Cinnamon Buns with Maple Cream Cheese Icing

45 Minutes

This is a delicious brunch rolled into a bun. With tender dough, cinnamon and more-ish maple cream cheese icing, it makes the perfect takeaway cabinet food or short-and-sweet snack served at tables to keep customers coming and going.


Yield: 10-12 buns

Prep time: 45 minutes + proving and overnight chilling 

Cook time: 15-20 minutes

Expert tips: The icing can be placed on the buns whilst still warm to form a glaze, or they can be cooled completely and have a thicker layer of icing on top.




  • 320ml Meadow Fresh Milk
  • 65g Chelsea Sugar
  • 3.5 tsp Edmonds Instant Yeast or Edmonds Active Dry Yeast (10g)
  • 180g Tararua Unsalted Butter, melted
  • 2 eggs
  • ½ tsp vanilla bean paste
  • 640g Edmonds High Grade Flour
  • 1.5 tsp salt
  • 80g Tararua Unsalted Butter, melted
  • 200g Chelsea Brown Sugar
  • 2 Tbsp cinnamon
  • Pinch of salt
  • 180g Meadow Fresh Cream Cheese, room temperature
  • 180g Tararua Butter, softened
  • 50ml maple syrup
  • 100g Chelsea Icing Sugar
  • Pinch of salt
  • 1 tsp vanilla bean paste


1. Heat milk to lukewarm. Place sugar in the bowl of a stand mixer fitted with a dough hook and pour over warm milk. Sprinkle yeast over the milk and whisk gently with a fork. Leave for ten minutes until frothy.

2. Add remaining ingredients to the mixer and mix on low for 3 minutes, until combined. Increase speed to medium high and continue mixing for 5 minutes. Dough will be soft and sticky. Transfer dough to a greased bowl and cover with plastic wrap. Allow dough to rise in a warm spot for 1 - 1 ½ hours until doubled in size or refrigerate overnight.

3. To prepare your filling, mix together all ingredients in a small bowl.

4. Lightly flour your bench and roll dough to approximately 35cm x 60cm. Spread over the filling, taking it right to the edges.

5. Tightly roll the dough up, starting on the side closest to you and rolling away. Using a serrated knife, cut the dough into 10 - 12 pieces. Arrange pieces on a lined roasting tray (about 25 x 40cm), leaving about 5cm between each one. Alternatively, place buns in greased Texas muffin tins.

6. Cover tray with plastic wrap and leave to prove in a warm spot, 30 minutes to 1 hour, until the rolls have doubled in size. While they prove, heat the oven to 190°C.

7. Bake the buns for approximately 15-20 minutes, turning the tray after 10 minutes. Leave to cool in the tray, then use a serrated knife to gently break apart the buns.

8. For the icing, blend together the cream cheese and butter in a food processor until smooth. Pulse in the remaining ingredients until well combined. Spread icing over buns whilst still very slightly warm. Sprinkle with sifted icing sugar.

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