Cinnamon Buns

It’s Christmas! While sitting and overeating and re-watching LOTR, my sister and I developed a hankering for cinnamon buns. My parents also wanted me to test out their new oven, so I thought it an opportune time to make cinnamon buns. I adapted this eggless cinnamon bun recipe from Munaty Cooking and made a basic cream cheese icing, and they turned out great!

Here is the rough timing to make these cinnamon buns:

20 – 30 minutes: combine ingredients
1.5 hours: proof
10 minutes: fill and cut
30 – 45 minutes: proof
20 minutes: bake (350 F)

CINNAMON BUNS (9 small buns)


  • 180 g warm milk
  • 28 g vegetable oil
  • 290 g bread flour
  • 50 g granulated sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4.5 g instant yeast
  • 16 g (1 tbsp.) softened butter


  • 100 g brown sugar
  • 1 tbsp. cinnamon
  • 56 g (1/4 cup) softened butter


  • 56 g (1/4 cup) softened butter
  • 1/4 cup cream cheese
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup icing sugar


  1. Line a 9″ x 9″ pan with parchment paper
  2. Mix together the bread flour, sugar, baking soda, baking powder, salt, yeast, and butter into a bowl
  3. Mix the milk and oil into the flour, and knead until gluten is developed (5 -10 minutes)
  4. Form the dough into a boule, and let proof for 1.5 – 2 hours
  5. Mix the three filling ingredients into a paste
  6. Roll the dough into a vaguely rectangular shape, and spread the filling across the dough
  7. Roll the dough from the long edge, and then cut the roll into 9 equally sized pieces
  8. Put the 9 buns into the lined pan and space them apart so they have room to expand. Set aside to proof for 30 – 45 minutes
  9. Before the buns are ready, preheat the oven to 350 F.
  10. Bake buns for ~20 minutes or until tops are golden
  11. While the buns are baking, mix together all of the icing ingredients (in a mixer or with a wooden spoon).
  12. Once the buns have baked, remove from the oven and let them cool for 10 minutes. Ice the tops of the buns while they are warm.


  • You can leave the cream cheese icing off/use a glaze instead
  • I like to ice them a little while they are warm so that the icing sinks into the buns, and then you can add more once the buns cool down

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