Recipe by Faigy Grossmann

Best Cinnamon Buns

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Dairy Dairy
Medium Medium
6 Servings
3 Hours, 30 Minutes

If you’ve ever strolled through your neighborhood mall, chances are you’ve inhaled the scent of some freshly baked cinnamon buns. It’s absolutely intoxicating! There’s just something so satisfying about a hot drink and a warm cinnamon bun. Cinnamon buns sound like something only a professional baker can whip up, but with this fairly simple recipe, even novice cooks can impress their friends and family. This dough can be made in a mixer or by hand. Since it’s not overly sweet, it’s not over-powered by the sweet filling and frosting.   Yields 12 large buns or 18 small



  • 3/4 cup warm milk

  • 2 and 1/4 teaspoons active yeast or Gefen Instant Dry Yeast

  • 1/4 cup white sugar

  • 1 egg + 1 egg yolk, at room temperature


  • 1/4 cup unsalted butter, softened



Prepare the Cinnamon Buns


To make the dough: Warm the milk in a pot or microwave (to a maximum temperature of 110 degrees Fahrenheit/43 degrees Celsius). Place in a mixing bowl and sprinkle yeast on top. If using active yeast, let sit for a few minutes and watch to ensure that it begins to foam. If it doesn’t foam, throw it out and start again. (If you’re using instant yeast, you can skip this step.)


Once the yeast foams, add sugar, egg, yolk, and butter. Mix until well-combined. Next stir in the flour and salt with a wooden spoon until a dough begins to form.


Knead the dough for eight to 10 minutes. It should form a nice ball and still be slightly sticky. If the dough is too sticky to knead, add flour one tablespoon at a time. You don’t want to add too much flour. When the dough is ready, it should bounce back when poked.


Transfer the dough to a well-greased bowl. Cover with plastic wrap and a dishtowel and allow to rise for one and 1/2 hours, until approximately doubled in size.


While the dough is rising, combine sugar and cinnamon for the filling in a small bowl.


Transfer the dough to a piece of Gefen Parchment Paper and top with a second sheet of parchment. Roll out dough between the sheets into a 12×18-inch (30×46-centimeter) rectangle. Smear dough generously with softened butter and cover completely with the cinnamon-sugar mixture.


Roll the dough tightly, making sure to seal the edges as best as possible. For small buns, roll up from the longer side. For larger buns, roll from the shorter side. Using a serrated knife, cut the roll into one-inch (two and 1/2 centimeter) slices.


Line a square or round baking pan with parchment paper. Place the buns into the pan, making sure to leave room between them to allow for rising. Cover the pan with plastic wrap and a towel again and allow to rise for another 30 minutes.


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the towel and plastic wrap and place the baking pan in the oven. Bake the rolls for 20–25 minutes. You want them to be soft and slightly underbaked in the center, since they continue to bake as they cool.


While the rolls are baking, prepare the frosting: With an electric mixer, beat all ingredients until smooth and fluffy. Allow buns to cool for about 10 minutes and then spread frosting over top. These are best eaten very fresh!


– Remove all your ingredients from the fridge and allow to come to room temperature. Very cold ingredients will halt the rising process. You want your butter to be extremely soft but not melted.

– This recipe calls for bread flour. While all-purpose flour will work too, the higher protein content in bread flour helps produce a fluffier dough.

– Make sure not to add too much flour when kneading or rolling. You want the dough to be sticky to yield softer buns.

– When warming the milk, do not overheat! Hot liquid will kill the yeast.


Photography by Saraizel Senderovitz

Best Cinnamon Buns

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Tova Stern
Tova Stern
5 months ago

Made these, they were AMAZING!!!!!!

Avigael Levi
Reply to  Tova Stern
5 months ago

Yay! We’re so happy 🙂

Marsha Hardt
Marsha Hardt
11 months ago

Can pareve ingredients be substituted

Goldy Admin
Reply to  Marsha Hardt
11 months ago

You can make this pareve.

Devory Katzburg
Devory Katzburg
1 year ago

which cream cheese is better, whipped or unwhipped?

Goldy Admin
Reply to  Devory Katzburg
1 year ago

You can use either, but we recommend unwhipped for this.

Suri Drummer
Suri Drummer
2 years ago

can I substitute regular instead of bread flour

Mark your comment as a question
Reply to  Suri Drummer
2 years ago

Sure, but bread flour or high gluten flour will make the dough fluffier.

1 year ago

Do these freeze well?

Reply to  Chani
1 year ago

Yes, just freeze without the icing and add it once defrosted.