Trader Joe’s Homemade Cinnamon Buns Recipe

Trader Joe’s Homemade Cinnamon Buns are made with a soft, enriched yeast dough, a rich filling of brown sugar and cinnamon, and a tangy, luscious cream cheese glaze. The result is a tray of golden, fluffy spirals that are far superior to the refrigerated tube version, offering a warm, gooey center and a bakery-style finish. It is the ultimate comforting breakfast treat for a lazy Sunday morning or a festive holiday brunch.

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Trader Joe’s Homemade Cinnamon Buns Ingredients

For the Dough:

• 3/4 cup Warm Whole Milk: The warmth helps activate the yeast.
• 1/2 teaspoon Vanilla: Adds a subtle background flavor.
• 1/4 cup Butter: Room temperature.
• 3 1/4 cups All-Purpose Flour: The structural base.
• 2 1/2 teaspoons Instant Yeast: Allows for a quicker rise time.
• 1/4 cup Granulated Sugar: Feeds the yeast and sweetens the dough.
• 1/2 teaspoon Sea Salt: Essential for flavor balance.
• 1 Egg: Room temperature.
• 1/4 cup Warm Water: To hydrate the dough.

For the Cinnamon Filling:

• 1/4 cup Butter: Melted.
• 1 cup Brown Sugar: Packed. Dark or light works, but dark has more molasses flavor.
• 1 tablespoon Ground Cinnamon: A generous amount for spice.

For the Glaze:

• 4 oz Cream Cheese: Room temperature. This is the base of the tangy frosting.
• 1/4 cup Butter: Room temperature.
• 1 1/2 cups Confectioner’s Sugar: Powdered sugar for smoothness.
• 1/2 teaspoon Vanilla: For aroma.
• 2 tablespoons Milk: For thinning, if necessary.

How To Make Trader Joe’s Homemade Cinnamon Buns

1. Make the dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, sea salt, and the room temperature egg. In a separate microwave-safe bowl or saucepan, mix the warm milk, vanilla, and 1/4 cup room temperature butter until the butter is melted and the mixture is warm (not hot). Slowly pour the warm liquid mixture and the 1/4 cup warm water into the dry ingredients. Stir vigorously until a soft, slightly sticky dough forms.
2. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth and elastic. Cover it with a clean tea towel and let it rest on the counter for 10 minutes to relax the gluten.
3. Prepare the filling: While the dough rests, mix the melted butter, packed brown sugar, and ground cinnamon together in a small bowl to create a sandy paste.
4. Roll the dough: Roll the rested dough out into a large rectangle, approximately 12×9 inches. Spread the prepared cinnamon-sugar filling evenly over the entire surface of the dough.
5. Shape the buns: Tightly roll up the dough lengthwise into a log. Pinch the long seam firmly to seal it. Using a sharp knife or dental floss, slice the log into 1-inch thick rolls. Place the rolls, cut-side up, into a greased pie pan or skillet (leaving a little space between them).
6. Rise the buns: Cover the pan with a towel or plastic wrap. Let them rise in a warm, draft-free spot for about 30 minutes, or until they have puffed up and are touching each other.
7. Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls, uncovered, for 20 to 25 minutes. They are ready when they are golden brown on top and cooked through in the center. Let them rest for 5 minutes.
8. Glaze the dish: In a medium bowl, beat the cream cheese, butter, confectioner’s sugar, and vanilla together with an electric mixer until smooth and fluffy. If the glaze is too thick, thin it with a tablespoon or two of milk. Spread the glaze generously over the warm buns so it melts into the spirals. Serve immediately.

Recipe Tips

• Yeast Type: This recipe uses “Instant Yeast” (sometimes called Rapid Rise). If you only have Active Dry Yeast, you must dissolve it in the warm water with a pinch of sugar for 5 minutes until foamy before adding it to the flour.
• Slicing Trick: To keep the rolls perfectly round, use unflavored dental floss to cut the log. Slide the floss under the log, cross it over the top, and pull quickly. It cuts cleanly without squashing the dough like a knife might.
• Glaze Timing: Frost the buns while they are still warm (after the 5-minute rest). This allows some of the glaze to melt into the crevices while leaving a thick layer on top.
• Warm Spot: If your kitchen is cold, preheat your oven to the lowest setting for 2 minutes, then turn it off. Place the covered rolls inside the warm oven to rise.

What To Serve With Cinnamon Buns?

These sweet, rich buns are the star of the show. They pair perfectly with a strong black coffee or a double espresso to cut through the sugar. For a brunch spread, serve them alongside savory items like crispy bacon or scrambled eggs to provide a salty contrast. A bowl of fresh fruit salad adds a refreshing, acidic element to the heavy dough.

How To Store Leftovers Cinnamon Buns?

• Refrigerate: Store leftover buns in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration.
• Reheat: Microwave individual buns for 20-30 seconds. This softens the bread and melts the frosting, making them taste almost freshly baked.
• Freeze: You can freeze the baked, frosted buns. Wrap individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature.

Homemade Cinnamon Buns Nutrition Facts

• Calories: ~350 kcal
• Fat: 14g
• Carbohydrates: 52g
• Protein: 5g
• Nutrition information is estimated per bun based on 12 servings.

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