Best Cinnamon Buns Yet

Out of all the breakfast pastries that exist, I think cinnamon buns are my favorite. My husband definitely doesn’t mind when I experiment with different recipes. He declared that these were the best ones I had made thus far, and I have attached the recipe below so you can impress your friends and family. The best part of this recipe is that it makes a manageable amount of buns.

Best Cinnamon Buns Yet
Makes 8 Buns

Ingredients IMG_20190103_214027631

  • 2.25 oz Milk
  • 0.5 oz Yeast
  • 8.5 oz Flour
  • 1 egg
  • 0.5 ounces Butter (melted)
  • Pinch of Salt
  • 0.5 oz Sugar
  • 0.8 Oz Milk
  • 1/3 lb Butter
  • 1 T Cinnamon
  • 1/2 Cup White Sugar
  • 2 T Butter Melted

You will notice that some ingredients are listed more than once, that is on purpose. Trust me. 


  1. In a mixer, combine the milk and yeast before adding the flour.
  2. Mix in the egg and butter being careful not to over milk.
  3. Dissolve the salt and sugar in the milk before adding it to the dough mixture. Let mix for about a minute with a dough hook.
  4. Let the dough rest for a half hour at 70 degrees in the bowl.
  5. Punch the dough and let it chill for 45 minutes in the fridge.
  6. Soften the 1/3 lb of butter.
  7. Roll out the dough into a rectangle and smear the soft butter over the entire surface.
  8. Folded the dough over the butter in thirds before rolling it out again.
  9. Repeat and then let chill for a half hour.
  10. Mix together the cinnamon and sugar in a small bowl.
  11. Roll out the dough into a large rectangle and brush with the melted butter.
  12. Sprinkle the cinnamon and sugar mixture over the buttered surface before tightly rolling.
  13. Cut into 1 to 2-inch slices depending on preference.
  14. Place on baking sheet and gently flatten each bun with the palm of your hand.
  15. Let the dough rise one last time for a half hour in a warm part of the house.
  16. Bake at 350 degrees for 10-18 minutes depending on thickness.

Once the buns are baked, you can top them with a classic glaze, cream cheese icing, or thick vanilla buttercream. Of course, you can also leave them plain. I recommend with the cream cheese icing and buttercream to spread it while the buns are still warm so they melt into the dough a bit.IMG_20190103_214200630

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