Welcome to the world of cinnamon bun love.
These cinnamon buns are so soft, fluffy and gooey- they’re packed with the warm flavour of cinnamon and covered with creamy, tangy cream cheese frosting. After you make these you’ll never need another cinnamon bun recipe again!
Cinnamon buns are one of my most favourite treats. I love them because they are one of the desserts that you can have for breakfast and get away with it, and any excuse to have dessert I’ll take it!
“If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation.” -Regina Brett
As much as a “quick-and-easy” recipe appeals to a lot of home bakers- it doesn’t yield the same quality as taking your time and letting the ingredients work their “magic” over time. Cinnamon buns that don’t use a yeast dough usually end up having a dry and crumbly texture. Using yeast in your dough provides the buns with a soft, springy texture. This recipe takes a total of about 4 hours, but I promise it is worth it!
The bread flour in this recipe is really important for ensuring the best texture. Bread flour has a higher protein content than all-purpose, which helps with gluten development. Some recipes call for it when a chewy and elastic crumb is desired. In this case, a chewy cinnamon bun is much better than a dry crumbly texture. Therefore, we use bread flour! Very important!
Gooey Cinnamon Buns with Cream Cheese Frosting
- 1/4 cup warm water, (110 – 120 degrees)
- 1 Tbsp active dry yeast
- 3/4 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup + 1/2 tsp granulated sugar, divided
- 1 tsp salt
- 1/2 tsp vanilla extract
- 6 Tbsp unsalted butter, diced into 1 Tbsp pieces and melted
- 3 1/2 – 4 cups bread flour
- 6 Tbsp unsalted butter, well softened
- 1 cup packed light brown sugar
- 2 Tbsp Saigon cinnamon (regular cinnamon will work too)
Cream Cheese Icing
- 1/4 cup unsalted butter, softened
- 3 blocks (24 oz) cream cheese, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 – 10 mins
- Add the buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
- Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on low speed for about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough
- Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Butter a rimmed 15 by 10-inch jelly roll pan then line with parchment paper (a 13 by 9-inch baking dish works as well ). Butter parchment paper and set aside.
- Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal.
- Cut into 12 equal portions using a large sharp knife. Arrange rolls, spacing evenly apart on prepared baking sheet.
- Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out)
- Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 18 – 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.
- While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
- Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.