My friend Ken at Hungry Rabbit just posted this recipe a couple of days ago. One of those mornings when I was struggling with a breakfast decision. Should it be toast or Cheerios; yogurt or an English muffin. Ken…why must you tease me like that??
But the truth is, I had in mind making a breakfast dish to take to a friend of mine’s daughter. She and her husband had their first baby last week and she had just returned home from the hospital. I thought the young family might enjoy having breakfast ready for them for the weekend. Ken made this sound so easy I probably could have made it the morning of but did prepare it the night before. I think they should be called Magical Cinnamon Rolls…if I didn’t know going in that they didn’t have yeast and require time to proof and rise…I would have never guessed it. Topping them off is a smooth cream cheese and buttermilk glaze. It really is a moment of Oh. My. Yum.
The only dilemma I had was in the giving away of the finished product was that I didn’t get to try them myself so thought it only fair that I do them again…yes, for me! I have some wonderful
testers friends near me that I have a hotline to, you know, the ‘I’ve got something I need help eating that I made for the blog’ urgent call. This was particularly easy for them; I had the rolls done and the photo taken and really, all they had to do was sample the goods!
Ken’s version was done without pecans..but I had plenty and did add them. I also only had an 8″ cake pan and worried it might overflow so I used a 9″ square pan and had three rows. I was going to cut them into 9 sections though Ken’s recipe called for 8 but those rolls would have been too narrow to manage getting from the table to the pan so I did three deep on the outside and just two on the inside row and it came out perfect both times. I also rolled my dough a bit larger the 2nd time; adding that 1/2 cup of pecans was too much for a 12X8 inch piece of dough to get around!
Don’t wait until you have time to make these…they don’t take THAT much time!
Easy Cinnamon Buns
A delicious cinnamon and pecan roll made without yeast or rising time
For the entire recipe
- 8 tablespoon unsalted butter, melted
For the Cinnamon Sugar Filling
- 3/4 cup dark brown sugar (packed, 5-1/4 ounces)
- 1/4 cup granulated sugar (1-3/4 ounces)
- 1/2 cup finely chopped pecans
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon table salt
For the Dough
- 2-1/2 cups unbleached all-purpose flour (12-1/2 ounces)
- 2 tablespoons granulated sugar
- 1-1/4 teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2 teaspoon table salt
- 1-1/4 cups buttermilk
For the Glaze
- 2 tablespoons cream cheese, softened
- 2 tablespoons buttermilk, room temperature
- 3-4 tablespoons confectioners' sugar
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
- Mix filling ingredients in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
- Whisk buttermilk and 2 tablespoons melted butter in small bowl.
- Add liquid to flour mixture and stir with wooden spoon until liquid is absorbed and just combined, about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 5 minutes. (This dough is a bit sticky...I rubbed just a bit of butter on my granite and my hands before starting the kneading)
- Roll dough into approximately a 12 by 10-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough.
- Using bench scraper, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
- Roll log seam-side down and cut evenly into eight pieces. Turn pieces onto it’s side so spiral pattern faces up.
- Place one roll in center of prepared nonstick pan round 9" pan, then place remaining seven rolls around perimeter of pan. Or position as I did in a 9" square pan with three rolls on each outside edge and two of them in the middle.
- Drizzle with remaining 2 tablespoons melted butter. Bake until edges are golden brown, about 25-28 minutes. Cool buns in pan for 5 minutes. Use offset metal spatula to loosen buns from pan; without separating.
- Place plate on top and invert buns onto plate. Place serving plate on the now inverted buns and flip it over, so it’s right-side up. Continue to cool for 5 minutes before icing.
- While buns are cooling, whisk cream cheese and buttermilk in small bowl until thick and smooth. Add confectioners’ sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle glaze evenly over buns; serve while warm or at room temperature.
Original recipe from Cooks Illustrated