Imagine waking up to the heavenly aroma of freshly baked cinnamon buns, their sweet, spiced scent filling the air and promising a decadent start to your day. These ooey-gooey cinnamon buns are the perfect blend of soft, fluffy dough, rich cinnamon filling, and a lusciously thick cream cheese frosting that melts deliciously on your warm bun.

Each bite offers a satisfying texture contrast, from the tender bread to the sticky, sweet interior, all topped off with a creamy glaze that ties every flavor together. This recipe is designed to bring a touch of indulgence to your breakfast table, turning ordinary mornings into special occasions.

Ingredients Needed for This Recipe

Dough:

1 cup warm milk (about 110°F)
2 teaspoons active dry yeast

2 tablespoons sugar
1/2 teaspoon salt
3 1/2 cups all-purpose flour, plus more for kneading

1/4 cup unsalted butter, melted
1 large egg, room temperature

Filling:

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, room temperature

Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened

1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk (adjust for desired consistency)

Instructions for Making Ooey-Gooey Cinnamon Buns

Prepare the Dough: In a large bowl, dissolve the yeast and sugar in warm milk and let it sit for about 5 minutes, or until frothy. Add the melted butter, egg, salt, and gradually mix in the flour to form a soft dough. Knead on a floured surface for about 8 minutes, then place the dough in a greased bowl, covering it with a cloth. Let it rise in a warm place until doubled in size, about 1 hour.
Make the Filling: In a small bowl, combine the brown sugar and cinnamon. Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture.
Shape the Buns: Starting from one long edge, roll the dough into a log. Cut into 12 equal slices and place them in a greased 9×13 inch baking pan. Cover and let rise again until nearly doubled, about 30 minutes.

Bake the Buns: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown. While the buns are baking, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth. Thin the frosting with milk to your desired consistency.
Frost the Buns: Once the buns are done and still warm, spread the cream cheese frosting over them so it melts into every layer.

Tips for Perfecting the Recipe

Measure Ingredients Accurately: Baking is a science, and the accuracy of your measurements can significantly affect the outcome of your cinnamon buns. Use a kitchen scale for flour and other dry ingredients to ensure precision. Too much flour can make the dough tough, while too little can result in a sticky mess.

Yeast Proofing: Make sure the milk is at the correct temperature (about 110°F) to activate the yeast without killing it. If the mixture doesn’t foam after 5-10 minutes, your yeast may be inactive, and you should start over with new yeast. This step is crucial for the dough to rise properly.

Dough Consistency: The dough should be soft and slightly tacky but not overly sticky. If it’s too sticky to handle, add flour one tablespoon at a time until it reaches the right consistency. Over-kneading the dough can lead to tough buns, so once it’s smooth and elastic, stop kneading.

Rolling Out the Dough: When rolling out the dough, aim for an even thickness to ensure uniform baking and texture. A rolling pin is your best tool for this task, helping you achieve the perfect rectangle for your cinnamon rolls.

Filling Distribution: For that perfect spiral and maximum flavor in every bite, spread the filling evenly over the dough, leaving a small margin around the edges. This step prevents the filling from spilling out when rolling and slicing the dough.

Slicing the Rolls: Use a sharp serrated knife or unflavored dental floss for clean cuts. If using a knife, saw gently instead of pressing down to maintain the roll’s shape. With dental floss, slide it under the roll, cross the ends over the top, and pull in opposite directions to slice cleanly through the dough.

Proofing the Rolls: The second rise is just as important as the first. Make sure the rolls have enough space between them to expand. They should be puffy and soft to the touch before baking. If your kitchen is cool, letting them rise in a slightly warm (but turned off) oven can help speed up the process.

Oven Temperature: Oven temperatures can vary, so if possible, use an oven thermometer to ensure accuracy. Baking at the right temperature is key to achieving golden brown tops without undercooking the middle.

Frosting Warm Rolls: Apply the cream cheese frosting while the rolls are still warm (but not piping hot) to allow it to melt slightly and seep into the rolls, creating that gooey texture that makes cinnamon buns irresistible.

Serving Suggestions

Classic Breakfast Treat: Serve these ooey-gooey cinnamon buns as the star of a leisurely weekend breakfast or brunch. Pair them with fresh fruit, scrambled eggs, and bacon for a complete meal that balances sweet and savory flavors.

Dessert Option: Although typically a breakfast item, these cinnamon buns can also serve as a decadent dessert. Serve warm, perhaps with a scoop of vanilla ice cream on the side for an extra indulgent treat.

Coffee or Tea Companion: Cinnamon buns and a hot beverage are a match made in heaven. Offer a selection of coffee, tea, or hot chocolate to complement the sweet and spicy flavors of the buns.

Special Occasions: Make these cinnamon buns for holiday mornings, birthdays, or other special occasions to start the day with something sweet and special. They’re also great for potlucks and gatherings, as they can be easily shared and enjoyed by everyone.

Storage Tips

Room Temperature: Once cooled, store any leftover cinnamon buns in an airtight container at room temperature. They will keep for up to 2 days. For best results, warm them up slightly before serving to bring back that fresh-from-the-oven taste and texture.

Refrigerator Storage: If you prefer, you can also store the buns in the refrigerator for up to a week. This is especially useful if your kitchen tends to be warm, which could affect the frosting. Again, warming them up before serving is recommended.

Freezing: For longer storage, cinnamon buns can be frozen with or without frosting. Wrap them individually in plastic wrap and then place them in a zip-top freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the oven or microwave when ready to eat.

Reviving Stale Buns: If your cinnamon buns have gone a bit stale, you can revive them by heating them in the oven at 300°F for about 10 minutes or just a few seconds in the microwave. This process can help bring back their moisture and softness.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough the night before. After the first rise, cover the dough tightly and refrigerate it overnight. The next morning, let the dough come to room temperature and proceed with rolling, filling, and the second rise before baking.

Can I use instant yeast instead of active dry yeast? Absolutely. Instant yeast can be mixed directly with the dry ingredients, eliminating the need to proof it in warm milk. Use the same amount as active dry yeast.

Why did my cinnamon buns turn out hard? Hard cinnamon buns are often the result of over-kneading the dough or adding too much flour. Be sure to measure your flour correctly and knead just until the dough is smooth and elastic.

Can I add nuts or raisins to the filling? Yes, adding chopped nuts (like pecans or walnuts) or raisins to the filling can add texture and flavor. Sprinkle them over the cinnamon-sugar layer before rolling up the dough.

My frosting is too runny/thick. How can I fix it? If the frosting is too runny, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. If it’s too thick, add more milk, a teaspoon at a time, until it’s smooth and spreadable.

Ooey-Gooey Cinnamon Buns

No ratings yet

These ooey-gooey cinnamon buns are the perfect blend of soft, fluffy dough, rich cinnamon filling, and a lusciously thick cream cheese frosting that melts deliciously on your warm bun.

Ingredients

Dough:

1 cup warm milk about 110°F

2 teaspoons active dry yeast
2 tablespoons sugar
1/2 teaspoon salt

3 1/2 cups all-purpose flour plus more for kneading
1/4 cup unsalted butter melted
1 large egg room temperature

Filling:

1 cup brown sugar packed
2 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter room temperature

Cream Cheese Frosting:

4 ounces cream cheese softened
1/4 cup unsalted butter softened
1 cup powdered sugar

1/2 teaspoon vanilla extract
1 to 2 tablespoons milk adjust for desired consistency

Instructions

Prepare the Dough: In a large bowl, dissolve the yeast and sugar in warm milk and let it sit for about 5 minutes, or until frothy. Add the melted butter, egg, salt, and gradually mix in the flour to form a soft dough. Knead on a floured surface for about 8 minutes, then place the dough in a greased bowl, covering it with a cloth. Let it rise in a warm place until doubled in size, about 1 hour.

Make the Filling: In a small bowl, combine the brown sugar and cinnamon. Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture.
Shape the Buns: Starting from one long edge, roll the dough into a log. Cut into 12 equal slices and place them in a greased 9×13 inch baking pan. Cover and let rise again until nearly doubled, about 30 minutes.
Bake the Buns: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown. While the buns are baking, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth. Thin the frosting with milk to your desired consistency.