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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!

This Cinnamon Buns Recipe made for a happy family. These soft and fluffy rolls are always a hit!

A close up of cinnamon bun on a decorative white plate

Why You Must Make

  • My family is a wee bit obsessed with cinnamon rolls. There was always 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.
  • These take some time, but you’ll be rewarded with praise when you serve these and the room gets quiet while everyone indulges!

Recipe Tips

  • Use room temperature ingredients, especially the butter and eggs.
  • Don’t add too much flour on your work surface or your rolls won’t be as tender.
  • Make sure the water used to soften the yeast isn’t too hot or it can kill the yeast. It should be 105-115°.
  • Your dough is done mixing when it pulls away from the side of the bowl. It should be tacky not sticky according to Taste of Home.
  • Roll your dough tightly as this will help the rolls keep their shape.
  • Let the rolls rise at about 85°. Forcing them to rise at a higher temperature will affect the texture. The crumb will be denser, the bread can lack flavor and even taste slightly sour.
  • Cut the roll of dough with a sharp knife or even dental floss.
  • If you’re not certain your buns are done, use an instant-read thermometer. If the internal temperature reads 190-200°, they are done.

A cinnamon bun on a plate with the pan of rolls in the background

Ingredient Notes for these 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!

  • Kitchen Staples – Sugar, Butter, Egg Yolk, All-Purpose Flour, Salt, Cinnamon
  • Whole Milk – The higher fat content makes for richer dough.
  • Instant Dry Yeast – Red Star Platinum Yeast
  • Vanilla Extract – Use real vanilla. I prefer the Nielsen-Massey Brand
  • Powdered Milk – Adds sweetness and protein plus helps the bread rise.
  • Heavy Cream – 36% butterfat
  • Powdered Sugar – Sift for the smoothest glaze.

How to Make

  1. Warm the milk to about 100°. If it’s too hot it will kill the yeast.
  2. Sprinkle on the yeast and a touch of sugar. Let it get foamy.
  3. Whisk in the melted butter, egg yolk, and vanilla.
  4. Whisk the flour, the remaining ¼ cup sugar, dry milk, and salt in the bowl of a stand mixer.
  5. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook, then increase to medium speed and knead for 6 minutes. You may add a touch more flour if it’s really sticky.
  6. Shape the dough into a ball and place into a buttered bowl. 
  7. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
  8. Roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
  9. Spread with the softened butter, leaving a ½-inch border on the long edge furthest from you. Mix the sugar and cinnamon; sprinkle over the butter.
  10. 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.
  11. Cut the cylinder with a sharp knife to make 6-9 equal-size buns.
  12. 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, about 40 minutes.
  13. Preheat the oven to 325° and bake as directed.
  14. Make the glaze and top the buns while they are still warm (not hot).

A glazed cinnamon bun on a white plate with cinnamon stick garnishes

Frequently Asked Questions

Why Did my Buns Rise Unevenly?

This can happen if you roll them too tightly or if your pan is too small. Make sure they have room to rise.

Can These Buns Be Iced with Cream Cheese Frosting?

Yes, cream cheese frosting is always a delicious option.

More Brunch Recipes You May Also Like:

Glazed Cinnamon Buns Recipe
The Recipe:

Glazed Cinnamon Buns Recipe

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

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

Ingredients

For the buns:

  • 1 cup whole milk
  • 1 ¼-ounce packet instant dry yeast, I used Red Star Platinum Yeast
  • ¼ cup plus ¼ teaspoon sugar
  • 4 tablespoons butter, melted, plus more for the bowl
  • 1 egg yolk
  • 1 ½ teaspoons vanilla extract, I always use Nielsen-Massey
  • 2 ¾ cups all-purpose flour, plus more if needed
  • ¼ cup dry milk (powdered milk)
  • ¾ teaspoon salt

For the Filling:

  • 12 tablespoons butter, softened, plus more for the pan
  • ½ cup sugar, Dixie Crystals
  • 3 tablespoons ground cinnamon

For the Glaze:

  • 2 cups powdered sugar
  • ⅓ cup heavy cream
  • 4 tablespoons butter, melted
  • ½ teaspoon vanilla, Nielsen-Massey brand

Instructions

  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.
  2. Remove from the heat and sprinkle in the yeast and ¼ teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes.
  3. Whisk in the melted butter, egg yolk, and vanilla.
  4. Whisk the flour, the remaining ¼ cup sugar, dry milk, salt, and nutmeg in the bowl of a stand mixer.
  5. 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.)
  6. 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 cooking spray). Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
  7. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
  8. Spread with the softened butter, leaving a ½-inch border on the long edge furthest from you. Mix the sugar and cinnamon; sprinkle over the butter.
  9. 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.
  10. Cut the cylinder with a sharp knife to make 6-9 equal-size buns.
  11. 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, about 40 minutes.
  12. Preheat the oven to 325°.
  13. Bake the buns until golden brown, about 35 minutes. Cool in the pan for 15 minutes.
  14. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.
  15. Transfer the buns to a rack and spoon the glaze on top while still warm.

Notes

If your yeast does not get foamy, either it has expired or your water was too hot.

Recommended Products

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Nutrition Information:

Yield:

9

Serving Size:

1 bun
Amount Per Serving: Calories: 586Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 408mgCarbohydrates: 71gFiber: 4gSugar: 38gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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© Liz Berg
Cuisine: American / Category: Brunch