Cinnamon Sugar Buns
Soft, fluffy and wonderfully aromatic, these homemade yeast buns are layered with butter, cinnamon and sugar. Serve them on their own or with jam, butter or your favorite sweet spread.
Updated : 05 October, 2026
Easy
More than 1 hour.
Ingredients
Dough
540 grams
Wheat flour
200 milliliters
Milk
80 grams
Butter
50 grams
Sugar
8 grams
Dry yeast
2
Eggs
1 teaspoon
Salt
Filling
50 grams
Sugar
40 grams
Butter
2 teaspoon
Cinnamon
Brushing
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the yeast dough. Use good-quality wheat flour. The butter and eggs should be at room temperature, so take them out of the refrigerator beforehand. You can also use store-bought yeast dough if preferred.
Step 2
Stir the sugar and yeast into warm milk heated to 99–104°F. Leave for 10–15 minutes, until a thick foamy layer appears on top. If the mixture does not foam, the yeast may be inactive or the milk may have been too hot, so prepare a fresh yeast mixture.
Step 3
Add the eggs, remaining sugar and salt to the yeast mixture and whisk until combined. Alternatively, whisk the eggs with the sugar and salt separately, then stir in the yeast mixture.
Step 4
Add the softened butter and mix.
Step 5
Gradually add the sifted flour and knead into a soft, smooth dough that does not stick to your hands. You may need slightly more or less flour, so do not add it all at once.
Step 6
Add a little more flour if necessary, but avoid adding too much or the dough may become dense. The dough is ready when it is soft and no longer sticks to your hands.
Step 7
Place the dough in a bowl lightly greased with vegetable oil and leave it in a warm place for approximately 1½ hours, until risen.
Step 8
Prepare the filling. The butter should also be at room temperature and soft enough to spread.
Step 9
Combine the cinnamon and sugar in a small bowl.
Step 10
Gently deflate the risen dough, then roll it out on a lightly floured surface into a 20 × 14-inch rectangle approximately ¼ inch thick. Spread the softened butter evenly over the dough.
Step 11
Sprinkle the cinnamon sugar evenly over the buttered dough.
Step 12
Fold both long edges of the dough inward toward the center and brush the folded sections with softened butter.
Step 13
Fold the dough in half again lengthwise to create a long, narrow strip, pressing it lightly with your hands.
Step 14
Using a sharp knife, cut the dough into pieces approximately 2 inches wide.
Step 15
Press the blunt side of a knife into the center of each piece, parallel to the cut edges, without cutting all the way through.
Step 16
Gently stretch each piece into a longer strip with your hands, then twist it.
Step 17
Coil the twisted strip into a round bun, tucking the ends underneath.
Step 18
Arrange the buns on a parchment-lined baking sheet, leaving space between them, and let them proof for 20 minutes. Brush with beaten egg and bake in an oven preheated to 350°F for 20–25 minutes. Adjust the baking time according to your oven.
Step 19
Allow the baked cinnamon sugar buns to cool slightly, then serve.
Author note
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