This site runs ads and generates income from affiliate links. Read my disclosure policy.
This New York style Cinnamon Crumb Buns recipe is simply divine. These soft, sweet buns are filled and topped with a buttery, cinnamon crumb that will keep you coming back for more.
Growing up in New Jersey, we had crumb buns from our local bakery every Sunday. I have dreamed about those buns ever since I left there. I created a recipe for Crumb Coffee Cake, which is absolutely fantastic, but it’s a cake, not a yeast dough like the buns I remember, and ever since then, I have been trying to recreate a true bun. In bakeries, crumb buns are made in a try, and they are square. I never mastered the ‘true’ bun. They always lacked flavor, so I added the crumb to the base and made them a rolled bun instead.
The result was incredible and just as I remembered from back home.
Traditionally, crumb buns are topped with powdered sugar, but I made these as a special treat for my little boy when he was having a bad day. He asked for icing, so that’s what he got, but you can top them with whatever you’d like. They are delicious either way.
I recommend eating these fresh (warm is to die for). They just aren’t as good leftover. So dive in and indulge because these soft, fluffy buns with their crisp crumb topping are worth it!
To make them, prepare the dough, knead and leave to rise until it at least doubles in size.
Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over the dough. Take 1/2 the filling mixture and crumble over the rolled dough.
Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 – 12 slices.
Coat the bottom of a 13×9 pan with melted butter. Place the in the pan leaving at least an inch between them. Brush them with melted butter and crumble the remaining crumb mixture over and between the buns.
Let rise again until the buns are doubled in size (about 45 minutes to an hour).
Bake on 350f/175c for 25 – 30 minutes or until golden brown.
Prepare the icing, drizzle with the icing and serve and enjoy every last bite!
Heading for the Gallery/Block 1
Here is where you will use 2-3 sentences to describe the image/post you want to link them to. This is your excerpt or quick overview for the post. Make sure to include a link at the end (this is how you get traffic) similar to this.
Get The Recipe:
Update Notes: This recipe was originally posted in 2016 and was re-published in December of 2017 to include step by step instructions.
More Great Buns & Rolls
Rate This Recipe
Recipe
Cinnamon Crumb Buns
Ingredients
Dough Ingredients:
- 1¼ cups hot milk (about 110°F / 43°C)
- 1 packet (2¼ tsp instant dry yeast)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup unsalted butter (melted, plus more for greasing)
- 4 cups all-purpose flour (plus more as needed)
- 1 teaspoon salt
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter (½ stick very soft )
- ½ teaspoon vanilla
- ¼ cup dark brown sugar (packed )
- 2 tablespoons granulated sugar
- 1 pinch table salt (optional)
- 1 teaspoon ground cinnamon
Crumb Topping:
- 1½ cups all-purpose flour
- ½ cup dark brown sugar (packed )
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 10 tablespoons unsalted butter (1¼ sticks, melted and slightly cooled)
Cream Cheese Icing:
- 6 tablespoons softened cream cheese
- 3 tablespoons unsalted butter (softened )
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk (warmed, plus more until desired consistency)
Instructions
Make the Dough:
- In a large mixing bowl, whisk together hot milk and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
- Add the egg and melted butter, whisk to combine.
- Mix in salt and 3 cups of flour. Stir until a shaggy dough forms.
- Knead by hand or with a mixer for 6–8 minutes, adding more flour as needed until the dough is smooth and slightly tacky.
- Place in a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
Make the Fillings:
- Mix butter, vanilla, brown sugar, granulated sugar, salt, and cinnamon until smooth and spreadable.
Crumb Topping:
- In a medium bowl, mix flour, both sugars, salt, and cinnamon.
- Pour in melted butter and stir with a fork until large crumbs form.
- Reserve about ½ cup of the crumb mixture for sprinkling on top of the buns later.
- Chill the rest of the crumbs while the dough finishes rising.
Assemble the Rolls:
- Roll out risen dough on a floured surface into a 9×14-inch rectangle.
- Spread the cinnamon sugar butter evenly over the dough, leaving a ½-inch border on one long edge.
- Sprinkle the chilled crumb topping (minus the reserved portion) evenly over the butter layer. Lightly press to help it stick.
- Roll up tightly from the opposite long side and pinch the edge to seal.
- Slice into 6–8 even rolls and place into a greased or parchment-lined baking dish.
Final Rise:
- Cover the pan and let rolls rise for 30–45 minutes, until puffy and touching.
Add Crumbs and Bake:
- Preheat oven to 350°F (175°C).
- Once rolls have risen, sprinkle the reserved crumb topping over the tops for that golden, bakery-style finish.
- Bake for 25–30 minutes, until rolls are set and tops are golden brown. Tent with foil halfway if needed to prevent over-browning.
Make the Icing:
- Beat together softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla. Mix well.
- Slowly add warm milk, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
Finish and Serve:
- Let buns cool slightly, then drizzle with icing. Serve warm and melty!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply