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Easy Fool Proof Cinnamon Buns (Beginner Friendly)

These fool proof cinnamon buns are soft, fluffy, and perfectly gooey every single time—no complicated steps, no stressing about yeast, and no baking experience required. This easy homemade cinnamon roll recipe is made for real life, slow weekend mornings, and bakers who just want a no-fail win in the kitchen.
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Prep Time 2 hours
Cook Time 35 minutes
Servings: 12 rolls
Ingredients Equipment Method Notes

Ingredients
  

Tangzhong

  • ¼ cup bread flour
  • ¾ cup water
The Dough
  • 3⅔ cups bread flour see notes for proper measuring
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ⅓ cup heavy cream room temperature
  • ⅓ cup whole milk room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla bean paste
  • Prepared tangzhong
  • 8 tablespoons salted European-style or regular salted butter room temp
Cinnamon Filling
  • 12 tablespoons salted butter room temp
  • ¾ cup light brown sugar packed
  • 2 tablespoons ground cinnamon
  • 2 teaspoons vanilla powder optional
Cream Cheese Frosting
  • 6 tablespoons unsalted butter room temperature
  • 5 ounces cream cheese cold
  • 1 cup powdered sugar
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon heavy cream

Equipment

  • Stand Mixer or Hand Mixer
  • Microwave or Stovetop
  • 9x13 glass or dark baking pan

Method
 

  1. Line a metal 9×13-inch baking pan with parchment paper and set aside.
  2. To make the tangzhong, whisk the bread flour and water together in a small saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a paste-like consistency, about 4–5 minutes. Transfer to a bowl and allow it to cool slightly.
  3. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and prepared tangzhong. Mix on low speed for about 2 minutes, until a shaggy dough forms.
  4. With the mixer still on low speed, add the butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for 10–12 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
  5. Shape the dough into a smooth ball by tucking the edges underneath. Place it seam-side down in the mixing bowl, cover, and let rest for 30 minutes.
  6. While the dough rests, prepare the filling by mixing the butter, brown sugar, cinnamon, and vanilla powder until fully combined. Set aside.
  7. Turn the dough out onto a lightly floured surface and roll it into a 15×21-inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border along one long edge.
  8. Using a pizza wheel, cut the dough into 12 even strips, approximately 1¾ inches wide. Roll each strip tightly away from you and place the rolls cut-side up into the prepared baking pan.
  9. Cover the pan loosely and let the rolls rise in a warm spot until doubled in size, about 1–2 hours. While they rise, preheat the oven to 325°F (162°C).
  10. Bake for 30–35 minutes, or until the tops are lightly golden.
  11. While the rolls bake, prepare the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and mix on low speed until light and fluffy. Mix in the vanilla and heavy cream until fully combined.
  12. Allow the cinnamon rolls to cool in the pan for 15 minutes, then spread the frosting evenly over the warm rolls. Let sit for another 15 minutes before serving.
  13. Serve warm and enjoy.

Notes