Cinnamon Buns with Vanilla Cream Cheese Glaze

There’s just something about fall and cinnamon buns that go hand-in-hand. We had snow early here in the Lower Mainland with the first snowfall on November 3rd! What?! I am not a cold weather person, I mean I hate the cold!

cinnamon buns 6Don’t get me wrong, I love the look of snow. There certainly is something special about watching the first snowfall and the world around you slowly transform into a white, winter wonderland with those snow-speckled trees and the white-capped mountains in the background…buuut by the next morning, I’m done with it!

So when it snowed here last week, you can only imagine my delight. We had been enjoying warm, sunny days; everything changed in a day and I was not feeling ready for it! BUT the one good thing about this cold, snowy morning – the cinnamon buns I made up the night before.

I’ve had this recipe for a while and every time I make these buns, they don’t last long! And you can’t go wrong with a cream cheese glaze (drool)…except if you’re my husband who does not like cream cheese..weird, right?! If I know he’ll be eating his share, I simply glaze the tops with a vanilla, icing sugar glaze or occasionally, a yummy maple glaze! Cinnamon buns are so easy to customize; another reason they are so great! Enjoy!

cinnamon buns 10

Cinnamon Buns with Vanilla Cream Cheese Glaze
Yield: 12 buns


1 cup warm milk
1 tbsp instant dry yeast
2 tbsp granulated sugar
1 tsp salt
3 tbsp unsalted butter, softened
1 large egg
3 cups all-purpose flour

1/4 cup unsalted butter, melted
1 cup light brown sugar
2 tbsp ground cinnamon

4 oz cream cheese, softened
1 cup icing sugar
1/2 tsp vanilla extract
1-2 tbsp milk


    1. In the bowl of your electric stand-mixer, combine warm milk, yeast, granulated sugar, salt, butter, and egg. Add in 1 cup of flour. Switch out paddle attachment for dough hook. Turn mixer onto a low-speed and add remaining 2 cups of flour.
    2. Once the flour starts to incorporate into dough, increase the speed to medium. Dough should start to pull away from sides of bowl; if not, add more flour as necessary. Note: Dough should be tacky but should not stick to your hands!
    3. Transfer dough from electric stand-mixer bowl to a mixing bowl and let it rise in a warm spot until it doubles in size – roughly about an hour. (I like to warm up my microwave & let the dough rise in there).
    4. While waiting for dough to rise, prepare the filling. In a small bowl, combine the brown sugar and cinnamon. In a separate small bowl, melt butter.
    5. Once dough has risen, on a floured surface, roll dough into a 12×18 rectangle. Brush dough with the melted butter and sprinkle the brown sugar/cinnamon mixture evenly on top.
    6. Roll dough into a long log and cut into 12 even sections. Place slices into a 9×13 baking dish. Cover the dish and let rise for 30 minutes.
    7. Pre-heat oven to 325 degrees. Bake buns for 15 minutes.
    8. While buns are baking, make your glaze! To make glaze: In a medium mixing bowl, cream the cream cheese with an electric hand mixer (or you can use the stand-mixer). Add in the icing sugar, vanilla and milk until well combined.
    9. Let the buns cool for 10 minutes before glazing. Drizzle the glaze over the top of the warm buns – serve & enjoy!



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