Cinnamon Buns

Cinnamon Buns

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  • Prep Time


  • Total Time


  • Servings



  • Dough:

  • ½

    cup water

  • ½

    cup whole milk

  • teaspoons active dry yeast (¼ ounce package)

  • ¼

    cup unsalted butter, melted, plus more for bowl

  • 1

    large egg yolk

  • teaspoon pure vanilla extract

  • cup all-purpose flour (13 ounces)

  • ¼

    cup sugar (1¾ ounces)

  • ¾

    teaspoon fine salt (⅛ ounce)

  • ½

    teaspoon grated nutmeg

  • Filling:

  • cup granulated sugar

  • 2

    tablespoons ground cinnamon

  • ¾

    cups (1½ sticks) unsalted butter, very soft, plus more for coating pan

  • Glaze:

  • cups confectioners' sugar

  • cup sweetened condensed milk

  • ¼

    cup melted unsalted butter

  • 3

    teaspoons freshly squeezed lemon juice

  • 1

    teaspoon pure vanilla extract

  • teaspoon ground cinnamon


Combine water & milk in medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat & sprinkle yeast over the surface over the liquid. Sprinkle pinch of sugar over top & set aside without stirring, until foamy, about 5 minutes. Whisk butter, egg yolk & vanilla into yeast mixture. Whisk flour, sugar, salt & nutmeg in large bowl. Make a well in center of flour & stir in yeast mixture with wooden spoon to make a thick & slightly sticky dough. Turn dough onto a floured work surface & knead until soft & elastic, about 6 minutes. Shape into a ball. Brush inside of large bowl with butter. Put dough in buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap & note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes. Turn dough out of bowl & knead briefly to release excess air; reform into a ball & return to bowl. Lightly butter a large piece of plastic wrap & lay it on dough. Cover entire bowl tightly with plastic & proof in refrigerator for 4 hours or overnight. To fill & form rolls: Butter a 9-by-13-inch baking pan. Whisk sugar & cinnamon together in small bowl. Turn prepared dough onto floured work surface & press, then roll into 10-by-18-inch rectangle, with long edge facing you. Spread softened butter evenly over surface of dough, leaving about an inch border on the side opposite you. Evenly scatter cinnamon-sugar over butter. Starting from the long side facing you, roll dough up into a tight cylinder. Lightly brush clean edge of dough with water. Press open long edge to the dough to seal cylinder. Slip a long taut piece of string or dental floss under roll, about 1 1/2 inches from end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place rolls cut-side-down in prepared pan, leaving 1 inch space between them. Cover rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes. Position rack in center of oven & preheat to 350 degrees F. Bake buns until golden brown & tops of buns spring back when pressed lightly, about 30 minutes. Cool in pan for 10 minutes. To make glaze: Sift confectioners' sugar into medium bowl. Whisk in condensed milk, butter & lemon juice to make smooth, slightly loose icing. Add vanilla & cinnamon. Drizzle icing over warm buns. *Note: These may be refrigerated/frozen after forming. If refrigerated overnight, allow buns to come to room temperature for about 1/2 hour, then proof fully (until doubled in size) before baking, about 2 hours. If frozen, allow buns to come to room temperature, about 1 hour, & then proof fully (until doubled in size) before baking, about 2 hours. Storage: Though buns are best eaten on the day baked, they will keep covered, for a day or freeze well.


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