These cinnamon buns are a family favourite at our house and quite a few houses other homes we know. Our neighbour at our cottage Gord has been known to hide out in his truck and eat an entire pan by himself and deny to his wife that I had dropped off any cinnamon buns!
Warm cinnamon buns will make anyone happy. You can make the buns up the night before – after rolling and cutting the buns cover them with plastic wrap and put them in the fridge overnight. In the morning pull them out of the fridge when you get up, preheat the oven, jump in the shower and when you get out, pop the pan in the oven and 25 minutes later – heaven!
Bring these to work with you still warm in the pan and you will have smiles on everyone’s faces.
Add some glaze and you have something pretty and delicious!
Making bread from scratch does take some time commitment but it really is worth it. Nothing compares to the smell or the taste of fresh bread from the oven. When that bread is in the form of a cinnamon bun it is more than worth the time.
This recipe is the same base recipe I use to make Pulla from Bon Appetit. It is a wonderful dough recipe that is easy to work with.
If you can’t wait for the buns to cool to put the glaze on them, they make a wonderful breakfast.
But if you have a little stamina, it is worth making a vanilla or maple glaze and drizzle it over the buns.
Which ever way you decide to have your warm cinnamon bun, I hope you enjoy one or maybe 2, but make someone’s day and share!
- ⅔ cup whole milk
- 5 tablespoons sugar, divided
- 1¾ teaspoons active dry yeast
- 2 large eggs, room temperature
- 2¾ cups unbleached all-purpose flour
- 1½ teaspoon ground cardamon
- 1 teaspoon salt
- ½ cup unsalted butter, cut into 1-inch pieces, room temperature
- ¼ cup salted butter
- ½ cup brown sugar
- 2 tbsp cinnamon
- Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°.
- Transfer milk to bowl of stand mixer fitted with dough hook; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
- Add eggs; whisk until smooth.
- Whisk together the remaining 4 Tbsp. sugar, flour, cardamon, and salt in a medium sized bowl.
- Add to milk mixture. With mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.
- Let dough rise in a warm, draft-free area until doubled in size, 1–1½ hours
- Turn dough out onto a floured board and roll into a rectangle about 9 x 13 inches.
- Butter the dough and sprinkle heavily with brown sugar and cinnamon.
- Roll into a log from and cut into 1 inch pieces.
- Place into a 9x13 pan lined with parchment paper.
- Let rise 1 hour or cover with plastic wrap and refrigerate overnight.
- Bake at 350 degrees F for 20 minutes or until top is just golden.