Who doesn’t love a good cinnamon bun? I had the idea to create a cinnamon bun with brown butter icing because the Sourdough Brown Butter Donuts that I make are BY FAR my most popular flavour. Browning the butter gives it such a nice, deep flavour that really gives these cinnamon buns a unique twist. This recipe is easy to make and is approachable for the baker AND the non-baker.
Many people have told me they have tried to bake things in the past with ZERO luck, but these cinnamon buns were easy for them to make and came out tasting amazing. Looking for a great cinnamon bun recipe to keep for those special occasions and weekend brunches? Heck! even to take to your co-workers or friends? Then look no further! I created this recipe for you!
With the addition of using (optional) Spelt flour and coconut sugar, it helps make the recipe a touch healthier than a regular ole’ cinnamon bun which is always my bent. All Purpose flour and Brown Sugar work amazing with this recipe as well – so you do you, or even try it out a few different ways!
Brown Butter Cinnamon Bun Instructions
After you have proofed your yeast for 10 minutes in the lightly heated milk/butter, you can add your flour, salt, and sugar to the bowl and mix with your hands until the dough comes together and looks “shaggy”
Dump the shaggy dough onto a lightly floured counter and start kneading the dough to bring in all together. You will need to slowly add 1 TBS of flour to the dough until it becomes smooth and sticky, but manageable. I normally end up added approx. 2 TBS of extra flour at this step, but you may need to add a bit more.
Place the smooth and slightly sticky dough back into a greased bowl to rise for 1.5 hours. Cover the bowl with a wet cloth or saran wrap.
After 1.5 hours, the dough will have almost doubled in size. It is now ready to be shaped into cinnamon buns!
Place the dough onto a lightly floured counter and get your rolling pin ready.
Roll your dough out to an approximate 10X15 inch rectangle. Then melt your butter and measure out your sugar and cinnamon.
Spread the filling ingredients evenly over your rolled out dough.
Use a sharp knife (a serrated knife works best) and cut the dough into 6-10 equal sized cinnamon buns. Cutting them into 6 will make really big buns, 8 buns will be medium sized, and 10 will be small.
Place the cinnamon buns in a greased 8 inch square or round pie pan. Cover and let them rise for 30 more minutes.
After 30 minutes the buns will be poofy and touching each other.
While the cinnamon buns are rising and the oven is pre-heating, you can make your icing!
Bake the at 350 degrees for 25-27 minutes, then spread the icing all over the top.
Serve, then ENJOY!
Made It? Love it? Share it!
If you made it I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.
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This was my first time ever making cinnamon buns and they turned out amazing!! Katie’s recipe was very straight forward and easy to follow.
The brown butter icing adds such a unique and delicious flavor to the cinnamon buns. I will definitely be making these again soon!
Any recommendations on making a gluten free version!?
Hey Ashlie! What I would suggest is using your favourite gluten free cinnamon bun dough recipe and make those as is. Then adding the Brown Butter Icing from this recipe 🙂
This recipe was super easy to follow! The directions are nice & clear, and it made me appear to have my sh*t together when I brought these to a brunch!
I liked that I could make them the night before & toss in the oven the morning of. Someone who ate the cinnamon buns have since made them & dropped them off for me since they loved them so much. They are delicious. A MUST TRY!
I have made these twice now and they were amazing!!! So so delicious! The brown butter icing really takes the cinnamon buns up a notch?Thanks so much for sharing the recipe Katie ???
I doubled this recipe just because I knew it would be amazing! I fell in love with the every day kitchens sourdough donuts long ago, and my obsession continues to grow. Every recipe Katie makes has so much love and joy carefully placed into it , there’s no doubt that she spends all the time needed, and a little more to perfect these recipes.
Now about the cinnamon buns – they were incredible! The recipe is simple , and easy to follow. Everything came together perfectly. The buns are soo so yummy. I found that even after freezing; 30 seconds in the microwave and they are as good as new!
I will definitely be saving this recipe, as well as trying out her others. All in all – amazing.
We made these ?! Everyone enjoyed and brown butter is always a hit here! ❤️?
That’s awesome. Thanks Deborah!
Can you make these GF!?
Hey Laura! I have never tried making this recipe gluten free. If I were you, I would search for a gluten free cinnamon bun recipe and then use this icing on top. You could possibly try subbing an all purpose gluten free flour in this recipe, but I have never personally tried that!
I grew up in a house filled with fresh cinnamon buns, and I love katie’s donuts so I knew this recipe would be perfect! I will say that I followed my traditional donut recipe (essentially the same recipe, although I use traditional yeast…it takes a bit longer), but I followed a few of katie’s tips and tricks which made them turn out really well. Best part of all is the BROWN BUTTER GLAZE. The glaze in itself is a game changer and I will never make cinnamon buns without! So delicious. Thank you Katie for sharing!
Thanks so much, Kathryn!
I’ve made these cinnamon buns twice this week!! They are to DIE for! Totally recommend!
That’s awesome! Thank you so much for taking the time to make them and let me know what you thought!
Thank you for this recipe and your Instagram live video. My grandma’s recipe is almost identical to this recipe and I have been trying to master it for years. Your pictures and Instagram video made the difference, success!!! I have never browned butter before and it so good. I allows me to add my own touch to my grandma’s recipe.
I have made these cinnamon buns at least twice a month and I consider it “me time” as it brings me so much joy to make these cinnamon buns.
Thanks Kaylee! This is so great! I love making recipes look approachable and do-able to someone who may be nervous to try and show you that it’s more simple that you think. Thank you so much for taking the time to give this feedback and for trying the recipe.
Mel and I made these! They are sooooo good! Thanks for the recipe and hope all is well.
Thank you so much Carolyn! I am very happy your enjoyed them 🙂
When I saw this posted on Instagram, I had to make them. I decided to make for them for a New Year’s Day great. Though it is a process time wise to make cinnamon buns, this recipe was the easiest to follow and make. I’ve tried a few other recipes years ago but gave up trying to make cinnamon buns after 2-3 failed attempts. Today – success! My husband was so happy as he loves cinnamon buns.
He also gave me a type from his mom and grandma – with dental floss! Once you roll it lengthwise, use a strand of dental floss to cut the rolls! Slide the floss under the roll to the middle of the roll, cross the floss as if to tie the floss and “cut” the dough. Worked amazing.
The brown butter icing definitely also is what makes this recipe stand out. We only used half of it not the buns but we’ve stored the other half in fridge – possibly May freeze it – but we will save it as will make this recipe again for sure!
Thank you for this amazing recipe!
Thank you Jessica! I have used the dental floss tip before, and it does work GREAT! I appreciate you giving the recipe a try and I am so happy they worked out.
I made these a few weeks ago when we had company and everyone loved them! Have you ever frozen them before baking? I
Thank You, Kristen!
I have not tried yet, but I am sure that would work! I’ll give it a try and get back to you. Or if you try before I get back to you, let me know how it goes. Hehe.
We have now made these SEVERAL times! The brown butter flavor is phenomenal, and we love that it makes just enough for our family instead of baking for the entire town.
RYAN – I appreciate this! 🙂 and I had a good giggle about it not feeding the whole town. Lol. I feel honoured that you guys would try the recipe!
Not just tried . . . baked for friends, baked several times at home, and even sent several others to the recipe! Honestly, maybe the best I’ve ever had!
My husband and I come to the Everyday Kitchen on a regular basis for coffee dates and our all time favourite donut is the Brown Butter Glazed. The flavour is out of this world delicious. After trying the Brown Butter Cinnamon Buns I decided I needed to try making these for myself! I have actually never tried making cinnamon buns myself before, and this recipe was easy, accurate and fun! They were delicious and provided that brown butter taste I craved!
That’s awesome Anna! Thanks for coming by the shop and for trying this recipe.
These are the only cinnamon buns I’ll eat again.
They are amazing and hands down the best thing I’ve ever consumed
Finally made these after looking longingly at the recipe since you put it up. So good! I only used half the icing and found that it was more than enough. Definitely the best icing I’ve ever made!
Thank you Ellise! 🙂
I’m glad you finally tried them. And thank you for the feedback on the icing! I often find I have leftovers.
I made these for my family and will Never use a different cinnamon bun recipe! These are AMAZING! I browned the butter that I used for the filling – so good!! I will always recommend this recipe to friends and family, always turns out perfect!
Making these today for our Christmas morning breakfast.
Thanks Alex! Thanks for trying them and I’m so glad you loved them!
Thank you so much for sharing you amazing cinnamon bun recipe!!! They are delicious!!!???
You are so welcome! Thank you for trying the recipe!
This was such a great recipe!! Super easy to follow. The buns turned out so pillowy soft and the icing was a great balance of flavours. Definitely agree with the other reviewer who said to only make half the icing recipe. But otherwise, a go-to recipe from now on. Thanks for sharing this with everyone!
totally delish I’m 10 and just learning how to cook but I made these and my sister made these and they are the best icing ever
Can we use almond or cashew milk in place of milk?
Amazing!!! Never made any kind of yeast recipe and these turned out perfect; thank you!!
This is just a question.
I have not yet attempted the recipe. So kind of you to share the recipe. Very sweet. Lol no pun intended.
I am wondering about if ok to freeze the cinnamon buns ?