Classic Large Cinnamon Buns

by Christine Gossain June 25, 2024

I've made so many cinnamon rolls in my life, but I think I FINALLY found THE recipe. Adjusting and fixing the recipe over time I've come to my best work yet! I am excited to share this classic cinnamon roll recipe. It takes some time but if you're used to working with rising doughs it's not as daunting as it seems. I personally made them the night before at midnight, pulled them out of the fridge next day at 4pm then baked at 6pm. I remember specifically I was watching The Great Gatsby to entertain me while I baked away at these – I really love that movie. I remember in university we had to read the book and because it was homework I never really appreciated the depth of it. After revisiting it, I get the hype. Onto to the cinnamon rolls...

My nieces voices in the background lol

Yield: 8 large cinnamon buns

Preparation Time: 30 minutes

Rising Time: 4 hours (total)

Baking Time: 45 minutes

Total Time: About 5 hours and 15 minutes

Ingredients

Dough

1 cup (240ml) warmed buttermilk (about 100°F/38°C)
2/3 cup (135g) granulated sugar, divided
1 1/2 tablespoons (14g) active dry yeast (2 packets)
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temperature
1/2 teaspoon salt
4 1/2 cups (563g) all-purpose or bread flour, plus more as needed (I prefer Bread Flour for these)
2 teaspoons oil for greasing (or nonstick spray)

Filling

6 tablespoons (85g) unsalted butter, softened
1/2 cup (100g) brown sugar
1 1/2 tablespoons ground cinnamon

Cream Cheese Icing

4 ounces (113g) full-fat cream cheese, softened
1 cup (120g) confectioners’ sugar
1 tablespoon (15ml) heavy cream (or milk)
1/2 teaspoon pure vanilla extract

Instructions

1. Prepare the dough: In a mixer bowl, whisk warm buttermilk, 2 tablespoons of sugar, and yeast. Let sit for 5 minutes until foamy. Add remaining sugar, butter, eggs, and salt. Gradually mix in flour until dough forms. Knead for 5 minutes until smooth and elastic.

2. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.

Before and after the rise. Double in size

3. Prepare the pan: Grease a 9x13-inch baking dish or line it with parchment paper.

4. Roll out the dough: Punch down dough and roll it into a 10x16-inch rectangle on a floured surface. Spread butter over dough and sprinkle with cinnamon sugar mixture. Roll tightly into a log and cut into 8 rolls. Place in the baking dish.

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5. Second rise: Cover and let the rolls rise until puffy, about 2 hours.

. .

Before and after the second rise

6. Bake: Preheat oven to 350°F (191°C). Bake rolls for 45 minutes (it may need more or less! Be careful with this part because I feel every oven is so different! Keep an eye on it!), covering with foil halfway through to prevent over-browning. Cool for 10 minutes.

7. Make the icing: Beat cream cheese until smooth. Add sugar, cream, and vanilla, and beat until creamy. Spread over warm rolls and serve.

Notes

Overnight prep: Prepare rolls through step 7, cover, and refrigerate for 8-12 hours. Let rise for 1-2 hours at room temperature before baking.

Enjoy your delicious giant cinnamon rolls!