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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.9
  • Total Fat: 10.8 g
  • Cholesterol: 77.7 mg
  • Sodium: 84.8 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.2 g

View full nutritional breakdown of Shortcut Cinnamon Buns calories by ingredient
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Shortcut Cinnamon Buns

Submitted by: JO_JO_BA
Shortcut Cinnamon Buns

Introduction

Traditional cinnamon buns are made with yeast, but these rich, semi-flaky biscuit style buns are faster to make and just as delicious! In fact, this recipe can be prepared in 45 minutes, making these perfect for anytime snacking or breakfasts, and the tiny batch size is great for feeding two or three! Traditional cinnamon buns are made with yeast, but these rich, semi-flaky biscuit style buns are faster to make and just as delicious! In fact, this recipe can be prepared in 45 minutes, making these perfect for anytime snacking or breakfasts, and the tiny batch size is great for feeding two or three!
Number of Servings: 4

Ingredients

    3 tablespoons sugar
    2 teaspoons cinnamon
    1/4 teaspoon nutmeg
    1 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    2 tablespoons cold unsalted butter
    1 large egg
    1/4 cup whole milk
    1 tablespoon melted butter
    5 tablespoons powdered sugar
    1/2 tablespoon milk

Directions

Preheat oven to 375 F. In a small bowl stir together 2 tablespoons sugar, cinnamon and nutmeg.
Stir together flour, remaining tablespoon sugar, baking powder and salt.
Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal.
In another small bowl whisk together egg and milk and add to flour mixture, stirring until just combined.
Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough.
Pat dough into a 10- by 6-inch rectangle (about an inch thick).
Brush dough with melted and sprinkle evenly with cinnamon sugar.
Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces.
Arrange pieces on a baking sheet, cut sides up, with seams touching.
Bake buns in middle of oven until pale golden, about 18 minutes.
In another small bowl stir together confectioners' sugar and milk until smooth and drizzle generously over warm buns.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This turned out really nicely, except I needed way more flour (about 3 cups more) to make it doughy enough to roll out. With 1 1/4 cups, it was far too sticky. Thanks for this though! I enjoyed a really nice breakfast - 4/24/09

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  • I absolutely LOVE this recipe!!!!! I'm eating it as I type this. This is way better than any store bought cinnamon bun. GREAT JOB!!!! - 7/23/11

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  • I liked the biscuit like texture and used turbinado sugar mixed with the cinnamon in the filling. I did have to add a bit more milk when I was making the dough, but all in all turned out nicely Overall great recipe, especially with the smaller yield. These could become a Sunday morning tradition. - 7/17/11

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  • I was browsing through cinnamon bun recipes when I came across this one. I'm so glad I did! This was my first attempt to make cinnamon buns and they turned out AMAZING! This was a BIG hit in my family-everyone loves them! I will definitely be making this recipe again. I highly recommend this recipe! - 6/21/11

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