Quicker Cinnamon Buns

 December 2024

Recipe from Cook's Country, October 2013

Our tradition is to have fresh-baked cinnamon buns for breakfast on Christmas morning. A downside is that someone needs to spend time in the kitchen to make the buns and it takes time for yeast buns to rise. Thus this recipe, which promises that it will take just two hours, including the rising time, was appealing.

The oven was turned on to warm the kitchen for dough rising and prepare for baking. Butter was melted and set aside and a round cake pan was prepared. The filling was prepared by mixing light brown sugar, granulated sugar, cinnamon, melted butter, and vanilla. One-quarter cup of milk was warmed to 100° in the microwave, yeast and sugar were added, and the mixture set aside until bubbly. All-purpose flour, baking powder, and salt were whisked together. Two tablespoons of melted butter, the yeast mixture, and 1 cup of room-temperature milk were stirred into the flour mixture. The sticky dough was kneaded on a well-floured counter. It was then rolled into a rectangle, brushed with melted butter, and sprinkled with the filling which was pressed into the dough. The dough was rolled into a tight log and the seams were pinched. The log was divided into 8 slices which were placed in the cake pan. The buns were brushed with melted butter, covered, and allowed to rise for about 30 minutes. (The rising started about 50 minutes after starting the whole process.) The risen buns were baked for 25 minutes and removed from the cake pan to cool for 5 minutes. A glaze–made by whisking together cream cheese, melted butter, milk, vanilla extract, salt, and confectioners' sugar–was brushed on top. Total time was 110 minutes.

The cinnamon buns were good, light and fluffy with a good proportion of filling, though they were not as rich as buns made without chemical leavening and taking more time. For yeast buns they were quick to make but it still took an hour or so of kitchen time to make them. Making buns a day ahead or with a brown-and-serve approach would save Christmas morning kitchen time. They kept reasonably well to be eaten as leftovers after re-warming.