Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fastest Cinnamon Buns

Featured in our 2018 Christmas Guide
Scott Phillips

Yield: Yields 12 buns.

For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.

Ingredients

  • Cooking spray for the pan.

For the dough:

  • 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

For the filling:

  • 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

For the glaze:

  • 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

Nutritional Information

  • Nutritional Sample Size per bun
  • Calories (kcal) : 300
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 15
  • Sodium (mg): 290
  • Carbohydrates (g): 40
  • Fiber (g): 2
  • Protein (g): 5

Preparation

  • Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.

Make the dough:

  • 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 overprocess). 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 12×15-inch rectangle.

Make the filling:

  • 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.

Make the glaze:

  • 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.

Apple-Butter Cinnamon Buns: Instead of using the cinnamon-pecan filling in the main recipe, mix 3/4 cup apple butter, 1-1/2 Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl. Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a 1/2-inch border around the edges. Sprinkle with 3/4 cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes.

Reviews

Rate or Review

Reviews

  • Chavala | 11/03/2018

    I've made many cinnamon bun recipes over time. Our family loves them but they often feel a little sick after eating one. Too heavy. I was searching for a lighter easier recipe. I found this recipe and tried it for Christmas morning. Everyone loved them. Now it's 4 years later and no matter how many store bought (market fresh) buns we have bought, everyone still loves these the best. Just finished making them. I cut the dough into 18 pieces so they would be mini buns, which we like better for after dinner dessert. I've just been informed by my granddaughter that I have to make them on rotation, once a month. (This is in addition to what a grandparent must have in the house: homemade granola, chicken noodle soup, chicken fingers, and mini biscuits and NOW these cinnamon buns have been added to the list.) Thank you so much for this recipe. P.S. I cut back on the brown and white sugar, added more cinnamon and eliminated the pecans when the kids were younger.

  • GMAN2005 | 04/09/2018

    All me life, me want cinoman bunn, me got dis thang, tast no good

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks