Serious gooey goodness. These cinnamon buns with Paxye’s perfect cream cheese icing (recipe below) make a yummy dessert, daytime snack and, I won’t lie, I even eat them for breakfast and I don’t do overly sweet breakfasts. This is my version of the Whitewater Cooks cinnamon buns.

If you decide to make these cinnamon buns and have the ingenious idea of making them at the same time as you make supper… let’s say a Samosa Pie supper because each recipe has a dough rising element… just know that you’re in it for the long haul. There will be little time to stop and help your children or even tidy up after yourself. You will likely be surrounded by dancing naked children waving pipe cleaner butterflies like swords and be left with a sink full of dishes.

Hey, I’m not saying don’t make these- just beware if you want to make them at the same time you make Samosa Pie.

Rising one last time

Ooey Gooey Cinnamon Buns

  • 1/3 cup Unsalted Butter, room temperature
  • 2/3 cup Demerara Sugar
  • 2 tsp Salt
  • 2 Eggs
  • 2/3 cup Milk (I use almond)
  • 1 1/8 cup Warm Water
  • 2 tbsp Yeast
  • 5-6 cups Flour
  • 4 tbsp Salted Butter, melted
  • 3/4 cup Demerara Sugar
  • 2 tbsp Cinnamon
  • 1/2 cup Pecans (or walnuts or almonds or…)
  • 1/2 cup Cranberries (or raisins or blueberries or…)
  1. Proof yeast by heating a small bowl by running it under hot water. Add to now empty and warm bowl, yeast, a pinch of demerara sugar and warm water. Cover and set aside.
  2. In a large bowl, cream together butter, sugar and salt.
  3. Add eggs one at a time.
  4. Mix in milk, proofed yeast mixture and flour, one cup at a time. Mix until smooth. Add enough flour to make a soft dough. Turn out onto slightly floured board and knead until smooth and springy, about 10 minutes adding more flour as needed.
  5. Oil the large bowl and put the dough back in, cover and let rise about 45 minutes.
  6. Grease a 9 x 13 inch pan and set aside.
  7. Carefully take dough out the bowl and back onto the board. Instead of committing dough violence by roughly punching down, redistribute the air bubbles by pushing the dough around with your knuckles.
  8. Roll out into a rectangular shape about 12 inches by 18 inches.
  9. Brush with melted butter and sugar. Sprinkle with cinnamon, pecans and cranberries.
  10. Roll length wise into a big log and slice into 1 1/2 inch pieces and place in the greased pan. Let rise 45 more minutes.
  11. Preheat oven to 350′.
  12. Bake about 45 minutes. Before the buns are totally cool, ice with cream cheese frosting.

Ooey Gooey Cinnamon Buns

As many of you know, apart from butter we don’t routinely eat dairy. We don’t sweat the small stuff and eat a little if it’s in something someone else is making and sometimes I will buy a little dairy like cream to put in a specific recipe. This icing will insure that I never go 100% vegan. It’s that good. I love how rich it is, without feeling too heavy.

Paxye first posted this recipe with her Pumpkin Cinnamon Buns and here it is again:

Cream Cheese Frosting

  • 1/4 cup Butter, softened
  • 4 ounces (half a package) Cream Cheese
  • 1 tsp Vanilla
  • 1-2 dashes Cinnamon
  • 1 cup Icing Sugar
  1. Combine all until smooth.

12 Responses to Ooey Gooey Cinnamon Buns

  1. Mickey S says:

    Oh Master of Non-Violent recipes that stir naked pixies to prance about with pipe cleaner butterflies.
    I bow to thee and thou’s cream cheese dressing.
    I will eat all of these when I make them lest I forgo inviting others to be here in my kitchen in the nick of time to save me from my prediction!
    Great Post!

  2. Jennifer says:

    Yes. This is now on my list of things to do!

  3. Lucy Dolan says:

    These are called Chelsea buns here. We used to get them at primary school for pudding, with custard. The were very yummy. I make them the quick way with breadmaker dough rolled up with raisins brown sugar and plenty of cinnamon inside. I use spelt flour sometimes. They are lovely!

  4. I’d eat these for my breakfast too!

  5. Lindsay says:

    Those look so yummy. I think I’m going to have to try them. Cinnamon buns are one of my favorite things ever.

  6. Rachel Wolf says:

    Oh mercy. I haven’t made cinnamon rolls for a while because I always get healthy with them and add too much whole grain flour, thus making small spiraled bricks. But these look divine. They’re officially on our cabin-in-the-woods meal plan this weekend. Thank you!

  7. Cassandra says:

    I am making these right now, and have just rolled them up and put them in the pan for their second rise. I feel like I am missing something, and am pretty sure they are not going to come out read. The dough just seems to soft and squishy and the rolls are not holding. It seemed like they really needed a second kneading before having the filling put on and being rolled up. any thoughts? I am still pretty new to making my own bread products and am not comfortable yet with just winging it. :)

  8. Annie says:

    Mmm…. I wish I was making some right now! This dough is quite soft and the rolls shouldn’t really hold too well. They can be a tad floppy as you put them in the pan where they rise a second time. This rising will hopefully make your pan fill up and sturdy each other. Sometimes bits of filling with fall out as I transfer them to the dish but I just sprinkle them on top or poke them back in.

    I’d say your dough is good as long it is soft and smooth and not sticky.

    Here’s a picture of this same batch before I cut them for the pan:

  9. Cassandra says:

    i must have been on the right track! they were delicious and ginormous. We loooove the icing! I expected the dough to be more firm, but everything came out really fantastic. I am just loving all your recipes right now, it’s such a nice change. thanks!

  10. Annie says:

    Yay! Glad it all worked for you! xx

  11. Justine says:

    I’ve been thinking of these cinnamon buns for days. Haven’t decided yet whether I’ll actually make them, cos I’m trying to do the wheat-free thing of course, but I’m half-way to losing the battle because I have come here to look up the recipe again! Must be PMS. I don’t even like cinnamon buns normally, but these things are effing good. xoxo

  12. Annie says:

    They are damn good and I’m also not someone who typically likes cinnamon buns! Now I’m thinking about making them!

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