Cinnamon Roll Buns

These Cinnamon Roll Buns are super flaky croissant-like on the outside and moist and cinnamony on the inside! The perfect breakfast for any time of year.

These gorgeous little buns are a perfect way to start out your morning. Be it with a cup of coffee, hot tea, or just a big glass of milk, they are sure to become a new addition to your baking arsenal.

They would be perfect for an after-dinner snack too, but sometimes it’s fun to have “dessert” for breakfast as well. I love these because they can be eaten really any time.

I can’t even tell you how amazing these are, my dad made these, and ever since he did we have not stopped. Or whole family is in love and you will be too.

With them being a hybrid of a croissant, cinnamon roll, and a muffin, these Cinnamon Roll Buns are just a fun recipe that will want to make over and over again.

If you are looking for that new go-to breakfast recipe that you can make ahead, then these Cinnamon Roll Buns are exactly what you need.

Some of my other favorite breakfast recipes we have on our site include: Chocolate Chip Oatmeal Muffins, Honey Bun Bread Pudding and Apple Cinnamon Cream Cheese Roll Ups.

WHY THIS RECIPE WORKS:

• These are great to prep ahead, especially with the rise time!
• This makes a large batch, but they can easily be doubled.
• The cream cheese frosting on the top really sets these off.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
All-purpose flour
Fine sea salt
Active dry yeast
Granulated sugar
Sour cream
Ice water
Egg yolk
Light brown sugar
Ground cinnamon
Vanilla extract
Cream cheese, softened
Powdered sugar

HOW TO MAKE CINNAMON ROLL BUNS:

1. Cut the butter into slices, about 1/2 inch thick, and place them in the freezer while getting the dry ingredients ready.
2. Add the flour, salt, yeast, and sugar into a gallon-sized ziplock bag and toss to mix together. 
3. Add the sliced butter to the bag. Close the bag and toss so the butter cubes are coated in flour. 
4. With a rolling pin, roll out the flour mixture and butter while still in the bag. You are looking to make the butter into long thin planks of butter. This doesn’t have to be perfect but do the best you can.
5. Pour the mix into a large bowl. Add in the sour cream, ice water, and egg yolk. Mix this with a spatula until it starts to form a very crumbly dough. Turn out the dough onto a lightly floured clean work surface.
6. Work the dough with your hands, kneading until a more solid dough forms. This will take a while since the ingredients are so cold, be patient! 
7. Roll out the dough until it is roughly a 12×20-inch rectangle. Roll the dough over itself into a log the long way. 
8. Flatten this out using your hands and rolling pin if needed until 4 inches wide. Place on a baking sheet covered in plastic wrap and place into the freezer for 15 minutes.
9. While the dough is in the freezer mix the filling of granulated sugar, brown sugar, cinnamon, and vanilla in a bowl and set aside.
10. After 15 minutes take the dough out of the freezer and roll it out again into a 12×20-inch rectangle.
11. Sprinkle evenly with the sugar/cinnamon mixture leaving a 1/2-inch border around the outside.
12. Once again, roll this into a log the long way. Sealing the edge together, you may need to use a tiny bit of water on your fingertips to help securely seal the edge.
13. Using FOIL cupcake liners, line a cupcake tin and spray with cooking spray, this part is EXTREMELY IMPORTANT. Otherwise, all the sugars in the bun will stick to your pan and will leave a huge mess and the buns won’t come out of the pan.
14. Trim the ends of the dough 1/2 inch off each end. Cut into 12 equal pieces.
15. Put the pieces cut side up into each cupcake wrapper and cover with plastic wrap. Place this in the fridge for at least 4 hours or up to 24 hours.
16. Now you are going to let the buns rise. Boil three cups of water, place this into a baking dish, and place on the lowest rack in a cold oven. Place the rolls on the rack above the water and close the door. Let the rolls sit in the oven with the water until they double in size. This will take 30 minutes to an hour. If after 30 minutes the buns don’t seem to have risen much, boil the water again and place it back in the oven.
17. Bake buns at 425°F for 5 minutes and then reduce the heat to 325°F degrees, leaving the buns in the oven. Cook for 30-35 more minutes until golden brown.
18. When the buns are done cooking, let them sit in the tin for 5 minutes, then take them out. Take off the foil wrappers and place them on a wire rack to cool. 
19. While the buns are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, and whip until smooth. Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
20. Frost the cinnamon roll buns with the frosting and enjoy.

DO I HAVE TO FROST THESE WITH A CREAM CHEESE FROSTING?

No, while we think cinnamon rolls and cream cheese frosting go hand-in-hand, you do not have to use the cream cheese frosting for this.

You can simply dust with powdered sugar or make a powdered sugar glaze to drizzle over the top as well.

CAN I USE OTHER SPICES IN THE FILLING?

Absolutely, if you want to switch up the flavors, some other spices that go well with this recipe include: pumpkin pie spice, nutmeg, clove, or allspice.

HOW LONG DO THESE NEED TO RISE?

These need to rise for at least 4 hours and you can even let them go for up to 24 hours. This makes this recipe a great make-ahead breakfast, as after they have risen, you can just bake and go!

HOW TO STORE:

Since these use a cream cheese frosting, you will need to refrigerate these. Place them in an airtight container in the refrigerator and they will last for up to 5 days.

These can also be frozen, place in a freezer container and they will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator overnight until thawed.

TIPS AND TRICKS:

• This recipe can easily be doubled, you will need 2 muffin pans.
• These need to rise for at least 4 hours or up to 24 hours.
• Other spices can be used, see above for some of my suggestions.
• You need to make sure to use liners for this recipe otherwise, the filling will seep out into your pan, and they can get stuck.
• The frosting is optional, you can also use a powdered sugar sprinkle or a simple powdered sugar glaze drizzled over the top.
• These can be frozen, see above on how to do that.

Love the smell of baked goods in the morning? Especially ones that consist of cinnamon, then you need these Cinnamon Roll Buns in your life ASAP!

If you like this recipe you might also like:

• Pecan Sticky Buns
• Soft Cinnamon Rolls
• Sour Cream Coffee Cake

If you’ve tried these CINNAMON ROLL BUNS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Rate this Recipe

5 from 3 votes

Cinnamon Roll Buns

Prep: 30 minutes mins

Cook: 40 minutes mins

Rise/Chill Time 5 hours hrs 15 minutes mins

Total: 6 hours hrs 25 minutes mins

These Cinnamon Roll Buns are super flaky croissant-like on the outside and moist and cinnamony on the inside! The perfect breakfast for any time of year.

Servings 12

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Ingredients

  

1x2x3x

• ▢ 1 ½ cups unsalted butter
• ▢ 3 cups all-purpose flour
• ▢ ¾ teaspoon fine sea salt
• ▢ 1 package active dry yeast
• ▢ 1 tablespoon granulated sugar
• ▢ 1 cup sour cream
• ▢ 3 tablespoons ice water
• ▢ 1 large egg yolk

For the filling:

• ▢ ½ cup granulated sugar
• ▢ ½ cup light brown sugar packed
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon vanilla extract

For the cream cheese frosting:

• ▢ 4 ounces cream cheese softened
• ▢ 4 tablespoons unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups powdered sugar

Instructions

• Cut the butter into slices, about 1/2 inch thick, and place them in the freezer while getting the dry ingredients ready.
• Add the flour, salt, yeast, and sugar into a gallon-sized ziplock bag and toss to mix together.
• Add the sliced butter to the bag. Close the bag and toss so the butter cubes are coated in flour.
• With a rolling pin, roll out the flour mixture and butter while still in the bag. You are looking to make the butter into long thin planks of butter. This doesn't have to be perfect but do the best you can.
• Pour the mix into a large bowl. Add in the sour cream, ice water, and egg yolk. Mix this with a spatula until it starts to form a very crumbly dough. Turn out the dough onto a lightly floured clean work surface.
• Work the dough with your hands, kneading until a more solid dough forms. This will take a while since the ingredients are so cold, be patient!
• Roll out the dough until it is roughly a 12x20-inch rectangle. Roll the dough over itself into a log the long way.
• Flatten this out using your hands and rolling pin if needed until 4 inches wide. Place on a baking sheet covered in plastic wrap and place into the freezer for 15 minutes.
• While the dough is in the freezer mix the filling of granulated sugar, brown sugar, cinnamon, and vanilla in a bowl and set aside.
• After 15 minutes take the dough out of the freezer and roll it out again into a 12x20-inch rectangle.
• Sprinkle evenly with the sugar/cinnamon mixture leaving a 1/2-inch border around the outside.
• Once again, roll this into a log the long way. Sealing the edge together, you may need to use a tiny bit of water on your fingertips to help securely seal the edge.
• Using FOIL cupcake liners, line a cupcake tin and spray with cooking spray, this part is EXTREMELY IMPORTANT. Otherwise, all the sugars in the bun will stick to your pan and will leave a huge mess and the buns won't come out of the pan.
• Trim the ends of the dough 1/2 inch off each end. Cut into 12 equal pieces.
• Put the pieces cut side up into each cupcake wrapper and cover with plastic wrap. Place this in the fridge for at least 4 hours or up to 24 hours.
• Now you are going to let the buns rise. Boil three cups of water, place this into a baking dish, and place on the lowest rack in a cold oven. Place the rolls on the rack above the water and close the door. Let the rolls sit in the oven with the water until they double in size. This will take 30 minutes to an hour. If after 30 minutes the buns don't seem to have risen much, boil the water again and place it back in the oven.
• Bake buns at 425°F for 5 minutes and then reduce the heat to 325°F degrees, leaving the buns in the oven. Cook for 30-35 more minutes until golden brown.
• When the buns are done cooking, let them sit in the tin for 5 minutes, then take them out. Take off the foil wrappers and place them on a wire rack to cool.
• While the buns are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, and whip until smooth. Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
• Frost the cinnamon roll buns with the frosting and enjoy.

Notes

1. This recipe can easily be doubled, you will need 2 muffin pans.
2. These need to rise for at least 4 hours or up to 24 hours.
3. Other spices can be used, see above for some of my suggestions.
4. You need to make sure to use liners for this recipe otherwise the filling will seep out into your pan and they can get stuck.
5. The frosting is optional, you can also use a powdered sugar sprinkle or a simple powdered sugar glaze drizzled over the top.
6. These can be frozen, see above on how to do that.

Nutrition

Calories: 578kcal | Carbohydrates: 64g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 189mg | Potassium: 95mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1095IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 2mg

Nutrition Disclaimer

Course Baked Good, Breakfast, Dessert

Cuisine American

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