Cinnamon Bun Recipe
Make Cinnamon Bun Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Glaze
Method
Dough
- 1
Warm milk and activate yeast
Heat the milk to about 105–110°F (warm to the touch but not hot). Pour into a small bowl, stir in 1 tablespoon granulated sugar and the active dry yeast. Let stand 5–10 minutes until foamy and fragrant, indicating yeast is active.
- 2
Combine wet ingredients
In a mixing bowl, whisk together the melted butter and the egg until combined. When the yeast mixture is foamy, add it to the bowl and mix briefly.
- 3
Add dry ingredients and knead
Add 2 cups of the all-purpose flour and the salt to the wet mixture and stir to combine. Gradually add remaining flour, 1/4 cup at a time, until a soft, slightly sticky dough forms. Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.
- 4
Filling
- 5
Prepare filling mixture
While the dough rises, combine the softened butter (6 Tbsp), brown sugar, ground cinnamon, and a pinch of salt in a small bowl. Mix until smooth and spreadable.
- 6
Roll out dough
When the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 16 inches and about 1/4-inch thick, working quickly so the butter in the filling doesn't melt.
- 7
Spread filling and roll
Evenly spread the cinnamon-brown sugar butter over the rolled dough, leaving a 1/2-inch bare border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log, sealing the seam by pinching the edge.
- 8
Cut rolls
Using a sharp knife or unflavored dental floss pulled taut, slice the log into 9–12 equal rolls (for 9 large rolls cut ~1 3/4-inch thick; for 12 smaller rolls cut ~1 1/4-inch thick). Place the rolls cut side up in a lightly buttered 9x13-inch baking pan, leaving a bit of space between each for final rise.
- 9
Baking
- 10
- 11
Glaze
- 12
Make glaze
While rolls cool, whisk the powdered sugar, vanilla extract, milk (start with 2 tablespoons), and a pinch of salt in a small bowl until smooth. If glaze is too thick, add milk 1/2 teaspoon at a time until pourable but slightly thick.
- 13
Glaze the rolls
Drizzle or spread the glaze over the warm (not piping hot) cinnamon buns so it sets slightly on the surface. Serve warm for best texture and flavor.