Cinnabon Buns Recipe
Here’s my take on classic Cinnabon buns, but with a tart cranberry and orange glaze that really perks up the sweet, gooey cinnamon filling.
You get the soft, pillowy dough rolled with butter and cinnamon, then covered in a tangy-sweet glaze made from cranberries and fresh orange juice.
The combo of warm spices and citrusy brightness just works.
These buns aren’t exactly a five-minute job, but honestly, they’re worth the effort. The dough itself is pretty forgiving, and the cranberry-orange glaze adds such a festive vibe—perfect for a holiday breakfast or just a lazy weekend morning.
I’ll walk you through what you’ll need, some step-by-step instructions, and a few tips I’ve picked up along the way.
I’ll also share my tasting notes at the end, so you know what you’re in for when you finally pull these out of the oven.
Equipment
You don’t need anything fancy to make these cranberry orange Cinnabon buns. Just some basic baking gear.
Here’s what I usually grab:
- Large mixing bowl for the dough
- Stand mixer with dough hook (or just mix by hand)
- Rolling pin to get your dough nice and even
- 9×13 inch baking pan for the buns
- Small saucepan for warming milk and melting butter
- Medium bowl for the glaze
- Pastry brush for spreading melted butter
- Sharp knife or bench scraper to slice the dough
- Measuring cups and spoons to keep things accurate
- Clean kitchen towel or plastic wrap to cover your dough while it rises
- Whisk for smoothing out the glaze
Most of this stuff is probably already in your kitchen. The rolling pin really helps to get an even thickness, so your buns bake up just right.
No stand mixer? Don’t stress. Knead the dough by hand for 8-10 minutes. It’s a bit of a workout, but it totally works.
Definitely grease your baking pan or line it with parchment. Otherwise, you’ll be prying sticky buns out of the corners, and nobody wants that.
Ingredients
I’ve split the ingredients into two parts: the dough, and then the cranberry orange filling and glaze that make these rolls so good.
For the Cinnamon Roll Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
For the Cranberry Filling:
- 1 cup fresh cranberries, chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup brown sugar
- 2 tablespoons orange zest
- 1/4 cup orange juice
- 2 tablespoons ground cinnamon
- 3 tablespoons butter, softened
I like using both fresh and dried cranberries for texture—fresh ones give a tart pop, and the dried ones are chewy and sweet.
For the Orange Glaze:
- 2 cups powdered sugar
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
The orange glaze really brings it all together with a bright citrus kick. Fresh orange juice is best, if you can swing it.
If you’re into extra fruit or want more cinnamon, feel free to adjust things. These are pretty forgiving.
Instructions
First, I get the dough going. In a big bowl, mix the warm milk, sugar, and yeast, and let it sit for about 5 minutes until it looks foamy.
Add melted butter, egg, and salt. Slowly stir in the flour until you get a soft dough.
Knead it on a floured surface for about 8 minutes, until it feels smooth and springy.
For the first rise, pop the dough into a greased bowl, cover it up, and let it chill in a warm spot for an hour. It should puff up and double in size.
Roll the dough into a rectangle, about 16 by 12 inches. Smear softened butter all over.
Sprinkle your cinnamon and sugar mixture evenly on top, then scatter the cranberries over that. The mix of tart and sweet is pretty great here.
Now, roll it up tightly from the long side so you get a nice log. Slice into 12 pieces using a sharp knife or even some unflavored dental floss.
Arrange the rolls in your greased 9×13 inch pan. Cover and let them rise for another 30 minutes.
Heat your oven to 350°F. Once the rolls look puffy, bake for 25-30 minutes until they’re golden.
While the rolls bake, whip up the orange glaze—just whisk together the powdered sugar, orange juice, zest, and a splash of milk. When the rolls come out, drizzle the glaze over them while they’re still warm.
Notes
Keeping these buns soft is all about storage. I stash mine in an airtight container at room temp for up to 2 days, and they stay nice and soft.
If I want to keep them longer, I wrap each bun in plastic and freeze them. When I want one, I let it thaw for about an hour, then give it a quick 10-second zap in the microwave.
You can make the glaze ahead and stick it in the fridge for up to 5 days. Just let it warm up before drizzling, and thin it with a splash of orange juice if it’s too thick.
Fresh cranberries are my favorite for this, but if you only have dried, use half as much and soak them in warm orange juice for 10 minutes first.
For rising the dough, I sometimes turn my oven on for a minute, then switch it off and let the dough rise inside. Works like a charm.
If you’ve got the time, leave the dough in the fridge overnight. The flavor gets better, and it’s easier to roll out. I’ve tried skipping this, but honestly, it’s worth the wait.
Serve these buns warm, right after glazing—they’re just so much better that way.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Small saucepan
- Rolling Pin
- Pastry brush
- Sharp knife or bench scraper
- 9×13 inch baking pan
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Medium bowl
- Whisk
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast 1 packet
- 1 cup milk warm
- 1/4 cup unsalted butter melted (for dough)
- 1 large egg
- 1/2 tsp salt
- 3 tbsp butter softened (for filling)
- 1/2 cup brown sugar packed
- 2 tbsp ground cinnamon
- 1 cup fresh cranberries chopped
- 1/2 cup dried cranberries chopped
- 2 tbsp orange zest divided (filling + glaze)
- 1/4 cup orange juice for filling
- 2 cups powdered sugar
- 3 tbsp orange juice for glaze
- 2 tbsp milk for glaze (plus more as needed)
- 1/2 tsp vanilla extract
Instructions
- Warm the milk until just warm to the touch (about 105–110°F / 40–43°C). In a large mixing bowl, stir together the warm milk, granulated sugar, and yeast. Let stand 5 minutes, until foamy.
- Stir in the melted butter, egg, and salt. Add the flour gradually, mixing until a soft dough forms.
- Knead until smooth and elastic: 8–10 minutes by hand on a lightly floured surface, or 5–7 minutes with a stand mixer on low/medium. The dough should be soft but not sticky (add a tablespoon of flour only if needed).
- Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
- Grease a 9×13-inch baking pan (or line with parchment). On a lightly floured surface, roll dough into a 16×12-inch rectangle.
- Brush/spread the softened butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon; sprinkle evenly over the butter. Scatter the chopped fresh and dried cranberries over the top. Drizzle the 1/4 cup orange juice over the filling for extra moisture and flavor.
- Roll the dough up tightly from the long edge into a log. Slice into 12 even rolls (use a sharp knife, bench scraper, or unflavored dental floss). Arrange rolls in the prepared pan.
- Cover and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake 25–30 minutes, until golden brown and the centers are set.
- Whisk together powdered sugar, orange juice, orange zest, milk, and vanilla until smooth. Add a splash more milk or juice if needed to reach a drizzleable consistency.
- Drizzle glaze over the warm rolls. Serve warm for the softest, gooey texture.
Notes
– To freeze, wrap individual rolls well and freeze up to 2 months. Thaw at room temperature and warm briefly before serving.
– Glaze can be made ahead and refrigerated up to 5 days; bring to room temperature and thin with a little orange juice if needed.
– If using only dried cranberries, use about 1/2 cup total and soak in warm orange juice for 10 minutes for a juicier bite.
– Optional make-ahead: refrigerate shaped rolls overnight, then bring to room temperature and bake the next morning.
Nutrition
Tasting Notes
When I took my first bite of these cranberry orange Cinnabon buns, I was honestly surprised by how well the flavors played together. The warm cinnamon filling gives you that sweet, spicy base—kind of reminds me why cinnamon rolls are always a favorite.
The cranberry and orange glaze? That’s where things get interesting. The tartness from the cranberries cuts through the sweetness in just the right way, and the orange zest brings this pop of citrus that makes each bite feel a little brighter.
Honestly, these are some of my favorite cranberry cinnamon rolls I’ve made. The dough bakes up soft and pillowy, easy to pull apart, and just a bit golden on the edges.
The glaze seeps into the warm rolls, leaving sweet-tart pockets here and there. I keep noticing how the cranberries add these little bursts of tanginess, so the rolls never get too sugary.
The orange and cinnamon balance each other out—neither one takes over. What really gets me is the mix of textures.
You’ve got that fluffy dough, a gooey cinnamon swirl, and then the smooth glaze with tiny bits of cranberry. It all comes together in a way that’s both familiar and a bit unexpected.
