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Makes: 16 cinnamon buns
Cook: 15 minutes


  • 1 loaf frozen white bread dough, thawed,* Bridgford®

  • All-purpose flour, for dusting surface

  • 1 cup packed golden brown sugar, C&H®

  • 1 tablespoon ground cinnamon, McCormick®

  • 2⁄3 stick butter, softened



  • 1 stick unsalted butter, softened

  • 1 cup powdered sugar, C&H®

  • 1⁄3 cup cream cheese, Philadelphia®

  • 1 teaspoon vanilla extract, McCormick®



  1. Roll out dough onto a lightly floured surface to form a 15×7-inch rectangle. In a small bowl, combine brown sugar and cinnamon; set aside. Spread 2⁄3 stick softened butter over dough. Sprinkle evenly with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Pinch seam to seal.

  2. Cut rolled dough into 16 slices and divide slices between 2 lightly buttered 8-inch round baking pans. Set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

  3. Preheat oven to 400°. Bake for 15 minutes or until golden on top. Promptly invert baking pan over a wire rack and lift pan from buns. Scoop filling that has remained in the pan over buns. Allow buns to cool slightly, about 10 minutes.


  1. Meanwhile, beat the icing ingredients with an electric mixer until fluffy. Spread or pipe (with a pastry bag) icing over rolls. Serve warm.

NOTE: Thaw frozen bread dough overnight in the refrigerator.