Cinnamon Buns

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Cinnamon Buns

star rating (10) rate this recipe »
Published prior to 2008

This is the quintessential cinnamon bun, stuffed with rich filling and drizzled with thick, cream cheese icing. For the dough, we like to use our Soft White Dinner Rolls Mix, or use the following recipe.

Dough
1 cup water
2 eggs
4 3/4 cups Perfect Pastry Blend
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1/2 stick) soft butter
2 1/2 teaspoons instant yeast
1/4 cup sugar
1 tablespoon granular lecithin (optional, but helpful)
1 1/2 teaspoons salt
1 1/2 teaspoons Princess Cake Flavor or Buttery Sweet Dough Flavor or vanilla

Filling
1 cup Baker's Cinnamon Filling
mixed with 1/4 cup water*

*Or make your own filling by mixing 1/3 cup butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon.

Icing
3-ounce package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups glazing sugar or confectioners' sugar
1/2 teaspoon vanilla

Dough: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- to form a soft, smooth dough. Let the dough rise till it's almost double in size, about 2 hours.

Assembly: Roll the dough into a 14 x 16-inch rectangle. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log. Cut the log crosswise into 12 buns, and place them into the cups of two cinnamon bun pans, or onto a baking sheet, leaving about 2 inches between them. Press down lightly. Let the buns rise for about 45 minutes, till they're puffy.

Baking: Bake the buns in a preheated 350°F oven for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan.

Icing: Stir together the cream cheese and butter till blended. Add the sugar to make a creamy frosting; spread it over the warm buns, and serve immediately. Yield: 12 buns.

Reviews

1
  • star rating 11/20/2014
  • from
  • 02/16/2014
  • Mary from Superior, Wi.
  • I made this exactly as written. Dough was tender - but the finished product was all dough. the filling was hardly noticeable. It was more like bread than a sweet bun. What did I do wrong? All other reviews were terrific.
    It sounds like you simply prefer more filling, not that you did anything "wrong". If you try it again, go ahead and make a larger amount of filling!~Jaydl@KAF
  • star rating 11/12/2012
  • Margaret from Lawrenceville, GA
  • This is the most amazing cinnamon roll I have ever made, and close to the best I've ever eaten. I think that all the butter makes it great.
  • 10/29/2012
  • peachy463 from KAF Community
  • I have not made these yet. Am wondering if I can sub anything else for the perfect blend pastry flour?
    The Pastry Blend has less gluten or protein and will make softer, more tender rolls than all purpose flour. The all purpose will make good rolls as long as you pay attention to the amount of flour used in the recipe or in the kneading. Strive for a dough that is soft and tender - like pressing on your cheek with your index finger and you'll have fine rolls using the AP flour. Happy Baking! Irene @ KAF
  • star rating 05/23/2012
  • maviris from KAF Community
  • These buns are delicious, tender and great combination flavour with the cream cheese icing. I used a bit of cake flour and AP, SAF gold yeast, regular dried milk, vanilla plus a 1/4 tsp of fiori di sicilia, the recommended brown sugar/cinnamon filling (and no lecithin) and baked them on a cookie sheet. The dental-floss cut ones looked much better, but they all were delicious! I'll be making them again soon!
  • star rating 05/23/2012
  • kasage00 from KAF Community
  • These were great! But next time I make these, I'd like to be able make them fresh out-of-the oven for breakfast (I made them the night before and re-heated them in the morning). Can I make the dough ahead of time and shape the rolls the night before (let them rise overnight in the fridge) then bake them in the morning?
    yes, we do have some advice for you. Check out this link on making cinnamon buns ahead. Good luck! Elisabeth


  • star rating 11/28/2011
  • melgeo6 from KAF Community
  • Amazing! I never thought I could make a cinnamon bun, not to mention one as good as these:) I used dry buttermilk as I didn't have dry non-fat but they still were better than any bakery around. My family went wild! thanks!!
  • star rating 11/13/2011
  • kathiann from KAF Community
  • These have to be the best cinnamon rolls I have ever made. I only had AP flour, so reduced the amount a smidge, but they were still out of this world. Only trouble I had was cutting them. My knife had just been sharpened, but still made a mess. I might suggest to use dental floss instead. [slide under roll, bring ends together on top, cross and pull] Thanks KAF crew!
  • star rating 10/24/2009
  • Carol M from Hamden, CT
  • These were, by far. the best cinnamon buns I've had.
  • star rating 04/10/2009
  • Ruth from Carlsbad, CA
  • This was delicious, but I cannot find the sourdough bread mix mentioned that I think would really make them spectacular.
    Unfortunately, we no longer carry Sour Cream bread mix mentioned in the recipe but we do have several sour cream bread recipes on our web site. Molly@KAF
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