Cinnamon Buns

side image of cinnamon buns lined up on a baking sheet with sugar sprinkled on top

Happy Monday. I have just the thing to get you through the week. Or at least dream about until the weekend and you have time to make them. Cinnamon Buns. Which should probably be their own food group. 

I will start my petition to Canada’s Food Guide to have it added. 

Definitely one of my favourites. The smell of cinnamon and sugar baking into doughy deliciousness is intoxicating. Making these used to be a weekly occurrence when I was in University living with K & L. It was bliss. That is what life should be like. 

In case you need photo step-by-step I added some pics of the process. Don’t be intimidated- these babies will win you friends. They also looked super tiny when I originally sliced them but definitely grew to a perfect size bun. Be fore-warned. Yeast really gets the job done.



I made only 8 buns- because… portion control. But this recipe doubles REALLY well if you need to make buns for a crowd.  


Cinnamon Buns

Print Recipe
Serves: 8 Cooking Time: 20-25 min


  • 1/2 cup milk
  • 2 tbsp butter
  • 1 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 1 envelope instant yeast (2 1/4 tsp)
  • 1/2 tsp salt
  • 1 large egg

  • Filling:
  • 1/2 cup sugar
  • 2-3 tbsp cinnamon
  • 2-3 tbsp butter

  • Topping (optional):
  • egg yolk + 1/2 tbsp water for brushing
  • sanding sugar (coarse sugar)



Melt butter in a saucepan over medium heat. Add the milk and heat until warm to the touch (~110 degrees F).


In a mixing bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the milk mixture and knead on low. Add the egg and continue to knead until a smooth and elastic dough forms (~7 minutes)- add more flour or more warm milk 1 tbsp at a time if it is too wet or dry. The dough should clear the sides of the bowl but stick slightly to the bottom.


Turn dough out onto a lightly floured counter and form into a ball. Grease the mixing bowl lightly with oil, and place dough in mixing bowl (I don't wash this in-between).


Cover with plastic wrap and let rise for ~2 hours or until the dough has doubled in bulk. You can also allow this to rise overnight in the fridge.


After the first rise, empty dough onto lightly floured work surface and roll into a ____ inch rectangle.


Brush with melted butter, and spread cinnamon sugar overtop evenly. Starting at the long side closest to you, roll the dough into a log. Cut into equal portions, and arrange cut side up on a parchment lined baking sheet. Cover loosely with a kitchen towel and allow to rise in a warm sport for 45-60 minutes.


Preheat oven to 375 degrees F. When ready to bake, you can top buns with an egg wash to make them shiny if you desire, and sprinkle with coarse sugar.


Bake for 15-20 minutes or until golden. Allow to cool slightly before eating. Best enjoyed warm right out of the oven!


I have also had luck using active dry yeast however if you do this make sure to bloom your yeast in the milk for 5 minutes before adding.
This recipe doubles well if you need to make more!

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