Irresistible Cinnamon Buns Recipe with Active Dry Yeast in 2 Hours

There’s nothing quite like the smell of homemade cinnamon buns with active dry yeast filling your kitchen on a lazy Sunday morning. That warm, sweet aroma of cinnamon and butter melting together while the yeast works its magic? Pure heaven. I’ve been baking these beauties since I was tall enough to reach the counter, standing on a stool next to my grandma as she showed me how to test the yeast (“If it bubbles, it’s alive!”).

What I love about this cinnamon buns recipe is how simple yet magical it is – just a few basic ingredients transformed by that wonderful active dry yeast into pillowy-soft, irresistible swirls of cinnamon goodness. They’ve become my signature dish for family brunches and holiday mornings, the kind of treat that makes everyone gather in the kitchen before they’re even out of the oven.

After years of tweaking (and eating way too many test batches), I’ve perfected the balance of fluffy dough and gooey cinnamon filling. The secret? Patience with the yeast, a light hand with the flour, and that perfect window of time when the rolls are just warm enough to melt the icing but not so hot it disappears completely. Trust me, once you’ve had homemade, you’ll never go back to store-bought.

Why You’ll Love This Cinnamon Buns Recipe with Active Dry Yeast

Listen, I know yeast can be intimidating—I’ve had my share of dough disasters—but this recipe? Foolproof. Here’s why it’s become my go-to:

• No-fail yeast activation: The warm milk trick works every time—just watch for those happy little bubbles!
• Cloud-soft texture: That active dry yeast gives the dough the perfect lift without being fussy.
• Just-right sweetness: Not tooth-achingly sweet like some store-bought rolls, but with that cozy cinnamon hug in every bite.
• Forgiving dough: Even if your kitchen’s a bit drafty (mine always is), this recipe bounces back beautifully.
• That heavenly smell: Worth waking up early for—trust me, your whole house will smell like a bakery.

Seriously, these buns have converted more “I can’t bake” friends than I can count. You’ve got this!

Ingredients for Cinnamon Buns Recipe with Active Dry Yeast

Here’s everything you’ll need to make these pillowy-soft cinnamon buns:

For the dough:

• 4 cups all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 tsp) active dry yeast – the star of the show!
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 1 cup warm milk (110°F – think baby bottle warm)
• 1/4 cup melted unsalted butter
• 1 large egg, room temperature

For that irresistible filling:

• 1/2 cup packed dark brown sugar (light works too)
• 2 tsp ground cinnamon (I always sneak in an extra pinch)
• 1/4 cup softened unsalted butter

Ingredient Notes & Substitutions

Yeast alert! Active dry yeast needs that warm milk bath to wake up—instant yeast can skip this step if you’re in a hurry. For dairy-free, almond milk works wonderfully (just warm it gently). Overheated milk kills yeast—I test it on my wrist like mom taught me. Out of brown sugar? White sugar + 1 tsp molasses makes a decent stand-in. And while I swear by real butter, coconut oil can substitute in a pinch (but oh, you’ll miss that buttery flavor!).

Equipment You’ll Need

Gather these trusty tools before you start – no fancy gadgets required:

• Large mixing bowl (the one your grandma gave you works perfectly)
• Wooden spoon or rubber spatula (for that satisfying dough-stirring scrape)
• Rolling pin (or an empty wine bottle in a pinch – we’ve all been there!)
• 9×13 inch baking dish (glass or metal both work)

Nice-to-have but not essential: a stand mixer with dough hook (for lazy kneading days) and kitchen scale (though I still measure flour the old-school way). That’s it – see? No complicated equipment needed for these heavenly buns!

How to Make Cinnamon Buns with Active Dry Yeast

Ready to transform simple ingredients into pillowy cinnamon heaven? Follow these steps – I’ve included all my little tricks that make these buns foolproof!

Activating the Yeast

First things first: wake up that yeast! Pour your warm milk (110°F is perfect – think warm bath water) into a small bowl. Sprinkle in the yeast and a pinch of sugar, then give it a gentle stir. Now walk away for 5 minutes (no peeking!). When you return, you should see a foamy layer on top – that’s your yeast saying “Let’s bake!” No bubbles? Your milk might’ve been too hot or cold, or your yeast expired. Time to start fresh!

Kneading & First Rise

In your big mixing bowl, whisk together flour, sugar, and salt. Make a well in the center and pour in the yeasty milk, melted butter, and egg. Stir with a wooden spoon until it forms a shaggy mass. Now comes the fun part: turn it onto a floured surface and knead for about 5 minutes until it’s smooth and elastic – it should feel like a baby’s cheek when gently poked. Pop it back in the greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. I like to use my oven with just the light on – it creates the perfect cozy environment for the dough to double in size!

Shaping and Second Rise

Punch down that puffy dough (so satisfying!) and roll it out on a floured surface into a 16×12 inch rectangle. Spread the softened butter all over – I use my fingers for this part because, well, butter is delicious. Mix your brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough. Now the magic happens: starting from the long side, roll it up tightly (like a yoga mat, but tastier). Use dental floss or a sharp knife to cut into 12 even slices. Arrange them in your greased baking dish with some breathing room – they’ll cozy up during the second rise. Cover and let them puff up again for 30-45 minutes while your oven preheats to 375°F.

Baking to Perfection

Slide your risen buns into the oven and bake for 20-25 minutes. You’ll know they’re done when the tops turn a beautiful golden brown and your kitchen smells like heaven. Pro tip: give the center bun a gentle tap – if it sounds hollow, they’re ready! Let them cool just enough so you don’t burn your tongue (but let’s be real, warm cinnamon buns are worth the risk).

Tips for the Best Cinnamon Buns Recipe with Active Dry Yeast

After years of trial and error (and happy accidents), here are my can’t-live-without tips for perfect buns every time:

• Keep that dough cozy: Always cover rising dough with a damp towel – dry air makes a tough crust no one wants!
• Butter makes it better: Brush the tops with melted butter right after baking for that gorgeous shine and extra flavor.
• Roll tight, slice clean: Use unflavored dental floss to cut rolls – just slide underneath and pull up for perfect spirals.
• The rise is right: If your kitchen’s chilly, let dough rise in the microwave with a mug of boiling water for steam.
• Timing trick: Prep the night before! Refrigerate after shaping, then let rise at room temp while the oven preheats.

Remember – slightly underbaked is better than overbaked when it comes to tender buns!

Variations on This Cinnamon Buns Recipe

Once you’ve mastered the basic recipe, the fun begins! Try these tasty twists that keep things interesting:

• Citrus zing: Add 1 tbsp orange zest to the dough and a splash of juice in the glaze for bright morning vibes.
• Nutty crunch: Sprinkle chopped walnuts or pecans over the filling before rolling – the toasty contrast is divine.
• Spice adventure: Swap half the cinnamon for cardamom or pumpkin spice when you’re feeling fancy.
• Sticky bun magic: Line your pan with a mix of melted butter, brown sugar, and pecans before adding rolls.

My personal favorite? Adding a pinch of black pepper to the cinnamon sugar – trust me, it makes the flavors pop!

Serving & Storing Cinnamon Buns

Oh, the bliss of serving these warm from the oven when the cinnamon sugar is still oozy! I always let them cool just 5 minutes – enough to set but still melt-in-your-mouth perfect. For next-level indulgence, drizzle with cream cheese glaze right before serving (my family starts hovering when they hear the whisk hitting the bowl).

Leftovers (ha! As if!) keep beautifully in an airtight container for 2 days. I reheat them wrapped in foil at 300°F for 10 minutes – tastes fresh-baked all over again. To freeze, wrap individual buns tightly in plastic, then foil. They’ll stay happy in your freezer for up to 3 months – just thaw overnight and reheat when that cinnamon craving hits!

Nutrition Information

Just so you know – these nutrition facts are estimates (because let’s be real, who measures frosting perfectly?). Values can change if you tweak ingredients, but here’s the general scoop per heavenly bun:

• Calories: 250
• Sugar: 15g (worth every gram!)
• Fat: 8g
• Carbs: 40g
• Protein: 5g

If you’re watching sugar, try cutting the filling by a quarter – but hey, sometimes joy counts as nutrition too!

FAQs About Cinnamon Buns with Active Dry Yeast

Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast skips the activation step – just mix it right in with your dry ingredients. Use the same amount, but reduce the first rise time by about 15 minutes since instant yeast works faster. I still prefer active dry for these buns because I love watching that foamy proofing step – it’s like a little science experiment!

Why didn’t my dough rise properly?
Oh honey, we’ve all been there! Usually it’s one of three things: your milk was too hot (killed the yeast), too cold (yeast stayed sleepy), or your rising spot was too drafty. Next time, test the milk temperature on your wrist – it should feel warm but not hot. And try rising in the oven with just the light on – creates the perfect cozy environment!

Can I make these cinnamon buns ahead?
You bet! My favorite trick is preparing them the night before. After shaping, cover tightly and refrigerate. In the morning, let them sit at room temp while your oven preheats (about 30 minutes), then bake as usual. The slow rise in the fridge actually develops more flavor – bonus!

How do I know when they’re done baking?
Look for golden-brown tops and edges pulling slightly from the pan. Give a center bun a gentle tap – it should sound hollow. If you see cinnamon sugar bubbling up the sides? That’s the universe telling you they’re perfect!

Can I freeze unbaked cinnamon buns?
Yes! After the second rise, pop the whole pan in the freezer until solid, then transfer to freezer bags. When ready to bake, thaw overnight in the fridge, then let rise at room temp for about an hour before baking. Fresh-baked goodness whenever the craving strikes!

Share Your Cinnamon Buns Success

I’d love to hear how your cinnamon buns turned out! Did you add any special twists? Maybe your family fought over the last one (mine always does). Drop a comment below with your baking adventures – and if you snapped a photo of those gorgeous swirls, I’m totally here for it! Nothing makes me happier than seeing others fall in love with this recipe like I have.

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