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Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

Glazed Cinnamon Buns

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I don’t think a week goes by when I don’t get a request for cinnamon rolls. These Glazed Cinnamon Buns were part of our Easter brunch but are perfect for Mother’s Day or anytime you get a craving!

Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

Glazed Cinnamon Buns

My family is a wee bit obsessed with cinnamon rolls. There used to always be a stash of frozen Sara Lee Cinnamon Rolls in our freezer for weekend breakfasts until they disappeared off the grocery store shelves. On occasion, I’d even buy those canned tubes of cinnamon rolls. But, of course, they always preferred when I’d break out the yeast, flour, and cinnamon, and make a batch of glazed cinnamon buns from scratch.

Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

Massive Cinnamon Rolls

This recipe from the Food Network Magazine makes six huge rolls with just enough glaze to put you into a sugar-induced coma after breakfast. It’s well worth the sacrifice! My family went nuts for these humongous gems!
Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing

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Glazed Cinnamon Buns

Glazed Cinnamon Buns

One of our favorite cinnamon bun recipes! Tender, delicious with a sweet, creamy glaze!

Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Yield 9 buns


For the buns::

  • 1 cup whole milk
  • 1 1/4-ounce packet instant dry yeast, I used Red Star Platinum Yeast
  • 1/4 cup plus 1/4 teaspoon sugar, Dixie Crystals brand
  • 4 tablespoons butter, melted, plus more for the bowl
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract, I always use Nielsen-Massey
  • 2 3/4 cups all-purpose flour, plus more if needed
  • 1/4 cup dry milk (powdered milk)
  • 3/4 teaspoon salt

For the Filling::

  • 12 tablespoons butter, softened, plus more for the pan
  • 1/2 cup sugar, Dixie Crystals
  • 3 tablespoons ground cinnamon

For the Glaze::

  • 2 cups powdered sugar, Dixie Crystals
  • 1/3 cup heavy cream
  • 4 tablespoons butter, melted
  • 1/2 teaspoon vanilla, Nielsen-Massey


  1. Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100 (you can also use the microwave, and test every 20 seconds. I keep a digital people thermometer from the drug store in the kitchen to use when I heat up liquid to proof yeast. It’s cheap and accurate). Remove from the heat and sprinkle in the yeast and ¼ teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
  2. Whisk the flour, the remaining ¼ cup sugar, dry milk, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
  3. Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter (those are the Food Network instructions, I use a large glass bowl that I spray with butter flavored cooking spray). Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
  4. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
  5. Spread with the softened butter, leaving a ½-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
  6. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
  7. Cut the cylinder with a sharp knife to make 6-9 equal-size buns.. Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes.
  8. Preheat the oven to 325.
  9. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.
  10. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.
  11. Transfer the buns to a rack and spoon the glaze on top while still warm.

Nutrition Information:



Serving Size:

1 bun

Amount Per Serving: Calories: 586 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 101mg Sodium: 408mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 4g Sugar: 38g Sugar Alcohols: 0g Protein: 8g
Glazed Cinnamon Buns | The quintessential cinnamon roll, tender and irresistible with a creamy vanilla icing


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22 comments on “Glazed Cinnamon Buns”

  1. Soft and tender…these cinnamon buns are bakery perfect, Liz.

  2. Mhhh my mouth is watering!!!
    Thanks for sharing.

  3. It’s been 100 years since I’ve made cinnamon buns… They’d be great for coffee with Ma:@)

  4. What a coincidence, we probably made cinnamon rolls at the same time! Yours look so yummy, a huge treat for a special occasion breakfast. It’s good that the recipe only makes six, everyone would go back for seconds if there were more!

  5. I really love this recipe si would my son ..he loves cinnamon buns

  6. These look beyond delicious Liz and just like they came from a fine bake shop!

  7. We LOVE cinnamon buns and the “made from scratch” ones are the best! Yours look wonderful and my mouth is watering just looking at your great pictures.

  8. Love cinnamon! And love cinnamon buns. These looks fabulous — SO good. Truly outstanding recipe — thanks.

  9. I now have a craving for glazed cinnamon buns, and boy are these babies glazed 😀 I bet ugar induced coma after breakfast, can I have it for 3pm snack instead?

  10. A brunch isn’t complete without cinnamon buns! Yum!

  11. These look fantastic! I love the glaze over the entire roll! Yum~

  12. Glazed cinnamon buns are the best! These would be such a treat for the weekend 🙂

  13. Lizzy I love cinnamon rolls and these look wonderful !
    hugs !!

  14. I’ll take all 9 Liz, they look so good!

  15. Oh my, I just finished breakfast and these photos still made me drool.

  16. Your cinnamon buns look a-mazing! Love that they are giant…As you spoke of the disappearance of the Sara Lee variety I got sad…Then perked up as I saw the Light ahead – your recipe!

  17. Using a people thermometer makes perfect sense! Getting the liquid temperature right has been my challenge in working with yeast. For some reason, I always ruined the yeast with hot liquid. We’re having all the kids +grands at the end of June and I’ll have to start practicing this recipe soon. Thanks Liz!

  18. Ooooh these are like good old fashioned bakery/diner style big cinnamon rolls….THEY LOOK PHENOMENAL!

  19. Cinnamon rolls are an every week indulgence around here, too. Yours look fantastic. Send some my way?

  20. Yum, I am craving cinnamon buns!!

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