Have you ever been in a situation like this:
You make cinnamon buns one random night two years ago. Several months later you attempt to find the recipe, fail, and end up making a different recipe that doesn’t turn out as good. For the following two years you keep thinking about that original recipe and what exactly you googled to find it. Then one seemingly inconspicuous day, completely by accident you find the recipe and rejoice by immediately blogging it so you never lose it again.
That’s the story of this post. Despite cinnamon buns being fairly simple to make, finding a recipe that works in the high elevation I live at (3000 ft above sea level), that doesn’t require hours of rising (because I want to eat them now, not in 3 hours), and allows for lots of room for customization is challenging.
These simple cinnamon buns require only ingredients you probably only have at home and bake within 15 minutes. Meaning you can eat your cinnamon buns in less than an hour…bonus!
- 3 cups of flour
- 2 tbsp of sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2/3 cup unsalted butter
- 1 1/4 cups buttermilk (I substituted for a healthier option – see below)
- 1 egg + 1 egg for brushing the top
- 5 tbsp butter or margarine softened
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- One – Preheat oven to 400 degrees and prep bread pan or casserole disk by spraying with non-stick spray or lining with parchment paper.
- Two – In a large bowl, combine flour, sugar, baking powder and salt.
- Three – Cut in butter using either two forks or a pastry butter cutter. Do not beat or blend.
- Four – Mix together in a separate bowl buttermilk (or substitute- see below ) and 1 egg. Once well combined, pour into flour mixture and mix until combined.
- Five – Lightly cover a surface with flour and move dough from large bowl to floured surface. Knead for about a minute then use a rolling pin to roll to approximately 40 cm x 30 cm.
- Six – In a small bowl, combine ingredients for filling. Add any additional fillings to this mixture such as nuts or raisins. Once combined, pour onto dough and spread evenly.
- Seven – Slowly roll the long side of the dough up until you have a long cinnamon bun log. Cut into 12 sections that are as equal as possible and place them into the prepared pan with the rolled side up so you can see the cinnamon filling rolled in.
- Eight – Optional: Beat an egg and lightly brush onto the top of the cinnamon buns. This gives them a deep brown colour. You likely will not use a full egg and want to ensure you brush on very lightly.
- Nine – Cook for 15 minutes until the buns are golden brown. Let cool for 5 minutes before removing from pan. Brush with icing or enjoy straight up!
- Who keeps buttermilk on their fridge on the regular? No one. But there’s no need to run to the grocery store just because a recipe calls for it. Instead, put one tablespoon of vinegar in a 1 cup measuring cup. Then pour milk (soy or almond milk also works!) into the cup until it’s full. Let sit for 5 minutes and you’ve got yourself a healthier and more convenient buttermilk option.
Adapted from Canadian Living and blogged so I can obsessively make them again and again.