QUICK CINNAMON BUNS WITH BUTTERMILK GLAZE
When you don't have time to wait for a slow-rising yeast dough, these crave-worthy cinnamon buns are the answer.
Categories Breakfast & Brunch
Time 55m
Yield Makes 9 buns
Number Of Ingredients 13
Steps:
- 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 buttermilk 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 Facts : ServingSize 1 bun, Calories 389, Fat 12 g, Carbohydrate 66 g, Protein 6 g, SaturatedFat 7 g, Sugar 33 g, Fiber 1 g, Sodium 296 mg, Cholesterol 31 mg
BUTTERMILK CINNAMON ROLLS
Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.
Provided by Amy
Categories Bread Yeast Bread Recipes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
- Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 42.2 g, Cholesterol 17.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 271 mg, Sugar 13 g
QUICK CINNAMON BUNS WITH BUTTERMILK ICING
Another Cook's Illustrated recipe. Perfect for when you don't have time to make the traditional yeast cinnamon buns.
Provided by Galley Wench
Categories Breakfast
Time 55m
Yield 8 Buns
Number Of Ingredients 17
Steps:
- Adjust oven rack to upper-middle position and heat to 425 degrees.
- Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
- Spray wire rack with nonstick cooking spray; set aside.
- To make cinnamon-sugar filling:
- Combine sugars, spices, and salt in small bowl.
- Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
- To make biscuit dough:
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
- Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
- Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
- Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
- Arrange buns in buttered cake pan.
- Brush with 2 tablespoons remaining melted butter.
- Bake until edges are golden brown, 23 to 25 minutes.
- Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.
- Cool about 5 minutes before icing.
- To make icing and finish buns:
- While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.
- Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first).
- Sift confectioners' sugar over cream cheese mixture.
- Whisk until smooth glaze forms, about 30 seconds.
- Spoon glaze evenly over buns and serve immediately.
Nutrition Facts : Calories 448.4, Fat 13.5, SaturatedFat 8.3, Cholesterol 36.2, Sodium 381.5, Carbohydrate 77.3, Fiber 1.4, Sugar 46.3, Protein 5.8
QUICK AND EASY CINNAMON BUNS
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Provided by Rosie Reynolds
Categories Breakfast Dessert Cinnamon Bake Quick & Easy Buttermilk Vegetarian Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 13
Steps:
- Melt the butter in a small pan or in a bowl in the microwave.
- Lightly grease a large baking tray with the extra butter.
- To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
- To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
- Preheat the oven to 400°F.
- To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
- Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
- Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
- Make ahead
- Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
- The shortcut
- No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.
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- Preheat oven to 425º. Grease a 9-inch cake pan with the one tablespoon melted butter. Spray a wire cooling rack with nonstick cooking spray and set aside.
- Combine brown sugar, granulated sugar, cinnamon, cloves and salt in a small bowl. Pour the melted butter into the sugar mixture and, using a fork, stir together until the mixture is crumbly. Set aside.
- Add the flour, sugar, baking powder, baking soda and salt to a large bowl. Using a fork or a whisk, combine the ingredients. In a liquid measuring cup, combine the buttermilk and two tablespoons of the melted butter and stir well. Add the wet ingredients to the flour mixture and stir briefly, just until the mixture comes together to form a shaggy dough and all the liquid is absorbed. Turn the dough out onto a lightly-floured surface and knead until just smooth.
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- Heat oven to 425 degrees. Pour 1 tablespoon melted butter into a 9-inch cake pan; brush to evenly coat the bottom and side of pan.
- Stir the brown sugar, granulated sugar, cinnamon, cloves, and salt together in a small bowl with a fork until evenly mixed. Add 1 tablespoon melted butter and stir until mixture resembles wet sand and butter is evenly mixed in; set aside.
- While rolls are cooling, whisk cream cheese and buttermilk in medium bowl until thick and smooth. The mixture will look like cottage cheese at first but will smooth out as you whisk it. Add confectioner’s sugar and continue whisking until smooth glaze forms. Spread glaze evenly over the rolls and serve.
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