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

Now, for this step you definitely want room temperature butter!

Mix together the cinnamon filling ingredients.

Spread evenly overtop of cinnamon bun dough, then roll the shortest ends toward each other, forming a roll or log.

Cut the cinnamon bun log into 2-3″ pieces – I like to pre-mark them so I can measure out enough cinnamon buns if we need a certain number.

Place the cut cinnamon buns in a buttered casserole dish and bake for 18-22 minutes, until golden brown.

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

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar for a thicker drizzle, or more maple syrup for a lighter drizzle.

Drizzle the cream cheese icing over the cinnamon buns and serve.

Here is your free printable recipe for my Quick Cinnamon Buns Recipe:

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Ingredients

2 C powdered sugar
1 C almond flour or almond meal
1/4 tsp Sea Salt
3 large egg whites, room temperature
Pinch cream of tartar
3 TBSP granulated sugar
1 tsp vanilla extract
1/2 package of graham cracker, crushed
Ghiraredelli Chocolate melting wafers (1/2 bag) melted

Instructions

-Preheat oven to 350°F.
-Line 2 large baking sheets with parchment paper.
-Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
-Continue to beat, slowly adding the granulated sugar, and vanilla extract...until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
-Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
-Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes.... pull the pan out and then rotate and bake for another 7 minutes.
-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Marshmallow Buttercream Filling:
Ingredients:
1/2 C granulated sugar
2 large egg whites
1/2 C unsalted butter, at room temperature, cut into 4 to 6 pieces
1/2 tsp marshmallow extract
Pinch of sea salt
Directions:
- In the top half of a double boiler whisk sugar and egg white..... in the bottom half of the double boiler add 2 C of water bringing it to a simmer using medium to high heat.... Place the top half of the double boiler over the bottom half... heating the mixture while whisking occasionally about 4-6 minutes.
-Remove the top half of the double boiler from the heat, scraping the ingredients into the bowl of a stand mixer.... (use a whisk attachment).
-Whip on medium-high speed until it is light, white, and cool to touch (4-6 minutes).
-Reduce speed to low while adding one chunk of butter at a time.
-Increase the mixer speed to medium... beating until the buttercream is smooth ( 4-5 minutes).....Add salt and vanilla extract. Mix well..
-Using a pastry bag with a #5 tip add some of the buttercream to the flat side of the macaron.
-Add another macaron on to the top of the first macaron, flat sides facing flat sides..... gently pressing the top macaron to fit in place evenly with the bottom one.
S'more Topping:
-Allow macarons sit for 30 minutes while you are melting the chocolate wafers.
-Have a bowl of crushed graham crackers on hand.
-After the wafers have melted.... dip 1/2 of the vanilla macaron into it... allow a few seconds for any extra melted chocolate to drip back into the pot.
-Place chocolate dipped macaron on a parchment lined cookie sheet.
-Take a few crushed graham crackers and add on top of the melted chocolate while the chocolate is still warm.
-Allow to cool before serving.