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Cinnamon Buns


This is the quintessential cinnamon bun, stuffed with rich filling and drizzled with thick cream cheese icing.

At a glance

12 buns


Choose your measure:



  • 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; no need to add water


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


  1. To make the 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, covered, until it's almost doubled in size, about 2 hours.
  2. To assemble the buns: Roll the dough into a 14" x 16" rectangle. Spread the cinnamon filling over the dough, leaving about 1" uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log.
  3. 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" between them. Press down lightly.
  4. Let the buns rise, covered, for about 45 minutes, until they're puffy. Towards the end of the rising time, preheat the oven to 350°F.
  5. Bake the buns 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.
  6. To make the icing: Stir together the cream cheese and butter until blended. Add the sugar to make a creamy frosting; spread it over the warm buns, and serve immediately.