These glazed cinnamon buns are hands down one of my favourite things to bake. Soft, pillowy dough wrapped around a buttery cinnamon sugar filling, then drizzled with a sweet vanilla glaze — every single bite is pure comfort.
What makes this recipe special is that it only requires one rise instead of two, which means you can go from mixing bowl to warm, glazed cinnamon buns in under two hours. No all-day affair, no complicated technique — just straightforward dough, a simple filling, and a quick glaze.
The dough comes together with pantry staples, and the warm oven proofing trick ensures a reliable, puffy rise every time. I’ve made these on lazy Saturday mornings and they never disappoint.
Whether you’re a seasoned baker or making yeasted dough for the first time, this recipe is forgiving and delivers bakery-quality results. If you’ve been craving homemade cinnamon buns but thought they were too much work, this is the recipe that will change your mind.
Glazed Cinnamon Buns
Equipment
- Cooking spray for greasing the bowl and pan
Ingredients
Dough Ingredients
- 2 ¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 package active dry yeast (equals to 2 ¼ teaspoons)
- ½ cup water
- ¼ cup milk
- 2 ½ tablespoons unsalted butter softened
- 1 large egg
Filling Ingredients
- 3 tablespoons softened butter
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
Glaze Ingredients
- 1 cup icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- 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 roughly 14×10 inch (35x25cm) rectangle on a lightly 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.
- Using a sharp knife or dental floss, cut into 8 equal pieces and place in a lightly greased 9×9 inch (23x23cm) or 9×13 inch (23x33cm) baking pan, leaving a small gap between each bun. Loosely cover the cinnamon buns with aluminum foil. To make the proofing process easier, heat the oven to 200°F / 95°C, 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°F / 190°C (170°C fan-forced). 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!
Nutrition
What Makes These Glazed Cinnamon Buns Special
Most cinnamon bun recipes require two separate rises — one for the dough and one after shaping — which can easily turn a simple bake into a four-hour commitment. These glazed cinnamon buns streamline the process with a single rise after shaping, cutting the total time nearly in half without sacrificing any of that soft, pillowy texture.
The warm-oven proofing method is the secret weapon here. By briefly heating your oven to 200°F / 95°C, turning it off, and then placing the shaped buns inside, you create a consistently warm, draft-free environment that produces a reliable rise every time — even in cold kitchens. The result is eight perfectly puffy buns with well-defined cinnamon swirls and a tender crumb.
The vanilla glaze is intentionally simple: icing sugar, vanilla extract, and milk. It sets just enough to create a sweet, slightly glossy finish without being overly thick or cloying. These buns are about balance — buttery dough, warm cinnamon filling, and just the right amount of sweetness on top.
Tips for Best Results
- Check your yeast temperature: When heating the milk, water, and butter mixture, aim for 105-110°F / 40-43°C. Too hot and you’ll kill the yeast; too cool and it won’t activate properly. If you don’t have a thermometer, the liquid should feel warm but comfortable on the inside of your wrist.
- Don’t over-flour the dough: The recipe sets aside ½ cup of flour on purpose. Add it gradually — you may not need all of it. A slightly tacky dough produces softer buns than a stiff, over-floured one.
- Roll from the long side: When rolling up the filled dough, always start from the longer edge. This gives you more turns in the spiral, which means better cinnamon distribution in every slice.
- Use dental floss to cut: Slide a length of unflavoured dental floss under the rolled log, cross the ends over the top, and pull to slice cleanly. A knife can compress the soft dough and ruin the swirl pattern.
- Don’t skip the cooling time: Let buns cool 10-15 minutes before glazing. If you glaze them straight from the oven, the icing melts completely and soaks in rather than sitting on top as a visible glaze.
Substitutions and Variations
- Cream cheese frosting: Beat 2 oz (55g) softened cream cheese with the icing sugar, vanilla, and milk for a tangier, richer topping that pairs beautifully with the cinnamon filling.
- Brown sugar filling: Swap the granulated sugar in the filling for packed brown sugar. The molasses adds a deeper, more caramel-like flavour to the swirl.
- Apple cinnamon buns: Spread a thin layer of finely diced sautéed apples over the butter and cinnamon sugar before rolling. Use about 1 medium apple, peeled and cooked in a tablespoon of butter until just softened.
- Pecans or walnuts: Sprinkle ¼ cup (30g) of finely chopped toasted pecans or walnuts over the filling before rolling for added crunch and flavour.
- Milk alternatives: Replace the dairy milk in both the dough and glaze with oat milk for a dairy-lighter version. You’ll still need the butter for structure and flavour in the dough and filling.
- Instant yeast swap: If using instant (rapid-rise) yeast instead of active dry, you can mix it directly into the flour without proofing. The rise time may be slightly shorter — check buns at the 45-minute mark.
Storage and Reheating
Room temperature: Store leftover glazed cinnamon buns in an airtight container at room temperature for up to 2 days. They’ll be softest on day one but still enjoyable on day two.
Refrigerator: For 3-4 days of storage, refrigerate in an airtight container. The cold will firm them up, so always reheat before eating — 15-20 seconds in the microwave or 10 minutes in a 300°F / 150°C oven wrapped in foil.
Freezer: Freeze baked buns without glaze for the best results. Wrap each bun individually in plastic wrap, then place all wrapped buns in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator, warm through in the oven, and glaze fresh just before serving.
Make-ahead overnight option: Prepare the buns through the shaping and cutting step, place them in the baking pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, remove from the fridge, let them come to room temperature and rise for 60-90 minutes (the cold dough will need the full time), then bake as directed.
What to Serve With These Glazed Cinnamon Buns
- Coffee or espresso: A strong black coffee or latte is the classic pairing — the bitterness cuts through the sweetness of the glaze perfectly.
- Fresh fruit: A bowl of mixed berries, sliced strawberries, or a simple fruit salad adds brightness and acidity alongside the rich buns.
- Scrambled eggs and bacon: For a full brunch spread, serve these buns alongside savoury scrambled eggs and crispy bacon for a sweet-savoury balance.
- Chai tea or hot chocolate: The warm spice notes in chai complement the cinnamon filling, while hot chocolate leans into full indulgence.
- Yoghurt parfaits: Greek yoghurt with granola and honey makes a lighter counterpoint if you’re serving these as part of a brunch buffet.
Frequently Asked Questions
Can I make these cinnamon buns without a stand mixer?
Absolutely — this recipe is designed to be mixed and kneaded entirely by hand. Combine the wet and dry ingredients with a wooden spoon or sturdy spatula until a shaggy dough forms, then turn it out onto a floured surface and knead for 3-4 minutes until smooth and slightly tacky. No special equipment needed.
Why did my cinnamon buns come out dense and heavy?
The most common causes are too much flour in the dough or yeast that didn’t activate properly. Make sure your liquid mixture is warm (105-110°F / 40-43°C) but not hot when it hits the yeast, and add the reserved flour sparingly — the dough should be slightly sticky, not stiff. Over-kneading can also develop too much gluten, making the buns tough rather than fluffy.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount — 2 ¼ teaspoons (one standard packet). With instant yeast, you can mix it directly into the dry flour mixture without dissolving it in warm liquid first. The rise may be slightly faster, so start checking at 45 minutes.
How do I know when the cinnamon buns are done baking?
The buns should be golden brown on top and the internal temperature should read approximately 190°F / 88°C on an instant-read thermometer. If the tops are browning too quickly but the centres still look doughy, tent loosely with aluminium foil for the remaining bake time.
Why is my glaze too thick or too runny?
The glaze consistency depends entirely on how much milk you add. Start with 2 tablespoons (30ml) and whisk thoroughly. If it’s too thick to drizzle, add milk half a teaspoon at a time until you reach a pourable but not watery consistency. If you accidentally add too much milk, sift in a tablespoon or two more icing sugar to thicken it back up.
Can I double this recipe?
Yes. Double all ingredients and use a 9×13 inch (23x33cm) baking pan to fit 16 buns. The rise and bake times remain the same, though you may need an extra 3-5 minutes in the oven since the pan will be fuller. Check for golden tops and an internal temperature of 190°F / 88°C.
What size should I roll the dough to?
Aim for a rectangle approximately 14×10 inches (35x25cm). This size gives you enough surface area for a generous filling layer and produces 8 buns that are each about 1.75 inches (4.5cm) wide — the ideal size for fitting snugly in a 9×9 inch pan and rising into each other for soft, pull-apart edges.
The Story Behind Cinnamon Buns
Cinnamon buns trace their roots to Sweden, where kanelbullar (cinnamon rolls) have been a beloved part of fika — the Swedish tradition of pausing for coffee and a sweet treat — for centuries. Sweden even has a national Cinnamon Bun Day, celebrated every October 4th since 1999.
As Swedish and Scandinavian immigrants settled across North America in the 19th and 20th centuries, they brought their cinnamon bun traditions with them. The recipe evolved: American versions became larger, sweeter, and topped with thick cream cheese frosting or sugary glazes, a departure from the more subtly spiced, cardamom-scented Swedish originals.
This recipe falls squarely in the North American tradition — a simple vanilla glaze, generous cinnamon sugar filling, and soft enriched dough designed for maximum comfort. It’s the kind of recipe that fills your kitchen with the most incredible aroma and makes everyone appear at the table without being called.
If you make these glazed cinnamon buns, I’d love to hear how they turned out — drop a star rating and leave a comment below to let me know!
