Cinnamon Buns With Cream Cheese Frosting

Home 9 Enriched Dough 9 Cinnamon Buns With Cream Cheese Frosting

Who does not love cinnamon buns? There are plenty of variants out there too.

I like mine extra cinnamony. The cream cheese icing is what really makes it for me. The sweet and tangy flavour along with the smooth texture is perfect for these buns. This recipe makes 6 buns. If you want to make more just multiply the amount of ingredients.

Check out the Enriched Dough page to find more breads and buns made with cinnamon.

Watch the video down below to see detailed instructions.


For the flying sponge

100g (3.5oz) white flour

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

135g (4.75oz) milk at around 20C (68F) if your kitchen is quite warm. If it’s colder, then raise the milk temperature by 2 – 4C (35-39F).

To learn more about dough temperature control click here.


For the main dough

150g (5.3oz) white flour

5g (0.2oz) salt

40g (1.4oz) soft butter

40g (1.4oz) sugar


For the filling

50g (1.75oz) sugar mixed with 1 teaspoon of cinnamon

30g (1oz) soft butter for brushing


For the cream cheese icing

60g (2.1oz) icing sugar

1 heaped tablespoon of cream cheese

10g (0.35oz) soft butter

Vanilla paste or essence or just skip it of you don’t have it

A few dops of warm water to achieve the right consistency


For the syrup

20g sugar

10g water

Place in a pan, heat to dissolve. That’s it!


  1. To make the flying sponge mix the milk, yeast and flour until you don’t see any more dry flour.
  2. Ferment for 1 hour or until puffed up and full of bubbles. But do not let it over ferment.
  3. Add the salt and sugar and mix to dissolve, then add the flour and mix until combined.
  4. Knead the dough for around 4 minutes.
  5. Tear in the soft butter and continue kneading for 5 more minutes. Desired dough temperature 26 – 27C (78 – 80F). If your dough is warmer, then it may ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
  6. Proof for 30 minutes.
  7. Fold.
  8. Proof for 30 minutes.
  9. Roll out to size. If the dough is resisting, then let it rest for a few minutes and then continue rolling.
  10. Spread over the soft butter leaving and inch on the bottom uncovered. Sprinkle with the cinnamon sugar in an even layer.
  11. Roll the dough into a tight even roll, seal it up with a little water and brush it with the remaining butter.
  12. Cut the dough into 6, place on a non-stick tray or a tray with parchment paper. At this point pre-heat your oven to 190C (375F) fan off.
  13. Final proof 45 minutes.
  14. Brush with a little milk.
  15. Bake for around 25 minutes.
  16. Brush with syrup and leave to cool down completely.
  17. White the buns are cooling make the icing by mixing all the ingredients to a kind of sour cream consistency. Once the buns are cooled down a little cover them with the icing and enjoy!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (2 comments)


  1. Teddy

    which flour do you use? plain or strong bread flour?
    I noticed that cinnamon twists recipe says strong white flour.

    As a complete amateur when it comes to baking, I really don’t know which one should be used and how it would impact the final result.

    • ChainBaker

      If you are kneading by hand then use strong flour as it will be easier to work with. I use it for every bread.


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