I love yeasted cinnamon morning buns probably more than anyone. I love tearing apart the puffy, soft dough to reveal the gooey cinnamon center. I like it when the glaze hardens just slightly on top, and cracks when you take a bite. And I won’t lie – I love the oohs and ahhs from the overnight house guests when you pull them out of the oven.
But I don’t always love the time it takes to make morning buns. I know, I know: it really doesn’t take that long, but just long enough to give you pause before starting (the night before, if you’re smart). And that’s where these babies come in: they are yeast-less cinnamon buns – almost like biscuits with a cinnamon sugar swirl – and they are easy and tasty and my new favorite thing. Back in the day, when I worked at Baked, we made a version of these all the time – in fact the recipe was very much like this one. and I thought they were the bomb – that is, until we started making a yeasted version and I forgot all about my first love (yeast will do that to you). But in the end, I am loyal and have come back around to the beauty of the quick bun. And am wondering if you might want to come back round with me . . .
Morning Buns with Cinnamon Buttermilk Glaze
For the buns:
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp table salt
- 1 stick unsalted butter cold
- 3/4 cup heavy cream or you can substitute buttermilk
For the filling:
- 1/2 stick unsalted butter melted
- 3/4 cup light brown sugar
- 1 tbsp cinnamon
- 1/2 tsp table salt
For the egg wash:
- 1 egg
- 1/8 tsp salt
For the glaze:
- 2 cups confectioners' sugar sifted
- 4 tbsps buttermilk
- 1/4 tsp cinnamon
To make the buns:
- Grease an 8-in-by-2-in round cake pan with non-stick cooking spray or softened butter. Line with parchment paper and grease again.
- Add the flour, baking powder, baking soda, and salt to the bowl of a food processor fitted with the metal blade and pulse until combined. Cut the butter into small cubes and addto the processer. Pulse until coarse crumbs form.
- Slowly add the cream, while pulsing the machine, and pulse until the dough comes together in a large clump or, until you can squeeze a bit between two fingers, and it stays together.
- Dump the dough onto a lightly floured work surface and using your hands, bring it together into a large mass. Knead the dough once or twice.And then pat it, or roll it out, into a rectangle, with the long side closest to you, lightly flouring as necessary.
- Now, fold the dough like youwould a business letter. This foldmakes for flaky layers. Lift one ofthe short ends of the rectangle andfold it about 2/3 of the way over therectangle. Lift the other short end andfold that over in the other direction.Rotate the rectangle so the long sideis closest to you again, and roll it outinto a 14-inch-by-9-inch rectangle.Let it rest while you make the filling.
To make the filling:
- Brush the melted butter onto thedough and then combine the remaining butter with the sugar, cinnamonand salt, stirring to combine. Spreadthe filling over the dough, almost allthe way to the edges.
- Starting from the long edge of the rectangle closest to you, begin rolling up the dough, until a tight log is formed. Pinch the dough with your fingers to seal-in the filling along the length of the log. Cut the dough into eight equal pieces and place them cut side-up in the prepared pan. Place in the freezer for one hour.
- Meanwhile, preheat the oven to 350-degrees. When ready to bake-off the buns, combine the egg and salt for the wash, and brush it on the tops of the buns. This is for shine and color –and although the glaze covers the tops of the buns, they poke out a bit, and so I call for egg washing despite the glaze…
- Bake the buns for 25 to 30 minutes until the tops of the buns are nicely browned and if you stick a toothpick between two of the buns, it comes out clean. Invert the buns right side up onto a serving plate and make the glaze.
To make the glaze:
- Whisk the sugar, buttermilk, and cinnamon in a small bowl. Once smooth and thick, spoon over the buns, spreading the glaze so it drips(decoratively) down the sides of the buns. Serve immediately