Maple Glazed Cinnamon Buns

[Photograph: Carrie Vasios]

These big, fluffy cinnamon buns are brushed with a sweet maple glaze.

Note: If you only have a larger baking dish than called for, that's fine. Simply pack the buns in as closely together as possible and know that the buns on the side not pressed against the wall of the pan will be slightly lopsided (but still delicious).

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Maple Glazed Cinnamon Buns

About This Recipe

Yield:serves 12
Active time:40 minutes
Total time:4 hours
Special equipment:stand mixer, pastry brush, rolling pin, 8- by 11-inch baking dish, saucepan
This recipe appears in: Wake and Bake: Maple Glazed Cinnamon Buns


  • For the Buns:
  • 1 cup milk
  • 1/4 ounce (1 packet, approximately 1 tablespoon) active dry yeast
  • 3 3/4 cups (about 18 3/4 ounces) all purpose flour
  • 1/3 cup (about 2 1/3 ounces) sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 4 tablespoons (1/2 stick) unsalted butter, diced
  • For Filling
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 tablespoon powdered cinnamon
  • 1/2 teaspoon powdered nutmeg
  • For Maple Glaze
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup Grade B maple syrup
  • 1/4 teaspoon salt


  1. 1

    Make Buns: Microwave milk for 30 seconds or heat on the stove in a small saucepan until warm but not hot to the touch. Stir in yeast. Let stand 5 minutes. It should be frothy.

  2. 2

    In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt and stir with a wooden spoon to combine. Add eggs and milk mixture and stir to combine. Add butter and start mixer on low. Gradually increase speed to medium high and knead until elastic and smooth, about 10 minutes. Lightly grease a large bowl with butter. Transfer dough to bowl, cover with a kitchen towel, and let sit in a warm place until doubled in volume, about 1 hour.

  3. 3

    Punch down dough and knead for one minute. Reshape ball and cover with a kitchen towel, let sit for 30 minutes. Butter an 8- by 11-inch baking dish (see note above).

  4. 4

    In a small bowl, whisk together sugar, cinnamon, and nutmeg for the filling. On a lightly floured, clean work surface, roll dough out into a 16- by 8-inch rectangle. Brush with melted butter. Sprinkle surface with cinnamon sugar, leaving a 1/2-inch border on all sides. Roll dough up, jelly roll style, and press to seal edges. Use a sharp knife to cut dough into 12 pieces. Place buns, cut side down, in prepared baking dish. They should be fit together as snugly as possible without crushing them. Cover with a baking dish and let rise until almost doubled in volume, about 40 minutes.

  5. 5

    While dough rises, adjust oven rack to middle position and preheat oven to 375°F. Bake buns until golden and puffed, about 35 minutes.

  6. 6

    Meanwhile, Make Sauce : In a medium saucepan, melt butter over medium low heat. Add heavy cream, maple syrup, and salt, and whisk quickly to combine. Increase heat to medium high and bring to a boil. Boil hard for one minute. Brush each warm cinnamon bun with sauce.


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