Irresistible Cinnamon Buns Recipe with Active Dry Yeast in 12 Steps

There’s nothing quite like waking up to the smell of homemade cinnamon buns baking in the oven—that sweet, buttery cinnamon swirl filling the whole house with warmth. I swear, it’s the quickest way to get everyone out of bed on a lazy Sunday morning! This cinnamon buns recipe with active dry yeast has been my go-to for years because it’s foolproof and delivers that perfect balance of fluffy dough and gooey filling every single time.

I still remember the first time I made these for a family brunch—my niece literally licked her plate clean (no shame!). What I love most is how simple active dry yeast makes the process. No fancy techniques, just good old-fashioned kneading and patience while the dough rises into pillowy perfection. The secret’s in letting that yeast work its magic slowly, filling your kitchen with that irresistible yeasty aroma that promises something delicious is coming.

These buns have become our family’s special occasion treat—birthdays, holidays, or just “because it’s Tuesday” mornings. The recipe’s so forgiving that even my disaster-prone cousin can’t mess it up (and trust me, that’s saying something!).

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

Listen, I know there are a million cinnamon bun recipes out there, but this one? This one’s special. Here’s why:

• That perfect fluffy texture – The active dry yeast works its magic to create dough so light it practically floats off the plate, yet sturdy enough to hold all that glorious cinnamon swirl.
• Foolproof for beginners – No fancy techniques here! Just simple kneading and patience while the dough rises into pillowy perfection.
• The gooey factor – That brown sugar-cinnamon filling melts into the most irresistible caramel-like pockets that’ll have you licking your fingers.
• Better than bakery – Fresh from your oven, these taste worlds better than anything you can buy. Plus, your whole house will smell like a cinnamon-scented dream.

Seriously, once you try these, you’ll never go back to store-bought again. They’re that good.

Ingredients for Cinnamon Buns with Active Dry Yeast

What I love about this recipe is how simple the ingredient list is – just pantry staples come together to create something magical. Here’s exactly what you’ll need (and yes, these little details matter!):

• 4 cups all-purpose flour – Spooned and leveled, not packed (trust me, this makes a difference!)
• 1/4 cup granulated sugar – Just enough sweetness in the dough
• 1 teaspoon salt – The secret flavor booster
• 2 1/4 teaspoons active dry yeast – That’s one standard packet if you’re using those
• 1 cup warm milk (110°F) – Test it on your wrist like baby’s bottle – should feel warm but not hot
• 1/4 cup melted butter – Unsalted is my preference, but salted works in a pinch
• 1 large egg, room temperature – Takes about 30 minutes out of the fridge
• 1/2 cup packed brown sugar – Pack it firmly into the measuring cup
• 2 teaspoons cinnamon – Freshly ground if you’re feeling fancy
• 1/4 cup softened butter – For spreading – should be spreadable but not melted

See? Nothing weird or hard-to-find. Just good, simple ingredients that turn into something extraordinary.

How to Make Cinnamon Buns with Active Dry Yeast

Okay, here’s where the magic happens! Don’t let the steps intimidate you – I’ve broken everything down so even first-time bakers can nail these cinnamon buns. Just follow along, take your time, and soon you’ll have golden, aromatic buns that’ll make your kitchen smell like a bakery.

Preparing the Dough

First things first – get your yeast happy! In a large bowl, whisk together the flour, sugar, salt, and that magical active dry yeast. Make sure everything’s evenly distributed – no clumps of yeast hiding in corners!

Now, pour in your warm milk (remember – wrist temperature!), melted butter, and that room-temperature egg. Mix with a wooden spoon until shaggy dough forms. Here’s my trick: start with just 3 1/2 cups flour, then add the remaining 1/2 cup as needed while kneading. Too much flour makes dry buns, and nobody wants that!

Turn the dough onto a lightly floured surface and knead for about 5 minutes. You’ll know it’s ready when it’s smooth, slightly tacky (but not sticky), and springs back when poked. If it sticks to your hands, add just a sprinkle more flour – but resist going overboard!

Pop the dough back in the bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour. My favorite trick? Turn your oven light on and let it rise in there – the gentle warmth is perfect. You’ll know it’s ready when it’s doubled in size and looks all puffy and proud.

Shaping and Baking the Buns

Now the fun part! Punch down that gorgeous risen dough (so satisfying) and turn it out onto a lightly floured surface. Roll it into a 12×16-inch rectangle – don’t stress about perfection, just aim for roughly that size.

Spread the softened butter evenly over the dough, leaving about a 1/2-inch border bare on one long edge (this helps seal the roll). Mix together your brown sugar and cinnamon, then sprinkle it generously over the buttered dough. Go ahead – be generous! This is what makes those irresistible gooey layers.

Starting from the long side opposite the bare edge, roll the dough up tightly. Pinch that bare edge to seal the log. Now, using a sharp knife or unflavored dental floss (my secret weapon!), cut into 12 equal pieces. Arrange them in a greased 9×13 baking dish, leaving a little space between each for rising.

Cover and let rise again for 30 minutes while you preheat your oven to 350°F. When the buns look puffy and have filled in the gaps between them, they’re ready to bake! Pop them in the oven for 20-25 minutes until golden brown. The smell alone will drive you crazy!

Tips for Perfect Cinnamon Buns with Active Dry Yeast

After making these cinnamon buns more times than I can count, I’ve picked up some tricks that make all the difference:

• Temperature matters! Use a thermometer for your milk – too hot kills the yeast, too cold won’t activate it. 110°F is the sweet spot.
• Give them space to grow – Arrange buns about 1 inch apart in the pan so they have room to expand into perfect fluffy clouds.
• The toothpick test lies – These buns continue cooking as they cool. Pull them when they’re golden, not dark brown.
• Patience is key – Don’t rush the rises! That waiting time is when the magic happens for texture and flavor.

Follow these simple tips, and you’ll have bakery-worthy buns every single time. Promise!

Ingredient Substitutions & Notes

Look, I get it – sometimes you’re halfway through a recipe and realize you’re out of something! Don’t panic. Here are my tried-and-true swaps that still deliver amazing cinnamon buns:

• Out of milk? Almond or oat milk works great for dairy-free. Just warm it like regular milk.
• No brown sugar? Mix 1/2 cup white sugar with 1 tsp molasses, or use pure maple syrup (reduce other liquids slightly).
• Yeast questions? Active dry and instant yeast can swap 1:1, but instant skips the first proofing step.
• Butter alternatives? Coconut oil works in both dough and filling, though the flavor changes slightly.

One non-negotiable? Real cinnamon – the cheap stuff just doesn’t pack the same punch. Splurge on the good quality here – your taste buds will thank you!

Storing and Reheating Your Cinnamon Buns

These cinnamon buns are best fresh, but let’s be real – they rarely last that long in my house! If you do have leftovers (miracle!), here’s how to keep them tasting amazing:

At room temp, they’ll stay soft for about 2 days – just cover them loosely with a towel or put them in an airtight container. For longer storage, freeze them individually wrapped in foil, then pop in a freezer bag. When the craving hits, reheat frozen buns straight in a 300°F oven for 10-15 minutes until warm. For a quick fix, 10 seconds in the microwave gives you that gooey center again!

Cinnamon Buns Recipe with Active Dry Yeast FAQs

I’ve gotten so many questions about these cinnamon buns over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use instant yeast instead of active dry yeast?
Absolutely! They’re interchangeable in this recipe. Just skip the initial proofing step if using instant yeast – mix it right in with the dry ingredients. The rising times stay the same.

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 (didn’t activate it), or your rising spot wasn’t warm enough. Next time, test the milk temperature and try rising in an oven with just the light on.

Can I make these cinnamon buns the night before?
You bet! After shaping the buns, cover and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while the oven preheats, then bake as usual. They might need an extra 5 minutes.

How do I prevent dry cinnamon buns?
Two secrets: don’t over-flour your dough (it should be slightly tacky), and don’t overbake! Pull them when golden, not dark brown. That carryover cooking keeps them moist.

Can I freeze unbaked cinnamon buns?
Yes! After the second rise, freeze them solid on the baking sheet before transferring to a freezer bag. When ready to bake, thaw overnight in the fridge, then let rise at room temp for 30 minutes before baking.

Nutritional Information

Now, let’s be real – we don’t eat cinnamon buns for their health benefits! But if you’re curious, here’s the scoop per bun (remember, these are estimates – your exact amounts will vary based on brands and how generous you are with that cinnamon sugar!):

• Calories: 240
• Carbohydrates: 38g
• Sugar: 12g
• Protein: 4g
• Fat: 8g

Not too bad for such an indulgent treat! And honestly? Some things are worth every delicious calorie.

Share Your Cinnamon Buns Success!

I’d love to see your beautiful buns! Tag me on Instagram @mykitchenadventures so I can cheer you on. Nothing makes me happier than seeing your swirls and smiles – these cinnamon buns were made for sharing!

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