Cinnamon buns may be the perfect breakfast treat. Â Fluffy sweet dough rolled up with brown sugar and cinnamon and topped off with cream cheese frosting. Â Is there anything better? Â Cinnamon buns are one of those amazing treats that I love, but certainly don’t let myself make too often. Â Not exactly on the healthy side, but they are top on my list of things to make if we have company over for brunch. Â You can make them ahead of time and everyone loves them.
Although apparently not everyone loves raisins in them. Â I just don’t understand that. Â My Grandma would always make the best cinnamon buns with raisins so that’s how I’ve always had them, but the first time I added raisins my husband looked at me like I was insane. Â He couldn’t believe that I would ruin cinnamon buns that way. Â He’s wrong, raisins make them better. Â But I make half without for him now, I’m nice like that. Â What do you think, raisins or no raisins? Â Who’s right?!
As with any yeast bread, these cinnamon buns do take a bit of planning, but the actual dough is very easy to mix up, especially if you have a stand mixer, and it’s a very easy dough to work with. Â It rolls out easily, and after you fill, roll, and cut them, you can put the pan of buns in the fridge to retard overnight or up to 2 days before proofing and baking.
And you should definitely double the batch so you have leftovers.  It just makes sense. *Note:* These cinnamon buns can be made up to 2 days in advance, and allowed to retard in the fridge until ready to rise and bake them. I use buttermilk, but you can also use whole or 2% milk mixed with a tablespoon of vinegar. The raisins are optional, but you should definitely add them! Source: Adapted from The Bread Baker’s Apprentice.
Cinnamon Buns
Ingredients
For the dough:
For the filling:
For the frosting:
Instructions
Notes
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I’m with you, cinnamon buns definitely need raisins. I sometimes even add pecans (gasp!). Not that I have ever turned down any cinnamon-sugary treat! Thanks for the make ahead tips.
Thanks Jess! I kind of like pecans in them too, but no one here is with me on that one! Maybe I’ll add them to just a couple next time! Thanks for stopping by!
Cinnamon buns totally need some raisin action. This is like my husband and zucchini muffins – he not only revolts on the raisins, but NEEDS them baked in a loaf pan. Oh, boys.
Haha, that’s awesome. Zucchini muffins definitely need raisins too. I don’t understand the raisin haters!
Oh cinnamon buns are totally my weakness! These look so soft and fluffy – yum!
Thanks Jessica! They’re totally my weakness too, it’s hard to beat a delicious cinnamon bun. That’s why I can’t let myself make them too often!