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.
Recipe by Gretchen's Bakery at