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
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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.
Nina says
I think mine is turning into a cake