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January 10, 2011 / katelynb

Quick Cinnamon Buns

We had a really hard time getting out of bed on January 1st, hopefully not a bad omen to the new year…

I was really in the mood for some good breakfast, I’m talking greasy eggs, toast with jam and a big pile of potatoes!  All Tony wanted was sausage, which has become a treat around here since we don’t have much meat around because I don’t eat it.  Seriously, you would have thought we’d stayed up all night to ring in the new year or even until at least midnight, the way we were acting that morning.  Truth be told, we were in bed that night closer to 10 p.m… sad, I know! Anyhoo- I asked him to put some coffee on and that the rich aroma would rouse me from my slumber.  He laughed and suggested I get up and cook some sausage for him instead (does he expect me to serve it to him on a silver platter breakfast-in-bed style too?!) Clearly, this was a battle I was not going to win!  Hungrily, I climbed out of bed to entertain baby and searched for a good breakfast recipe.  From the amazing America’s Test Kitchen Cookbook here is what I found:

Quick Cinnamon Buns

makes: 8


3/4  c. packed dark brown sugar

1/4 c. granulated sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted


2  1/2 c. all-purpose flour, plus extra for the counter

2 tablespoons sugar

1  1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1  1/4 c. buttermilk

6 tablespoons unsalted butter, melted


3 tablespoons cream cheese, softened

3 tablespoons buttermilk

1  1/2 c. powdered sugar

Preheat the oven to 425 degrees and adjust the rack to the middle of the oven.  Generously coat a 9 inch round cake pan with vegetable oil spray.  For the filling: combine the brown sugar, granulated sugar, cinnamon, cloves, salt and the 1 tbl melted butter together in a bowl until the mixture resembles wet sand.  For the dough: Whisk the flour, sugar, baking powder, baking soda and salt together in a separate bowl.  Whisk the buttermilk and and 2 tbl of the melted butter together.  Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed…about 30 seconds.  Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute.  Press the dough out into a 9 x 12 in. rectangle using your hands.  Brush the dough with 2 tbl of the remaining melted butter.  Sprinkle the dough evenly with the filling, leaving a half inch border, then press it firmly into the dough.

Loosen the dough from your surface using a bench scraper.  Starting at a long side, roll the dough, pressing lightly, to form a tight log.  Pinch the seam to seal.  Slice the dough into 8 pieces and place in the prepared pan.  Brush with the remaining butter and bake until the edges are golden brown 20 – 25 min.  Use a knife to loosen the buns from the pan.  Flip the buns onto a wire rack, then turn upright and allow to cool for 5 min.  For the glaze:  Whisk the cream cheese and buttermilk together until thick and smooth.  Sift the confectioner’s sugar over the mixture whisk until smooth, about 30 seconds.  Spoon the glaze over the warm buns and serve.

Pictured here is Emma licking the oven door while watching the buns bake – don’t worry it doesn’t get too hot!

One Comment

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  1. rena / Jan 10 2011 10:13 pm

    move over Lady Jane…….Nana Rena wants a lick toooooooooo!

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