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Now or Later Cinnamon Buns

Author: PJ Hamel

Now or Later Cinnamon Buns Recipe

Cinnamon buns are so ethereal. Fresh and hot out of the oven: wonderful. The next day (or even several hours later), not nearly as good. The following recipe allows you to serve cinnamon buns hot from the oven, if that fits into your schedule; or buns up to a few days old. Reheated for 10 minutes, and freshly glazed, your guests will never know they're not newly baked.

You'll notice that there's an extra ingredient and step in the buns you plan on serving later: melted butter, brushed on top when you take them out of the oven. We feel this helps keep the buns soft during storage.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
16 buns
Nutrition information

Ingredients

Choose your measure:

Dough

Filling

Topping

  • 2 tablespoons melted butter

Glaze

  • 1 cup confectioners' sugar
  • 1/4 teaspoon cinnamon
  • 3 1/2 to 4 tablespoons cream or 2 to 3 tablespoons milk

Instructions

  1. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
  2. Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface.
  4. Roll the dough into a 20" long rectangle, about 12" wide. This soft dough rolls easily, so you shouldn't have much trouble with shrinking or "push back."
  5. Sprinkle 2 teaspoons cinnamon over the surface of the dough. A small sieve or tea strainer works well here.
  6. Starting with a long side, roll the dough into a 24" log; it'll naturally stretch from its original 20" to about 24" as you roll. In order to make the neatest job of cutting out the buns, use a sharp knife to mark the log at 1 1/2" intervals.
  7. Slice the dough into 1 1/2"-thick buns. The neatest way to do this, by far, is by looping a piece of dental floss underneath the dough where you want to cut it, then pulling the ends in opposite directions. The floss will cut the dough neatly, without squashing it.
  8. Lightly grease two 8" round cake pans. Divide the buns between the two pans, spacing 8 in each pan.
  9. Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  10. Uncover the buns, and bake them for 20 to 23 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.
  11. To serve buns now: Just before the buns are done, stir together the confectioners' sugar, cinnamon, and cream or milk to make the glaze. Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Spread with the glaze, and serve immediately.
  12. To serve buns later: Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Cool completely. Wrap airtight and store at room temperature for a couple of days; for longer storage, freeze. Just before serving, tent the buns lightly with foil, and rewarm in a preheated 350°F oven for 10 minutes (a bit longer, for frozen buns). Stir together the glaze, brush over the buns, and serve warm.

Nutrition Information

  • Serving Size 64g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 160
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 230mg
  • Total Carbohydrate 32g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.