Soft, Moist, and Gooey Cinnamon Buns

Name: Soft, Moist, and Gooey Cinnamon Buns
Prep time: 30 min
Cook time: 25 min
Total time: 145 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 1 cup warm milk (about 45°C (110°F)); 2 1/4 teaspoons instant yeast; 1/3 cup granulated sugar; 1/2 cup unsalted butter (melted); 2 large eggs (room temperature); 4 cups all-purpose flour; 1 teaspoon salt; 3/4 cup brown sugar (packed); 2 tablespoons ground cinnamon; 1/4 cup unsalted butter (softened); 4 ounces cream cheese (softened); 1/4 cup unsalted butter (softened); 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 2-3 tablespoons milk

145 min 12 servings Medium

All Recipes

Indulge in these soft, moist, and gooey cinnamon buns with a rich, buttery filling and creamy glaze.

Prep

30 min

Cook

25 min

Total

145 min

Servings

Difficulty

Medium

There's nothing quite like the aroma of freshly baked cinnamon buns wafting through your kitchen. These soft, moist, and gooey cinnamon buns are the epitome of comfort food, featuring a rich, buttery filling and a creamy glaze that melts right in. This recipe ensures each bun is tender and flavourful, perfect for a weekend brunch or a special holiday breakfast. Whether you're a seasoned baker or a casual enthusiast, these buns are a delightful treat that brings warmth and joy to any table.

Instructions

Prepare the dough

In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.

Pro tip: Ensure the milk is warm but not hot to avoid killing the yeast.

Mix the wet ingredients

Add melted butter and eggs to the yeast mixture. Stir until combined.

Form the dough

Gradually add flour and salt to the wet mixture. Knead the dough on a floured surface for 5-7 minutes until smooth.

Pro tip: The dough should be slightly sticky but manageable.

Let the dough rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.

Pro tip: A warm oven with the light on works well.

Prepare the filling

In a small bowl, mix brown sugar and cinnamon. Spread softened butter over the rolled-out dough, then sprinkle with the sugar-cinnamon mixture.

Roll and cut the buns

Roll the dough into a log and cut into 12 equal pieces. Place in a greased 9x13 inch baking dish.

Pro tip: Use a sharp knife or dental floss for clean cuts.

Final rise

Cover the baking dish and let the buns rise for another 30 minutes.

Bake the buns

Preheat the oven to 180°C (350°F). Bake the buns for 25-30 minutes until golden brown.

Pro tip: Cover with foil halfway through if they brown too quickly.

Prepare the glaze

Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Mix in milk to reach desired consistency.

Glaze the buns

Spread the glaze over warm buns before serving.

Pro tip: Apply while warm for the best absorption.

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Tips & Tricks

Use room temperature ingredients for better dough consistency.
Let the dough rise in a warm, draft-free area for optimal results.
Apply glaze while buns are warm to enhance absorption.

Frequently Asked Questions

How do you make cinnamon buns soft and gooey?

Use a rich dough with butter and eggs, and don't overbake. The glaze adds moisture, making them gooey.

Can you make cinnamon buns ahead of time?

Yes, prepare the dough and refrigerate overnight. Bake the next morning for fresh buns.

How many calories are in a gooey cinnamon bun?

Each cinnamon bun in this recipe contains about 350 calories.

What makes cinnamon buns moist?

The combination of butter in the dough and glaze helps keep cinnamon buns moist.

How long to bake cinnamon buns?

Bake cinnamon buns at 180°C (350°F) for 25-30 minutes until golden brown.

Serving Suggestions

Serve these cinnamon buns warm with a cup of coffee or tea for a perfect breakfast or afternoon snack. They pair wonderfully with a fruit salad or yogurt. To make ahead, you can prepare and refrigerate the dough overnight, then bake the next morning. Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze for up to a month.