I love traditional yeasted buns, but they require advanced planning and several hours of time for the dough to rise. I don’t know about your family, but when my kids request cinnamon buns for breakfast, they want them five minutes ago, not later this afternoon! That’s where this quick and easy cinnamon bun recipe comes in. Tweaked a bit from Cook’s Illustrated, the recipe relies on a quick buttermilk biscuit dough leavened with baking powder rather than a yeast dough, so there’s no need to let the dough rise. These cinnamon buns are tender on the inside, golden and caramelized on the outside and, best of all, very quick and easy to make!
Combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl. Add 1 tablespoon of melted butter and mix until the mixture resembles wet sand. Set aside.
In a large bowl, whisk together the dry ingredients for the dough. Note that it’s very important to measure the flour using the spoon and level method: spoon it into a measuring cup and level it off with the back edge of a knife. If you scoop it into the measuring cup, you will have too much flour and dry cinnamon buns.
Homemade Cinnamon Rolls Recipe
Add the buttermilk and melted butter and stir with a wooden spoon until the liquid is absorbed and the dough looks shaggy.
Transfer the dough to a lightly floured work surface. Dust the dough lightly with flour and knead until the dough is almost smooth.
Pat the dough into a small rectangle, then roll into a larger 12-inch x 9-inch rectangle. Brush the dough with 1 tablespoon of the melted butter, and then sprinkle the brown sugar topping evenly over top. Press the filling firmly into the dough.
Bread Machine Cinnamon Rolls
Starting at the long end, roll the dough into a log and pinch the seam. Then cut the log into nine even pieces.
Arrange the rolls in a 9-inch cake pan lined with buttered aluminum foil, then brush the rolls with the remaining melted butter.
Use the foil overhang to transfer the rolls to a cooling rack. Let them sit about 5 minutes, then pull them apart.
The Best Cinnamon Rolls You'll Ever Eat
Drizzle the glaze liberally over the buns and enjoywarm. (These cinnamon buns are best fresh out of the oven, but they can also be stored in an air tight container and reheated with excellent results.)
Note: As mentioned, this recipe is tweaked from Cook’s Illustrated. I found their recipe to be good but tooth-achingly sweet, so I reduced the sugar significantly. I also increased the salt to balance things out a bit. This version also calls for a bit more flour than the original, making the dough easier to work with.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Easy Cinnamon Rolls
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.* PLEASE NOTE – Do NOT mess with this bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm.
The bread MUST be completely cooled before slicing. If you do try to slice it warm, the center will sink and the bread will likely fall apart!
We like to eat this bread for breakfast on special occasions and it makes a nice afternoon snack too. It’s basically cake that you can hold in your hands!
Extra Fluffy Cinnamon Rolls With Cream Cheese Frosting Recipe
The recipe on my blog for the Best Cinnamon Rolls ever is one of the most popular and gets amazing reviews. However, it’s time-intensive and not all of us want to wait 5 hours for warm cinnamon rolls.
And if you’re a fan of homemade cinnamon rolls, you’ll want to try the Caramel Apple Cinnamon Rolls, Maple Cinnamon Rolls, Caramel Pecan Sticky Buns, and these Raspberry Cream Cheese Sweet Rolls.
I love this recipe because all the ingredients are pantry staples. It’s perfect when you need a treat and don’t have time to run to the store.
Cinnamon Bun Bread Recipe
It’s better to have a few bits of flour that aren’t stirred in, than to over mix it. Over mixing will lead to tough dry bread.
Add just half the batter to a greased bread pan and sprinkle half the cinnamon-sugar mixture over the top, then add the rest of the batter and top with the remaining cinnamon sugar.
Gently run a knife through the batter a few times to create the cinnamon swirl. TAKE CARE not to swirl the batter too much or you’ll mix in all the cinnamon sugar mixture and you won’t have a swirl inside the finished bread.
Soft & Gooey Homemade Cinnamon Rolls
Bake for 55-60 minutes. Test for doneness with a knife to make sure the bread has cooked through before removing it from the oven.
Allow the bread to cool completely and then make a simple glaze of powdered sugar, milk, and vanilla to drizzle over the top.
Like most quick bread recipes, the Cinnamon Quick Bread will be more moist and flavorful on the second day. Store the bread tightly wrapped.
The Best Old Fashioned Sticky Buns Recipe
Let me know if you make this recipe and what you think. Tag me # on Instagram and be sure to follow me there.
* PLEASE NOTE – Do NOT mess with the bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm. Allow it to cool COMPLETELY before touching it. If you do try to slice it warm, the center will sink and it will likely fall apart!
If you’re a cinnamon roll fan, here are a couple more ways to enjoy these flavors without making an actual cinnamon roll. Soft Cinnamon Roll Cookies from My Recipe Reviews and Cinnamon Roll Muffins from Karly’s Kulinary Krusade both look delicious!
Quick Cinnamon Hawaiian Rolls < Call Me Pmc
Do NOT mess with the bread right after it comes out of the oven! Test for doneness and don’t even consider slicing into it warm. If you do try to slice it warm, the center will sink and it will likely fall apart!
Serving: 1 slice · Calories: 316 kcal · Carbohydrates: 64 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 5 g · Cholesterol: 17 mg · Sodium: 269 mg · Fiber: 1 g · Sugar: 46 gAdapted from my orange cranberry bread, this vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!
Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes.
One Bowl, Overnight Cinnamon Rolls Recipe
In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.
Have you ever made my cinnamon swirl chocolate chip bread? Today’s recipe is a lot like it, only minus the chocolate chips.
I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!
Easy Cinnamon Roll Bread Recipe
To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2
0 Komentar