This article settles the cinnamon roll vs. cinnamon bun debate once and for all, then gives you a foolproof recipe that works for both. The dough is soft, enriched with butter and milk, and swirled with a brown sugar-cinnamon filling. Whether you call them rolls or buns, these baked goods are a breakfast and brunch favorite across the United States and beyond.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 ml) water, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- For the filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (220 g) packed brown sugar
- 2 tbsp (16 g) ground cinnamon
- For the cream cheese glaze:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 2 tbsp (30 ml) milk
- 1 tsp vanilla extract
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, warm milk, melted butter, and egg. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough. On a floured surface, roll it into a 16×12-inch (40×30 cm) rectangle.
- Spread the softened butter for the filling over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal slices.
- Place the slices in a greased 9×13-inch (23×33 cm) baking dish, cut side up. Cover and let rise for 30 minutes while you preheat the oven to 375°F (190°C).
- Bake for 22–25 minutes until golden brown and the internal temperature reaches at least 190°F (88°C) in the center (this ensures the dough is cooked through). Let cool in the pan for 10 minutes.
- For the glaze, beat the cream cheese and butter until smooth. Add the powdered sugar, milk, and vanilla, and beat until creamy. Spread over the warm rolls.
Tips
- Use room-temperature ingredients for the dough; cold eggs or milk can slow yeast activity.
- If you prefer a tangier flavor, substitute buttermilk for the whole milk—use the same amount.
- Don’t over-flour the dough; it should be soft and slightly tacky. Add flour only if it sticks to your hands excessively.
- For a classic cinnamon bun (no glaze), skip the cream cheese frosting and brush the warm rolls with melted butter instead.
Serving Suggestions
Serve cinnamon rolls warm, ideally within 30 minutes of baking, with the glaze melting into the swirls. They pair well with black coffee, cold milk, or a hot cup of chai. For a brunch spread, offer fresh fruit, scrambled eggs, and crispy bacon alongside.
Variations
- Sticky buns: Replace the cream cheese glaze with a caramel-pecan topping. Spread a mixture of butter, brown sugar, and corn syrup in the pan, sprinkle with pecans, then arrange the rolls on top before baking.
- Apple cinnamon: Add 1 cup (150 g) finely chopped peeled apple to the filling.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour; the rolls will be denser and more rustic.
- Overnight method: After assembling the rolls in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave a single roll for 20–30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10–15 minutes. You can also freeze baked, unglazed rolls for up to 2 months; thaw overnight in the fridge, then reheat and glaze.
Frequently Asked Questions
What is the difference between a cinnamon roll and a cinnamon bun? In most of the United States, the terms are used interchangeably. However, some regions use “cinnamon bun� to describe a simpler, often unglazed pastry, while “cinnamon roll� implies a swirl with icing. In the UK and Commonwealth countries, “cinnamon bun� is the standard term for the sweet, glazed version.
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 tsp) and mix it directly with the dry ingredients. You can skip the proofing step in warm water, but you’ll need to add the water to the dough mixture.
Why are my cinnamon rolls dry? Overbaking is the most common cause. Start checking at 20 minutes; the rolls should be golden but still soft. Also, make sure you measure flour correctly—spoon it into the cup and level it off, rather than scooping, which packs in too much flour.
Can I make the dough in a bread machine? Yes. Add the ingredients in the order recommended by your machine, and use the “dough� cycle. Then proceed with rolling, filling, and baking.
How do I get clean, even slices? Use unflavored dental floss. Slide it under the log, cross the ends over the top, and pull tight. This cuts through the dough without squashing it.
What if I don’t have cream cheese? You can make a simple powdered sugar glaze with 1 cup (120 g) powdered sugar, 2 tbsp (30 ml) milk, and 1/2 tsp vanilla. It will be thinner and less tangy, but still delicious.
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More recipes to cook
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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