Cinnamon buns go over really big in my house. Unfortunately I don’t get to make them as often as they’d like.
But with a recipe like this.. you could make them every week! Without yeast and no waiting for dough to rise, these buns take just 30 minutes.
Yield: 10 to 12 buns
2 3⁄4 cup flour, plus extra for dusting the counter
2 tbsp granulated sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk
6 tbsp melted butter
2 tbsp. melted butter
2 tbsp. brown sugar
1 tsp granulated sugar
1 tbsp. cinnamon
1 tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar
Preheat oven to 425°F
In a bowl, mix the dry ingredients together for the dough (flour, sugar, baking powder, baking soda and salt).
Stir in the butter and buttermilk.
The dough will be sticky. Spoon it on top of a heavily floured surface, and add a bit more flour to the top.
With floured hands, gently knead the flour into the dough. Add more to make the dough manageable and fairly smooth.
With a floured rolling pin, roll the dough out into a rectangle approximately 1⁄2 inch thick.
Spread the surface of the dough with 2 tbsp melted butter, then sprinkle the cinnamon and sugars on top.
Roll the dough from the longer side, and cut the dough to about 2 inches thick.
Place the rolls in a well buttered pan, and bake at 425°F for about 20 minutes, or until the edges have turned golden brown.
To prepare the glaze, mix the milk, vanilla and powdered sugar, and pour onto the rolls while they are slightly warm.