Today, I’m excited to share with you my mom’s 10-minute Cinnamon Buns recipe. These are from-scratch cinnamon buns but they are a bit different than my usual cinnamon buns recipe which uses yeast and is a bit more time-consuming.
These cinnamon buns can be whipped together in 10 minutes (plus baking time) and are perfect for last-minute guests or a special, spontaneous breakfast. (My Cinnamon Bun Pancakes are also a fun breakfast option!)
A traditional cinnamon bun recipe uses yeast and so requires two rising times, lots of kneading, and just general forethought and planning – basically, if you want cinnamon buns for breakfast, a traditional recipe means you should have though of that the night before!
This 10 minute cinnamon bun recipe is perfect for those days when you just want a cinnamon bun without having to wait 3 hours and can be made with ingredients you likely already have in the kitchen.
You lose none of the flavour with these quick cinnamon buns – you still get soft, slightly caramelized cinnamon buns with a luscious cinnamon filling and a hint of cream cheese in that cute drizzle. I would say the biggest difference between these and a yeast-based cinnamon bun is that these are a little less fluffy, but they are still delicious!
How to Make Quick Cinnamon Buns
For the cinnamon buns:
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup butter, cold, cut into Tablespoons
- ¾ cup buttermilk, cold
Preheat your oven to 375F and grease a casserole or cake pan with a bit of butter or oil.
In a large bowl, mix the flour, sugar, baking powder & salt.
The butter is supposed to be cold, but I’ve always used room temperature butter and mine turn out great. If you do use cold butter, use a fork or pastry cutter to cut in the butter until it forms pea-size pieces.
Add the cold buttermilk all at once and mix until dough forms a ball.
Lightly flour a surface for rolling out the dough and form into a large rectangle.
Next, prepare the cinnamon filling:
- 1/2 cup softened butter
- 1 1/4 cups packed light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 2 tablespoons cornstarch
For the cream cheese drizzle:
- 2 oz. cream cheese, at room temperature
- 1/4 cup softened margarine
- 1/2 tablespoon maple syrup
- 1 teaspoon fresh lemon juice, optional
- 1 1/4 cups powdered sugar