Quicker Cinnamon Buns

From Cook's Country | October/November 2013

Why this recipe works:

Most recipes for quick cinnamon buns result in something more like a biscuit—they rely on chemical leaveners (baking powder and soda) instead of yeast. To get the soft sweet-bread texture and yeasty flavor of a true bun with a quicker timetable, we use both yeast and baking powder. After… read more

Most recipes for quick cinnamon buns result in something more like a biscuit—they rely on chemical leaveners (baking powder and soda) instead of yeast. To get the soft sweet-bread texture and yeasty flavor of a true bun with a quicker timetable, we use both yeast and baking powder. After shaping, the buns need only 30 minutes of rise time. A low oven temperature ensures that they have enough time to rise high before the tops set, creating a fluffy interior. A buttery brown sugar filling and tangy cream cheese glaze make these buns irresistible.

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Quicker Cinnamon Buns

Making cinnamon buns is a project. Most shortcut recipes use quick biscuit dough, but the results just aren’t the same. We wanted to find a way to make yeast hurry.

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Makes 8 buns

Since the filling, dough, and glaze all require melted butter, it’s easier to melt all 10 tablespoons in a liquid measuring cup and divvy it up as needed. Stir the melted butter before each use to redistribute the milk solids. We developed this recipe using a dark cake pan, which produces deeply caramelized buns. If your cake pan is light-colored, adjust the oven rack to the lowest position, heat the oven to 375 degrees, and increase the baking time to 29 to 32 minutes.

Ingredients

Detail sfs quickercinnamonbuns 8
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