Fastest Ever Cinnamon Buns
The Sin is in the bun!!! Cinna-yummmm!!!
Is there really anything negative about a cinnamon bun?? Ok maybe the calories…but we have to splurge sometimes!
I’m not much of a baker and I can’t say I’ve ever had much drive to make these sorts of foods because most sweets don’t really do it for me. But as I’ve mentioned in past posts cinnamon buns and cinnamon bun flavoured anything make me drool.
I’m not sure what it is exactly about the flavours but they just do it for me. Maybe because I’m a carb girl and these are the best of both worlds….bread and dessert? Or maybe it’s the sweet cinnamon sugar and nut or the glaze combined with it? Who knows but anyway you slice it…I love them!
I will rarely say yes to dessert or sweets at breakfast, but even if I do say no and there are cinnamon buns out, I will pick and pick until I’ve eaten more than my share!!
When I came across this recipe in a Fine Cooking Bread cookbook that I have, I felt like it was the perfect recipe to wet my feet with! And I was right…super easy and tasted just amazing. It can be whipped up and be eaten within an hour which is pretty good in my books. Usually breads need lots of proofing time (which is where it loses interest for me) but this could be made and be popped in the oven with 30 min. Love that. The only suggestion I’d make is to double the glaze. everyone wanted more! Happy cravings!
- Cooking spray for the pan.
- 3/4 cup cottage cheese (4% milk fat)
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 2 oz. (4 Tbs.) unsalted butter, melted
- 1 tsp. pure vanilla extract
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 1 Tbs. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
- 2/3 cup packed light or dark brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup (4 oz.) chopped pecans
- 2-1/2 oz. (scant 2/3 cup) confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 tsp. pure vanilla extract
- Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
- In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over process). The dough will be soft and moist.
- Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
- Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
- Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
- With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
- Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
- In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
- I added a 1/2 cup craisins to one of my batches. It tasted great!
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