Soft fluffy cinnamon buns (Print view)

Soft, fluffy spiraled buns with cinnamon sugar filling and a smooth vanilla glaze.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - 1/3 cup granulated sugar
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - 1/2 tsp salt

→ Filling

08 - 1/2 cup packed brown sugar
09 - 2 tbsp ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tbsp milk
13 - 1/2 tsp pure vanilla extract

# Cooking Steps:

01 - Combine lukewarm milk and active dry yeast in a small bowl. Let it stand for 5 minutes until frothy.
02 - In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Add melted butter, egg, and yeast mixture. Stir until dough forms.
03 - Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Punch down the dough and roll into a 16 by 12 inch rectangle.
05 - Spread softened butter evenly over the dough. Mix brown sugar and ground cinnamon, then sprinkle evenly on top.
06 - Starting from the long side, roll the dough tightly into a log. Slice into 12 equal pieces.
07 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
08 - Preheat oven to 350°F (175°C).
09 - Bake for 22 to 25 minutes or until golden brown.
10 - While rolls cool slightly, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm rolls before serving.

# Expert Ideas:

01 -
  • They're soft and pillowy on the inside with a cinnamon swirl that keeps surprising you with every bite.
  • The whole process is actually calming, and your house will smell like a bakery for hours.
  • Once you make them once, you'll understand why people wake up early just to have fresh rolls at breakfast.
02 -
  • The second rise is shorter than the first because the dough is already partially developed—don't let them rise too long or they'll overproof and collapse in the oven.
  • Slicing the rolls before baking is the biggest game-changer I've discovered, because a sharp knife or dental floss keeps them from getting mangled and losing that beautiful spiral shape.
03 -
  • Keep a meat thermometer handy to check your milk temperature—110°F is the sweet spot where yeast thrives without being damaged by heat.
  • Don't skip the kneading step even though it takes time, because the gluten development is what gives you that tender, pillowy crumb that makes these rolls so irresistible.
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