CinnaBunBombs [Cinnamon Buns].


Adapted from a variety of places, including America’s Test Kitchen and Flour Bakery

Makes 12 buns


6 tablespoons unsalted butter

1 ½ cups packed dark brown sugar

¼ cup honey

3 tablespoons heavy cream

1 pinch sea salt

1. Stir together all the ingredients in a heavy-bottomed saucepan over medium-high heat. Bring mixture to a boil and then reduce to a simmer. Simmer for five minutes and remove from heat. Pour the glaze into a 9×13 inch-baking pan with high borders. Let cool to room temperature then cover until later use.


4 large eggs, room temperature

¾ cup milk

¼ cup white sugar

1 ¼ teaspoons sea salt

2 ¼ teaspoons active dry yeast

3 ½-4 ¼ cups all-purpose flour, plus more for dusting

8 tablespoons unsalted butter, melted and cooled

1. In the bowl of a standing mixer, add the eggs and half the sugar. Microwave the milk until just warm to the touch. Whisk the remaining sugar, salt, and yeast into the milk and let stand for five minutes to ensure that the yeast is good. (It should foam.) Add the milk mixture, the butter, and 3 ½ cups of the flour to the standing mixer. Fit the mixer with a dough hook and churning on medium speed until a ball of dough forms. Sprinkle with flour as needed, or until the ball separates from the sides of the bowl about 5-8 minutes. Transfer to an oiled metal bowl and cover tightly with plastic wrap. Cover, additionally, with a dishtowel and place the bowl somewhere warm to proof for 4 hours.

Cinnamon Sugar Filling

¾ cup light brown sugar

2 teaspoons ground cinnamon

1 pinch of salt

1 tablespoon unsalted butter, softened

1. Take the proofed dough and turn out onto a floured surface. Kneed a couple time and sprinkle with flour until the dough is still sticky, but workable. Roll the dough into a 16 by 12 inch rectangle about ¼ of an inch thing. Spread the dough with the tablespoon of butter. Whisk together the sugar, cinnamon, and salt and sprinkle evenly over the dough. Roll the dough up into a spiral log. Stretch the dough into an 18-inch cylinder. Cut the dough with a serrated knife into 12 portions. (For easy cutting, cut the log in half, then in quarters, then cut each quarter into thirds.) Arrange the 12 portions, cut side down for the two end buns, in the baking pan with the glaze, three rows by 4 columns. Cover the pan tightly with plastic wrap, and foil and refrigerate until ready to bake. Or, let the buns proof after assembling for about and hour or until puffy and doubled in size before baking if you want to bake them right then. If so, make the pecan topping and ignore step 2, below.

Pecan Topping and Assembly

4 tablespoons unsalted butter

½ cup packed dark brown sugar

3 tablespoons light corn syrup

1 pinch sea salt

1 ½ cup pecans or walnuts or both, toasted and roughly chopped

1. Combine the first four ingredients in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce to a simmer and simmer for five minutes. Remove from heat and stir in the chopped, toasted nuts. Set aside for later use.

2. If using refrigerated buns, remove from the fridge the night before baking or at least six hours before baking. Leave, covered, in a warm place until ready to use. This allows the buns to rise a second time.

3. Preheat the oven to 350 degrees Fahrenheit. Bake the proofed buns, uncovered, for about 30-35 minutes or until the tops are golden brown and the buns register 170 degrees on an instant-read thermometer. Let the buns cool, uncovered and in the pan, for about 15 minutes. Invert a large cutting board with a trough over the buns and flip out of the pan. Top with the pecan mixture and serve.

12 thoughts on “CinnaBunBombs [Cinnamon Buns].

  1. Kristin

    Do you add the 8 T of butter to the dough? I wasn’t sure so that’s what I did. Recipe looks great, can’t wait for them to come out of the oven.

    • Nina

      Yup! 8 Tablespoons of melted and cooled butter added to the dough…my bad on the recipe flub. Thanks for catching it! How did they turn out?

  2. sarah

    this was awesome, it was perfectly balanced and worked really well. For my personal tastes the cinnamon sugar mix inside was too sugary and the pecan mix was too sweet but I can just adjust that next time I make it. I thought the dough was perfect bc it wasn’t too sweet. and I like mine a little gooey in the middle (like cinnabon) so I only cooked them for 15 mins and they came out perfect for my preference (though I could have gone for even a little less cooked so maybe i’ll do 10 mins next time). I also pretty much kept to the 31/2 cups of flour and only sprinkled more when I was kneading and even then it was very little and I really liked that consistency but again thats just my preference.

  3. sarah

    oh also, I didn’t understand that whole “Spread the dough with the tablespoon of butter” can you explain. Do you mean use the back of a spoon to spread the dough? or put a tablespoon of butter in the cinnamon sugar mix then spread? or put the tablespoon of butter on the dough after you roll it out then put the cinnamon and sugar on top? I wasn’t sure so I didn’t use that extra tablespoon of butter at all and I just sprayed margarine on the outside of the buns before they went in the oven instead and they came out looking great!

    • Nina

      Hi! Thanks for reading. I spread the dough with a tablespoon of softened butter after I roll the dough out, but before I sprinkle it with the cinnamon sugar so that the sugar sticks (very) well and to add, for good measure, a bit more butter to the filling. Also, it helps keep the buns in a pull-apart and spiraling shape! Hope that helps.

      Thanks again!


  4. Jennifer

    Recipe looks great! Mine are proofing as we “speak” 🙂 Cant I bake them after they have proofed the first time? Do I have to refrigerate them, and then let them proof again?

    • Nina

      Hi! You can definitely bake them after the first proof! I always make them the night before and the refrigerate/proof for a second time, but go ahead and bake away. They’ll be delicious.

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