Cinnamon Bun Recipe
House-made Cinnamon Bun with Sweet Vanilla Glaze.
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Ingredients
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Dough
Filling
Vanilla Glaze
Finish (optional)
Method
Dough
- 1
Warm milk and bloom yeast
Heat the milk until warm (about 110°F / 43°C). Stir in 1 tablespoon granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- 2
Melt butter
Melt 4 tablespoons unsalted butter and let cool slightly (should be warm, not hot).
- 3
Mix dough
In a large bowl or stand mixer fitted with the paddle, combine 2 cups of the flour and the salt. Add the foamy yeast-milk, warmed melted butter, and the egg. Mix on low until combined. Gradually add remaining 1 cup flour until a soft, slightly sticky dough forms. If using a mixer, switch to the dough hook and knead 4–6 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 6–8 minutes, adding up to 1–2 tbs more flour if dough is too sticky.
- 4
Filling
- 5
Prepare filling
While the dough rises, combine 4 tablespoons softened unsalted butter, 3 tablespoons packed light brown sugar, 2 teaspoons ground cinnamon and a pinch of salt in a small bowl. Mash to a spreadable paste and set aside.
- 6
Roll and spread
When dough has doubled, punch down and turn onto a lightly floured surface. Roll into a rectangle about 12 x 9 inches and roughly 1/4 inch thick. Evenly spread the cinnamon-brown sugar butter over the dough, leaving a 1/4-inch bare margin on one long edge.
- 7
Form rolls
Starting from the long edge opposite the bare margin, tightly roll the dough into a log. Pinch seam to seal and tuck ends under. Using a sharp knife or unflavored dental floss, cut the log into 9 equal pieces (about 1¼ inches thick).
- 8
Second rise
Place rolls cut-side up in a 9-inch round or 9x9-inch square baking pan lightly greased, leaving slight gaps for expansion. Cover loosely and let rise until puffy, about 30–45 minutes.
Bake
- 9
Preheat and bake
Preheat the oven to 350°F (175°C) while rolls are finishing their second rise. Bake the risen rolls in the center of the oven for 20–25 minutes, or until golden brown on top and cooked through (internal temperature around 190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 10
Cool briefly
Remove rolls from oven and let cool in pan for 8–10 minutes before glazing. This allows them to set while still warm for best glaze adhesion.
Vanilla Glaze & Finish
- 11
- 12
Glaze rolls
Spoon or drizzle the glaze over the warm rolls, letting it run into the spirals. For a thicker finish, allow first layer to set 2 minutes and add a second light drizzle.
- 13
Optional dusting
If desired, finish with a light dusting of powdered sugar. Serve warm.
