If you prefer gooey cinnamon rolls, add the glaze while they are still warm and fresh out of the oven. This allows the icing to drip down into all the cinnamon roll grooves and melt into a heavenly sweet taste.

If you like less gooey rolls, wait to add the glaze until after the cinnamon rolls have cooled.

What is the best way to cut cinnamon roll dough?

Instead of using a knife, try cutting the dough with unflavored dental floss! Dental floss ‘slices’ through the rolls without squishing the soft dough like a knife would do. 

If you must use a sharp knife, try this method – instead of pressing straight down, try sawing your knife in a gentle motion back and forth so the rolls don’t lose too much of their shape.

Homemade Cinnamon buns for everyone. Enjoy!

Updated from December 18, 2015.