# Cinnamon Crumble Bun > Soft, buttery cinnamon buns topped with a crisp cinnamon crumble and a simple glaze — perfect for brunch or a cozy breakfast. They combine a tender yeast dough with a gooey spiced filling and crunchy topping for contrast in every bite. Canonical URL: https://www.topshelf.recipes/recipes/cinnamon-crumble-bun ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 8, 2026 Last Updated: September 3, 2026 ## About This Recipe These Cinnamon Crumble Buns deliver comfort without fuss: a soft, enriched yeast dough wrapped around a buttery cinnamon-sugar ribbon, finished with a crisp, sandy crumble and a thin sugar glaze that soaks just enough into the warm spirals. The contrast between the pillowy interior and the crunchy topping is what makes this version sing — the crumble gives you that immediate textural hit while the interior remains tender and slightly gooey. Using instant yeast and a modest amount of butter keeps the dough approachable for home bakers while still yielding that rich, buttery mouthfeel. This recipe is built for weekend mornings, brunch spreads, or any time you want something showy that’s actually straightforward to pull together. Small technical choices — warming milk to 105–115°F, reserving part of the cinnamon-sugar for the crumble, and brushing with an egg wash so the topping adheres — add up to reliably even browning and a topping that stays put. It makes eight generous buns, which are ideal for sharing, and scale up cleanly if you want a larger pan for a crowd. ## Recipe Information - Prep Time: 120 minutes - Cook Time: 20 minutes - Total Time: 140 minutes - Servings: 7 - Difficulty: Medium - Category: Baking ## Ingredients ### Make the dough and first rise - 3 cups All-purpose flour - 1 cup Whole milk, warmed to about 105–115°F (40–46°C) - 2 tbsp Granulated sugar - 2 1/4 tsp Instant yeast - 1 tsp Salt - 6 tbsp Unsalted butter, softened (divided) ### Prepare filling and crumble - 1/2 cup Brown sugar - 2 tbsp Ground cinnamon ### Second rise and bake - 1 large Large egg (for egg wash) ### Make the glaze - 3/4 cup Powdered (confectioners') sugar ## Instructions ### 1. Make the dough and first rise Warm the milk to about 105–115°F (40–46°C). In a large bowl stir the warm milk with granulated sugar and instant yeast; let sit 5 minutes until foamy. Add flour, salt and 4 tablespoons of the softened butter; mix and knead by hand 8–10 minutes (or 5–6 minutes in a stand mixer) until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 60 minutes. ### 2. Prepare filling and crumble While the dough rises, combine the brown sugar and ground cinnamon in a bowl. Reserve 2 tablespoons of that sugar-cinnamon mix for the crumble. For the crumble, cut the remaining softened butter (2 tbsp) into about 1/4 cup (30 g) of flour from the pantry (flour already listed) with 2 tablespoons of the reserved sugar-cinnamon until coarse crumbs form; set aside. The rest of the brown sugar-cinnamon will be the filling. ### 3. Roll, fill, and cut Turn the risen dough onto a lightly floured surface and roll to a roughly 12x16 inch (30x40 cm) rectangle. Spread the remaining softened butter (about 2 tbsp) evenly over the dough, then sprinkle the brown sugar–cinnamon filling mixture over the butter. Starting on the long side, roll tightly into a log and slice into 8 equal buns with a sharp serrated knife; place cut-side up in a greased 9-inch round or an 8x8-inch square pan, leaving a little room between pieces. ### 4. Second rise and bake Cover the pan and let the buns rise until puffy, about 25–30 minutes. Preheat the oven to 375°F (190°C). Beat the large egg with a teaspoon of water and brush the tops lightly for a shiny finish. Sprinkle the prepared crumble evenly over the buns and bake for 18–22 minutes, until golden and cooked through. ### 5. Make the glaze While the buns bake, whisk the powdered sugar with 1 to 2 tablespoons of milk (use the warmed milk if desired) until smooth and pourable. Adjust thickness with more sugar or milk as needed for a drizzle. ### 6. Cool, glaze, and serve Remove buns from the oven and let cool in the pan 8–10 minutes, then transfer to a rack. Drizzle the glaze over warm buns and serve. This recipe makes 8 buns; serve one bun per person while warm. ## Nutrition Estimated nutrition per serving (1 bun (141g)): - Calories: 489 kcal - Protein: 9.6 g - Carbohydrates: 74.5 g - Fat: 17.6 g - Saturated Fat: 10 g - Trans Fat: 0.1 g - Fiber: 1.1 g - Sugar: 30 g - Added Sugars: 30 g - Cholesterol: 83 mg - Sodium: 363 mg - Potassium: 210 mg - Calcium: 125 mg - Iron: 3.4 mg - Vitamin D: 0.2 mcg ## Tips ### Milk temperature matters Keep the milk between 105–115°F; warmer and you risk killing the yeast, cooler and the rise will be sluggish — a fingertip test should feel noticeably warm but not hot. ### Knead for texture Knead until the dough is smooth and slightly tacky, about 8–10 minutes by hand; a light windowpane when you stretch a piece means good gluten development for airy rolls. ### Roll evenly Aim for a uniform 12x16-inch rectangle so each bun bakes at the same rate; rotate and trim uneven edges if needed before spreading the butter. ### Clean slicing trick Use a serrated knife with a gentle sawing motion or unraveled dental floss to cut neat spirals without compressing the rolls. ### Protect the crumble Press the crumble into the softened egg-washed tops so it adheres and won’t blow off in the oven, and avoid over-brushing the rolls with egg to prevent sogginess. ## Variations and Substitutions ### Maple-Pecan Crumble Stir 2 tablespoons of maple syrup into the brown sugar filling and fold 1/3 cup chopped toasted pecans into the crumble for warm, nutty flavor. ### Cardamom-Orange Twist Add 1/2 teaspoon ground cardamom to the cinnamon-sugar and sprinkle 1 teaspoon orange zest over the butter before rolling for a bright, aromatic lift. ### Whole-Grain Swap Replace up to 1 cup of the all-purpose flour with white whole-wheat flour and increase the milk by 1–2 tablespoons if the dough feels stiff; the buns will be heartier but still tender. ### Vegan Version Use a non-dairy milk and vegan butter, and substitute the egg wash with a mix of almond milk and a teaspoon of neutral oil for shine; bake times remain the same. ## Notes These buns are especially lovely for weekend breakfasts or holiday brunches when you can enjoy the aroma of fresh baking. Home cooks will love the contrast between the pillowy rolls and the crunchy cinnamon crumble. ### Storage and Make-Ahead Store cooled buns in an airtight container at room temperature for up to 48 hours, or refrigerate for 4–5 days to extend freshness. For longer storage, freeze unglazed buns in a single layer until solid, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge or at room temperature. Reheat gently in a 325°F oven for 8–12 minutes or microwave individual buns for 12–20 seconds and add the glaze after warming. ### Serving Suggestions Serve these buns warm with a side of Greek yogurt sweetened with a touch of honey or a simple fruit compote to cut the richness. They pair beautifully with strong coffee, chai, or a bright citrusy tea; for a brunch spread, add soft scrambled eggs and smoked salmon to balance the sweetness. ## Frequently Asked Questions ### Can I use active dry yeast instead of instant? Yes — dissolve active dry yeast in the warm milk with the granulated sugar and let it sit until foamy, about 5–10 minutes, before adding to the flour. Use the same total amount by weight (2.25 tsp instant ≈ 2.25 tsp active) and proceed as written. ### Why is my crumble soggy after baking? Soggy crumble often results from overly wet butter or too much egg wash liquefying it; press the crumble into the tops and use a light brush of egg, and bake immediately so the crumble sets crisply. ### Can I make the dough the night before? Yes — after kneading, let the dough rise once, punch it down, then refrigerate covered overnight for a slow second rise; shape and bake the next morning, allowing the chilled dough to come back to room temperature before the second proof if needed. ### How do I know when the buns are done? They should be golden brown on top, the crumble set, and the rolls should feel light and springy — if you have a thermometer, the center of the dough should read about 190°F (88°C). ### My rolls turned out dense — what went wrong? Dense buns are usually under-kneaded or under-proofed; ensure you knead until the dough is smooth and elastic and allow the first rise to double in size — environment and temperature affect proofing times, so give it the full hour if needed. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)