Cinnamon Buns with Cream Cheese Frosting

Come fall into a pillow of soft, fluffy cinnamon buns!

Cinnamon buns

These cinnamon buns really are dream-like. And I bet they’re much easier to make than you think!

Cinnamon buns

Just look at those cinnamon swirls! Ahh I love when baked goods are acceptable for breakfast. Who wouldn’t want to wake up to these?!

Cinnamon buns

At the bakery I used to work at, cinnamon buns were our specialty. We made buns the size of your head! Ok, well maybe not that big… but they were pretty darn big. You can make buns as big as you’d like with my recipe–I opted for the average size here, but by all means, make them as big as you’d like!

Cinnamon buns

No diets allowed here… because we’ve got delicious cream cheese glaze to top everything off!

What really annoys me with a lot of cinnamon bun recipes is that you have to make the time for numerous rises. Usually, you have to do a lot of work the morning you want to bake them–inconvenient for lazy people like me! So these cinnamon buns take only one rise and can be fully prepared the night before! I know, I know, you’re welcome.

Cinnamon buns

You’ll let the dough rise once, shape the cinnamon buns (see details in recipe instructions) and pop them in the fridge. All you’ll do the morning of is take the cinnamon buns out of the fridge and leave them on the counter for about a half hour–about the time the oven takes to preheat!

Cinnamon buns

I bet you’ll be shocked at how few ingredients these babies require–you probably already have them all!

So if you’re ready to fall into a pillow of fluffy, rich goodness, keep on reading for the recipe!

Cinnamon buns

Print Recipe
Cinnamon Buns with Cream Cheese Frosting
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 2 hours
Servings
buns
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 2 hours
Servings
buns
Ingredients
Instructions
  1. Heat the milk in a saucepan over low heat.
  2. Meanwhile, combine the yeast and sugar in the bowl of a stand mixer.
  3. When the milk is very warm/just hot to the touch, remove it from the heat.
  4. Pour the milk over the yeast and sugar mixture and let sit for about 10 minutes, until bubbly.
  5. Meanwhile, combine the flour, salt, butter and egg in a bowl without mixing.
  6. Once the yeast mixture is bubbly, add the flour mixture to it.
  7. Attach the bowl to the stand mixer and knead on medium speed using the dough hook attachment for around 5 minutes, or until the dough is completely together and smooth on the surface.
  8. While the dough is being kneaded, grease a large bowl with cooking spray or vegetable oil.
  9. When the dough is fully kneaded, shape the dough into a tight ball (pulling the edges under to make a tight, smooth surface), place in the greased bowl and cover with plastic wrap.
  10. Place in a warm area and leave to rise for about 1.5 hours, or until the dough has doubled in size.
  11. Meanwhile, mix together the cinnamon and sugar to make the cinnamon-sugar mixture, and grease a 9 inch springform pan.
  12. Once the dough has doubled in size, take it out of the bowl and punch out the air.
  13. Roll out the dough into a 14x8 inch rectangle.
  14. Smear the soft butter over the rectangle, so that the entire surface is covered with a thin layer of butter.
  15. Spread the cinnamon-sugar mixture over the dough.
  16. From the long side of the rectangle, roll up the dough tightly.
  17. With a sharp knife, cut the roll into 10 pieces and place into the greased pan.
  18. Cover the pan with plastic wrap.
  19. If baking the same day, allow the rolls to rise again, for about 1.5 hours. If baking the next morning, put the pan in the fridge to allow the rolls to rise overnight.
  20. When ready to bake, preheat the oven to 350 degrees.
  21. Remove the rolls from the fridge and set them on the counter to rise for about 1/2 hour.
  22. Bake for around 25 minutes, or until the buns are lightly browned on top.
  23. Meanwhile, make the glaze by mixing the cream cheese, milk, powdered sugar and vanilla in a stand mixer until combined.
  24. Pour the glaze over the cinnamon buns and serve warm. Enoy!
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