QUICK AND EASY CINNAMON BUNS

Quick and Easy Cinnamon Buns image

Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.

Provided by Rosie Reynolds

Categories Breakfast Dessert Cinnamon Bake Quick & Easy Buttermilk Vegetarian Tree Nut Free Soy Free

Yield Makes 12

Number Of Ingredients 13

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Ingredients

150 g (5 oz or scant ⅔ cup) butter, plus extra for greasing
100 g (3½ oz or generous ¾ cup) confectioner's sugar, sifted
½ teaspoon vanilla bean paste or extract
1 tablespoon boiling water
250 ml (8½ fl oz or 1 cup) buttermilk
2 teaspoons ground cinnamon
¼ teaspoon mixed spice
75 g (2½ oz or scant ½ cup) soft light brown sugar
25 g (1 oz or 2 tablespoons) caster (superfine) sugar
300 g (10½ oz or 2½ cups) all-purpose flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon baking soda
Salt

Steps:

Melt the butter in a small pan or in a bowl in the microwave.
Lightly grease a large baking tray with the extra butter.
To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
Preheat the oven to 400°F.
To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
Make ahead
Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
The shortcut
No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.