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You are here: Home / Brunch / Fresh Cinnamon Buns

Fresh Cinnamon Buns

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

April 18, 2016 by Hugs & Cookies xoxo 21 Comments

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Can you smell them? Come closer! Can you smell them now? No!? Then, you must make these on your own because your house will smell heavenly. A bit of work, yes…..BUT not as hard as you’d think! My son and I woke up early one day (before my other son and hubby) and we got right to work in the kitchen. By 10:30 am we were devouring these out of the pan, literally! Quite the weekend treat, indeed!
cinnabun frosted cinnabun frosting cinnabun icing cinnabun sugar cinnabun tray cinnabuns baked cinnabuns collage cinnabuns roll cinnabuns cinnarolls

You’ll Need:

9×13 dish

Mixer

cinnabun rolls

Fresh Cinnamon Buns

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Ingredients
  

Dough

  • 1 cup lukewarm milk
  • 2 large eggs room temp
  • ⅓ cup soft butter cut up
  • 4 ½ cups All-Purpose Flour
  • 1 ¾ teaspoons kosher salt
  • ½ cup white sugar
  • 2 ½ teaspoons instant yeast or active dry yeast

Filling

  • ⅓ cup butter softened
  • 1 cup light brown sugar packed
  • 3 tablespoons cinnamon

Icing

  • 6 tablespoons cream cheese softened
  • ¼ cup soft butter
  • 1 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract

Instructions
 

dough:

  • Mix all in a mixer until a dough forms.
  • Place in a lightly oiled bowl and let rise 1 hour.
  • Deflate the dough and roll it on a floured surface into a 16" x 21" rectangle.
  • Spread the butter on the dough.
  • Combine brown sugar and cinnamon-then sprinkle it over the dough.
  • Starting at a short end, roll the dough up tightly and cut into 12 equal slices.
  • Place them in a greased 9" x 13" pan.
  • Cover and let rise 30 mins.
  • Bake at 400 degrees for 15-20 minutes until golden.

Icing

  • Mix all ingredients together and spread over the hot buns,

Adapted from King Arthur

fresh-cinnamon-buns-with-icing fresh-cinnamon-buns fresh-cinnamon-rolls-final-3 fresh-cinnamon-rolls-final-4 fresh-cinnamon-rolls-final-5

 

cinnabon collage 2

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Filed Under: Brunch, Sweet

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Mary says

    April 19, 2016 at 8:22 am

    I make these ALL the time – my husband eats one every day with breakfast- but- is it easier to spread butter then add brown sugar- because I melt the butter with sugar and cinnamon than spread it- I suppose either way works yes?

    Reply
    • Ilani Fourie says

      April 26, 2016 at 4:55 am

      When I make it I usually spread the butter and then add cinnamon sugar. Tried the other way but prefer to do it like this. I think its what you prefer,but either way works:-)

      Reply
    • Kathy says

      November 27, 2017 at 6:20 pm

      I think mixing would lead to to much leakage of the cinnamon sugar. Spreading the butter then sprinkling the cinnamon sugar give rolls time to swell holding some of filling to remain. Could always try mixing it on small batch.

      Reply
  2. jennifer says

    April 19, 2016 at 10:02 am

    Looks SOOO good
    jennifer recently posted…Meet SaylaMy Profile

    Reply
  3. Patty says

    April 19, 2016 at 6:45 pm

    I can honestly say that these rolls were the best that I have ever made. The texture, flavor, and sweetness make these the perfect cinnamon rolls.
    I will definitely make these again as this recipe is a keeper.
    Super recipe!

    Reply
  4. Carmela says

    April 25, 2016 at 7:07 am

    Can these be made 2 days ahead stored in the refrigerator and then baked?
    Thank you!

    Reply
    • Dawn says

      May 5, 2016 at 8:58 am

      I make them and put them in the freezer after they cool down, I warm a bun for 30 seconds in the microwave, it come out like I have just got them fresh aout of the oven.

      Reply
  5. Kay Froese says

    May 1, 2016 at 3:36 pm

    I always rolled the long way and not the short… Also cut the rolls with dental floss, just bring the floss up and cross over. Much better than the knife. Thanks for posting this, I will definitely try it..

    Reply
    • Hugs & Cookies xoxo says

      May 1, 2016 at 7:00 pm

      Love the floss!

      Reply
  6. Rhoda says

    May 2, 2016 at 3:01 pm

    So there’s no need to dissolve in water the yeast?

    Reply
    • Hugs & Cookies xoxo says

      May 4, 2016 at 8:39 pm

      No, you do not have to butttt I think next time I would try it for a better rise.

      Reply
      • Edith Rodenhurst says

        May 25, 2017 at 10:22 pm

        There isn’t any instructions on what to do with the yeast 1st? Usually I’ve seen mixing the yeast (with what & how long to let it sit) in the 1st step.

        Reply
        • Hugs & Cookies xoxo says

          May 27, 2017 at 6:59 pm

          You mix it all in as directions say.

          Reply
  7. Linda Huddleston says

    July 22, 2016 at 10:02 pm

    These look and sound wonderful. I have a question. A long time ago, I tried to make cinnamon rolls once and the brown sugar seemed to melt and get really hard on the bottom of the pan and rolls. What keeps that from happening?

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2016 at 6:41 pm

      hmm not sure but try out this recipe!

      Reply
  8. Frankie says

    November 5, 2016 at 12:33 pm

    Made these on a whim for boy#2’s first playdate with one of his best buds from kindergarten. I only needed a few so I cut up the extras and brought them to the school at pick up and for the parents and other kids to try. Everyone LOVED THEM!! Many said it’s the best cinnamon bun they have every tasted! And the cream cheese frosting is perfect! Parents started asking for the recipe as their kids wanted them to make them ASAP!!

    The only thing that I did different was that I warmed up the milk to room temperature. And I use a quarter cup of the milk to proof the yeast with a teaspoon of sugar before mixing everything into the dough.

    I also brough the eggs up to room temperature by putting them into a bowl with warm tap water and let them sit until I needed them.

    So really I wanted to say “THANK YOU!! THANK YOU!! THANK YOU!!” For sharing such a wonderful recipe! Will be making these for church tomorrow and thank God that he gave us you and your wonderful recipes!! Hugs!!

    Reply
  9. Geney says

    December 5, 2016 at 10:13 pm

    Can they be refrigerated afterwards? Or at room temperature?

    Reply
  10. Mary says

    December 22, 2016 at 10:07 pm

    Do you have to use kosher salt or will regular salt work too?

    Reply
    • Hugs & Cookies xoxo says

      December 23, 2016 at 9:34 pm

      Go with kosher!

      Reply
  11. Kel says

    January 7, 2018 at 3:45 pm

    I’ve made these a few times and changed it up a little during the Christmas holidays this year. After the butter, I added about a cup of fresh pumpkin purée. I roasted a pie pumpkin then puréed it. I didn’t use pumpkin from a can. Then, I added about a teaspoon of pumpkin spice to the brown sugar and cinnamon mixture. It was such a great twist on this recipe for Christmas morning.

    Reply
  12. Maxine gore says

    December 19, 2018 at 10:50 pm

    If you don’t haveca mixer how long do you knead

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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