Cinnamon Bun Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or in the microwave until warm but not hot (about 105–115°F / 40–46°C). Add the cubed butter and stir until melted. Let cool slightly so mixture is warm, not hot.

Bloom yeast

In a small bowl, combine warm water and the active dry yeast with the 1 tablespoon granulated sugar. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive — start again with fresh yeast.

Mix wet ingredients

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine the warm milk-butter mixture, bloomed yeast, eggs, and vanilla. Mix briefly to combine.

Add dry ingredients and knead

Add 2 cups of the flour and the salt to the wet mixture and mix on low until incorporated. Switch to the dough hook if using a stand mixer, then add remaining flour 1/4 cup at a time until the dough comes together and is slightly sticky but pulls away from the bowl (about 3–4 cups total, up to 3.5 cups). Knead on medium-low for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons of flour; if too dry, add 1 teaspoon milk at a time.

First rise

Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling while dough rises: In a small bowl, combine softened butter, light and dark brown sugars, ground cinnamon, ground cardamom (if using), and the 1/8 teaspoon salt. Beat with a fork or small whisk until evenly spreadable and uniform in texture.

Roll out dough

Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll dough into a rectangle approximately 16 x 12 inches (about 1/4-inch thick).

Spread filling

Using an offset spatula or the back of a spoon, spread the filling evenly over the rolled dough, leaving a 1/2-inch border on the long edge farthest from you.

Roll and cut

Starting at the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or dental-floss-to-slice technique (slide floss under log, cross ends over top and pull to cut) to cut the log into 12 equal rolls (about 1–1¼ inch each).

Second rise

Place rolls cut-side up, spaced about 1/2 inch apart, in a greased 9x13-inch baking pan or two 9-inch round pans. Cover loosely and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Prepare egg wash and bake

Preheat oven to 350°F (175°C). Whisk 1 egg with 1 teaspoon water to make an egg wash and gently brush the tops of the risen rolls (optional — gives a golden sheen). Bake on the center rack for 22–28 minutes, until tops are golden brown and an instant-read thermometer inserted into center reads about 190°F (88°C). If tops brown too quickly, tent with foil for final minutes.

Make glaze

While rolls bake, whisk together powdered sugar, milk or cream, vanilla, and a pinch of salt in a bowl until smooth and pourable. Add more milk 1/2 teaspoon at a time if too thick, or a little more powdered sugar if too thin.

Glaze and serve

Remove the baked rolls from oven and let sit for 5–8 minutes. Spoon or drizzle the glaze over the warm rolls, allowing it to run into the swirls. Let set 10 minutes, then serve warm. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days; reheat gently before serving.