Cinnamon Swirl Soft Buns (Printable)

Pillowy buns featuring a cinnamon swirl and luscious cream cheese glaze, ideal for breakfast or snacks.

# What You'll Need:

→ Dough

01 - 1 cup whole milk, warmed
02 - 1/2 cup unsalted butter, melted
03 - 2 large eggs, room temperature
04 - 1/2 cup granulated sugar
05 - 1 packet (2 1/4 teaspoons) active dry yeast
06 - 1/2 teaspoon salt
07 - 4 cups all-purpose flour, plus extra for dusting

→ Filling

08 - 3/4 cup packed light brown sugar
09 - 2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Cream Cheese Glaze

11 - 4 ounces cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 1/2 teaspoon vanilla extract
15 - 2 to 3 tablespoons milk

# Directions:

01 - Combine warm milk, melted butter, and sugar in a large bowl. Sprinkle yeast over the top and let it rest for 5 to 10 minutes until foamy.
02 - Whisk in eggs and salt until combined. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
05 - Roll dough into a 16 by 12-inch rectangle. Spread softened butter evenly over the surface.
06 - Mix brown sugar with cinnamon and sprinkle evenly over the buttered dough.
07 - Roll dough tightly from the long side into a log. Slice into 12 equal pieces.
08 - Arrange buns in the prepared baking dish. Cover and let rise for 30 minutes until puffy.
09 - Bake buns for 22 to 25 minutes until golden brown.
10 - While buns bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk; mix until creamy.
11 - Spread the cream cheese glaze over warm buns before serving.

# Cooking Tips:

01 -
  • The dough is forgiving and rises beautifully even if your kitchen runs cold.
  • That cream cheese glaze soaks into the warm swirls and turns every bite into something luxurious.
  • You can prep them the night before and wake up to fresh baked buns without the early morning effort.
02 -
  • If your yeast doesn't foam, the milk was too hot or the yeast was dead, either way you have to start fresh.
  • Don't skip the second rise or the buns will bake up dense instead of pillowy.
  • Glaze them warm, not hot, or the cream cheese will melt into a puddle instead of a beautiful coating.
03 -
  • Use a sharp knife or unflavored dental floss to slice the log cleanly without squashing the swirls.
  • If your kitchen is cold, turn the oven on for one minute, turn it off, then let the dough rise inside with the door cracked.
  • Double the glaze recipe if you like things extra sweet, I won't judge.

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