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Quick Cinnamon Buns


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Member since 2007

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Ingredients

2 1/2 cups all purpose flour
2 tbl sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 tbl butter (melted and cooled)
Cinnamon Sugar Filling (see recipe link above for recipe)


Preheat oven to 400 degrees.


Dough: in a large bowl combine all dry ingredients. Add melted butter to dry and incorporate. Add buttermilk in 1/3'rds until dough starts to form, may not need all of buttermilk. Transfer to a lightly floured surface and knead until smooth. Form into disk, wrap and refrigerate for 20 minutes.


Onto floured surface, knead and roll refrigerated dough into a 12 x 9 rectangle, brush dough with butter or egg wash. Sprinkle filling over surface, leaving a 1/2 inch border of plain dough around edges. Press filling firmly into dough. With a bench scraper loosen dough from work surface.


Starting at the side facing you, roll the dough over pressing it lightly to form a tight log. Pinch seam to seal. Roll log seem down and cut into 8 pieces.


Grease 9 inch round pan, and place a generous portion of remaining filling on bottom of pan. Place 1 roll in center of pan then add remaining rolls around that one. Put in over and bake for 25 minutes until golden. Remove from oven and invert immediately onto plate. Serve warm.


Pairs Well With


Notes

A pastry arts class recipe.

can i taste it i think its so yummy..mwauxxxxx

Reminds me of Cinnamon Sticky Buns.

I rechecked the recipe and everything is correct. I made the buns in class and then brought them home and baked them in my oven at the 400 degrees and everything came out fine. I'm sure if it didn't work in your oven, you could increase the temp to 425 and maybe let them go for 30-35- minutes.

Sorry that you had problems with this one.

Feedback is always good to get, especially when it comes to cooking. Your comment makes me want to test this for myself too to see if it's an oven issue or a typo. Hopefully we'll hear back from cupcakechick72 and get to the bottom of this. :)

This didn't work for me. I had to leave the buns in the oven for over 30 minutes and the dough was still raw. I followed the recipe to the letter. Did you ever have this problem? Perhaps with some ovens 425 may be the right temperature?

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