Cinnamon Roll Cinnamon Buns with Cream Cheese Glaze

Cinnamon Roll Cinnamon Buns with Cream Cheese Glaze

There’s something undeniably magical about the warm, spicy aroma of cinnamon rolls fresh from the oven. Soft, fluffy, swirled with a rich cinnamon-sugar filling, and crowned with a luscious cream cheese glaze—cinnamon buns are more than just a breakfast treat; they’re a comforting embrace in pastry form. Whether enjoyed on a lazy Sunday morning, served as a holiday centerpiece, or gifted to a loved one with a warm smile, these cinnamon roll cinnamon buns elevate any occasion with their irresistible charm and homemade goodness.

The History

The origins of the cinnamon bun trace back centuries, rooted deeply in Scandinavian baking traditions. In Sweden, kanelbulle (literally “cinnamon bun”) has been a beloved staple since the 19th century, when sugar and spices like cinnamon became more accessible due to expanding trade routes. These buns were traditionally flavored with cardamom and topped with pearl sugar, embodying the Nordic love for sweet, aromatic breads. Over time, Swedish immigrants brought their cherished recipes to North America, where the cinnamon roll evolved into the gooey, buttery, often cream cheese-topped indulgence familiar today.

In the United States, cinnamon rolls gained widespread popularity in the 20th century, particularly through commercial bakeries and chains like Cinnabon, which introduced oversized, decadent versions that captivated taste buds nationwide. Yet, the heart of the cinnamon roll remains in home kitchens, where families pass down secret techniques and personal twists from generation to generation. Today’s version—a hybrid of traditional European craftsmanship and American richness—embodies both heritage and innovation.

Ingredients Breakdown

Creating perfect cinnamon roll cinnamon buns begins with understanding each ingredient’s role in building flavor, texture, and structure. Below is a detailed breakdown:

• Active Dry Yeast or Instant Yeast: The leavening agent responsible for making the dough rise. Active dry yeast requires proofing in warm liquid, while instant yeast can be mixed directly into flour. Both yield excellent results, but temperature control is critical—too hot and the yeast dies, too cold and it won’t activate.
• Warm Milk (or Water): Heated to around 105–110°F (40–43°C), this activates the yeast and contributes tenderness to the dough. Whole milk adds richness, though plant-based alternatives like oat or almond milk can be used with slight texture adjustments.
• Granulated Sugar: Feeds the yeast during fermentation and enhances browning. It also balances the tanginess of the cream cheese glaze later.
• Salted Butter: Adds moisture, flavor, and flakiness. Melted butter is incorporated into the dough, while softened butter is used in the filling for spreadability.
• Eggs: Provide structure, color, and richness. Room-temperature eggs blend more smoothly into the dough.
• All-Purpose Flour: The foundation of the dough. Bread flour can be substituted for a chewier texture, but all-purpose yields a softer crumb ideal for cinnamon buns.
• Salt: Enhances flavor and regulates yeast activity. Omitting salt results in a flat-tasting roll despite the sweetness.
• Ground Cinnamon: The star spice. Use high-quality, freshly ground cinnamon for the most vibrant flavor. Ceylon cinnamon offers a delicate profile, while Cassia provides a stronger, spicier kick.
• Brown Sugar: Used in the filling for its deep molasses notes and moisture content, which creates a gooey swirl when baked.
• Vanilla Extract: Added to both dough and glaze for warmth and depth.
• Cream Cheese: Essential for the glaze. Full-fat blocks work better than tubs, providing a thicker, tangier consistency.
• Powdered Sugar (Confectioners’ Sugar): Sweetens and thickens the glaze. Sift before use to prevent lumps.
• Heavy Cream or Milk (for glaze): Adjusts the glaze’s thickness. Start with less and add gradually until desired drizzle-ability is achieved.

Step-by-Step Recipe

Makes 12 large cinnamon buns

Dough Preparation

1. In a small bowl, combine ¾ cup warm whole milk (105–110°F), 2¼ teaspoons (1 packet) active dry yeast, and 1 tablespoon granulated sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
2. In the bowl of a stand mixer fitted with a dough hook, combine 4 cups all-purpose flour, ⅓ cup granulated sugar, ½ teaspoon salt, ⅓ cup melted unsalted butter (cooled slightly), 1 large egg (room temperature), 1 teaspoon vanilla extract, and the activated yeast mixture.
3. Mix on low speed for 2–3 minutes until the dough comes together. Increase to medium speed and knead for 5–7 minutes until smooth, elastic, and slightly tacky but not sticky. If needed, add 1–2 tablespoons more flour during mixing.
4. Shape the dough into a ball and place in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Filling and Shaping

5. While the dough rises, prepare the filling. In a small bowl, mix ½ cup packed light brown sugar and 2 tablespoons ground cinnamon. Set aside.
6. Also, soften ½ cup (1 stick) unsalted butter so it’s spreadable but not melted.
7. Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle approximately 16×12 inches (40×30 cm).
8. Evenly spread the softened butter over the entire surface using an offset spatula or the back of a spoon.
9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing gently to adhere.
10. Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal.
11. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1.5 inches wide). To avoid squishing, slide the floss under the log, cross the ends, and pull upward to slice cleanly.

Second Rise and Baking

13. Arrange the rolls cut-side up in a greased 9×13-inch baking pan or round cake pan, leaving space for expansion. Cover and let rise again for 30–45 minutes, until puffy and touching each other.
14. Preheat oven to 350°F (175°C) during the final 15 minutes of rising.
15. Bake for 22–28 minutes, until golden brown on top and cooked through. An instant-read thermometer inserted into the center should read at least 190°F (88°C).
16. Remove from oven and let cool slightly while preparing the glaze.

Cream Cheese Glaze

17. In a medium bowl, beat 4 ounces (½ block) room-temperature cream cheese, ¼ cup softened unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
18. Gradually add 1½ cups powdered sugar, one half-cup at a time, beating well after each addition.
19. Add 1–2 tablespoons heavy cream or milk to reach a pourable but thick consistency. Taste and adjust sweetness or tang if desired.
20. Drizzle generously over the warm cinnamon buns. Allow the glaze to set slightly before serving.

Tips

• Yeast Activation: Always test your yeast in warm liquid with a pinch of sugar. If it doesn’t foam within 10 minutes, it may be expired.
• Dough Temperature: Cold ingredients slow fermentation. Bring eggs and milk to room temperature before use.
• Rising Environment: For a faster rise, place the covered dough in a turned-off oven with a bowl of hot water on the rack below.
• Roll Tightly: A snug roll prevents gaps in the spiral and ensures even layers in each bun.
• Don’t Overbake: Remove buns when golden but still soft—they’ll firm up slightly as they cool.
• Glaze Timing: Apply the glaze while buns are warm so it melts luxuriously into the crevices, but not so hot that it runs off completely.
• Cutting Cleanly: Dental floss gives cleaner cuts than knives, especially for sticky fillings.

Variations and Customizations

While classic cinnamon buns are timeless, creative variations can suit different tastes and occasions:

• Streusel-Topped Buns: Add a crunchy crumb topping made from flour, brown sugar, cinnamon, and cold butter before baking.
• Nutty Swirl: Mix chopped pecans or walnuts into the filling for added texture.
• Apple Cinnamon Rolls: Layer thin slices of peeled apple (like Granny Smith or Honeycrisp) over the butter before adding the sugar-cinnamon mix.
• Orange Zest Glaze: Add 1 tablespoon fresh orange zest to the cream cheese glaze for a citrusy twist.
• Chocolate Cinnamon Buns: Sprinkle mini chocolate chips or cocoa powder along with the cinnamon-sugar mixture.
• Maple Pecan Buns: Replace brown sugar with maple sugar or syrup in the filling and top with candied pecans.
• Vegan Version: Use plant-based milk, vegan butter, flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free cream cheese. Opt for refined coconut oil if needed.
• Mini Cinnamon Bites: Cut smaller rolls and bake in a muffin tin for party-friendly portions.
• Overnight Cinnamon Rolls: Assemble rolls in the pan, cover, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking in the morning.
• Whole Grain Option: Substitute up to half the all-purpose flour with whole wheat or spelt flour for a nuttier flavor and extra fiber.

Health Considerations and Nutritional Value

Cinnamon roll cinnamon buns are undoubtedly a treat best enjoyed in moderation. However, understanding their nutritional profile helps make mindful choices:

• Calories: One large bun with cream cheese glaze contains approximately 350–450 calories, depending on size and ingredients.
• Carbohydrates: High in carbs (around 50–60g per bun), primarily from refined flour and sugars. Pairing with protein (like Greek yogurt or scrambled eggs) can help stabilize blood sugar.
• Fats: Contains saturated fat from butter and cream cheese. Using reduced-fat dairy or plant-based alternatives can lower this, though flavor and texture may be affected.
• Cinnamon Benefits: True cinnamon (Ceylon) contains antioxidants and may support blood sugar regulation, though the quantity in buns is modest.
• Gluten-Free Adaptation: Possible with a quality gluten-free flour blend, though the texture will be denser. Xanthan gum (if not included in the blend) improves elasticity.
• Sugar Reduction: You can reduce sugar in both dough and filling by 25% without sacrificing too much flavor. Natural sweeteners like coconut sugar or monk fruit blends are options, but may alter browning.
• Portion Control: Serve smaller buns or cut into bite-sized pieces for sharing at gatherings.

While not a health food, cinnamon buns made with care using real ingredients offer comfort and joy—important components of holistic well-being.

Ingredients

For the Dough:

• ¾ cup warm whole milk (105–110°F)
• 2¼ tsp (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 4 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• ⅓ cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract

For the Filling:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed light brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, room temperature
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1–2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Activate the yeast: In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
2. Make the dough: In a stand mixer, combine flour, remaining sugar, salt, melted butter, egg, vanilla, and yeast mixture. Mix on low, then medium speed for 5–7 minutes until smooth. Transfer to a greased bowl, cover, and let rise 1–1.5 hours until doubled.
3. Prepare filling: Mix brown sugar and cinnamon. Soften butter for spreading.
4. Roll and fill: Punch down dough and roll into a 16×12-inch rectangle. Spread softened butter over dough, then sprinkle cinnamon-sugar evenly.
5. Roll and cut: Roll tightly into a log, pinch seam, and slice into 12 pieces using a knife or floss.
6. Second rise: Place rolls in a greased 9×13-inch pan, cover, and let rise 30–45 minutes until puffy.
7. Bake: Preheat oven to 350°F. Bake rolls 22–28 minutes until golden and internal temperature reaches 190°F.
8. Make glaze: Beat cream cheese, butter, vanilla, and salt until smooth. Add powdered sugar and cream/milk until creamy and drizzle-able.
9. Glaze and serve: Drizzle warm buns generously with glaze. Cool slightly before serving.

FAQ

Can I make these ahead of time?
Yes! Assemble the rolls, place in the pan, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Can I freeze cinnamon buns?
Absolutely. Bake and cool completely, then wrap individually and freeze for up to 3 months. Reheat in microwave or oven. You can also freeze unbaked rolls and bake straight from frozen (add 5–10 minutes to baking time).

Why did my rolls come out dense?
Possible causes: expired yeast, too much flour, under-proofing, or overmixing. Measure flour correctly (spoon and level), ensure yeast is active, and allow full rise time.

Can I use instant yeast instead of active dry?
Yes. Use the same amount, but you can skip proofing and mix it directly with the dry ingredients. Rising times may vary slightly.

How do I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in microwave or toaster oven for best texture.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum. Results may be slightly denser, so handle the dough gently.

What’s the difference between a cinnamon roll and a cinnamon bun?
The terms are often used interchangeably, but “bun” may imply a slightly denser or simpler roll, while “roll” suggests a fluffier, bakery-style version. This recipe delivers the best of both worlds.

Summary

Indulge in pillowy-soft cinnamon roll cinnamon buns swirled with cinnamon-sugar bliss and finished with a velvety cream cheese glaze—perfect for special mornings and everyday joy alike.

Homemade, aromatic, and utterly satisfying, this recipe brings the magic of the bakery straight to your kitchen with step-by-step ease and endless customization possibilities.