Fastest Cinnamon Buns

Fastest Cinnamon Buns

Melted butter is used in both the filling and the dough, and to grease the pan — its easiest to melt the total amount (8 tablespoons) all at once in a heatproof measuring cup and then measure it as needed. The cream cheese makes the glaze thicker and less grainy, but it can be omitted.–Editors of Cook’s Illustrated

Fastest Cinnamon Buns

  • Quick Glance
  • (1)
  • 40 M
  • 1 H, 10 M
  • Makes 8 buns
5/5 - 1 reviews
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  • For the cinnamon buns
  • For the glaze


Make the buns

Adjust an oven rack to the upper-middle position and heat the oven to 425°F (220°C). Brush a round 9-inch nonstick cake pan with 1 tablespoon butter. Spray a wire cooling rack with nonstick cooking spray.

Combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt in a small bowl. Add 1 tablespoon melted butter and stir with a fork or fingers until the mixture resembles wet sand; set the filling mixture aside.

Whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk and 2 tablespoons butter in a measuring cup. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy about 30 seconds.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

Bake until the edges are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

Make the glaze and finish the buns

While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms’ about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.

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    Recipe Testers Reviews

    A quick and easy alternative to the traditional cinnamon roll—perfect for when you want the taste but don’t have the time. The biscuits were moist and tender and the filling had just the right combination of cinnamon and cloves for a delightful taste.

    I loved the taste of these cinnamon buns. They weren’t the neatest little spirals as depicted in the picture, but I forged ahead and decided to bake them regardless. They were still delicious…my husband ate the entire pan! I’d do a test run of this recipe before trying it out for company brunch, but the results, even if you run into trouble with the dough, is scrumptious. And right out of the oven…fantastic.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. These were fabulous. I made them right before a meeting in which everyone was on a diet, and they were gone in seconds. This is the perfect cinnamon roll recipe for people who don’t have time to let them rise, and they’re so good! Next time I might add pecans or something to the filling.

    2. I had trouble with these buns. The dough was way too wet and sticky. Once I finally got them rolled up, the log started to flatten out and was tricky to slice. I will try starting with 3/4 cup of buttermilk next time. The addition of ground cloves was great though.

      1. Hi, Juno. So sorry you had trouble with the buns. Did you weigh the flour? It’s always the preferred way. Using a cup measure can change the amount of flour used because each of us measures flour differently, especially if you spoon in the flour. I wouldn’t decrease the amount of buttermilk, because it contains acid that reacts with the leaveners to help the dough rise.

        Regarding the dough flattening when you cut, two things: You can chill the dough for a bit to firm up. (I usually do this in the freezer), and use a serrated knife. That way you don’t have to press down on the dough; the knife does all the work.

    3. I have this cookbook plus Baker’s Illustrated. Every recipe I have ever tried including these cinnamon rolls is fantastic. Try the coconut cake–just the best.

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