If you love Cinnabuns, you’ll love this homemade recipe for cinnamon buns that are ooey-gooey and topped with a decadent cream cheese frosting. This recipe comes together in a little over 2 hours time and is perfect to enjoy any day of the week or for a special holiday.
Cinnabuns are my go-to when I want a special breakfast. Typically reserved for holidays like Christmas or Easter morning, Mother’s Day, or a Birthday. Work with yeast can be intimidating and I’m here to share with you that it’s not that scary. Let’s face it, baking with yeast requires a few hours of time.
Before I got comfortable with making yeast breads I was always nervous that all the hours and ingredients used would be wasted if the yeast wasn’t “alive”. I will share with you below on how to ensure you have a successful yeast cinnamon roll as well as how to prep these the night before you want to bake them.
Ingredients
- Dairy – For this recipe you will need unsalted butter, milk, and cream cheese.
- Yeast – This cinnamon roll recipe calls for 2-½ teaspoons ActiveDry Yeast or one packet if ActiveDry Yeast.
- Egg – 2 eggs that are at room temperature.
- Dry Goods – All-Purpose Flour and salt.
- Sugar – You will need 3 different types of sugar; white granulated sugar, brown sugar, and Confectioners’ Sugar.
- Spices – A few tablespoons of ground cinnamon for the filling plus a teaspoon of vanilla extract for the cream cheese frosting.
Step-by-Step Cinnabun Directions
Cinnabun Dough
- Mix together all the ingredients for the dough; flour, milk, eggs, unsalted butter, salt, granulate sugar, and yeast using a KitchenAid Stand Mixer fitted with a dough hook attachment. (See notes below on other methods.)
- Start on the low setting and gradually increase over the course of 2-3 minutes until your ingredients have formed a smooth soft dough ball.
- It should stick together and make a “smacking” sound as it hits the bowl. Remove the dough from the bowl and grease with non-stick cooking spray.
- Form the dough into a ball and place back in the bowl. Coat one side of plastic wrap with cooking spray and seal the bowl. Let rest for 1-2 hours (depending on the temperature of your kitchen) until it has doubled in size.
Filling and Shaping
- Mix the brown sugar and cinnamon together and set to the side. Then, gently punch the dough, then transfer to a lightly greased countertop.
- Using a rolling pin dusted with flour, roll the dough roughly into a 16″ x 20″ rectangle (it doesn’t have to be perfect).
- Spread the ⅓ cup of softened butter on top of the dough.
- Then evenly sprinkle with the cinnamon sugar mixture.
- Starting with the short end of the dough, roll the dough into a log making sure it is evenly rolled.
- Using a bench knife or sharp knife, cut into 9-12 pieces.
- Spray a 9″ x 13″ pan with non-stick cooking spray. Place 9-12 pieces in a glass baking dish.
Cover with greased plastic wrap. Let the cinnabuns rise until they’re almost doubled, about 30 minutes.
During the last 15 minutes of resting preheat the oven to 350 degrees Fahrenheit.
Once the buns have rested you can uncover them, and bake for 20 minutes or until golden and center is cooked through. While the buns are baking make the icing.
Cinnabun Icing
Using a KitchenAid Stand Mixer fitted with a paddle attachment (or mix by hand or hand-held mixer), beat the cream cheese, room temperature butter, confectioners’ sugar, and vanilla together until smooth.
Frost the Cinnabuns
Once you remove the buns from the oven spread the icing on top of each bun while they are still warm. Enjoy!
FAQS
Here are a few of my most frequently asked questions when making cinnamon rolls.
Cinnamon rolls are definitely a decadent treat and calories can add up fast. My recipe for Cinnabuns comes in at about 430 calories per roll.
Cinnamon rolls have been rolled where cinnamon buns have been rolled into a bun like shape. For my Cinnabun recipe it is more of a “roll” style.
No, you do not put an egg wash on top of the cinnamon rolls before cooking them. Since they are covered in a cream cheese frosting no one will know they aren’t perfectly golden brown. An egg wash just ensures that they are that night golden color.
Once the timer goes off, pull the cinnamon rolls out of the oven. I like to use a knife to pull up the roll that is in the center of the pan. If the dough is still sticky and raw-looking or even sticks to the knife then return the pan to the oven and cook for an additional 5-19 minutes. The rolls should be golden on top, and fully baked in the center of the coil.
This will depend on your yeast and the temperature of the milk. The milk needs to be luke warm and comfortable enough to touch with a bare hand and not be burnt (around 110 – 115 F degrees). If the milk is too hot it will kill the yeast and prevent it from rising. If it’s not warm enough the yeast won’t have the heat needed to bloom.
Tips & Tricks
Here are a few of my favorite tips and tricks when making this cinnamon bun recipe.
- Yeast – 2-½ teaspoons instant yeast or active dry yeast equals one ¼-ounce packet Yeast.
- Yeast storage – Once I open a jar of yeast I store it in the refrigerator. This ensures it stays fresh longer.
- Dough Mixing – If you do not have a KitchenAid Stand Mixer you have two options on mixing.
- By Hand – You can mix the dough by hand until it’s smooth and no residual ingredients can be found. This may take in upwards of 10-15 minutes by mixing by hand.
- Bread Machine – Read your manual for setting and time and mix until you have smooth soft dough.
- Smaller Servings – If you wish to have smaller portions you can cut the rolls into 16-24 pieces to either serve more people or have less calories per serving.
- Dairy Free – I have not tested this recipe using dairy free products; however, you could use dairy free milk such as almond or coconut milk and a dairy free spreadable butter.
- Sugar – This recipe has been tested countless times and over the years I’ve continued to reduce the sugar.
- Sweeter -If you want a super sweet cinnabun feel free to use ½ cup granulated sugar in the dough, 1 cup of brown sugar in the filling, and 1-½ cups confectioners’ sugar in the frosting. This is how the original recipe was written.
- Less Sugar – To reduce the sugar in this recipe you can use ⅓ to ¼ cup brown sugar for the filling (make sure to reduce the amount of cinnamon by half) and ½ cup of confectioners’ sugar in the frosting. I would not recommend reducing the amount of sugar in the dough itself. As it has already been cut in half.
- Make Ahead – You can make the dough and buns the night before. When it’s time for the buns to rest and go in the oven you simply wrap and place in the refrigerator. Take out 1-2 hours prior to baking so that they can come to room temperature and double in size. You can also place them in the freezer for a future easy breakfast using the same method.
- Halve the Recipe – I cannot recommend halving the recipe but I can recommend making half the batch and then freezing the other batch (prior to baking).
Breakfast Sides
Wondering what to make with cinnamon rolls for breakfast? Here are a few of my favorite breakfast sides to serve alongside.
If you make this Cinnabuns recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cinnabuns
Equipment
- 1 KitchenAid Stand Mixer
- Measuring Cups
- Mesauring Spoons
- Mixing Bowls
- 1 Silpat Mat
- 1 Rolling Pin
- 1 9" x 13" pan
Ingredients
Cinnabun Dough
- 1 cup Lukewarm Milk
- 2 Eggs room temperature
- 5 tablespoons Unsalted Butter softened
- 4-½ cups All-Purpose Flour
- 1-¾ teaspoons Salt
- ¼ cup White Granulated Sugar
- 2-½ teaspoons ActiveDry Yeast
Cinnabun Filling
- 5 tablespoons Unsalted Butter softened
- ½ cup Brown Sugar packed
- 3 tablespoons Cinnamon
Cinnabun Icing
- 3 ounces Cream Cheese softened
- 4 tablespoons Unsalted Butter softened
- 1 cup Confectioners' Sugar
- 1 teaspoon Vanilla Extract
Instructions
Cinnabun Dough
- Mix together all the ingredients for the dough; flour, milk, eggs, unsalted butter, salt, granulate sugar, and yeast using a KitchenAid Stand Mixer fitted with a dough hook attachment. (See notes below on other methods.) Start on the low setting and gradually increase over the course of 2-3 minutes until your ingredients have formed a smooth soft dough ball. It should stick together and make a "smacking" sound as it hits the bowl.
- Remove the dough from the bowl and grease with non-stick cooking spray. Form the dough into a ball and place back in the bowl. Coat one side of plastic wrap with cooking spray and seal the bowl. Let rest for 1-2 hours (depending on the temperature of your kitchen) until it has doubled in size.
Filling and Shaping
- Mix the brown sugar and cinnamon together and set to the side.
- Gently punch the dough, then transfer to a lightly greased countertop. Using a rolling pin dusted with flour, roll the dough roughly into a 16" x 20" rectangle (it doesn't have to be perfect).
- Spread the ⅓ cup of softened butter on top of the dough. Then evenly sprinkle with the cinnamon sugar mixture.
- Starting with the short end of the dough, roll the dough into a log making sure it is evenly rolled. Then, using a bench knife or sharp knife, cut into 9-12 pieces.
- Spray a 9" x 13" pan with non-stick cooking spray. Place the 9-12 pieces in the pan and cover with greased plastic wrap. Let the cinnabuns rise until they're almost doubled, about 30 minutes.
- During the last 15 minutes of resting preheat the oven to 350 degrees Fahrenheit.
- Once the buns have rested you can uncover them, and bake for 20 minutes or until golden and center is cooked through. While the buns are baking make the icing.
Cinnabun Icing
- Using a KitchenAid Stand Mixer fitted with a paddle attachment (or mix by hand or hand-held mixer), beat the cream cheese, room temperature butter, confectioners' sugar, and vanilla together until smooth.
Frost the Cinnabuns
- Once you remove the buns from the oven spread the icing on top of each bun while they are still warm. Enjoy!
Notes
- Yeast – 2-½ teaspoons instant yeast or active dry yeast equals one ¼-ounce packet Yeast.
- How to tell if Yeast is good – If you aren’t sure if your yeast is good you can add the yeast to ¼ cup of the warm milk as well as a pinch of the sugar from the dough ingredients list. Let it rest for 5-10 minutes until it begins to bloom and froth. If it does not bloom and become frothy you will need to start over with new yeast.
- Yeast storage – Once I open a jar of yeast I store it in the refrigerator. This ensures it stays fresh longer.
- Dough Mixing – If you do not have a KitchenAid Stand Mixer you have two options on mixing.
- By Hand – You can mix the dough by hand until it’s smooth and no residual ingredients can be found. This may take in upwards of 10-15 minutes by mixing by hand.
- Bread Machine – Read your manual for setting and time and mix until you have smooth soft dough.
- Smaller Servings – If you wish to have smaller portions you can cut the rolls into 16-24 pieces to either serve more people or have less calories per serving.
- Dairy Free – I have not tested this recipe using dairy free products; however, you could use dairy free milk such as almond or coconut milk and a dairy free spreadable butter.
- Sugar – This recipe has been tested countless times and over the years I’ve continued to reduce the sugar.
- Sweeter -If you want a super sweet cinnabun feel free to use ½ cup granulated sugar in the dough, 1 cup of brown sugar in the filling, and 1-½ cups confectioners’ sugar in the frosting. This is how the original recipe was written.
- Less Sugar – To reduce the sugar in this recipe you can use ⅓ to ¼ cup brown sugar for the filling (make sure to reduce the amount of cinnamon by half) and ½ cup of confectioners’ sugar in the frosting. I would not recommend reducing the amount of sugar in the dough itself. As it has already been cut in half.
- Make Ahead – You can make the dough and buns the night before. When it’s time for the buns to rest and go in the oven you simply wrap and place in the refrigerator. Take out 1-2 hours prior to baking so that they can come to room temperature and double in size. You can also place them in the freezer for a future easy breakfast using the same method.
- Halve the Recipe – I cannot recommend halving the recipe but I can recommend making half the batch and then freezing the other batch (prior to baking).
- Storage – Once you are done with the Cinnabuns and if you have any left you can store in an airtight container in the refrigerator for up to 3 days. Make sure you refrigerate them since the frosting contains cream cheese and butte.
- Reheating Cinnabuns – If you want to reheat the cinnabuns I recommend baking in an oven at 300 degrees for 5-10 minutes or until warm and not burnt.
- Calories – Calories are a rough estimation and calculated based on 12 cinnamon rolls. If you make larger rolls then the calories will increase.
Nutrition
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Jessica@AKitchenAddiction
I would love to eat one of these for breakfast every day too! They look so good!
Katie
Me too… maybe I’ll make a batch again for my birthday coming up! lol. Really indulge in life.
Meredith In Sock Monkey Slippers
Looks delish!
Nutmeg Nanny
I can just imagine my house exuding the irresistibly sweet cinnamon smell in the morning! I know what i’m doing when I wake 😉
Katie
Brandy–this is a real treat, for sure!!!
Christine (Cook the Story)
Oh wow. That’s all I can say. Oh wow wow wow.
Katie
Thanks Christine–they taste oh wow wow wow!
Lauren @ Climbing Grier Mountain
Dang it! Now I’m craving cinna-buns! These look so delish, Katie!
Katie
Thanks Lauren–try using the instant yeast! It has become my best friend!
Shea @ Dixie Chik Cooks
These look incredible!
Katie
Thanks Shea!
Ashley Bee (Quarter Life Crisis Cuisine)
These look ten times better than those silly canned ones, wow!
Katie
Ashley–I can attest that they taste 10 times better than the can as well!
Laura Dembowski
Those look crazy good with that icing dripping all over! I want one for breakfast tomorrow! I have never had that really fast metabolism, so now I just work out like a crazy person so I can eat some of what I want. Sometimes, life’s just not fair!
Katie
Thanks for the kind compliments, Laura!
Kayle (The Cooking Actress)
oh sweet heavens. They’re so beautiful and just….*drool*
Katie
Thanks Kayle!
addie | culicurious
Yum, these look great, Katie! 🙂 I love cinnamon rolls! And alot of ooey-gooey icing!
Katie
Thanks Addie–they are so good!
Tasha @ ThatsSoYummy
UM YUMMMMMMM! I could eat 5… LITERALLY! 🙂
Katie
Thanks Tasha. I some how restrained myself from just eating 1 from the pan!