Cinnamon buns with cream cheese frosting cover

Yields 5

We have always loved cinnamon rolls. Cinnamon spice gives certain sophistication to this humble pastry. They are simple, straightforward, and mighty delicious. We have been craving them badly the past couple of days, so we decided to make our own. In case you get the cravings as well (possibly after seeing the pictures of the final result) – give this recipe a go and see how delish cinnamon buns from scratch tastes like.


For The Cinnamon Bun Rolls


Use our converter if you need help with the measuring
• ½ cup milk
• 1 tablespoon oil
• 1 tablespoon honey
• pinch of salt
• 1 teaspoon rapid rise yeast
• 2 tablespoons of a beaten egg
• 1¼ cups all purpose flour (plus an additional ¼ cup, if necessary)

For The Cream Cheese Filling


• 2 tablespoons butter, melted
• 2 tablespoons granulated sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon

For the Cream Cheese Frosting

• 3 ounces cream cheese, softened
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

Cinnamon buns with cream cheese frosting 2


In a microwave safe bowl, stir together milk, honey, oil, and salt. Microwave 30-45 seconds so milk is warm, not hot. Add yeast and stir. Add egg and gradually add flour (1¼ cups) with an electric mixer until dough starts to form a ball and pull away from the sides of the bowl. Once it gets to this stage, it’s easier to use a wooden spoon to mix in the rest of the dough. Add extra flour (2-4 tablespoons) if dough is still sticky. Turn onto a floured surface and knead for five minutes then return to the bowl and let rest for ten minutes.

Meanwhile, stir together cinnamon, brown sugar, and granulated sugar. After dough is done resting, roll out into an 8×10 rectangle on a floured surface. Spread melted butter onto the dough (I used a basting brush) and sprinkle on cinnamon sugar mixture. Gently roll up the dough and pinch the seam so it seals. Using a piece of dental floss* or a sharp knife, cut into (5) two inch rolls and place in a greased baking pan. Let dough rise for 25 minutes. I like to preheat my oven to 200 degrees then turn it off and let the let the cinnamon rolls rise in there (I usually crack the oven door after a while).
Now, make the icing. Beat softened cream cheese, milk, and vanilla in a medium bowl until creamy. Gradually beat in powdered sugar. You can either spread the frosting over the rolls or transfer it to a zip top bag to drizzle it on.
After rolls are done rising, bake at 350 degrees for 8-11 minutes. Rolls will be slightly golden and cooked through. Cool for at least ten minutes and frost.
Store leftovers in an airtight container or in their baking pan tightly covered in saran wrap. Store leftover icing in the refrigerator.

Cinnamon Bun Fun Facts

• The first people to add honey and nuts to their bread were the ancient Egyptians.
• German settlers in Pennsylvania created our modern-day sticky buns. The pastries were originally called Schnecken and are still considered a Philadelphia specialty.
• A Sticky Bun should always be made from yeast dough.
Monkey Bread is another known type of sticky buns. They have also been known as Philadelphia Sticky Buns.
• In the UK they make sticky buns with raisins and call them Chelsea Buns.

Cinnamon Buns With Cream Cheese Frosting
Cinnamon Buns With Cream Cheese Frosting
Simple, straightforward, and mighty delicious cinnamon buns with cream cheese frosting to snack on an afternoon.

Prep Time:45 minutes

Cook Time:30 minutes




Subscribe now to our newsletter

Leave a Reply