Cinnamon Buns

posted by shereen pavlides

Cinnamon Buns

ever made cinnamon buns before? Homemade? One day, I was having a sweet tooth and reminiscing the days when I was a kid and would eat honey buns at lunch in grade school, but they were the ones individually wrapped in plastic, remember those? Then, I was browsing through a few of the blogs I follow and fell deeply inspired by how sweet it is‘ featured image. I had to make my own.

when I taught cooking classes at Viking Culinary Arts, a few years back, I remembered teaching a baking class that had a really good cinnamon bun recipe. I dug through my stack of recipes and found it within minutes, it was meant to be. At the top of the recipe, I noted, “BEST!!,” underlined three times.

i tweaked the recipe a bit, making it a little easier for you to prepare and a tad more indulgent. Please note the total time, this not a recipe you can whip up in a jiffy; however, it’s totally worth it and makes a lot (12 cinnamon buns total). You’ll feel like a master baker for sure, when you see the result and taste them too. They’re yummy.

these would also be great to serve during Easter as well.

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making a sponge

making dough


cinnamon buns

cinnamon buns


Cinnamon Buns


Cinnamon Buns

Prep Time: 35 minutes

Cook Time: 18 minutes

3 hours, 35 minutes

Yield: 12

Cinnamon Buns

adapted from Viking Cooking School


  • 2 cups whole milk
  • 2 1/2 tablespoons sugar
  • 2 (1/4-ounce) packages active-dry yeast
  • 6 cups all-purpose flour + extra for kneading
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter - melted, cooled
  • Vegetable oil cooking spray
  • Filling:
  • 3/4 cup sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter - room temperature
  • Glaze:
  • 4 cups confectioners sugar
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract


For the Rolls:

whisk milk and sugar in a 2-quart sauce pot over medium heat until sugar dissolves and the milk is 113 - 115 degrees F, using an instant-read thermometer. Remove from heat and pour into a small bowl. Whisk in yeast until combined. Set aside until foamy and frothy, about 10 minutes.

in a stand mixer fitted with the dough hook, add 6 cups flour, salt and begin mixing on low speed. Slowly pour in yeast mixture and cooled, melted butter. Increase speed to medium-high until the dough is smooth, elastic and pulls from the sides, 3 - 5 minutes. Remove dough to a lightly floured countertop and knead with hands until smooth, about 1 minute.

spray a large bowl with cooking spray and place dough inside the bowl. Turn it all around a few times to lightly coat all over with the oil. Cover with saran wrap. Set aside to rest and rise, about 1 hour.

{Note: if you have a warming drawer with the proof setting (100 degrees F), it will rise in half the time}

punch down the dough and place onto a lightly floured surface. Roll the dough into a 15 by 18-inch rectangle and 1/4-inch thick.

For the filling:

whisk the sugar, cinnamon and salt in a small bowl. Using an offset spatula, spread the butter over the surface of the dough and sprinkle the sugar mixture on top of the butter, leaving a 1/2-inch border. Start with the longer side and tightly roll up and over, forming a long log. Place seam side down onto a parchment lined baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour or freezer for 12 minutes. Heat the oven to 425 degrees F.

spray rimmed baking sheet lightly with cooking spray. Using a serrated knife, cut the chilled log into 12, 1 1/4-inch thick slices and place onto the baking sheet, 3 across and 4 down. Cover loosely with plastic wrap and set aside to rest and rise, 30 - 45 minutes.

bake until lightly golden brown, 15 - 18 minutes. Rotate the pan halfway through the baking time.

For the glaze:

whisk confectioners sugar, milk and vanilla until smooth. After removing the buns from the oven, let them set about 2 minutes, then pour glaze evenly over the top.


stand time is approx: 2 hours 40 minutes (waiting for the dough in between stages to rest and rise).

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