DIY · recipe

Cinnabon-Style Cinnamon Buns

Homemade Cinnabon Style Cinnamon Buns
Not just rich–decadent!!–but Oh! So delicious Cinnabon Style Cinnamon Buns

MO had a snow day today, so I decided to make these Cinnabon-Style Cinnamon Buns.

I was working from a really wonky recipe, so I made a few mistakes.  But don’t worry! I have corrected the recipe so you can make them perfectly!

Before you read the ingredients list, do note that these are seriously NOT diet food!  All told, you are using an entire cup of butter in the recipe, loads of sugar, cream cheese, whole milk and all that good stuff that you aren’t suppose to eat every day.  Make these once in a great while–like on a snow day–for a real, honest to goodness treat!


For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 5 tablespoons (1/3 cup) unsalted butter
  • 1 tsp salt
  • 2 eggs


For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 5 tablespoons (1/3 cup) unsalted butter, softened


For the cream cheese icing:

  • 5 tablespoons (1/3 cup) unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon pure vanilla
  • 1/8 teaspoon of salt



  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side…this is fine.
  8. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices.
  9. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise, which should take about 30 minutes.
  10. Put your risen buns in a 350 degree preheated oven and cook for about 30 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.
  11. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and vanilla.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I did not and my icing didn’t spread that well.
  12. As soon as you remove the buns from the oven, spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  13. Enjoy with lots of hot coffee!  Yum!

Here are pictures of each of the steps to help you:


3 thoughts on “Cinnabon-Style Cinnamon Buns

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s