Nutmeg Bakery in Newmarket, Ontario, is known for its cozy, from-scratch baked goods, and its cinnamon buns have a loyal following. This recipe recreates that style: a soft, enriched dough swirled with a spiced brown sugar filling, baked until golden, and finished with a tangy cream cheese glaze. It works because the dough is forgiving, the filling is generous, and the glaze balances the sweetness perfectly.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the filling: 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated if possible)
- For the glaze: 4 oz (113 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30–45 ml) milk, as needed
Instructions
- In a small bowl, combine the warm milk and yeast. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar, melted butter, eggs, and vanilla. Add the yeast mixture and stir.
- Add the flour and salt. Mix on low speed until a soft dough forms. Knead (by hand or with a dough hook) for 6–8 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough. On a floured surface, roll it into a 12×18-inch (30×45 cm) rectangle.
- For the filling, spread the softened butter over the dough. In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the butter.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal slices. Place them cut-side up in a greased 9×13-inch (23×33 cm) baking dish. Cover and let rise for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the buns for 22–28 minutes, until golden brown and the internal temperature reaches 190°F (88°C) in the center (optional but ensures doneness).
- While the buns bake, make the glaze: beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until creamy. Add milk, 1 tablespoon at a time, until spreadable.
- Let the buns cool in the pan for 10 minutes, then spread the glaze over the warm buns. Serve warm.
Tips
- Yeast check: If the yeast doesn’t froth, it may be dead; start over with fresh yeast.
- Rolling: If the dough springs back when rolling, let it rest for 5 minutes before continuing.
- Cutting: Use unflavored dental floss or a sharp serrated knife to cut clean slices without squishing the dough.
- Glaze consistency: For a thinner glaze, add more milk; for a thicker frosting, use less.
Serving Suggestions
Serve these cinnamon buns warm, ideally within 30 minutes of glazing. They pair wonderfully with a cup of coffee or a glass of cold milk. For a brunch spread, offer them alongside fresh fruit and scrambled eggs.
Variations
- Nutmeg-forward: Increase the nutmeg to 1 teaspoon and reduce cinnamon to 1 tablespoon for a spicier, more aromatic bun.
- Add-ins: Sprinkle 1/2 cup (85 g) of raisins or chopped pecans over the filling before rolling.
- Maple glaze: Replace the vanilla in the glaze with 1/2 teaspoon maple extract and use maple syrup instead of milk.
- Overnight method: After assembling, cover and refrigerate the buns overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking.
Storage and Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave a single bun for 15–20 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. If the glaze gets too hard, a quick reheat will soften it.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount. You can skip the proofing step and mix it directly into the flour, but you may need to increase the rise time slightly.
Why are my buns dry? Overbaking is the most common cause. Check them at 22 minutes; they should be golden but still soft. Also, make sure you measure flour correctly—spoon it into the cup and level it, rather than scooping.
Can I freeze the unbaked buns? Yes. After shaping, place the buns in a greased pan, cover tightly, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then let rise at room temperature for 1 hour before baking.
What if I don’t have nutmeg? You can omit it or substitute with allspice or cardamom. The flavor will be slightly different but still delicious.
How do I get a gooey center? The key is not to overbake. Pull them out when the center is just set—around 24 minutes. Also, spreading the filling evenly and rolling tightly helps.
Can I make these dairy-free? Yes, use plant-based butter and milk, and use a dairy-free cream cheese alternative for the glaze. The texture may be slightly less tender, but they will still be good.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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