Fast and Divine Cinnamon Buns

Cinnamon Buns

Who doesn’t love cinnamon buns? Nobody that I know of. I’ve always wanted to make Cinnamon Buns, but was deterred by the prospect of a  yeast dough, waiting for it to rise, etc.When I saw this recipe, I was motivated to try. It was super easy, you just have to make sure you gather your filling ingredients and set them aside first…then make your dough, which comes together really quickly. Anytime is a good time for these babies. Give it a whirl, you’ll look like a rock star if you have company.

Fast Cinnamon Buns

adapted from Cuisine at Home

Yields 12 buns


1 ½ Tbsp unsalted butter, melted

2/3 cup packed brown sugar

1 ½ tsp ground cinnamon

½ tsp ground allspice

¼ tsp ground cloves

1 cup chopped, toasted pecans


¾ cup cottage cheese

1/3 cup buttermilk

¼ cup granulated sugar

4 Tbsp melted butter

1 tsp vanilla extract

2 cups all-purpose flour

1 Tbsp baking powder

½ tsp salt

¼ tsp baking soda

For the Glaze

2/3 cup confectioner’s sugar

2-3 Tbsp cold milk

1 tsp pure vanilla extract

Heat oven to 400. Grease sides and bottom of a 10 inch springform pan, or a 10 inch pie plate will do as well.

Prepare the filling:

Combine brown sugar and spices. Melt butter, do not mix in. You will be using this to spread onto your dough.  Toast pecans in a dry pan over medium heat until they begin to smell toasted. Remove from heat  and chop fairly small but not completely ground up. Keep in separate bowl.

Prepare your dough:

In a food processor, mix together the cottage cheese, buttermilk, melted butter, granulated sugar and vanilla. Process until smooth – about 10 seconds.  Add flour, baking powder, baking soda and salt. Pulse until dough clumps together. Don’t overmix or it will result in a tough dough. The dough will be soft and moist.

make the dough

Scrape the dough onto lightly floured surface and knead together a few times with your hands until smooth. Roll out to a 12×15 inch rectangle with rolling pin.

Roll out, spread with butter

Brush the dough with melted butter, leaving ½ inch border all around.

Sprinkle sugar mixture over top, patting into surface. Sprinkle nuts over sugar.

spread with filling

Starting at long edge, roll up, pinch seam to seal, leaving ends open.

With sharp serrated knife, cut into 12 pieces. Set the pieces in pan.

place in pan

Bake until golden brown and firm to touch, 20-28 minutes. Cool for 5 mins, Run a spatula or knife around the edge to remove. Transfer to serving plate. Make glaze, drizzle over top. Scarf!


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