Cinnamon Buns!

A pan of cinnamon rolls | Artisan Bread in Five Minutes a Day

Cinnamon Buns from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: mix the brioche dough (using a Scale and a Danish Dough Whisk), roll it out, make the filling, and bake. Click here for the Cinnamon Buns Dough Recipe. You can do the overnight rise… See below for details.

Roll out the dough, put the filling on…

Rolling cinnamon buns | Artisan Bread in Five Minutes a Day

roll it up into a log.

Roll of cinnamon bun dough | Artisan Bread in Five Minutes a Day

Cut the log into individual rolls. Cinnamon buns on a sheet pan before baking | Artisan Bread in Five Minutes a Day

Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight, or do a ninety-minute rise at room temperature.

Preheat the oven to 350°F,

Cinnamon buns after an overnight rise | Artisan Bread in Five Minutes a Day

…and bake them for about 30 minutes.

As they bake, make the icing, and spread the icing over the rolls while still a bit warm, so it melts all over.

A pan of cinnamon buns | Artisan Bread in Five Minutes a Day

Two pans of cinnamon rolls | Artisan Bread in Five Minutes a Day

Note:  Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.

BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.



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12 thoughts on “Cinnamon Buns!

  1. TO WHOM IT MAY CONCERN:
    I HAVE BEEN COLLECTING YOUR BOOKS AND I THINK IT IS INTERESTING THAT NOW
    YOU ARE GOING INTO CINNAMON BUNS. I HAVE YOUR BOOKS ON BREAD ONLY!!
    IF YOU ARE COMING OUT WITH SIMPLE DESSERT BOOKS, I WOULD LOVE TO KNOW!!!
    THANKS FOR THE 5 MINUTES OF BREAD!!
    I WILL BE EXPECTING AN EMAIL WITH THE SWEET SIDE OF YOUR BAKING!!’

    1. Thanks! All of the books have some dessert breads (based on brioche or challah dough). Which of the books do you have? Also, please note that responses come right here in the website, not as an email. This way, everyone in the community benefits from the conversation.

  2. I have a question how many pounds of dough did you use in the photo above to make the pan of cinnamon rolls? The referenced recipe says 1 pound equals 4 rolls is that correct?

  3. I’m currently making the GF brioche dough from oh 216 of the GF artisan bread in 5min book and my dough seems to be a bit on the sticky/wet side. I’m not sure if this is normal since I can’t find a description of how the dough should be when mixed or if it will change during the initial 2 hour rise. Maybe this is normal with the 640g cornstarch to 300g of flour ratio? I’m planning to make the cinnamon bun recipe and am currently envisioning rolling them to be really tricky in this state. Wondering if I should keep mixing, add more flour, etc? Thanks so much in advance! (Apologies for sending this question via Instagram before finding this link.)

  4. What book and page is this on recipe on? I have both the 1st and new edition of Bread in 5 and I cannot find anywhere, or in the index.

    Thank you

  5. I Love cinnamon rolls fresh from oven. Only I want
    Them to be soft n gooey with all the goodness of butter
    Cinnamon and frosting!! Last ones I made were just that
    And now I want to do it again to enjoy the treat of
    Soft pillowy rolls again. I guess one has to use a brioche
    Dough or are there other tricks to use like all purpose
    Flour mixed with cake flour for a lighter dough?

    1. All of my recipes in the books (and here on the website were tested with all-purpose flour, mainly because that’s what everyone has in their house already. If you swap in cake flour, the water requirement will be off (probably need less). Brioche is great too, I have recipes for that as well. Which of my books do you have? If you follow the links in these posts, you get to some of the dough recipes.

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