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Cinnamon Buns (+ video)

Cinnamon Buns
Make these cinnamon buns a weekend morning tradition. This recipe makes a large batch – perfect for sharing with your loved ones! Watch the video tutorial below.
Yield 40 buns




  • 2 cups warm water (110-115°F)
  • 1 teaspoon granulated sugar
  • 1 cup milk (warmed to 110-115°F)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup melted butter or oil (cooled to 110-115°F)
  • 3 (0.25oz each) packages (21g) or 6 3/4 teaspoons Red Star Active Dry Yeast
  • 8 cups all-purpose flour
  • 2 teaspoons table salt


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup melted butter


  • 1 cup confectioners’ sugar
  • 2 tablespoons milk


  • Grease two 9 x 13-inch pans; set aside.
  • In large bowl, dissolve 1 teaspoon sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in warm milk, sugar, egg and butter.
  • Add 3 cups flour and salt; mix with wooden spoon or dough whisk until smooth. Slowly stir in an additional 4 1/2 cups flour. Stir briskly until well mixed. If needed, gradually add remaining 1/2 cup flour to make soft dough.
  • On lightly floured surface, knead dough about 8 – 10 minutes, until smooth and elastic. Cover; let rest in warm place for 10 minutes.
  • Prepare filling: In small bowl, combine sugars and cinnamon; set aside
  • Divide dough into 4 equal balls. (see note)
  • Roll one dough ball into 15×10-inch rectangle. Brush with melted butter and sprinkle with 1/4 of cinnamon sugar mixture. Starting with long edge, roll up tightly like a jelly roll. Pinch seam to seal. With sharp knife, slice roll into 1 1/2 -inch pieces. Place cut sides up in prepared pan. Repeat with remaining 3 dough balls (see note).
  • Cover and let rise in warm place until indentation remains after lightly touching, about about 45 minutes.
  • Preheat oven to 375°F.
  • Bake 20 minutes or until rolls are lightly browned. Remove rolls from pan to a wire rack; let cool.
  • Prepare glaze: In small bowl, combine icing sugar and milk; stir until smooth. Adjust sugar/milk to get desired consistency. Drizzle warm rolls with glaze.


You can refrigerate remaining dough balls for up to 2 days. Let come to room temperature and continue with step 7.
Photo by Food Wanderings.

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Review & Comments

Myriam | Reply

5 stars
Made two pans; Baked one and freeze the other. Everyone who tried them said it was like heaven. Very fluffy not to sweet and delicious. Keeper.

Tammy C | Reply

I forgot to say that I take the pan of frozen rolls out of the freezer the night before and put them in the refrigerator. The next morning they are thawed and ready to rise and then bake. Very quick and delicious. A huge hit!

Tammy C | Reply

5 stars
I commented on this recipe earlier. It is a delicious cinnamon roll. It is faster than other recipes I have tried. I put half of the recipe in a prepared pan (after you cut them and before the second rise) covered them with wax paper and then foil and froze them for a later time. I took them out of the freezer, let them thaw and rise and then baked. They were tremendous and a quick fix for out of town guests.I know they say it can change the outcome by freezing them but I didn’t notice a difference. Delicious! The kids took them back to college with them to share with their roommates.

Tammy C | Reply

5 stars
Fabulous! Less time consuming than other recipes. They rose beautifully and are light and fluffy.They are baking right now as I type this, the whole house smells awesome.

Deb C | Reply

Very easy and yummy!!!! Family loves them and these are now a saturday morning tradition. My only advice, I was out of butter and used margarine, the texture changed of course the taste changed a little. I highly recommend using real butter. Thanks Red Star!

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