Homemade Cinnamon Buns: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Homemade Cinnamon Rolls.
These Homemade Cinnamon Buns are a classic recipe and they are topped with cream cheese frosting. These gooey cinnamon buns satisfy your sweet craving and they feed a crowd – perfect for holiday or weekend mornings! (makes 12 rolls)
Homemade Cinnamon Buns
Hi Everyone, these Homemade Cinnamon Buns are the kind you dream about, they are like bakery style cinnamon rolls, nice and large but they are also gooey due to being baked with heavy cream poured over them and also being topped with cream cheese frosting. Ah, they are just cinnamon roll heaven. This recipe makes plenty of cream cheese frosting too, enough for each cinnamon bun to get it’s fair share. Isn’t it the worst, rationing out frosting? This recipe makes sure that no one will be left out with getting enough frosting 🙂
They are the perfect partner to a hot cup of coffee or tea and the kind of food you want to linger over on a Saturday or Sunday morning. Linger over and really savor how good they are.
You can make these ahead of time, the night before, so that you can just reheat them in the morning which is what I usually do.
Thick cream cheese frosting ribbons over these Homemade Cinnamon Buns
Ingredients for Homemade Cinnamon Buns
Here are the ingredients for these delicious cinnamon rolls and cream cheese frosting:
Ingredients
Dough for Cinnamon Buns
- cooking spray (vegetable or Canola oil)
- 1 cup warm milk (the temperature should be between 105-115 degrees F)
- 2 1/2 tsp (5/16 oz./8.75 g) fast rise yeast (I like Hodgson Mill)
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter, melted (but not hot)
- 4 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup granulated white sugar
Cinnamon-Sugar Filling
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 cup heavy cream
Cream Cheese Frosting
- 8 ounces (226 grams) regular cream cheese
- 6 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
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Helpful Kitchen Tools for Homemade Cinnamon Buns
- 9 x 13 inch baking pan
- mixing bowls
- stand mixer with dough hook
- handheld electric mixer
- baking spatula
- wooden spoon
- pastry mat (optional)
- rolling pin
- spatula for serving
These Homemade Cinnamon Buns are so good on their own, I find that you don’t even need the cream cheese frosting, but it’s oh, so nice when it’s there 🙂
If you make these Homemade Cinnamon Buns, share them with your friends and family. There’s plenty to go around.
The amazing thing about these buns is that they are so moist and gooey, when they come out of the oven, they actually have cinnamon-sugar “juice” that you can spoon on top after you cut them out of the baking pan.
I have made cinnamon rolls before on my blog but I have to say, these Homemade Cinnamon Buns are my new favorite.
I know you will love this Homemade Cinnamon Buns recipe!
Homemade Cinnamon Buns
Ingredients
Dough for Cinnamon Buns
- cooking spray (vegetable or Canola oil)
- 1 cup whole milk (the temperature should be between 105-115 degrees F)
- 2 1/2 tsp (5/16 oz./8.75 g fast rise yeast (I like Hodgson Mill)
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter melted (but not hot)
- 4 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup granulated white sugar
Cinnamon-Sugar Filling
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon I use Saigon cinnamon
- 1/2 cup heavy cream
Cream Cheese Frosting
- 8 ounces (226 grams) regular cream cheese
- 6 tablespoons unsalted butter softened
- 2 cups powdered sugar
Instructions
Dough for Cinnamon Buns
Spray a large mixing bowl with cooking spray and set aside.
In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Cinnamon-Sugar Filling (You can make this while the dough is rising
In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assemble the Rolls
Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
Preheat oven to 375 degrees F.
Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it's not cold). Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
Cream Cheese Frosting
In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
When the rolls are done, serve with the cream cheese frosting, enjoy!
Recipe Notes
- The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe.
Recipe Attribution
This recipe is inspired by Homemade Cinnamon Rolls from TastesofLizzyT.com
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Sara Maniez
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
Sara,
I was looking for the perfect gooey cinnamon roll recipe. After scouring the internet, I decided to try these. They were the best cinnamon rolls I’ve ever had. Light, gooey, and delicious. People were begging for the recipe. Thank you so much for sharing!
I am so glad that you like the recipe! Thank you for coming back and letting us know!
Sara,
I was looking for the perfect gooey cinnamon roll recipe. After scouring the internet, I decided to try these. They were the best cinnamon rolls I’ve ever had. Light, gooey, and delicious. People were begging for the recipe. Thank you so much for sharing!
I do not eat eggs so can I use mashed potatoes or as a substitute ?? It always makes the dough fluffy and gorgeous
I haven’t tried mashed potatoes as a substitute so I can not vouch for that, I know that the eggs contribute to the texture and bind the dough together, if you try it let me know how it works out!