There is nothing quite like fresh homemade cinnamon buns on a weekend. I’m sharing my Grandma’s old-fashioned recipe (including instructions for making them the night before) with you for a special treat!
My Grandma Laurin (my dad’s mom) was FAMOUS for her cinnamon buns. I asked her one day if she would pretty please spend the day with me teach me all of her tricks – I’m so grateful now that I took the time to do this. I don’t know if I had any clue how grateful I would be for that memory with her when I was 16. We spent the day playing crib, making cinnamon buns and going through old pictures: it’s my favourite memory of her.
Jump to RecipeKitchen Wisdom
It’s funny because old fashioned recipes aren’t really recipes… you know what I mean? There is so much information that is passed on through hands-on teaching that is often not captured on paper. If you’ve ever flipped through an old-school cookbook you will see what I mean – there is a lot that is left unsaid.
I think about my granny’s (Boomba’s) pirogies, all of Charles’ Hungarian recipes that he learned from his dad before he passed away and these cinnamon buns as examples. If we don’t take the time to learn these skills, which are really gifts, from our elders these traditions are sadly lost.
How to Make Cinnamon Buns
There is so much feel to making something like bread or cinnamon buns. I used the (egg free version) of my Perfect White Buns to make these; baking bread is a bit of an art. But don’t let that intimidate you! I think this recipe is pretty fool proof.
Start with a dough that, when you make it, feels like a baby’s bum. It should be soft but not sticky and smooth and elastic. I’ve gone back and forth on a double rise for my buns, but have settled on not rising it twice – I still get a great result and it saves a lot of time (you form your buns after the first rise).
You can use a rolling pin to roll these out BUT I have found that you get a flatter and less fluffy and tender roll – so use your fingers to spread out the dough. I use the ‘best brown’ sugar which is not the darkest or lightest (in between) – that being said you can use any brown sugar you can get your hands on.
Last, like most of my recipes, don’t worry about getting these perfect. If you find that all of your buns don’t fit in your pan (you need to leave a bit of room around each bun to rise, but I like it when they touch after they rise/when they bake as it makes them softer), just place any remaining ones in a smaller pan and bake them at the same time.
Overnight Cinnamon Buns
Yes – you CAN make these the night before. That’s right my friends, your lives have officially been forever changed. To make these ahead, simply roll the buns, place them in the greased pan as directed and cover them tightly with plastic wrap and refrigerate immediately. In the morning, take the dish out of the fridge and let it sit at room temperature until they have doubled in size, if they haven’t already. Bake as directed and enjoy your superhero morning moment.
Make Cream Cheese Icing
Cream Cheese Icing really completes these iconic Cinnamon Buns! While they don’t need icing (I mean, who really needs icing, let’s be real), but my oh my, they sure are next level with a swirl of cream cheese icing! The icing can also be made ahead, covered and refrigerated. Make vegan cream cheese icing by using vegan butter, vegan cream cheese and plant-based milk.
Sometimes Foods vs Everyday Foods
Now, these cinnamon buns (like most) are super indulgent. I spend a lot of time trying to figure out how to make something taste great with as little sugar and butter etc as I can. After MANY attempts, I have to say that these are one of those ‘go big or go home’ recipes …. we call them ‘sometimes foods’ in our house.
To be quite frank, I almost passed out the day that I watched my grandma make these. It was back in the 90’s when we were all fat phobic, and my jaw dropped to the ground when I saw how much butter she used (of course there was no measurement which made creating this a bit more challenging). And let’s not get started on the brown sugar. There’s a reason why they taste so good!
Now, if you’re looking for a slightly lighter cinnamon bun recipe check out these Apple Honey Whole Wheat Cinnamon Buns that are super yummy!
If you happen to make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment or star rating below, letting me know how you enjoyed it!
XO Tori
Granny’s Cinnamon Buns
Granny’s Cinnamon Buns
My grandma was famous for her cinnamon buns – this is her old fashioned and very indulgent sticky bun recipe!
Ingredients
For the dough
- 2 tablespoons honey (or sugar)
- 2 tablespoons butter (or vegan butter)
- 2 teaspoons salt
- 3 cups water, divided
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- 6-7 cups all-purpose flour (plus extra for flouring the surface)
For the cinnamon buns
- 1 1/2 cups butter, softened (or vegan butter)
- 2 1/2 cups brown sugar
- 1 tablespoon cinnamon
For the cream cheese icing
- 1/4 cup butter (softened)
- 1/2 cup brick cream cheese
- 2 cups icing sugar (sifted)
- 1 teaspoon vanilla
Instructions
Make the dough
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In a medium microwave-proof bowl melt the butter and honey in the microwave. Stir and add 1 1/2 cups of room temperature water and the salt. Set aside.
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In a separate bowl or liquid measure, stir the sugar into 1 1/2 cups of lukewarm water (just warmer than room temperature) to dissolve, sprinkle the yeast on top and gently stir. Let it sit for around 10 minutes, until the yeast is foamy and 'activates'.
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In a large mixing bowl add the honey and butter mixture and stir in 1 cup of flour to combine. Add the yeast mixture, stir and gradually add more flour one cup at a time and stirring after the addition of each until the dough gets too stiff to stir (note that you will not have added all of your flour at this point). At this stage transfer your dough on to a clean floured surface (ie: your counter) and continue kneading the dough by hand until you get a soft but not sticky dough. It should feel squishy like a baby's bum when done!
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Transfer the dough into a large greased bowl, cover with a clean dish towel and place in a draft free warm area of the house to rise until doubled, around 1-2 hours.
Make the Cinnamon Buns
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Deflate the dough by punching it down and lightly flour a large clean surface (your counter).
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Using your fingers, spread the dough into an even 2×2' square (approximate – it doesn't have to be exact). You can use a rolling pin for this step, but the dough will not be as light and fluffy so I recommend just spreading it with your hands!
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Once the dough is spread out, evenly spread the butter on top of the dough (I use my hands for this step). Evenly sprinkle the brown sugar on top of the butter and sprinkle the cinnamon evenly on top of the brown sugar.
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Roll the cinnamon buns starting at one edge and carefully roll it up into a tight log. Using a sharp knife or dental floss (wrap a long piece of floss under the roll and cross the floss to cut through the dough if you don't have a very sharp knife) the buns into 2" sections (approximate) – you should get 12 or so buns.
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Grease a 9×13" baking pan and place the buns cut side down in the pan: 12 buns should fit nicely into this size pan: depending on how thin you rolled your dough and how you cut your buns you may have a few more buns than 12. If so, simply place a few of the buns in an additional small pan (greased) if they don't all fit into your 9×13" pan. Cover the pan(s) with a clean dish towel and set aside to rise in a warm draft free area until doubled, about an hour. If making these as overnight cinnamon buns, cover the pan with plastic wrap and place in the fridge overnight to rise. You will just take them out of the fridge in the morning to finish rising if needed, uncover and bake.
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Once the buns have doubled in size preheat the oven to 350F and place a large piece (bigger than your pan) of aluminum foil or parchment paper on your counter. Bake the buns until the brown sugar mixture bubbles and the tops of the buns are golden brown, about 25 minutes. As soon as you remove the buns from the oven carefully invert the pan onto the parchment or foil and let the buns cool slightly before eating OR ice the cinnamon buns with the cream cheese icing in the pan once cooled if desired.
Make the Cream Cheese Icing
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In a medium bowl, beat the butter until light and fluffy with an electric mixer. Add the cream cheese and beat until smooth. Add the sifted icing sugar and the vanilla and beat again until smooth. Cover and refrigerate until ready to ice the cinnamon buns.
Hi Tori! I want to make these today! I’m just curious your recipe calls for 3 cups of water in total. Once we add the 1 1/2 cups to the butter and honey mixture do we still add another cup of water after?
Hi Kelsey! Yes you add the remaining 1 1/2 cups after that to the yeast mixture sorry the wording was off I fixed it! Please let me know if it’s not so clear yet I may need another cup of coffee haha!
Haha I may also need another cup of coffee!!
I’m excited to make these just step 3 was confusing me. I’m assuming you mix the butter and honey mix with the yeast mix before you add the flour.
Thanks for such a quick reply! I love all your recipes!
Wow….these were a big hit!
Desired result….grandkids loved them ❤️
Hi Tori,
I’ll be making these wonderful cinnamon buns today.
I just wanted to add my thoughts on learning recipes from our parents and grandparents. Before my Mom passed I too spent the day learning her Borscht recipe. These recipes aren’t written down, they are just passed along verbally.
I’ve now shared it with the her grandkids…and so it goes on.
That’s really beautiful Karen. It’s so touching to know that you spent the time to learn that recipe. I did that too with my granny and only wish I had done more of it. Happy baking today xx Tori
Hi Tori, thank you for sharing this recipe! I notice there are some different instructions on this blog post in comparison to your White Bun post on March 20th where there are also cinnamon bun instructions. That post says to use half the dough and this one doesn’t specify. Could you please confirm?
Hi Molly! You can do either, but I updated it to reflect that. I experimented with the recipe and it definitely makes a better cinnamon bun with the full recipe so you don’t have to roll it as thick. That being said you could use a smaller pan like a 9×9″ pan and make a half batch which would work fine too if you didn’t want so many cinnamon buns!
Hi Tori! Ive been waiting all day to make these… they look and sound amazing!
I just have two questions for you… 1. It says to add 1 1/2 cups of water to honey and butter mixture and then 1 1/2 cups of water for the sugar and yeast mixture. But then after step 2 it says to add another 1 1/2 cups of water to sugar and honey mixture again… can you please clarify cause the recipe in total only asks for 3 cups of water so im slightly confused. My second question is when is the salt added because it does not say it in the steps!
Thank you 🙂
Hi Catherine! Thanks so much for pointing that out I must have needed a coffee when writing it! I fixed it – thanks again!
Lol no problem! Thank you for answering so quickly. Will keep you posted on how they turn out!!!
Hi Tori! Thanks for posting this. I have watched my mom making cinnamon buns but your recipe is the first I’ve tried on my own! One thing I learned from my mom, and it works great, is to use a sharp bread(serrated) knife to cut the log into buns. Might be worth a try before the dental floss for some 😊. Thanks again!
such a great suggestion Kristin I will have to try that! Thanks for sharing!
Hello! Do you have any suggestions for making these ahead? Is it possible to put together the dough and refrigerate it for later at some point in the recipe? Any guidance is appreciated! 🙂
I THINK you could make them the night before and let them rise, covered, in the fridge… but I haven’t tried! I would consider adding less yeast to my dough if you’re doing that to slow down the rise. Maybe reduce by 1 tsp.?
That sounds good, I’ll see what I can do! Thanks Tori!
Hi Tory,
During the pandemic I was trying different cinnamon rolls recipies and yours is the only one that not use milk . Any reason?
Thank you
Hi Edy, I just use an old fashioned bread recipe as the base that doesn’t require milk. I haven’t tried it with a different dough but I’m sure it would be just as delicious!
Can I use the quick rise instant yeast?
Hi Bella yes you can just use a bit less (1 tsp. less) and mix it with the flour – use all the same proportions of the rest of the ingredients!
Thanks!! They turned out awesome!
Hi Tori, I usually make cinnamon buns for Easter breakfast. Have you ever made these until the pan rise, left them in the fridge overnight then taken them out of the fridge and done the final rise the next morning?
I haven’t before! I think it would work but can’t say for certain, I’d love to hear how it goes if you give it a try!
Hi Tori,
I can’t wait to make this and triple the batch to share. Wondering if I can bake this in one of those disposable foil pans so my friends do not need to return back my bakeware? Would it work out the same or might burn since it’s a lot thinner? Thank you!
Hmm I haven’t tried it before but I think it should work!
I have a yeast question. All I could find at the grocery store was bread machine yeast. Can I use this like I would fast active yeast ?? Yeast ya so hard to find right now do j bought it even though I don’t have a bread machine haha
Hi Meg! Bread machine yeast is an instant yeast so you’ll want to adjust the recipe to use 25% less yeast (ie. 3/4 teaspoon instead of 1 teaspoon). We have a whole post about yeast coming out shortly!
Hey Tori,
Do you have any tips for rolling them into a log? When I get to the end the last little bit never wants to stick to the rest?
I just pinch the ends of the dough together slightly!
Hi Tori, I’m planning to make the white buns for dinner tonight but want to keep part of the dough to make cinnamon buns another time. Can I freeze it? Thanks and Happy Easter!
Hi Tori
Once you cut them and place them in the pan. How long will it take for them to double in size?
about an hour!
Hello Tori!
I have always wanted to make cinnamon buns but never got the nerve to try, I’m looking forward to trying these now!! I was just wondering if you have a good frosting recipe to layer on top?
Thank you for your wonderful talent!!
Made these today! Absolutely delicious!! Made a cream cheese icing by request by my Husband! The buns are amazing!!
So glad you liked them Erin! Thanks for leaving a review!
I just made these omg so good! They are gooey and just simply amazing! Thanks for the recipe.
So glad you enjoyed them Erica! Thank you for taking the time this weekend to leave a review!
Hi tori,
I was wondering if I could make the dough in advance, like the day before and wait until morning to make it? Or freeze it even?
I would like to make the dough the night before if possible 🙂
Thanks!
Hi Bobby,
I would likely add a bit less yeast to the dough and assemble it as late as you can before going to bed. Cover it tightly and let it rise in the fridge. I haven’t tried it but it will likely work. You just don’t want to over-proof the dough (let it rise too much). Let me know if it works!
If I have just under 2 tablespoons of yeast is that okay or do I really need the full amount?
Hi Nikki you can use that amount no problem it multiplies so it just may take a bit longer to rise!
Delicious. I’m hopefully going to make these today. Do you ever use a “frosting” on top?
Hi Jessica no I don’t as I find them sweet enough! You can if you want of course.
Wondering if I could use gluten free flour?
Hi Jody I don’t think so – bread is tricky with GF flour it is a whole different science! Follow A Couple of Celiacs for some great GF bread recipes!
I have never made my own bread before so I am not quite sure i did the whole process properly but they tasted delicious and I the fire alarm only went off twice (oops)
For one thing my bread seem to continuously grow to the point where it outgrew the dish! and almost two. Maybe I didn’t punch it enough? When I stretched out the dough out to the 2×2′ square it kept growing which made rolling into a tight bun a challenge…it was actually kind of funny …
and then the butter I was already at a cup and there was such a thick layer that I decided to stop and decided to use the extra on the top of the buns…which is most likely what caused the oven to practically catch on fire. The end result might of looked like it should have appeared in an episode of ‘Bridget Jones Diary’ meets ‘Nailed It’ but tasted like it came from the worlds best bakery. Thanks Tori for your grandmas recipe and the fun experience I had in baking them…definitely and experience for Covid life confinement!!!
Hi Jessica, what type of yeast were you using? It sounds like it was really active it shouldn’t grow that fast! Glad everything was ok what an event!! Happy Easter!
I think the recipe should be 2 teaspoons of yeast, not tablespoons as is written. My dough was crazy and I referred back to the white bun recipe in the book and it’s closer to 2 tsp and not tablespoons.
Hi Kristi, it should be 2 tablespoons of active dry yeast. It might have been your yeast if you noticed a crazy rise, was it instant yeast you used? Would love to help find what might have gone wrong so that you have perfect buns next time!
Hi Tori! I really want to try your recipe (they look so yummy!) but due to Covid-19, my entire town (Prince Rupert) is out of yeast! I do have sourdough starter though… do you think I could use that as a leavening agent? Happy Easter 🙂
Hi Maggie,
I think you could – I just haven’t done it! I would try using 1 cup of starter I think based on my research… would love to hear if you try!!
Hi Tori,
Thank you for sharing this beautiful recipe!! First of all, this dough was magical to work with.
I made this in my Kitchenaid mixer and only kneaded on the counter slightly to make it not sticky. I followed all instructions but decided that after preparing the rolls, I would leave them in the fridge to bake this morning for easter. They turned out AMAZING. very large (I will probably use less yeast next time if I plan on leaving them over night), but so, so delicious. This is my favourite cinnamon bun recipe I’ve ever made and will definitely be making again! Except next time I hope to be surrounded by a large group of family and friends to share with after this covid-19 is over, though I think my husband is very happy to finish off this whole batch himself, lol.
Thanks again
So glad you enjoyed them Anna! I agree, if I were to let them rise overnight I’d reduce the yeast a little. Thank you so much for taking the time to leave a review!
Hi Tori,
I made these for Easter and they were amazing! The only thing I have a question about is I couldn’t flip them over because they were swimming in the butter. Am I doing something wrong? Thanks! Happy Easter!
Hi Aleks, you can try reducing the amount of butter in your next batch. I find it really varies depending how big you roll out your dough, they will have a little bit of melted butter after baking but it shouldn’t be enough to prevent you from flipping them over!
This was my first time
Making dough! And they turned out delicious! Used the same dough to make dinner rolls as well!
My first recipe of yours I’ve tried and when this covid is all done I’ll be going straight to the store for your cookbook!
Thanks for the great recipe !
So glad you enjoyed them Kelsey and that they turned out so well!
Just making these. They look a bit sketchy- lol. Completely due to my issues not the recipe’s. How do you get a good tight roll? Mine were falling apart a bit. I think I might not have added enough flour to the dough, there was still a tad bit of stick to it. I felt like I had added about 3 extra cups by the time I was done with it though. Fingers crossed they turn out. They smell delish and I haven’t even started to bake them yet!
Hi Tori! Two questions. I have made your bun recipe from the cookbook several times and they always turn out amazing. That recipe calls for instant yeast and I have never reduced the amount…should I be??
Second, do you put anything on the bottom of your pan to make the ooey gooeyness or should it just turn out this way?
Thanks! I love your blog and rely on soooo many of your recipes! Take care 🙂
Hi Melissa,
Thank you for your comment! You can reduce the amount of yeast by 1 teaspoon in the recipe if you want – I have made it with the full amount and it still turns out better but you will get a slower, better rise with reducing it a bit. I don’t add anything to the bottom of my pan for the cinnamon buns they just come out that way when you flip them over at the end. Happy baking! Tori
Love these! Thank you so much for the recipe!
I especially love that you don’t need icing as the butter and sugar make it into a sticky bun!
Hi Tori,
Can you freeze leftover cinnamon buns or will they harden too much?
I made the buns yesterday and they are delicious. First time making cinnamon buns and making a dough in 30 years!! The buns didn’t roll up as tight as maybe they should have but next time!! Shared with my family and friends and everyone said the best bun they ever had. Thank you for sharing Granny’s recipe.
Hi Tori. I just want to clarify that if I’m using instant yeast (because I’ve scoured the earth and can’t find any active yeast) you want me to reduce the amount of instant yeast by 25% (1 and a half tablespoons) or by 1 teaspoon to make it 1 tbsp 2 teaspoon. Sorry I’m a terrible baker and I really want to nail this. I’m making it for my 80 year old neighbor
Hi Norma! Yes you want to reduce the amount of yeast, for this recipe if you’re using instant yeast you would use 4 1/2 teaspoons yeast. Can’t wait to hear how they turn out!
Hi Tori! Do you think I would work if I substituted half the flour for spelt flour? Can’t wait to try the recipe!
Hi Marisha, I can’t for certain as I haven’t tried it but I think it might work. I’d love to hear how it goes if you give it a try!
Hello! We have made these delish buns a few times while isolating. We have only been able to find instant yeast – I used 1.5 tablespoons and we had big buns but worked just fine!
We also made them the night before and stuck them into the fridge once they were rolled up and put into our greased pans. We used 1 TBSP of instant yeast and they rose quite nicely and baked up perfectly.
Thank you for the great recipes Tori & family!
Hi Tori,
The cinnamon buns and bread are the best every time! I can’t stop! Just wondering, I think somewhere I read in the comments (but can’t seem to find it now), that you wrestled with a second rise on the cinnamon buns and found they worked out ok without a second rise? Am I dreaming or did you mention this??
Hi Tammy! I rise my dough once, form the buns, then rise again before baking. I hope this helps! I only do one rise on the dough itself.
Take care,
Tori
Is it possible to use a heavy milk instead of water for this recipe?
Hi Ryan, I haven’t tried it before so I can’t say for sure if it would work or not. I would love to hear how it turns out if you give it a try!
Hi Tori
In your picture the buns have a nice glaze appearance. Do you add anything in the pan before placing the cinnamon rolls in or is it the filling that creates the glaze?
Hi Michele!
It is the filling that creates the glaze!
Hi Tori,
I am wondering if the Cinnamon buns can be made ahead and put in the fridge overnight and then baked in the morning? I’d love to make these Christmas morning!!
Thank you:)
Hi Tori! Can’t wait to make these – could I add raisins to the dough? If so what would you suggest.
Hi Jen! Yes I would sprinkle them on top of the sugar and cinnamon before rolling -this is how I’ve always done it! Enjoy!
Turned out perfect! Thank you!!!
Oh good so glad to hear!
Hey Tori!
These look so delicious. I will be making as part of family gift basket this Christmas.
Question, how long do these realistically last? Could I make and bake the day before giving them out? Assume they need to be kept in an airtight container at room temp?
Love all your recipes, please never stop cooking and baking ♥️
– Hilary
Hey Hilary! You’ve got it! I would store for the following day in an airtight container at room temp. Enjoy! Tori
Legit amazing
Thanks so much!! xx
Such a wonderful recipe. Easy to follow, yields an incredibly fluffy and delicious treat! Curious to know if these can be made gluten free? Thank you in advance!
Hi Tory,
Yesterday I made your these cinnamon buns and they were excellent!!!!! I have tried many cinnamon bun recipes before but these were so easy to make and the taste was fantastic. I followed your instructions to a tee and they turned out delicous. Thank you, Marie
Thanks so much Marie that means a lot to me! Tori
I think I messed.up I read all the comments about reducing for quick rise instant yeast and adding to flour, I didn’t activate with the sugar and water as said add directly to flour in other comment and on package. Mine didn’t rise really. Also I am not sure if my water was room temperature.
I made these for New Year’s morning. I cut the recipe directly in half and they came out great! Everyone loved them. Thanks for the recipe. 🙂
That’s fabulous! Thank you for taking the time to write a note and rate the recipe Christina I appreciate it!
Good to know you can cut the recipe in half. I ended up with 14 when I made the recipe as stated, so I’ll be giving some of these away to friends LOL
Amazing! My family all said that was their best ever cinnamon bun✨
These are the best cinnamon rolls! The recipe is easy to follow and my family loves them. I made them the night before, put them in the fridge, and baked them in the morning – they turned out perfect! Thanks for sharing your granny’s recipe.
Thank you so much Ashley! Happy you loved them thanks for leaving a review!
Hi! Can I use part whole wheat flour for these ?
Hi Sophia you can sub half of the flour but I find the texture is compromised too much when all of it is subbed out so don’t recommend it!
Made these today and oh my goodness these are the BEST cinnamon rolls I have ever had. And the best cream cheese frosting. So easy to make these will for sure be a staple in my house.
WOW Amy! I am so happy to hear you loved. Thank you for sharing xoxo
Hi Tori, I just want to make sure I’m reading the recipe correctly… it calls for 2 tablespoons of yeast, not teaspoons? Seems like a lot more than the other recipe I like to use. Thank you!!! Excited to make these
Oh my goodness Mallory!!! So sorry this comment got lost in our back end – yes the recipe is correct! Warmest wishes, Tori