Table of Contents

Quick Cinnamon Buns With Buttermilk Icing

The aroma of cinnamon still carries me back to my grandmother’s cozy kitchen. Every Sunday morning, the air would be thick with the sweet, spicy scent as she pulled a tray of cinnamon rolls from her ancient oven. They weren’t always perfect – sometimes a little lopsided, occasionally slightly burnt on the bottom – but they were always made with love, and they were always devoured within minutes. While those yeast-raised rolls took all morning, this recipe captures that same comforting flavor in a fraction of the time.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yields: 8 Buns
Dietary Type: Vegetarian

Ingredients

1 tablespoon unsalted butter, melted, for pan

Cinnamon-Sugar Filling

3⁄4 cup dark brown sugar (packed, 5 1/4 ounces)
1⁄4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1⁄8 teaspoon ground cloves
1⁄8 teaspoon table salt
1 tablespoon unsalted butter, melted

Biscuit Dough

2 1⁄2 cups unbleached all-purpose flour, plus additional flour for work surface (12 1/2 ounces)
2 tablespoons granulated sugar
1 1⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon table salt
1 1⁄4 cups buttermilk
6 tablespoons unsalted butter, melted

Icing

2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners’ sugar (4 ounces)

Equipment Needed

9-inch nonstick cake pan
Wire rack
Small bowl
Large bowl
Measuring cup or small bowl
Wooden spoon
Rimmed baking sheet
Wax paper
Whisk

Instructions

Adjust oven rack to upper-middle position and heat to 425 degrees Fahrenheit.
Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan thoroughly. This will help the buns release easily after baking and give them a beautifully golden crust.
Spray wire rack with nonstick cooking spray; set aside. This prevents the icing from sticking to the rack.
In a small bowl, combine dark brown sugar, granulated sugar, ground cinnamon, ground cloves, and table salt. These spices will create that warm, inviting cinnamon bun aroma.
Add 1 tablespoon melted butter to the sugar mixture and stir with a fork or your fingers until the mixture resembles wet sand. This helps the filling stay moist and cohesive during baking. Set the filling mixture aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and table salt. This ensures even distribution of leavening agents for a tender crumb.
In a measuring cup or small bowl, whisk together buttermilk and 2 tablespoons melted butter. The buttermilk adds a subtle tang and helps create a moist dough.
Add the liquid mixture to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will look very shaggy at this point – don’t overmix! About 30 seconds of stirring should be sufficient.
Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy. Be careful not to overwork the dough, as this can result in tough buns.
Pat the dough with your hands into a 12 by 9-inch rectangle. Aim for an even thickness to ensure the buns bake uniformly.
Brush the dough with 2 tablespoons melted butter. This adds richness and flavor and helps the filling adhere to the dough.
Sprinkle the filling evenly over the dough, leaving a 1/2-inch border of plain dough around the edges. Press the filling firmly into the dough to help it stay in place during rolling.
Starting at the long side, roll the dough, pressing lightly, to form a tight log. A tight roll will result in neater, more defined swirls in the finished buns.
Pinch the seam to seal the log. This prevents the filling from escaping during baking.
Roll the log seam-side down and cut evenly into eight pieces. A sharp knife or bench scraper works best for this.
With your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. This also helps the buns bake more evenly.
Arrange the buns in the buttered cake pan. Leave a little space between them – they will expand as they bake.
Brush with the remaining 2 tablespoons melted butter. This adds more flavor and helps the buns brown beautifully.
Bake until the edges are golden brown, 23 to 25 minutes. Keep a close eye on them towards the end of the baking time to prevent burning. The internal temperature should reach about 200 degrees Fahrenheit.
Use a metal spatula to loosen the buns from the pan; without separating, slide the buns out of the pan onto the greased cooling rack. This allows them to cool evenly and prevents them from becoming soggy.
Cool about 5 minutes before icing. Letting them cool slightly allows the icing to adhere better without melting completely.
While the buns are cooling, line a rimmed baking sheet with wax paper (for easy cleanup); set the rack with buns over the baking sheet.
In a large nonreactive bowl, whisk together the cream cheese and buttermilk until thick and smooth. The mixture will look like cottage cheese at first, but keep whisking and it will come together.
Sift the confectioners’ sugar over the cream cheese mixture. Sifting prevents lumps and ensures a smooth icing.
Whisk until a smooth glaze forms, about 30 seconds. Be careful not to overmix, as this can make the icing too thin.
Spoon the glaze evenly over the buns and serve immediately. Warm cinnamon buns with gooey icing are best enjoyed fresh!

Expert Tips & Tricks

For an even richer flavor, try browning the melted butter for the filling before mixing it with the sugars and spices. This will add a nutty depth to the buns.
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1 1/4 cup mark. Let it stand for a few minutes to curdle slightly before using.
If the buns start to brown too quickly in the oven, tent them loosely with foil.
To easily cut the log of dough into even pieces, try using unflavored dental floss. Simply slide the floss under the log, cross the ends over the top, and pull to slice.

Serving & Storage Suggestions

Serve these cinnamon buns warm, ideally within a few hours of baking. The icing is at its best when fresh and gooey. Leftover buns can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap a bun in foil and warm in a 350°F (175°C) oven for about 10 minutes, or microwave on low power for 30 seconds. For longer storage, freeze the buns in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	448 kcal	N/A
Total Fat	13.5 g	20%
Saturated Fat	8.3 g	41%
Cholesterol	36.2 mg	12%
Sodium	381.5 mg	15%
Total Carbohydrate	77.3 g	25%
Dietary Fiber	1.4 g	5%
Sugars	46.3 g	N/A
Protein	5.8 g	11%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Cinnamon Buns: Substitute the buttermilk with a plant-based alternative like almond or soy milk. Use vegan butter and vegan cream cheese for the icing.
Gluten-Free Cinnamon Buns: Use a gluten-free all-purpose flour blend for the dough. You may need to add a little extra liquid to achieve the right consistency.
Apple Cinnamon Buns: Add diced apples to the filling for a fall-inspired twist.
Nutty Cinnamon Buns: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature slightly before rolling and filling.

Q: What if I don’t have a nonstick cake pan?
A: You can use a regular cake pan, but make sure to grease and flour it very well to prevent the buns from sticking. Lining the bottom with parchment paper is also a good idea.

Q: Can I use a different type of sugar for the filling?
A: While dark brown sugar is recommended for its rich molasses flavor, you can substitute it with light brown sugar or even coconut sugar.

Q: How do I know when the buns are done baking?
A: The buns are done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Q: My icing is too thick/thin – what should I do?
A: If the icing is too thick, add a little more buttermilk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more confectioners’ sugar, one tablespoon at a time.

Final Thoughts

These quick cinnamon buns with buttermilk icing are a delightful treat that’s perfect for a weekend brunch, a cozy afternoon snack, or a sweet ending to any meal. The best part is, you don’t have to spend all day in the kitchen to enjoy that classic cinnamon bun flavor. Gather your ingredients, preheat your oven, and get ready to fill your home with the irresistible aroma of homemade goodness. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with loved ones – because everything tastes better when shared!

Quick Cinnamon Buns With Buttermilk Icing Recipe