Having a craving for fresh, warm and gooey cinnamon buns? Of course you do; we all do I think! But when will we ever have time for that? Like never I thought, until I found and tried this super quick, super yummy recipe for 30 minute cinnamon buns! Having only antenna TV, PBS cooking shows are often on and this recipe was demonstrated as I was slowly eating my breakfast one morning. It looked so good, they were done so fast… I couldn’t ignore those buns! So that morning, right after breakfast, I had to throw together my own batch and I gotta tell ya, they were a huge hit with my family! Definitely going to make more soon!
30 Minutes to Rise and Shine… Cinnamon Bun style!
- 1 1/4 c. milk
- 4 tsp. instant or rapid-rise yeast
- 2 tbsp. granulated sugar
- 2 3/4 c. flour
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 6 tbsp. butter, melted
- and shortening for greasing pan
- 3/4 c. light brown sugar
- 1/4 c. granulated sugar
- 1 tbsp. ground cinnamon
- 1/8 tsp. salt
- 2 tbsp. butter, melted
- 1 tsp. vanilla extract
- 3 oz. cream cheese, at room temperature
- 2 tbsp. butter, melted
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 c. powdered sugar
- Start by making the filling. In a medium bowl combine brown sugar, granulated sugar, cinnamon and salt. Stir in melted butter and vanilla extract until mixture resembles wet sand. Set aside.
- Grease a dark 9-inch round cake pan with shortening, line bottom with parchment and grease that as well.
- Heat 1/4 cup milk to 110° then stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly.
- In a large bowl stir together flour, baking powder, salt and remaining sugar. Stir in 2 tablespoons melted butter, yeast mixture and remaining milk until dough forms. Transfer dough to a well-floured work surface and knead until smooth ball forms, about 2 minutes.
- Roll dough into a 12x9-inch rectangle. Brush dough all over with 2 tablespoons butter, leaving a 1/2-inch border on the far long edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using a bench scraper loosen dough from the work surface. Roll dough away from you into a tight log and pinch seam to seal.
- Cut log into 8 equal pieces using bench scraper. You will squish the buns when doing this so reform them back into shape and place in prepared baking pan. Brush tops of buns with remaining 2 tablespoons of melted butter. Cover buns loosly with plastic wrap and let rise for 30 minutes. Preheat oven to 350°.
- After buns have risen, bake in oven until edges are well browned, about 30 minutes. Remove from oven and using a knife, loosen buns from side of pan. Transfer to a wire rack to cool for 5 minutes then invert pans onto a plate, remove parchment paper, and then invert again back onto the wire rack.
- If you want to glaze them, put a cookie sheet underneath wire rack and pour and spread glaze overtop.
- In a large bowl whisk together cream cheese, butter, milk, vanilla and salt until smooth. Whisk in powdered sugar until smooth. Spread thick glaze over buns with a spatula when buns are still warm. Store buns with glaze in fridge. Without glaze they can be stored on countertop in cookie tin or airtight container.
Mix ingredients for filling in a small bowl and set aside.
Proof yeast by warming 1/4 cup milk and adding yeast and 1 teaspoon sugar.
I let it sit until it proofed big time… ha
In a large bowl combine flour, baking powder, salt, and sugar.
Add 2 tablespoons melted butter and…
1 cup milk and then…
pour in the yeast mixture until a dough comes together. It will be very sticky!
Knead dough on a heavily floured surface for about two minutes.
Roll dough out to about a 12×9-inch rectangle. Brush dough with melted butter leaving a 1/2 inch border unbuttered as shown in photo.
Sprinkle and pat down filling.
Roll the dough into a log. A bench scraper helps here to lift the dough off the work surface.
Cut the log evenly into 8 pieces and place in prepared pan. The photo shows two pans… I had to double the recipe for my family.
They look so good already! Pay attention to how I put them into the pan. This pattern fits the buns perfectly.
Brush buns with remaining butter and let sit for 30 minutes to rise.
Bake in preheated 350° oven for about 30 minutes or until a dark golden brown.
Use knife to loosen buns from side of pan.
Invert buns and remove parchment paper.
Turn right side up again and if you like pour glaze overtop when buns are still warm. A cookie sheet under wire rack would be a good idea!
The glaze is thick and creamy. More of a frosting than a glaze, but if you love cream cheese you will want to try this!
For me, just a plain (and I use that figuratively only!) warm, cinnamon bun is already deliciously perfect.
That’s what I’m talking about!