Can you get enough cinnamon this time of the year? Whether you add them to apples, pastry, or bread it is probably the best flavor to add to almost any recipe. These buns are a great way to take your classic cinnamon rolls to the next level. In fact, these are so delicious that we serve them on their own.
Step-by-step: How to Make Cinnamon Buns
Dough
Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey/sugar, butter, and eggs. Dry ingredients – Measure the flour and salt in a bowl. Add the yeast mixture and combine well.Pro-tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
Knead By hand – transfer to a well-dusted worktop and knead for 20 to 25 minutes Stand mixer – once all the flour is well incorporated knead on medium speed for 18 to 20 minutes Bowl – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Then, coat the surface with oil to prevent drying. And cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm place. Let rise for 30 to 45 minutes until doubles in volume.Pro-tip – If you place the bowl in a warm oven, with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Assemble
Cinnamon sugar – Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside. Roll – Transfer the dough to a lightly floured surface. Then, roll it into a rectangle about 12 x 20 inches approximately.Pro tip – The measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. Filling – Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly making sure to get to all the edges too. Fold – Pick one of the long sides and flip it over 2/3 of the dough. Then, pick the other long side and flip it over the top. Use the rolling pin to gently even the dough.Pro tip – If possible, place the dough in the fridge for 20 minutes. This sets the butter and makes it easier to fold. Strips – Starting from one side to the other, make 1/2-inch strips. Each bun is made of 4 strands/strips. So you should have 24 x 1/2-inch strips. Shape – Place two strands parallel to each other on the table and place the other two strands across overlapping the other two in the center. Then, create a coil starting from one side to the other and then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under.Pro tip – It is easier to watch the video or see the progress pictures and understand this braiding.
Proof and Bake
Proof – Place the cinnamon buns on a baking sheet or a sheet pan. Place them equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 30 to 45 minutes.Pro tip – If you place them in a warm oven, with the light only, they will rise in just 20 minutes. Oven – About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5 Bake – Once the buns are doubled in volume, brush each with beaten egg whites. Bake for about 20 to 25 minutes until the tops are lightly golden brown.Pro tip – If necessary, tent the top with foil to prevent browning too much. Cool – When done, cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Glaze (optional)
Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract, until smooth. Then, slather generously over the barely warm cinnamon rolls.Pro tip – You can also serve some cinnamon rolls without glaze because these are delicious on their own too. Sugar glaze – Combine the powdered sugar and vanilla extract. Add just enough milk to make a thick pouring consistency. Drizzle over the cinnamon buns.
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Frequently asked questions
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