Cinnamon buns are hands down in my top three favorite desserts. Light, fluffy dough, buttery cinnamon sugar filling, and topped with a vanilla glaze. How could you go wrong with glazed cinnamon buns? Look at that swirl!
This is the easiest cinnamon bun recipe I’ve ever made, and with excellent results, I feel that there will be many more cinnamon buns soon. The beauty of cinnamon buns is that the possibilities are endless; you can add almost anything to change this recipe up: Caramel glaze? Apples? Nuts? Raisins? Sprinkles? Any addition would be so delicious!
Usually, cinnamon buns require two-step proofing time (letting the yeast work its magic, so those babies rise!), but this one only needs one, another reason to love this recipe! Essentially, it doesn’t take all day to make these. So what are you waiting for? Go and make these now!
These cinnamon buns are best enjoyed the day of or kept in an airtight container for 2-3 days (but seriously, they won’t last that long anyway).
Glazed Cinnamon BunsPrint Recipe
- Dough Ingredients
- 2 ¾ cups of all-purpose flour
- 3 tablespoons of granulated sugar
- 1 teaspoon of salt
- 1 package of active dry yeast (equals to 2 ¼ teaspoons)
- ½ cup of water
- ¼ cup of milk
- 2 ½ tablespoons of butter
- 1 egg
- Filling Ingredients
- 3 tablespoons of softened butter
- 1 tablespoon of cinnamon
- ¼ cup of granulated sugar
- Glaze Ingredients
- 1 cup of icing sugar
- 1 teaspoon of vanilla extract
- 2-3 tablespoons of milk
- Set aside ½ cup of flour. In another bowl, whisk the remaining flour (2 and ¼ cups), sugar, salt and yeast until incorporated. Set aside.
- Heat the milk, water, and butter in a heatproof bowl or measuring cup until the butter melts and the mixture is hot (I microwaved in 3, 30-second intervals). Add the butter mixture into the flour mixture. Then add the egg and mix until almost combined. You will have to add a bit of flour from the ½ cup that was put aside. I used about a quarter of it.
- On a floured surface, start kneading the dough for 3-4 minutes. Place in a bowl sprayed lightly with cooking spray and let rest for 10 minutes.
- Roll the dough out into a rectangle on a floured surface. Spread the softened butter onto the dough. Then, combine the sugar and cinnamon, and sprinkle all over the dough. Roll the dough up from the longer side of the dough.
- Cut into 8 pieces and place in a lightly greased pan (make sure to use a pan where the cinnamon buns will be quite close). Loosely cover the cinnamon buns with aluminum foil. To make the proofing process easier, heat the oven to 200 degrees, turn the oven off, then place the rolls inside to rise for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375 degrees. Bake for 20-25 minutes or until the cinnamon buns turn golden brown.
- Let the cinnamon buns cool for 10-15 minutes, then in a bowl, combine the icing sugar, vanilla and milk and whisk until incorporated (you may need to add more milk depending on how thin you want the glaze to become).
- Drizzle over the cinnamon buns and enjoy warm!