Weekend cinnamon buns worth setting an alarm for
Our overnight dough method means most of the work happens while you sleep. Wake up, shape, bake, eat.
Slow mornings deserve good baking
Some recipes demand your full attention. These don't. Cinnamon buns are one of those rare bakes where patience matters more than speed. By giving the dough an overnight rest, you wake up with most of the hard work already finished.
The result is soft, buttery buns with delicate layers that stay tender for days. Whether you're baking for family brunch or simply treating yourself, they're worth every minute of waiting.
Before you start
Use room-temperature ingredients whenever possible. Cold butter and milk can slow fermentation and make the dough harder to work with.
Prepare your baking tray, parchment paper, and filling ingredients before you begin. A little organisation makes the process much smoother.
What you'll need
500g bread flour
250ml whole milk
70g unsalted butter, softened
60g caster sugar
1 egg
7g instant yeast
8g fine sea salt
Filling
120g soft butter
150g brown sugar
2 tbsp ground cinnamon
Cream Cheese Glaze
150g cream cheese
40g butter
100g icing sugar
1 tsp vanilla extract
The method
Mix the flour, sugar, yeast, milk, egg, and salt until a soft dough forms.
Knead for around 10 minutes before gradually adding the softened butter.
Cover and let the dough rise for about one hour.
Refrigerate overnight for better flavour and easier shaping.
Roll the dough into a rectangle and spread the butter evenly.
Sprinkle over the cinnamon sugar mixture.
Roll tightly and cut into 12 equal pieces.
Arrange on a baking tray and allow a second rise for 60–90 minutes.
Bake at 180°C (355°F) for 22–25 minutes until golden brown.
Cool slightly before topping with the cream cheese glaze.
Baker's tips
Dental floss makes cleaner cuts than a knife.
Don't overfill the rolls or the filling will leak.
Leave enough space between buns so they can expand evenly.
Slightly underbake them if you prefer an extra-soft centre.
Recipe Video
If things don't go as planned
If your buns seem dry, they likely baked a few minutes too long. Next time, check them earlier and remove them when the tops are lightly golden.
If the dough feels sticky after the overnight rest, dust the work surface lightly with flour instead of mixing extra flour into the dough.
Remember, every batch teaches you something. Even imperfect cinnamon buns disappear quickly.
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