Fluffy golden rolls with seemingly endless swirls of cinnamon, my best ever cinnamon buns are the perfect weekend treat, and so easy to make! I promise you, they’re so close to cinnamon buns from the mall, you won’t believe it!
Everyone out there seems to have their own recipe for cinnamon buns. I know this, because I feel like I’ve tried all of them. I’m not actually complaining about this, I don’t think it’s possible to have a bad cinnamon bun, they just weren’t perfect.
Notice how I said “weren’t” perfect. Yeah, that’s because now they “are” perfect. I may be ten pounds heavier because of the search (remember, I did it for you), but it was totally worth it. Bo, he’s a cinnamon bun with no frosting kinda guy.
But the kids and I, well, we do things right in this house. A cinnamon bun just isn’t a cinnamon bun unless it’s smothered with a super light, smooth, cream cheese frosting. Note: the amount of frosting shown in the image is not actually representative of how much I put on my cinnamon rolls. The amount I use is obscene. Deliciously obscene.
There is absolutely nothing better to enjoy on the weekend than a big plate of fresh from the oven cinnamon buns. The biggest difference with mine is in the preparation (you’re going to need some patience to let them rise).
Cinnamon Buns Step By Step
I know that making cinnamon buns at home can seem scary if you haven’t done it before. Don’t be afraid! It will be worth it, I promise, and you’ll never want to make them from a can again.
I took step-by-step pictures for you to take all the guess-work out of it too. Here you go:
This is the dough straight out of the mixer.
And this is the dough after it spent two hours rising.
Turn the dough out onto a lightly floured counter, then use your fingers to shape it into a rough rectangle.
Roll it out to a nice big rectangle.
I just aim to get mine a couple of inches bigger than a half sheet pan, roughly 20″ x 15″
Use an offset spatula to spread on your filling. Go tight to the sides and top, but leave 1/2″ bare at the bottom. This takes a couple of minutes to get even, and the softer the butter, the easier it is. It will work though, don’t be discouraged when it seems like it’s sticking in the beginning.
Roll the dough down from the top, as tightly as possible. Do this by picking up a section at a time (left side, centre, right side, repeat), doing a quarter roll, then pushing back slightly when you set it down. This is the most important step because it’s what gets you all those swirls. Lightly wet that bottom 1/2″ with water using your fingers, and pinch to seal.
Use a very sharp knife to make a small mark every 1.5″ across the top of the log. Slice down slowly and gently to cut into rounds without squishing the rolls.
Here’s what the rolls will look like when they’re cut.
Place the rolls in a greased pan with high sides, leaving a generous amount of space between them (at least 1″). Cover with plastic wrap and let rise for another 1.5 to 2 hours.
Here is what they’ll look like after rising again. Now they’re ready for the oven.
And here they are when they come out! Don’t forget to let them cool for ten minutes before eating or frosting!