Quick & Easy Cinnamon Buns
This post may contain affiliate links. Read my full disclosure policy. Make delicious, soft cinnamon buns in no time with this easy, no-yeast recipe! Perfect for a last-minute breakfast treat—no rising time required. I love traditional cinnamon rolls and sticky buns, but they require advanced planning and hours of rising time. I don’t know about your family, but when my kids request cinnamon buns for breakfast, they want them five minutes ago—not later in the day! That’s where this quick and easy cinnamon bun recipe comes in. Adapted from Cook’s Illustrated, it uses a fast buttermilk biscuit dough leavened with baking powder rather than yeast, so there’s no need to wait for the dough to rise. The result? Tender, golden, caramelized cinnamon buns that are as easy as they are delicious! What You’ll Need To Make Quick & Easy Cinnamon Buns Step-By-Step Instructions Step 1: Make the Filling Combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl. Add 1 tablespoon of melted butter and mix until the mixture resembles wet sand. Set aside. Step 2: Make the Dough In a large bowl, whisk together the dry ingredients for the dough. Note that it’s very important to measure the flour using the spoon and level method: spoon it into a measuring cup and level it off with the back edge of a knife. If you scoop it into the measuring cup, you will have too much flour and dry cinnamon buns. Add the buttermilk and melted butter and stir with a wooden spoon until the liquid is absorbed and the dough looks shaggy. Transfer the dough to a lightly floured work surface. Dust the dough lightly with flour and knead until the dough is almost smooth. Step 3: Roll the Dough Pat the dough into a small rectangle, then roll into a larger 12-inch x 9-inch rectangle. Brush the dough with 1 tablespoon of the melted butter, and then sprinkle the brown sugar topping evenly over top. Press the filling firmly into the dough. Starting at the long end, roll the dough into a log and pinch the seam. Then cut the log into nine even pieces. Lightly flatten the rolls with your hand to pack the filling in place. Arrange the rolls in a 9-inch cake pan lined with buttered aluminum foil, then brush the rolls with the remaining melted butter. Step 4: Bake Bake the cinnamon buns for about 25 minutes, until the rolls are golden brown. Use the foil overhang to transfer the rolls to a cooling rack. Let them sit about 5 minutes, then pull them apart. Step 5: Glaze Make the buttermilk glaze by whisking the buttermilk, cream cheese and confectioners’ sugar together in a small bowl. Drizzle the glaze liberally over the buns and enjoy warm. (These cinnamon buns are best fresh out of the oven, but they can also be stored in an air tight container and reheated with excellent results.) Note: As mentioned, this recipe is tweaked from Cook’s Illustrated. I found their recipe to be good but tooth-achingly sweet, so I reduced the sugar significantly. I also increased the salt to balance things out a bit. This version also calls for a bit more flour than the original, making the dough easier to work with. You May Also Like RecipeComments (236)Add Comment Recipe Comments (236) Add Comment Ingredients For the Cinnamon Buns For the Brown Sugar Filling ⅔ cup dark brown sugar, packed 3 tablespoons granulated sugar 2 teaspoons ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon salt 1 tablespoon unsalted butter, melted ⅔ cup dark brown sugar, packed 3 tablespoons granulated sugar 2 teaspoons ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon salt 1 tablespoon unsalted butter, melted For the dough 3 cups all-purpose flour, spooned into measuring cup and leveled off with knife, plus more for dusting work surface 1 tablespoon granulated sugar 1¼ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1¼ cups low fat buttermilk 7 tablespoons unsalted butter, melted, divided 3 cups all-purpose flour, spooned into measuring cup and leveled off with knife, plus more for dusting work surface 1 tablespoon granulated sugar 1¼ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1¼ cups low fat buttermilk 7 tablespoons unsalted butter, melted, divided For the Glaze 1½ tablespoons cream cheese, at room temperature 2 tablespoons buttermilk or milk ¾ cup confectioners' sugar 1½ tablespoons cream cheese, at room temperature 2 tablespoons buttermilk or milk ¾ cup confectioners' sugar Instructions Adjust oven rack to middle position and preheat oven to 425°F. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter. Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and ⅛ teaspoon salt in a small bowl. Add one tablespoon of the melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside. In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Add the buttermilk and 3 tablespoons of the melted butter to the dry ingredients and stir with a wooden spoon until the liquid is absorbed; the dough will be sticky and shaggy. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 1 minute. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12x9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of the melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a ½-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a sharp knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in the prepared pan and brush with the remaining butter. Bake until the edges are golden brown, 23 to 25 minutes. Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners' sugar and whisk until smooth glaze forms. When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary. If you find the buns are sticking a bit to the foil, transfer them to a wire rack. Drizzle the glaze evenly over the buns. The buns are best served warm; leftovers may be stored in an airtight container at room temperature. Adjust oven rack to middle position and preheat oven to 425°F. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter. Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and ⅛ teaspoon salt in a small bowl. Add one tablespoon of the melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside. In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Add the buttermilk and 3 tablespoons of the melted butter to the dry ingredients and stir with a wooden spoon until the liquid is absorbed; the dough will be sticky and shaggy. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 1 minute. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12x9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of the melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a ½-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a sharp knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in the prepared pan and brush with the remaining butter. Bake until the edges are golden brown, 23 to 25 minutes. Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners' sugar and whisk until smooth glaze forms. When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary. If you find the buns are sticking a bit to the foil, transfer them to a wire rack. Drizzle the glaze evenly over the buns. The buns are best served warm; leftovers may be stored in an airtight container at room temperature. Nutrition Information Powered by Per serving (9 servings) Serving size: 1 bun Calories: 389 Fat: 12 g Saturated fat: 7 g Carbohydrates: 66 g Sugar: 33 g Fiber: 1 g Protein: 6 g Sodium: 296 mg Cholesterol: 31 mg Per serving (9 servings) Serving size: 1 bun Calories: 389 Fat: 12 g Saturated fat: 7 g Carbohydrates: 66 g Sugar: 33 g Fiber: 1 g Protein: 6 g Sodium: 296 mg Cholesterol: 31 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Bread RecipesBreads, Cakes & BunsBreakfast & BrunchMost PopularAmerican Bread Recipes Breads, Cakes & Buns Breakfast & Brunch Most Popular American