Cinnabon Cinnamon Buns

There’s something magical about that first whiff of sweet, cinnamon-scented dough rising in a warm kitchen—nostalgic, inviting, and utterly irresistible. For me, these Cinnabon-style cinnamon buns are more than a breakfast treat; they’re a comforting ritual. Inspired by the famed mall bakery—with its legendary Makara cinnamon and pillowy dough—this recipe has become a beloved tradition, whether for a sleepy weekend brunch or a cozy afternoon with tea.

Equipped with a rich, buttery dough, swirled with a deep‑brown‑sugar cinnamon filling, and crowned with velvety cream cheese icing, these rolls strike the perfect balance of gooey, soft, and indulgent. The process may feel ritualistic—from blooming the yeast to watching the dough double twice—but every minute spent is rewarded with warm, fragrant, and utterly decadent results.

Yield

12 rolls

Prep Time

20 Min

Cook Time

20 Min

Total Time

2 H & 10 M

Ingredients

Dough:

• 2¼ tsp active dry yeast or instant yeast
• 1 cup lukewarm milk (240ml)
• ½ cup granulated sugar (100g)
• ⅓ cup unsalted butter or margarine, softened (75g)
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour (480g)

Filling:

• 1 cup packed brown sugar (200g)
• 3 tbsp ground cinnamon
• ⅓ cup unsalted butter or margarine, softened (75g)

Cream Cheese Icing:

• 6 tbsp unsalted butter, softened (85g)
• 1½ cups powdered sugar (180g)
• 8 oz cream cheese, room temp (225g)
• ½ tsp vanilla extract
• ⅛ tsp salt

Instructions

1. Dissolve yeast in warm milk with 1 tsp of the sugar. Let sit ~5 minutes until foamy.
2. In a stand mixer, combine sugar, butter, salt, eggs, and flour. Add yeast mixture and mix until dough pulls cleanly from the sides.
3. Transfer dough to an oiled bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4. Grease a 23x33 cm (9x13 inch) baking dish. Mix brown sugar and cinnamon in a small bowl.
5. Roll dough into a 40x30 cm (16x12 inch) rectangle. Spread softened butter and sprinkle cinnamon-sugar mixture evenly.
6. Roll tightly from the long edge into a log. Slice into 4 cm (1½ inch) rolls. Place in prepared pan.
7. Cover and let rise another 30 minutes, until puffy and doubled again.
8. Preheat oven to 175°C (350°F). Bake for 20 minutes or until golden brown.
9. Meanwhile, beat all icing ingredients until fluffy and smooth.
10. Spread icing generously over warm rolls. Serve immediately.

Notes

Always check your yeast: if it doesn’t foam, it may be inactive. Use room temp butter and eggs for the softest dough. Rising times vary — cooler kitchens may need longer. This recipe makes extra icing (great for leftovers!) and freezes beautifully.

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