Classic Cinnamon Buns

Soft, pillowy dough, warm sweet cinnamon and an oozy cream cheese glaze, who could ask for anything more?

  • Prep time: 20 min
  • Makes: 8 buns
  • Cook time: 20 min

Nutritional Information

1 bun

  • Calories
  • Potassium*
    150 mg
  • Saturated Fat
    13 g
  • Fat
    22 g
  • Cholesterol
    125 mg
  • Carbohydrates
    71 g
  • Fibre
    2 g
  • Sugars
    92 g
  • Protein
    10 g
  • Sodium
    360 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/4 cup / 50 ml granulated sugar, divided
1/4 cup / 50 ml warm water
2 tsp / 10 ml traditional active dry yeast
1/4 cup / 50 ml unsalted butter, melted and cooled slightly
2 Naturegg Nestlaid shell eggs
1/2 cup / 125 ml milk, at room temperature
3 1/2 cup / 825 ml all-purpose flour (approx.)
1 tsp / 5 ml salt
Filling and Egg Wash:
1/3 cup / 75 ml softened, unsalted butter
1/2 cup / 125 ml packed brown sugar
1 tbsp / 15 ml ground cinnamon
1 pinch salt
1 Naturegg Nestlaid shell eggs, yolk only
1 tbsp / 15 ml water
Cream Cheese Drizzle:
1/4 cup / 50 ml cream cheese
2 tbsp / 30 ml unsalted butter
2/3 cup / 150 ml icing sugar


  1. Dough: In a stand mixer bowl, dissolve 1/2 tsp/2 ml of the sugar in the water; stir in yeast and let stand for 5 minutes or until frothy. Whisk in butter and remaining sugar. Whisk in eggs, one at a time, followed by milk. Add flour and salt to bowl.

  2. Using a dough hook attachment; mix on low speed until combined. Increase speed to medium and run mixer for 2 minutes. (The dough will be sticky but should have pulled away from the sides of the bowl). Turn onto a floured surface and knead 10 to 15 more times to bring dough together.

  3. Transfer dough to a large clean, oiled bowl; cover and let rise in a warm place for 1 hour or until doubled in size.

  4. Punch down dough and turn onto a lightly floured surface. Roll out dough into a rectangle, about 11 x 15 inches/28 x 38 cm in size.

  5. Filling and Egg Wash: Spread dough with butter, leaving a 1/2-inch/1 cm border on all edges. Blend brown sugar with cinnamon and salt; sprinkle over butter. Roll up dough from the short edge; trim ends and slice into 8 equal portions.

  6. Place, cut-side-up and spaced apart, in a parchment paper-lined 9 x 13 inch/3 L baking dish. Cover and let rise for 45 minutes or until puffed and rolls are just touching each other. Meanwhile, preheat oven to 350°F (180°C).

  7. Blend egg yolk with water, brush over exposed areas of dough. Bake buns for 20 to 22 minutes or until golden.

  8. Cream Cheese Drizzle: In a medium, heat-proof bowl, warm cream cheese with butter in the microwave on High for 15 seconds or until softened. Gradually whisk in icing sugar until a pourable glaze forms. Spoon over buns while still warm.


  1. Prep Time is 2 hours, 20 minutes when factoring in dough rising time of 2 hours

  2. No stand mixer? Combine ingredients by hand stirring until a sticky dough forms. Transfer to a floured surface and knead for 8 to 10 minutes or until dough is smooth, elastic and no longer sticky (adding a little extra flour as needed).

  3. To make ahead, once cinnamon buns are shaped and placed in baking dish; cover with plastic wrap and refrigerate overnight. Bring to room temperature for 45 to 60 minutes before baking.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

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Tips: Shell Eggs

For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.

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