Quick Cinnamon Buns

15 years ago

I just saw this on Chickens In The Road (one of the more entertaining blogs out there IMO) and since there always seems to be a discussion about Cinnamon Buns going on, I thought I would share this recipe. It sounds good when you need a quick alternative. Disclaimer - I have not tried it yet.

Alexa

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Fast Cinnamon Buns

Posted By Suzanne McMinn On February 23, 2011 @ 1:05 am In Breads,Quick Mix,The Farmhouse Table : 4 Comments

Yesterday, I had a cinnamon bun emergency. I needed cinnamon buns, and I needed them right away. I didn’t have time for overnight cinnamon rolls, even if I baked them right away. I didn’t have time for yeast. This was an emergency, I’m telling you!

So I turned to Quick Mix, my homemade baking mix, to throw me a lifeline. A cinnamon bun lifeline.

Quick bread cinnamon rolls are not the same as yeast cinnamon rolls, but they are fast and they are delicious. And sometimes that’s just what you need. You can have these buns shaped, baked, iced, and in your hands in under an hour.

In this recipe, you can use Quick Mix or any other baking mix, but if you’d prefer to make them from scratch without a mix, I’ve also included the scratch recipe. It would be easy to make all sorts of variations on this basic cinnamon bun recipe, adding raisins, nuts, and whatever else suits your fancy.

How to make Fast Cinnamon Buns:

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup sugar

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3/4 cup lard or shortening

3/4 cup milk

Note: To use a baking mix, replace first 5 ingredients with 3 cups baking mix, adding a tablespoon of sugar.

Place first 5 ingredients (or 3 cups of baking mix) in a large bowl and work in the lard or shortening with a pastry cutter. Add the milk.

Knead the dough lightly, adding a little extra flour if needed to keep from sticking, or a little extra milk if it’s too dry. (You don’t want a real wet dough, though, so be careful.)

On a floured surface, roll dough into a rectangle. I made mine about 14 x 9. You don’t have to be exact.

Prepare the filling.

Filling:

3 tablespoons butter, melted

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon ground cloves

I added the cloves for more spicy flavor, but you could leave that out if you don’t like it.

Brush dough with melted butter. Combine brown sugar, cinnamon, and cloves (if using). Spread over the buttered dough, taking care to get right up to the edges.

I made these buns a little differently than I do when I make my yeast cinnamon rolls. Rather than roll the rectangle up and make slices, I sliced it flat, cutting strips that were about 1 1/2 inches to 2 inches wide. (I made 8 strips from a 14-inch long piece of dough.)

Then I rolled up each strip of dough and sealed the seams. When rolling the strips, I took the end where I started rolling and rolled it out away from the rest of the strip a bit, which made it stick out from the top.

Then I rolled up the rest of the strip evenly.

This makes a nice fat cinnamon bun with the center sticking up. I just thought it looked pretty that way. I’m into pretty cinnamon buns.

And fast cinnamon buns.

Filled with spicy goodness.

Place rolls in a large greased pan. (I used an iron skillet, but that’s not necessary.) Bake in a preheated 450-degree oven for approximately 20-25 minutes.

Powdered Sugar Icing:

Combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk (two to four teaspoons) for drizzling consistency.

Drizzle all over it. Then drizzle some more,

Start eating!

Here is a link that might be useful: Chickens In The Road

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Comments (13)

ruthanna_gw
15 years ago
last modified: 11 years ago
Thanks, Alexa. That's a good blog.

Here's my concept of quick cinnamon buns. LOL
lpinkmountain
15 years ago
last modified: 11 years ago
I'm with Ruthanna! BUT, I used to make cinnamon "buns" with something akin to your recipe all the time when I ran a wilderness outpost for kids. We made them in the dutch oven. Butter, sugar, cinnamon, ya got all the basics there! The kids really enjoyed making them.

Here's a recipe from my "to try" file that is without the quick mix. I don't like the preservatives and amount of salt in Bisquick and the like.

Cinnamon Pecan Coffee Ring
Recipe from Hodgson Mill
Preheat oven to 425 degrees.

2 cups whole wheat pastry flour (or regular AP flour if you're not a health nut like me)
3 tsp. baking powder
1 tsp. salt (adjust to your diet, I always use less)
6 TBLSP butter or margarine
1/2 cup (approximate) of milk
1 egg beaten
1/4 cup softened butter or marg.
1/2 cup brown sugar, packed
1 TBLSP cinnamon
1 tsp. allspice
1/2 cup raisins
1/2 cup pecans, chopped

Combine flour with other dry ing. including sugar. Cut in the butter until it resembles a coarse meal. Add enough milk to the egg to make 3/4 cup liquid. Add this to the dry ingredients, stirring until the flour is moistened. Turn out onto a floured counter, knead gently for ~ 1 minute. Roll to 9x12 inch rectangle. Spread with softened butter. Combine Remaining filling ingredients, sprinkle over dough to about 1 inch from the edges. Roll up as for cinnamon rolls.

(Lpink's note: At this point you can cut them into cinnamon rolls and put them in a pan, or you could maybe even make two smaller rolls and put them in mini muffin cups for bite size rolls. That's what I intend to do when I try this. I want something to eat in the car on my way to work, lol!)

Place the roll seam side down on a greased baking sheet to form a ring. Cut through the ring from almost center to outer edge at interfals. Thurn each slice slightly to expose centers. Bake at 425 degrees F for 15 minutes or until browned.

Drizzle with icing made from 1 cup powdered sugar, 1/4 tsp. vanilla and enough milk to drizzle over warm coffee ring. Best when served warm!
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Comments (7)
Yeast doughs used to be a nightmare for me. Our old houses have never held temperatures particularly well and the top of the refrigerator or the top of the hot water heater weren't warm enough for yeast to rise (or if they were warm, cat hairs would be that hidden seasoning element.) Then we got a bread machine. And I use it a lot to make dough and that takes it through the first rise and then I can do the second in the bread pan/baking sheet (Pizza), muffin tins, or whatever. In spring and fall I can use the kitchenaid mixer and get good dough. But summer heat and winter cold winds...bread machine is super important. Other problems: I think a lot of yeast that's sold is past its useful life; not just the date stamped on the packet but the yeast may have been overheated so much as to kill it before it gets to us. I buy the large two packs of yeast at Sam's and give one away. And I do know a lot of folks who bake. Second problem for me was I didn't think bread flour could be that important. It is. And the speed at which the texture develops comes with using bread flour. (I know a couple of bakers who use regular flour and love to knead bread and even one who buys gluten and adds it to 'regular' flour.) Right now I'm working on what for me will be the ultimate raisin bread. No burned raisins from their being in contact with the bread tin. Cinnamon and raisins in a near perfect swirl in the loaf. A nice rich bread made with an egg, and a little bit of care. Pepperidge Farm: eat your heart out.
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Mine are very similar to yours Lou - minus those raisins. We are in a no raisin household mostly because I do the shopping and cooking! I use chopped maraschino cherries and walnuts. Ann yours look so good too. My husband has a no cream cheese policy though - I still married him. Love, love cream cheese. Baking them lower in the oven helped a lot. Thanks for the input.
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Cookie: If these are Sticky Bunns, it is better to put them in a Plastic container like the use for takeout foods. So the top don't touch. Or put the in a pan with a lid. If you use Alluminum Foil, make a tent over, use some toothpicks to keep it off the Goo ! Then take them out when you bring them to your neighbor. I buy Styrofoam containers from my market, for things like this and to take Dinners to people. Don't cost much. Lou
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I always make it a two-day process when making them for work. First night mix it up and refrigerate for first rise. second night roll them, fill them, then refrigerate for second rise. Morning take them out and let them site before I shower and then pop them in the oven while I finish getting ready. They're nice and warm when i get to work. Sue
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hawk307
15 years ago
last modified: 11 years ago
Thanks:

That recipe has been around for years.
- - - - - -
Ruthanna :
We think alike !!!

How are you doing ???
LOU
User
15 years ago
last modified: 11 years ago
Alexa, Not a blog I was familiar with so thanks for the link.

I tried a similar recipe not long ago. I guess in a pinch it might satisfy a cinnamon roll craving, but I was a little disappointed. There is just something about a yeast dough.

Ruthanna, I like the way you think.

Ann
cooksnsews
15 years ago
last modified: 11 years ago
I really like those "biscuit method" CBs. Even my kids make them. You have to eat them fairly quickly, as they don't store as well as yeasted ones. Like that is ever a problem....
cookie8
15 years ago
last modified: 11 years ago
I have a problem with the fact they dry out within the hour too. I much prefer the yeast ones but in a pinch will do these ones.
lpinkmountain
15 years ago
last modified: 11 years ago
Since Bisquick keeps forever and a day, you can keep the log wrapped in saran wrap in the fridge for a couple of days and just clip off and bake the ones you want, fresh.
arabellamiller
15 years ago
last modified: 11 years ago
Thanks Alexa! I'm glad I checked in here today and saw this since my kids have been asking for the buns and my fave recipe is an overnighter.....

We were at the mall yesterday for kids' haircuts and other errands (BTW, am I the only one that gets an anxious rash 15 minutes after setting foot in a mall?), and the kids asked for Cinnabons. None of us could eat more than a bite. The actual dough wasn't bad, the outside was fine but the inside was undercooked and doughy, but the icing was horrid! It was slightly congealed and both the texture and taste was blech. Plus, the server handled the bun with gloves on and then handled our money with the same gloves, then served the next customer! I think I felt my ServSafe card quiver in my wallet.

I blame the Cinnabon smell. Cinnamon is intoxicating.

AM
caliloo
Original Author
15 years ago
last modified: 11 years ago
You are most welcome AM - I hope they fix the cravings. And I couldn;t agree with you more on this:

"Plus, the server handled the bun with gloves on and then handled our money with the same gloves, then served the next customer!"

OMG it is enough to hurl......

Alexa
lindac
15 years ago
last modified: 11 years ago
We called those baking powder raised cinnamon buns, cinnamon biscuits....yummy things but as different from the yeast bread ones as muffins are to a yeast bread.

My MIL used to buy those biscuits in a tube cut them in quarters, dip into melted butter and then cinnamon sugar and bake....the kids loved grandma's cinnamon bites!
Linda C
jojoco
15 years ago
last modified: 11 years ago
AM,
I am with you. I can't stand malls and my kids know I hate shopping. It is kind of a joke to see how quickly I'll announce that I've "hit the wall".
Yet place me in a restaurant supply store, or any good grocery store and I am in hog heaven. Go figure.
Jo
tami_ohio
15 years ago
last modified: 11 years ago
No, you aren't alone! Our local mall was built when I was a teenager. I have NEVER been able to breathe in that building. I don't know what kind of air circulation system they put in, but it doesn't work well. Sometimes I'm in there for 5 minutes, sometimes an hour before I HAVE to leave. There are other malls with in half an hour or 45 minutes from me that I can walk all over in, but I can breathe in them, so it's easier to want to look around!

As for the server, he needs fired! My thing is that everyone who works with food, be it restaurant kitchen or grocery store, non-register employees, or your local convenience store employees, and here I do include those who run register, as I know they all work deli!, should be required to take and pass the serve safe test. My son took baking and pastry in high school and passed his first try. Needs to renew it. He works in a convenience store as a shift leader, and those who work with him know they better follow the rules or listen to him b)*()&* at them!

Tami
coconut_nj
15 years ago
last modified: 11 years ago
I love that blog. She's one of my faves. Love her goats. When I was a kid we had cinnamon buns made like that often. It was a cheap quick dessert for us. There weren't leftovers, so that wasn't an issue. I've had those Cinnabons a few times and they were always raw in the middle. Disgusting.

Quick Cinnamon Buns

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ruthanna_gw

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