Cinnamon Bun Recipe

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.

Melt butter

Melt 4 tablespoons unsalted butter and let cool slightly (should be warm, not hot).

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.

First rise

Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

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.

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.

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).

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.

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.

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.

Make glaze

While rolls cool, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons whole milk and a pinch of salt until smooth. Add an extra 1/2 teaspoon milk if needed to reach a pourable but thick consistency.

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.

Optional dusting

If desired, finish with a light dusting of powdered sugar. Serve warm.