Granny’s Famous Cinnamon Buns (Old-Fashioned Recipe!)

Get ready for a truly special treat with Granny’s Famous Cinnamon Buns! This is her old-fashioned, incredibly indulgent sticky bun recipe, resulting in soft, fluffy buns loaded with a buttery brown sugar and cinnamon filling, all topped with a tangy cream cheese icing. My grandma was famous for her Cinnamon Buns, and making them always fills my kitchen with the most amazing, comforting aroma. It’s a wonderful baking project, perfect for a weekend morning or a special holiday treat. While they take a little time, the results are SO worth it – pure, gooey, delicious nostalgia!

Why You’ll Love Granny’s Cinnamon Buns

• Old-Fashioned Comfort: A classic, indulgent recipe that tastes like pure love and nostalgia.
• Soft and Fluffy Dough: The homemade yeast dough bakes up incredibly tender and fluffy.
• Gooey Cinnamon Filling: Loaded with butter, brown sugar, and cinnamon for that classic sticky bun experience.
• Tangy Cream Cheese Icing: The perfect counterpoint to the sweet, spiced buns.
• Perfect for Sharing: Makes a generous batch, ideal for family breakfasts or gatherings.

Ingredients for Granny’s Cinnamon Buns

Here’s what you’ll need to bake up a batch of these amazing cinnamon buns. The full list with measurements is in the recipe card below.

Dough

• Honey (or sugar) (Sweetener)
• Butter (or vegan butter) (Fat)
• Salt (Seasoning)
• Water (divided) (Liquid)
• Sugar (for yeast) (Sweetener)
• Active dry yeast (Leavening)
• All-purpose flour (plus extra for flouring) (Dry Ingredient)

Cinnamon Filling

• Butter, softened (or vegan butter) (Fat)
• Brown sugar (Sweetener)
• Cinnamon (Spice)

Cream Cheese Icing

• Butter, softened (Fat)
• Brick cream cheese (Dairy)
• Icing sugar (powdered sugar), sifted (Sweetener)
• Vanilla extract (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

While Granny’s classic Cinnamon Buns are perfection, here are some fun variations:

• Add Nuts: Sprinkle chopped pecans or walnuts over the brown sugar filling before rolling up the dough.
• Add Raisins: Scatter raisins over the filling along with the nuts (if using).
• Orange Zest: Add the zest of one orange to the dough or the cream cheese icing for a bright citrus note.
• Different Icing: Use a simple powdered sugar glaze (powdered sugar + milk/water) instead of cream cheese icing.
• Make Them Sticky Buns: Put a layer of melted butter, brown sugar, and pecans in the bottom of the pan before placing the rolls in for an upside-down caramel pecan topping.

How to Make Granny’s Cinnamon Buns

Let me walk you through the steps to make these incredible Granny’s Cinnamon Buns:

Make the Dough and First Rise

1. Prep Wet Mix 1: In a medium microwave-proof bowl, I melt the 2 tablespoons of butter and the honey together briefly in the microwave. I stir them, then add 1 ½ cups of room temperature water and the salt. I set this honey-butter mixture aside.
2. Activate Yeast (Wet Mix 2): In a separate small bowl or liquid measuring cup, I stir the 1 tablespoon of sugar into 1 ½ cups of lukewarm water (just slightly warmer than room temperature) until dissolved. I sprinkle the active dry yeast over the top and give it a gentle stir. I let this sit for around 10 minutes, until the yeast becomes foamy and ‘activated’. This shows the yeast is alive and ready to work!
3. Combine & Mix Dough: In a large mixing bowl, I add the honey-butter mixture. I stir in 1 cup of the flour just to combine. Then, I add the foamy yeast mixture and stir again.
4. Gradually, I add more flour, one cup at a time, stirring well after each addition until the dough becomes too stiff to stir easily with a spoon. (Note: I won’t have added all the flour yet).
5. Knead Dough: At this stage, I transfer the shaggy dough onto a clean, lightly floured surface (like my counter). I begin kneading the dough by hand, gradually adding more of the remaining flour as needed, until I get a soft, smooth, but not sticky dough. Keep kneading for about 5-10 minutes. It should feel pliable and squishy, like a “baby’s bum” as Granny used to say!
6. First Rise: I transfer the kneaded dough into a large, greased bowl, turning the dough once to grease the top. I cover the bowl with a clean dish towel and place it in a warm, draft-free area of my house to rise until doubled in size, which takes around 1-2 hours depending on room temperature.

Make the Cinnamon Buns and Second Rise

1. Shape the Dough: Once doubled, I gently punch down the dough to deflate it. I lightly flour a large clean surface (my counter works great). Using my fingers (Granny’s preferred method!), I gently press and stretch the dough into an even rectangle, roughly 2 feet by 2 feet (approximate – it doesn’t have to be exact!). Using fingers instead of a rolling pin can help keep the dough lighter and fluffier.
2. Add Filling: Once the dough is spread out, I evenly spread the 1 ½ cups of softened butter all over the top of the dough (again, using clean hands for this step often works best to get an even layer). Then, I evenly sprinkle the brown sugar over the butter, followed by an even sprinkle of cinnamon over the brown sugar.
3. Roll and Cut: Starting carefully at one edge, I roll the dough up tightly into a log. Using a very sharp knife or even unflavored dental floss (slide floss under the log, cross ends over the top, and pull to cut cleanly), I slice the log into approximately 2-inch thick sections. I usually get 12 or so buns.
4. Arrange for Second Rise: I grease a 9×13 inch baking pan well. I place the cinnamon bun slices cut-side down (or up, traditional look) in the pan. 12 buns should fit nicely. If I have a few extra depending on rolling/cutting, I place them in an additional small, greased pan.
5. Second Rise: I cover the pan(s) with a clean dish towel and set aside in a warm, draft-free area until the buns have doubled in size, about another hour. (Alternatively, for overnight buns, I cover the pan tightly with plastic wrap and place it in the fridge overnight after arranging the cut buns. In the morning, I take them out, let them finish rising at room temperature if needed for about 30-60 mins, uncover, and bake).

Bake and Invert (Optional)

1. Once the buns have doubled, I preheat the oven to 350°F (175°C). I also place a large piece (bigger than my pan) of aluminum foil or parchment paper on my counter, ready for inverting.
2. I bake the buns until the brown sugar mixture is bubbly and the tops of the buns are golden brown, about 25 minutes.
3. As soon as I remove the buns from the oven, very carefully (using oven mitts!), I immediately invert the hot pan onto the prepared parchment or foil. I let the pan sit upside down for a minute or two, allowing the gooey topping to drizzle down, then lift the pan off. This creates those classic “sticky buns”. Alternatively, you can leave them in the pan to cool if you prefer to ice them traditionally. I let the buns cool slightly before eating or icing.

Make the Cream Cheese Icing

1. In a medium bowl, using an electric mixer, I beat the softened butter until light and fluffy.
2. I add the softened cream cheese and beat until smooth.
3. I add the sifted icing sugar and the vanilla extract and beat again on low speed, then medium, until smooth and creamy.
4. I cover and refrigerate the icing until ready to ice the slightly cooled or completely cooled Cinnamon Buns. Spread generously!

Tips and Tricks for Granny’s BEST Cinnamon Buns

Here are secrets learned from years of making these Granny’s Cinnamon Buns:

• Use Room Temperature Ingredients (for Dough): Ensure butter (for dough), eggs, and water (for yeast) are the right temperatures for optimal yeast activity and dough texture.
• Don’t Kill the Yeast: Use lukewarm water (around 105-115°F or 40-46°C) to activate the yeast. Water that’s too hot will kill it.
• Softened Butter for Filling/Icing: Fully softened butter is crucial for easy spreading in the filling and smooth creaming in the icing.
• Kneading is Key: Knead the dough long enough to develop gluten for a soft, chewy structure.
• Warm Rising Place: Find a warm, draft-free spot for the dough rises (like inside a slightly warmed oven that’s turned OFF).
• Invert Hot for Sticky Buns: If you want that gooey caramel topping, invert the pan immediately after baking onto foil or parchment. Be careful!

How to Serve

These Granny’s Cinnamon Buns are best served warm! Enjoy them:

• Freshly Baked: The ultimate treat!
• With Coffee or Tea: Perfect for breakfast, brunch, or an afternoon indulgence.
• For Holidays: A wonderful Christmas morning or special occasion breakfast.

Serve warm, either sticky-side up or iced generously.

Make Ahead and Storage

• Overnight Rise: As mentioned in the instructions, you can prepare the buns up to the point of the second rise, cover tightly, and refrigerate overnight. Let them sit at room temperature for about an hour before baking.
• Storage: Store baked and cooled (and iced, if desired) cinnamon buns in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
• Reheating: Gently reheat individual buns in the microwave for 15-20 seconds or wrap in foil and warm in a low oven.
• Freezing: Freeze baked and cooled buns (iced or un-iced) tightly wrapped for up to 2 months. Thaw overnight and reheat gently.

FAQs about Granny’s Cinnamon Buns

• Can I use a different type of molasses?
  • Fancy molasses has a lighter flavor. Blackstrap molasses would be much stronger and might overpower the other flavors in these Cinnamon Buns. Light or dark molasses could work as substitutes.
• Can I make these without a stand mixer?
  • Absolutely! You’ll just need a large bowl, a sturdy spoon for initial mixing, and then be prepared for some good old-fashioned kneading by hand on the counter.
• My dough didn’t rise. What went wrong?
  • Your yeast might have been old or expired, the water used to activate it might have been too hot or too cold, or the rising environment wasn’t warm enough. Ensure your yeast is active (it should get foamy) and find a warm spot for rising.

Enjoy this treasured recipe for Granny’s Famous Cinnamon Buns! They are truly a labor of love that tastes like home.

Granny’s Cinnamon Buns

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Rise Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 18 buns 1x
• Category: Baking, Breakfast, Brunch, Dessert
• Cuisine: American

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Description

My grandma was famous for her cinnamon buns – this is her old fashioned and very indulgent sticky bun recipe! Soft yeast dough filled with butter, brown sugar, and cinnamon, baked, and topped with cream cheese icing.

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Ingredients

Scale 1x2x3x

For the Dough:

• 2 tablespoons honey (or granulated sugar)
• 2 tablespoons unsalted butter (or vegan butter)
• 2 teaspoons salt
• 3 cups water, divided (1 1/2 cups room temperature, 1 1/2 cups lukewarm)
• 1 tablespoon granulated sugar
• 2 tablespoons active dry yeast (approx. 2.5 packets)
• 6–7 cups all-purpose flour (plus extra for flouring surface)

For the Filling:

• 1 1/2 cups (3 sticks) unsalted butter, softened (or vegan butter)
• 2 1/2 cups packed brown sugar (light or dark)
• 1 tablespoon ground cinnamon

For the Cream Cheese Icing:

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup (4 oz) brick-style cream cheese, softened
• 2 cups icing sugar (powdered/confectioners’ sugar), sifted
• 1 teaspoon vanilla extract

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Instructions

1. Make the Dough:

• Prepare Honey/Butter Mixture: In a medium microwave-proof bowl, melt the 2 tablespoons butter and honey together briefly in the microwave. Stir. Add 1 1/2 cups of room temperature water and the salt. Stir and set aside.
• Activate Yeast: In a separate bowl or large liquid measuring cup, stir the 1 tablespoon sugar into 1 1/2 cups of lukewarm water (just warmer than room temperature, around 105-115°F / 40-46°C). Sprinkle the active dry yeast on top and gently stir. Let it sit for about 10 minutes, until the yeast becomes foamy. If it doesn’t foam, the yeast may not be active.
• Combine Mixtures: In a large mixing bowl (or the bowl of your stand mixer), pour the honey/butter/water mixture. Stir in 1 cup of the flour until combined. Add the foamy yeast mixture and stir.
• Add Flour: Gradually add more flour, one cup at a time, stirring after each addition (or mixing on low speed with dough hook). Continue adding flour until the dough becomes too stiff to stir easily (you likely won’t have added all 6-7 cups yet).
• Knead: Transfer the dough onto a clean, lightly floured surface. Knead by hand for 5-10 minutes (or using the dough hook on medium speed for 5-7 minutes), adding more flour as needed, until the dough is soft, smooth, and elastic, but not overly sticky. It should spring back when gently pressed.
• First Rise: Transfer the dough into a large, lightly greased bowl. Turn the dough over to grease the top. Cover the bowl with a clean dish towel or plastic wrap. Place in a warm, draft-free area to rise until doubled in size, approximately 1-2 hours.

2. Make the Cinnamon Buns:

• Prepare Pan: Grease a 9×13-inch baking pan. Have an additional smaller greased pan ready if needed.
• Shape Dough: Punch down the risen dough to deflate it. Lightly flour a large clean surface (like your counter). Using your fingers or a rolling pin, spread or roll the dough into an approximate 2×2 foot square (it doesn’t need to be exact). Using fingers is recommended for lighter buns.
• Add Filling: Evenly spread the 1 1/2 cups of softened butter over the surface of the dough, leaving a small border along one edge. Evenly sprinkle the brown sugar over the butter, followed by the cinnamon.
• Roll and Slice: Starting at one edge (the one without the bare border), carefully roll the dough up into a tight log. Using a sharp knife or unflavored dental floss (slide floss under the log, cross ends over the top, and pull to cut), slice the log into approximately 1.5 to 2-inch thick sections. You should get about 12 or more buns.
• Arrange Buns: Place the buns cut-side down (or up) in the prepared 9×13-inch pan. They should be close but not overly crowded. Place any extra buns in the additional prepared small pan.
• Second Rise: Cover the pan(s) loosely with a clean dish towel and set aside in a warm, draft-free area until the buns have nearly doubled in size, about 1 hour. (For overnight option: Cover pan(s) tightly with plastic wrap and place in the fridge overnight. In the morning, remove from fridge, let sit at room temperature for about 1 hour to finish rising/warm up slightly, uncover, and bake).

3. Bake the Buns:

• Preheat Oven: Towards the end of the second rise, preheat the oven to 350°F (175°C). Prepare a large piece of aluminum foil or parchment paper on your counter (larger than your pan) for inverting the buns later.
• Bake: Bake the risen buns for about 25 minutes, or until the tops are golden brown and the filling is bubbly.
• Invert Pan: As soon as you remove the buns from the oven, carefully place the prepared foil or parchment over the pan, then quickly and carefully invert the pan onto the foil/parchment. Lift the pan off. This allows the sticky topping to drizzle over the buns. Let the buns cool slightly this way before handling or icing.

4. Make the Cream Cheese Icing:

• In a medium bowl, using an electric mixer, beat the softened butter until light and fluffy. Add the softened cream cheese and beat until smooth.
• Add the sifted icing sugar and the vanilla extract. Beat again, starting on low and increasing speed, until smooth and creamy. Cover and refrigerate until ready to use if not icing immediately.

5. Ice and Serve:

• Let the cinnamon buns cool until warm or room temperature. Spread the cream cheese icing over the buns (either inverted on the foil/parchment or carefully placed back in the pan/on a platter). Serve warm or at room temperature.

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Notes

• Yeast: Ensure your yeast is active (foams up) before proceeding. Use lukewarm water (not hot).
• Kneading: Knead until the dough is smooth and elastic. Proper kneading develops gluten for structure.
• Rising: A warm place (like a slightly warmed oven – turned off!) helps the dough rise.
• Slicing: Unflavored dental floss provides the cleanest cut without squishing the rolls.
• Inverting: Inverting the hot pan immediately after baking allows the gooey brown sugar mixture to coat the tops. Be very careful when doing this.
• Storage: Store iced buns covered at room temperature for 1-2 days or in the refrigerator for longer. Warm slightly before serving if desired.