These cinnamon cream buns are a true discovery: incredibly fragrant, irresistibly soft, and so tender they practically melt in your mouth. After trying countless recipes, this one became my absolute favorite because it is wonderfully simple to make, yet tastes like something straight from a bakery.
Ingredients for the dough
- Ā 240 ml warm milk
- Ā 80 g sugar
- Ā 7 g dry yeast
- Ā 1/3 tsp salt
- Ā 2 eggs
- 80 g melted butter
- 540 g all-purpose flour.
Ingredients for the filling
- Ā 70 g softened butter
- Ā 90 g sugar
- Ā 12 g ground cinnamon
Ingredients for the cream frosting
- Ā 100 g powdered sugar
- Ā 45 g softened butter
- 180 g cream cheese
Instructions
Prepare the dough
In a large bowl, combine the warm milk, sugar, and dry yeast. Stir gently and let the mixture sit for about 10 minutes until it becomes foamy. This step activates the yeast and ensures the buns will rise beautifully.
Once the yeast is bubbly, add the salt, eggs, and melted butter. Mix until the ingredients are smooth and fully combined.
Gradually add the flour, mixing first with a spoon and then kneading by hand until a soft, smooth, and elastic dough forms. The dough should feel slightly tacky but easy to handle.
Lightly grease a bowl with vegetable oil, place the dough inside, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the buns
Divide the risen dough into two equal portions. Set one half aside and roll the other into a rectangle about 28 Ć 40 cm (11 Ć 16 inches).
Spread the softened butter evenly over the surface. In a small bowl, mix the sugar and cinnamon, then sprinkle the mixture generously over the buttered dough. The sweet cinnamon aroma is what makes these buns truly irresistible.
Starting from the long side, roll the dough up tightly into a log. There is no need to pinch the edges closed.
Using a piece of thread or unflavored dental floss, slice the log into even rolls. This method keeps the buns perfectly round and prevents them from being squashed.
Arrange the rolls in a baking dish lined with parchment paper. Tuck the outer edges slightly underneath each bun so they keep their beautiful shape while baking.
Cover the buns loosely with plastic wrap or a towel and let them rise again for 25 minutes. This second rise makes them exceptionally fluffy, airy, and tender.
Prepare the cream frosting
Beat the softened butter until creamy. Add the cream cheese and mix until smooth, then gradually add the powdered sugar and continue beating until you have a silky, luscious frosting.
Spread the frosting over the warm buns so it melts slightly into the swirls, creating the most delicious creamy cinnamon rolls imaginable.
The result is a tray of golden, pillowy cinnamon buns with delicate layers, a rich buttery filling, and a velvety cream cheese topping ā the kind of homemade treat that fills the entire house with an unforgettable bakery-style aroma and disappears within minutes.
