Quick Cinnamon Buns

Cinnamon buns 7 tablespoons unsalted butter, melted 2/3 cup dark brown sugar 5 tablespoons granulated sugar 2 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon salt 3 cups all-purpose flour, plus more for dusting work surface 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups low fat buttermilk

Glaze 1 1/2 tablespoons cream cheese 2 tablespoons low fat buttermilk 3/4 cup confectioners’ sugar

One of my favorite breakfast treats would have to be cinnamon buns. I never make them because traditional cinnamon buns require yeast and if you’ve ever baked you know yeast can be tricky. Plus, it takes forever having to wait for it to rise and blah blah blah. Well have no fear, yeast free cinnamon buns are here! They’re quick, easy, delicious, and even you can make them. The first thing you want to do preheat your oven to 425*F. Line a baking pan with aluminum foil and brush with a little of the melted butter to ensure your buns won’t stick. In a bowl mix together the brown sugar, granulated sugar, cinnamon, cloves, and one tablespoon melted butter. Stir with a fork until the mixture resembles wet sand. Set aside. In a large bowl whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt. Mix together to combine. To the dry ingredients add 3 tablespoons melted butter and buttermilk and stir with a wooden spoon until the liquid is absorbed. Don’t worry, the dough will be sticky. Transfer your dough to a lightly floured surface and knead lightly until smooth. If your dough is sticky add a little flour. Lightly dust the surface again. Pat your dough into a small rectangle, then roll it into a 12 inch by 9 inch rectangle. Dust the dough as you need so it doesn’t stick to the rolling pin. Brush the dough with melted butter and sprinkle with the brown sugar filling, leaving a 1/2 inch border. Starting at the long side, roll the dough, pressing tightly to make a tight log. Roll the log seam-side down and cut with a serrated knife. I like bigger rolls so I cut it into 5-6 buns, but you can cut them smaller if you’d like. Turn the pieces over on their flat sides, and pat down with your hand. Put the rolls into the pan and brush with the remaining butter. Put in the oven and bake until the edges are slightly golden, about 23-25 minutes. While the buns are in the oven make the glaze. In a bowl whisk together the cream cheese and buttermilk. Don’t worry, it will look chunky like cottage cheese at first. Add the powdered sugar and continue to whisk until smooth. Once the buns are cooked, take out and place on racks to let cool for about 2-3 minutes. Once cooled a bit spoon the delicious buttermilk glaze over the top and you’re ready to serve with a hot cup of coffee! See, not so bad at

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