Project Description

I spent years trying to perfect a cinnamon buns recipe. Furthermore, I found most of the bun recipes I tried would rise fine but then they would bake dense. Subsequently, I really wanted, dare I say, a “Cinnabon” type consistency in the dough. These are not a “copycat”, but the dough is similar. Furthermore, I like a frosting that mixes a sweet and salty profile. My frosting is a cream cheese frosting with a thick glaze consistency, and absolutely delicious if I do say so myself!
Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CHEF

Matt McDougall

SERVINGS

6

CUISINE

Swedish

DIFFICULITY

Intermediate

Somethings to note about this recipe: Be prepared, these cinnamon buns requires some of your time (4 hours, gah dang it!). Subsequently, all yeast bread requires your patience (unless in a bread maker). If you are not patient turn around now. When it comes to rising the dough the first dough rise is a little more loose on rising size and time, but requires doubled in size minimum. Because of overproofing, It only needs to be more precise on the second rise. Things like the filling and frosting, the quantity of ingredients are really there to guide you. Feel free to experiment with those things to get the flavour combo you enjoy. Heck, if you know you have a frosting recipe you love… go get it!
vertical shot of Cinnamon Bun on table with coffee and tray with missing cinnamon bun. Top down
cinnamon bun on a pastry stand. Top down
Cinnamon bun pulled apart, on plate. tight in

Want more recipes?

check out our recent posts

Check It Out Now

WHERE DID CINNAMON BUNS COME FROM?

Cinnamon rolls – or buns – are a staple of the quintessential American pastry shop. Furthermore, it seems as though you can walk into almost any bakery, any day of the week, and find the warm pastries oozing with icing. When was the first one baked?
Kanelbullar – cinnamon bun in Swedish – are predicted to have originated from Sweden. However, the cinnamon came from Sri Lanka over 2,000 years ago, and the Romans became responsible for the spreading of the spice, using it to accent incense and wine.
Cinnamon Bun on table with coffee and tray with missing cinnamon bun. Top down

SOME FUN CINNAMON BUNS FACTS

  • Cinnamon bun day has been celebrated since 1999, and the bun itself didn’t really become popular until the 1950s. (October 4)
  • Real cinnamon bun (a Scandinavian one) does not have icing on the top. In Norway, a sprinkle of normal granulated sugar – in Sweden those lovely big-ish sugar crystals called Pearl Sugar.
  • A typical Swede eats 316 cinnamon buns per year
  • There are two kinds of cinnamon; Ceylon and Cassia. Ceylon is also referred to as sweet cinnamon – or true cinnamon and is the most popular one. It is a bit more expensive than the other, but the taste is miles better. Get it if you can – otherwise your buns won’t be as good.
Ingredients image

LET’S BAKE: CINNAMON BUNS

STARTING GUIDE
  • Course: Dessert

  • Prep: 45min
  • Cooking: 30min

  • Total Time: 4hours 15min

  • Calories: 580 kcal
  • Fat: 22.25g

  • Carbs: 74g

  • Protein: 7.53g

INGREDIENTS
YEAST MIXTURE
  • 40g Warm Water (110ºF max)
  • 1g Sugar
  • 6g Dry Active Yeast
CINNAMON BUN DOUGH
  • 50g Sugar
  • 40g Buttermilk
  • 85g Milk
  • 42g Butter (melted)
  • 13g Vegetable Oil
  • 13g Vanilla Extract
  • 1 Egg (lightly beaten)
  • 3g Salt
  • 3g Baking Powder
  • 270g All Purpose Flour
CINNAMON BUN FILLING
  • 97g Brown Sugar
  • 4g Cinnamon
  • 56g Butter (melted)
FROSTING
  • 55g Cream Cheese (softened)

  • 28g Butter (softened)

  • 75g Powdered Sugar
  • 30g Milk
  • Vanilla Extract (to taste)
  • Salt (to taste)
GUIDE / INSTRUCTIONS
DOUGH
  • Grab a small container (anything really), add water and sugar from yeast mixture together. It is important that the water is warm to help activate the yeast. Stir the water until sugar is mostly dissolved. Add yeast, let stand for 10 minutes. You will know it is ready because the top of the water will have a foam on top.

  • in the stand mixer with hook attachment (you can do this in a large bowl if you don’t have a stand mixer) add sugar, buttermilk, milk, melted butter, vegetable oil, vanilla and beaten egg. Mix on low until combined. Add salt, baking powder and flour. Start to mix on medium low to combine. add the yeast mixture. Mix until completely combined. If using stand mixer let the mixer go for 10 minutes, you won’t need to knead the dough

  • if you are hand mixing you will need to do this step (this helps the buns create gluten) on a hard surface spread some flour. Start to knead dough constantly for 7 miinutes.

  • Now that the dough is ready, place in a large bowl. cover with plastic wrap and let rise until doubled in size (between 1 – 2 hours)

ASSEMBLY
  • In a small bowl combine brown sugar and cinnamon. Now, mix with a fork.

  • Now that your dough has risen, on the hard floured surface, take dough out of bowl. Using a rolling pin, roll the dough out. You will want the roll it short on one side and long on the other. I usually use a rough ratio of 3:1 and i will never want my dough short side to be any wider than about 18 inches. Clean up your edges to make them straight.

  • On the rolled out dough brush on melted butter until coated… really well coated. now spread the cinnamon mixture on top.

  • Taking the short side start rolling tightly. once you are rolled, cut the ends off if you have any over hang (discard the cut pieces). Cut the roll in half, and then split those halves into 3 roughly same size pieces. Unless you are measuring, cutting it in half first helps to keep the sizes uniform.

  • grab a baking dish. I use the 7×9 dish in the image. Grease that dish. Place the buns in the dish side by side. leave some space between them. Cover again with plastic wrap and let rise for 1 hour.

BAKE
  • Pre- Heat oven to 350º. Once heated and buns have risen toss the buns in there. Bake for 25-30 minutes. Firstly, at 25 minutes have a peek at them, are they browned? if so take ’em out, if not let them bake anouther 5 minutes.

FRSOTING
  • While buns are baking, grab a small bowl. Combine cream cheese, butter, and Sugar. mix with whisk. Add milk, vanilla and salt continue to mix until well combined. As a result, It should have a thicker liquid glaze like consistency.

  • Once buns are done baking remove from oven and let sit for about 15 minutes to cool. Pour on the frosting, be as generous as you like. Pro tip: I like to save about half the frosting to dip my cinnamon bun in as I pull it apart eating it.

    You can start eating these once the frosting is on, ENJOY!

NOTES
If you don’t want to buy buttermilk, because you only need 40g, you can make some with vinegar and milk using this link
Make Buttermilk – you need just under 1/4 cup

Share this recipe

did you make this recipe?

Tag @iammattmcdougall on Instagram and hashtag it #iammattmcdougall

Cinnamon Bun on table with coffee and tray with missing cinnamon bun. 45º angle tight shot
cinnamon bun on a pastry stand

We do not spam. You can unsubscribe anytime.