Cinnamon Buns


I love this recipe for cinnamon buns.

Believe it or not, I got it out of a Marlboro Man recipe book (of all things! LOL) over 20 years ago and I have not found a better one yet!

I know you will agree once you try them out for yourself.

This has been another one of my most requested recipes, so back by popular demand with full video tutorial ~ The Cinnamon Buns!

The hardest part will be deciding if you should make the chocolate version or straight up unadulterated cinnamon bun classic!

Why not both!?

You’ll see……don’t say I didn’t warn you!

5.0 from 2 reviews
Cinnamon Buns
Serves: 12 Jumbo Buns
  • Dry Yeast 1 package (1 tablespoon) (9g)
  • Warm Water *approx. 100° F ½ cup (120ml)
  • All Purpose Flour 4-5 cups (520g-650g)
  • Salt 1½ teaspoons (9g)
  • Ground Cinnamon 2 teaspoons (6g)
  • Granulated Sugar ½ cup (100g)
  • Unsalted Butter very soft 1 stick (112g) (+ more for melting and brushing the dough later- ½ stick)
  • Whole Milk ¾ cup (205ml)
  • Large Eggs 2 (100g)
  1. Prove your yeast by mixing it with the warm water and a pinch of the sugar.
  2. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
  3. Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment
  4. Follow along in the video tutorial for mixing this dough.
  5. Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
  6. Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
  7. Press the dough into the best square or rectangle you can by hand, and then roll with a rolling pin to approximately 16″ X 18″
  8. Spread the entire surface with melted butter and cinnamon sugar or the chocolate schmear recipe below and then sprinkle generously cinnamon-sugar.
  9. Roll up jelly-roll style and then cut into 12 equal portions.
  10. Arrange the buns in the baking dish so they are about 1″ apart.
  11. Cover with a towel and place the baking dish in a warm, draft free spot to double in size.
  12. About 1 hour depending on your kitchen conditions.
  13. Once the buns have proofed completely, bake them in a PREHEATED 350° F oven for approximately 25 - 35 minutes or until golden brown and center buns are fully baked
  14. Cool slightly and then ice with sugar glaze
As with all yeast products it is best to serve them right away.

1 day is the maximum for any fresh baked bun.

Breads, buns and rolls will get stale very quickly.

To give an extra day to the buns, be sure to wrap them tightly in an airtight container or with plastic wrap after they have fully cooled.


5.0 from 2 reviews
Chocolate Schmear
  • Water 4 Tablespoons (60ml)
  • Granulated Sugar 4 Tablespoons (50g)
  • Unsweetened Cocoa Powder ½ cup (48g)
  • Granulated Sugar ¼ cup (50g)
  1. In a small sauce pot or in a microwave safe bowl combine the 4 tablespoons of sugar with the water and bring to a rolling boil
  2. In a medium bowl, combine the cocoa powder and the other ¼ cup of granulated sugar together with a whisk and then add the sugar syrup, whisking smooth.
  3. Spread cooled cocoa paste over the dough as shown in the video instead of the melted butter
  4. Then sprinkle with cinnamon sugar and roll up as per the video instruction
5.0 from 2 reviews
Cinnamon Sugar
  • Granulated Sugar 3 Tablespoons
  • Brown Sugar 2 Tablespoons
  • Ground Cinnamon 3 teaspoons
  1. Combine
5.0 from 2 reviews
Cinnamon Bun Icing
  • Confectioners Sugar 1½ cup (180g)
  • Warm Water 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon
  1. Whisk all ingredients together



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  1. I have been “patiently” waiting for this recipe to be re-posted for some time now. Thank you for all of your hard work and getting everything back up. I cannot imagine how difficult that must be. Guess what I will be doing this Friday night….? Making cinnamon buns! Can’t wait. You rock.

    1. woohoo! Awesome! thankyou for waiting, it is truly appreciated, since I know there are hundred or even thousands of other sites you can go to for recipes, so it means the world that you stuck around waiting!

  2. Everyone …. This is bar far the best cinnamon bun recipe ever. I have been waiting for it to be posted on Gretchens new site!

    Thank You …. Thank You Gretchen and my son Thanks You

  3. Hi Gretchen,

    Thank you so much for posting this recipe, I am going to Australianise it slightly and make these into coffee scrolls. OMG, love them.

    I do have a question to ask though, what type of butter are you using as it looks almost white in the clip? Or is it just the lighting?

    Thank you so much for everything.


    1. HI Dan, thank YOU for the support! It could be the lightening, but I typically use whatever is on sale! Yikes! LOL mostly it has been land O lakes or even the Publix brand! I use the more expensive European butter when I am making Danish Doughs and Croissant Dough (stay tuned as I WILL be showing those recipe SOON!)

  4. WOW Gretchen, thanks for the amazing recipe! It really is fantastic 🙂
    Just wanted to point out that the filming of the videos has gotten really good, what
    a joy to watch, you sound great and everything is coming at us in such a professional way.
    I really enjoy and look fwd to every tutorial video.
    Great Job G! … and Thank You

    1. thankyou so much! I am so happy to hear the positive feedback! Im trying really hard and most important I am LOVING what I am doing! thanks again! (please share my site with any one you think may like these recipes so I can be sure to continue this for me and everyone!)

  5. Hi Gretchen,

    Your video on Cinnamon Buns is so great that I definitely will be trying it over the weekend. Congrats! I visit your blog at least few times a day to look for info or a recipe.
    Thanks so much!!!!

  6. Hi Gretchen

    May I ask why this recipe uses all purpose flour – plain flour to us in the UK – and not bread flour?

    Many thanks

  7. I would like to make several batches of the buns for an upcoming event and would like to know if you recommend freezing the buns prior to baking.
    If so, at what point do I freeze them?
    Thank you

  8. Hi Gretchen! I love your videos and I have to say, you’re getting even better at it! 🙂
    I have a question, I don’t have a stand mixer, can I do this all by hand? Thanks!

  9. Hi
    thankyou so much for posting this recipe
    lam abig fan for your recipes .And learned alot from you . thanks million for sharing .

  10. ok sorry Gretchen but I have to ask because im not seeing it what are the measurements for the cinnamon filling that you used in the buns

        1. I did cut back on the amounts here (because in the video I felt like I used waaaaaay too much) But this is where you can do your own thing to your preference, more sugar for those who like sweet oozing buns, less for those who are watching their sugar. Switch up brown sugar with dark brown or a different ratio of sugars, its really up to you

  11. Gretchen, do you think one could make these in a jumbo muffin tin so that they all have their own individual crusts? If so, would you adjust the time/temp any?

  12. Hi,
    Just wondering if you will be posting the recipe for the sticky buns you had before? I love these cinnamon buns and always use the Swiss buttercream/cream cheese icing you recommended on your old site. It’s amazing! But I wanted to try the sticky buns too. Love the print option on your recipes now too!

    1. Hi Ashley yes I do plan to repost everything as soon as I can get it all done. Ive been scrambling to get all my fall/pumpkin recipes done and now I am racing towards Christmas. Thanks!

      1. Hi Gretchen,

        I’m not familiar with your old recipe for sticky buns, which Ashley recommends above. She’s apparently looking for your “Swiss buttercream/cream cheese icing” version.

        Is this simply a 50/50 combination of your buttercream & cream cheese icing recipes? Or something more complicated?

        Thanks in advance. I tried your black forest cake recipe and it freakin’ knocked my socks off. So yeah… I’m a fan.

  13. Dear Gretchen,
    This recipe seems very similar to danish pastry dough except from folding and rolling it with cold butter a few times. Can i convert it to danish by doing so?


    1. Im not 100% sure what you are asking. Do you want to take this dough and fold in butter creating a laminated dough?
      Or do you want to take this dough and FORM danishes?
      If the latter, then yes- you can but I have another recipe that I made specifically to make Danish CLICK HERE

  14. What !!!! How did I miss this post? I’m making these for Sunday morning! Facebook are jerks for wanting $ ! I’m so happy you found a way around it!! So there Facebook take that!! LOL!!

  15. Could you freeze the buns before cooking them… and then proof them and cook them when you want them? I would like to bake six buns and freeze the other six. Thank you!

  16. Hey Gretchen,
    Planning on making these for New Years Day and I was wondering if I could use a fruit jam/jelly in place of the chocolate schmear and then sprinkle with cinammon sugar.
    If so, what jam/jelly would you recommend?

  17. Is it possible to mix dough ingredients together and let it sit overnight in the refrigerator for a “no knead” version of the recipe? Thank you!

  18. Hi gretchen your recipes are amazing i made your cinnamon buns recipe last year and they were amazinggg!!! Wanting to try them again and realised web page is different
    I wanted to ask can you make the dough in a food processor thanks 🙂

  19. Hi. So I’ve been making these for a while now. And I find the bake time far to long and to hot.

    I bake them at 325-350F (usually about 335F) for 25-30 minutes tops. That way they are super fluffy and soft. The second proof I wait longer then a hour as well. I’ve tried them the other way.. and it was to

  20. I would agree with Cheryl on the lower temp there. Wonderful…gooey….the combination made me change recipes…once again.

  21. Hello, Gretchen!! (imagine a famous TV show host saying it the way they do)

    it’s me again! you know how I said that my favorite tv show is MasterChef, right? long time no comment! my favorite tv show now is ellen, mainly because she gives away 100s of 1000s of dollars on gifts a week probably, but also she is hilarious! anyway, I had a quick question.for cinnamon rolls, is it a good idea to use cream cheese glaze, because I made them once and I liked them, but I wanted to know your opinion on the matter. also, do you choose how much cinnamon sugar goes inside your rolls, or do you have a measurement that I did not notice? thank you sos much!
    (p.s. sos was on porpouse!)

    1. no that will exhaust the yeast, you will freeze them and then thaw then in the refrigerator the night before you want to bake, then proceed at that point in the video

    1. Hi Gretchen, I’m your super fans from Malaysia. I have been following you for years and all your recipe turn up perfect.

    2. Im not too familiar with bread makers, the last time I had one was ages ago but I think you can use it for the mixing, just not the baking (obviously)

    1. Hello Gretchen!

      I made them in my bread machine, they turned out perfect, just perfect! We has our roof redone last week, our driveway was blocked with all the workers and their tools.. so I cooked, but my husband was telling him that it smelled so good… so I thought that with all the torture they endured (it was so cold, freezing) I thought I would make your cinnamon buns for them. Wow! You should have seen their faces when they tasted them. My husband took the buns outside and asked them if they coult take a break, and they were saying no… as they were very busy… but when he told them that I just baked fresh cinnamon buns, they came down the roof so quickly… they just raved about them the whole week! They said it was the best cinnamon buns ever! We love them a lot too! Thanks again!

  22. Hi,

    For your vegan “No bake lemon bars”, you use agar agar, but I’d like to
    knovv if you use the povvder or the flakes ?

    Thank you ! 🙂

  23. Hi Gretchen! I haven’t made this recipe in some time yet, so I was wondering if I can use instant yeast. Thanks again!

  24. Hi I’m making these cinnamon buns right now but I don’t need them till tonight. Can I complete all the steps and put them in the 9X13 pan and leave it covered on the counter until I am ready to bake tonight?

    1. You have to watch how they rise, once they get to “fluffy & puffy” that means they are proofed and ready to bake! so you can’t just let them sit longer than that or they will be overproofed and the yeast will have expended itself, meaning they wont bake properly in the oven leaving you with heavy dense chewy buns

  25. Found Gretchen’s cinnamon rolls a few years back and they are our go to for Christmas morning. WE LOVE THEM!!! However, the recipe was just slightly different a few years ago with more yeast to make larger rolls, but delicious regardless. I do have one question though. I’m making them before Christmas this year and freezing before the second proof as instructed; so my question is on the thawing. You mention that you can “overproof”. If I take them out of freezer the night before to thaw in the refrigerator is there the possibility of over-proofing in the fridge? Should I have my son put them in the fridge around midnight-or later so they don’t rise for too long (we usually start cooking them around 8-9am)? Any suggestions would be greatly appreciated. Thank you again for this wonderful cherished recipe! 🙂

    1. Thanks yes, take them out of the freezer the night before you are baking, they will thaw in the refridge overnight.(and possibly proof slightly too depending on how cold your fridge is, but I doubt they will over proof in the fridge) You will most likely still have to set them out on the counter to come to room temp and proof the rest of the way, then pick up in the video (or instructions) where you will bake them

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