Cinnamon Swirl Buns


  • 1/2 cup warm milk
  • 3 tsp active dry yeast
  • 1/2 cup sugar
  • 1/4 cup + 2 tbsp sour cream
  • 1/4 cup + 2 tbsp butter
  • 3 large eggs
  • 3/4 tsp salt (optional)
  • 6 cups flour
  • 1/2 cup brown sugar (packed)
  • 1/4 cup sugar
  • 2 tbsp + 1 tsp ground cinnamon
  • 1/4 cup butter


  • 4 ounces cream cheese
  • 1/4 cup butter
  • 3 tsp milk
  • 1 1/2 tsp vanilla
  • 1 1/4 cup icing sugar

Recipe from Cuisinart Recipe Booklet

These cinnamon swirl buns are the best! They take a long time to make but are worth the wait!

Preheat:350 ° F
Prep Time:2 hrs
Cook Time:25-35 min
Ready In:3 hrs
Servings:30 buns


  1. Place warm milk and yeast in Cuisinart mixing bowl with a pinch of the sugar and stir. Let stand until foamy, about 5-10 min.
  2. Insert the flat mixing paddle. Add remaining sugar, sour cream, butter, and eggs. Mix on speed 1 for 1 minute.
  3. Add salt and 3 cups of the flour. Mix on speed 1 until smooth, 1-2 minutes. Scrape the bowl and paddle.
  4. Remove the flat mixing paddle and insert the dough hook. Remove and reserve 1/2 cup of remaining flour.
  5. While mixing on speed 2, add the larger portion of flour 1/3 cup at a time, allowing the flour to be almost totally incorporated before each addition.
  6. If dough is too sticky or does not form a “loose” ball that cleans the sides of the bowl, add enough of the remaining flour 1 tbsp at a time until it does.
  7. Mix on speed 3 for 8 minutes to kneed the dough.
  8. Transfer to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes in warm draft-free place.
  9. Combine brown sugar, granulated sugar, and cinnamon in a small bowl.
  10. Punch dough to deflate. Divide into 2 equal pieces and let rest 10 minutes.
  11. Lightly coat 2 baking pans with cooking spray. Flatten each portion into rectangles about 15×8 inches.
  12. Spread softened butter within 1/2 inch of one long side and to the edge of all other sides. Sprinkle each with sugar/cinnamon mixture.
  13. Roll as for a jelly roll, ending with unbuttered side. Pinch along side to seal. Cut each roll with serrated knife into 15 equal pieces and arrange on pans.
  14. Cover with plastic wrap and let rise until doubled in size.
  15. Preheat oven to 350 degrees.
  16. Bake buns for 25-35 minutes, until puffed with golden tops, and hollow sounding when tapped.
  17. CREAM CHEESE: While baking, insert the flat paddle and whip cream cheese and butter on speed 8 for about 1 minutes until smooth and creamy.
  18. Scrape the bowl and paddle. Add vanilla and milk and whisk on speed 8 until blended.
  19. Add half the icing sugar. Stir on speed 1 until sugar is incorporated. Add remaining icing sugar and stir on speed 1 until incorporated.
  20. Mix on speed 8 for 1 minute until light and fluffy.


Take butter, sour cream, cream cheese, and eggs out several hours before baking so they are room temperature.