Cinnamon Buns

June 18, 2019
cinnamon buns

cinnamon buns, sticky bunsI love cinnamon and will eat put it into just about anything I bake. The best way to get my cinnamon fix is in a big fluffy cinnamon bun. It took me a little bit of tinkering, but I finally got the perfect cinnamon bun recipe down. These buns can be either a straight cinnamon bun or as a sticky bun. I will include the ingredients and instructions for both so you can decide just how many calories you’d want to ingest.

As a side note, my husband likes to call these my “booty buns” because, if you make sticky buns, you will be using a whole pound of butter. I think they are totally worth the calories, especially since my entire family gets excited when I make them.

The Dough:

The thing you need to know about sweet doughs is that it takes a little more time for the yeast to work. Sugar may be food for yeast, but too much can impede development. To do these buns properly, you will need to make sure that you leave lots of time for proofing. It is also possible to get the buns already, but instead of throwing them into the oven, throw them into the fridge. This way, you can let them rise properly and bake them the next morning.

I’m super excited to share this cinnamon bun recipe because I know how happy my family is every time I make these. I’m positive that you’ll like them too. Enjoy!!

I have included some pictures to assist with making these delicious buns after the recipe, so if need a little help, check it out. If you are looking for the best cinnamon that is also reasonably priced, check out The Silk Road Spice Merchant.

Please comment and let me know if you like the cinnamon buns or if you have any questions. I would love to hear from all of you. Good luck and Happy Baking.

Other recipes you may enjoy:

Apple Butterscotch Blondies

Chewy Ginger Molasses Cookies

Pumpkin Muffins

Cinnamon Buns

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Teresa Serves: 12
Prep Time: 3 hours 25 min Cooking Time: 15-20 min Total Time: 3 hours 45 min

Soft, moist, and spicy. Delicious and you won't be able to eat just one


  • 1/2 cup warm water
  • 16 grams traditional yeast
  • 1 tsp sugar
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 beaten eggs
  • 4 cups flour
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup melted butter
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 1/2 cups butter
  • 1 1/2 cups brown sugar
  • 3 tbsp maple syrup (optional)



Grease two 9x13 baking pans


Warm milk, sugar, and butter on the stove until the butter has melted and small bubbles have started to form in the milk (not boiling). Remove from the heat and let cool to room temperature.


Dissolve sugar and yeast in the warm water in a small bowl and let sit for 10 minutes to activate the yeast*


Mix eggs, 2 cups of the flour, milk mixture, and yeast mixture in a large mixing bowl or the bowl of a stand mixer using a dough hook


Once mixed add the rest of the flour, cinnamon, nutmeg, and vanilla


Knead the dough until everything is incorporated and then scrape down the sides of the bowl and continue kneading until the dough is no longer super sticky. ( you should be able to touch it without it sticking to your finger)


Cover the bowl and let the dough rise for 2 hours- if you are making sticky buns you can make the sauce by heating the butter, sugar, and maple syrup in a small saucepan on medium low heat whisking until the brown sugar has dissolved. Divide the sauce into the bottom of the greased pans to cool.


Melt the butter just before you are ready to roll out the dough


Mix brown sugar and cinnamon together in a small bowl


Once the dough has risen, turn it out onto a lightly floured surface and sprinkle the top of the dough with a little more flour and begin rolling it out. It should be about 1 cm thick and in a rectangle shape when you are done.


Brush the dough with the melted butter and then sprinkle the cinnamon sugar mixture over the top. You can use your hand to smooth the cinnamon sugar around to fill in every gap.


Roll the dough- I like to roll mine so that I have a long log of dough to cut into buns because I like to leave my buns on the smaller side, but if you prefer to have fatter buns you can roll from the shorter side,


Cut the dough log. To make 12, cut the dough in half and then cut each side in half again, and then cut into thirds, this gives you a good size bun without it being gigantic.


Place six buns into each of your prepared pans and let rise in a warm place for at least an hour or you can put them in the fridge overnight and bake the next morning.


Preheat oven to 375℉ and bake for 15-20 minutes. The outside of the bun should be a deep golden brown.


*the best temperature for yeast to grow is at 20℃ to 32℃ (70℉ to 90℉) anything above or below that will hinder the growth rate of the yeast and your buns won't be as fluffy.


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