Quick Cinnamon Buns with Buttermilk Glaze
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When you don’t have time to wait for a slow-rising yeast dough, these crave-worthy cinnamon buns are the answer.
I love traditional sticky buns, but they require advanced planning and several hours of time for the dough to rise. I don’t know about your family, but when my kids request cinnamon buns for breakfast, they want them five minutes ago, not later this afternoon! That’s where this quick and easy cinnamon bun recipe comes in. Tweaked a bit from Cook’s Illustrated, the recipe relies on a quick buttermilk biscuit dough leavened with baking powder rather than a yeast dough, so there’s no need to let the dough rise. These cinnamon buns are tender on the inside, golden and caramelized on the outside and, best of all, very quick and easy to make!
What You’ll Need To Make Cinnamon Buns
Step-By-Step Instructions
Step 1: Make the Filling
Combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl. Add 1 tablespoon of melted butter and mix until the mixture resembles wet sand. Set aside.
Step 2: Make the Dough
In a large bowl, whisk together the dry ingredients for the dough. Note that it’s very important to measure the flour using the spoon and level method: spoon it into a measuring cup and level it off with the back edge of a knife. If you scoop it into the measuring cup, you will have too much flour and dry cinnamon buns.
Add the buttermilk and melted butter and stir with a wooden spoon until the liquid is absorbed and the dough looks shaggy.
Transfer the dough to a lightly floured work surface. Dust the dough lightly with flour and knead until the dough is almost smooth.
Step 3: Roll the Dough
Pat the dough into a small rectangle, then roll into a larger 12-inch x 9-inch rectangle. Brush the dough with 1 tablespoon of the melted butter, and then sprinkle the brown sugar topping evenly over top. Press the filling firmly into the dough.
Starting at the long end, roll the dough into a log and pinch the seam. Then cut the log into nine even pieces.
Lightly flatten the rolls with your hand to pack the filling in place.
Arrange the rolls in a 9-inch cake pan lined with buttered aluminum foil, then brush the rolls with the remaining melted butter.
Step 4: Bake
Bake the cinnamon buns for about 25 minutes, until the rolls are golden brown.
Use the foil overhang to transfer the rolls to a cooling rack. Let them sit about 5 minutes, then pull them apart.
Step 5: Glaze
Make the buttermilk glaze by whisking the buttermilk, cream cheese and confectioners’ sugar together in a small bowl.
Drizzle the glaze liberally over the buns and enjoy warm. (These cinnamon buns are best fresh out of the oven, but they can also be stored in an air tight container and reheated with excellent results.)
Note: As mentioned, this recipe is tweaked from Cook’s Illustrated. I found their recipe to be good but tooth-achingly sweet, so I reduced the sugar significantly. I also increased the salt to balance things out a bit. This version also calls for a bit more flour than the original, making the dough easier to work with.
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Quick Cinnamon Buns with Buttermilk Glaze
When you don’t have time to wait for a slow-rising yeast dough, these crave-worthy cinnamon buns are the answer.
Ingredients
For the Cinnamon Buns
For the Brown Sugar Filling
- ⅔ cup dark brown sugar, packed
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, melted
For the dough
- 3 cups all-purpose flour, spooned into measuring cup and leveled off with knife, plus more for dusting work surface
- 1 tablespoon granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups low fat buttermilk
- 7 tablespoons unsalted butter, melted, divided
For the Glaze
- 1½ tablespoons cream cheese, at room temperature
- 2 tablespoons buttermilk
- ¾ cup confectioners' sugar
Instructions
- Adjust oven rack to middle position and preheat oven to 425°F. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter.
- Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and ⅛ teaspoon salt in a small bowl. Add one tablespoon of the melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
- In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Add the buttermilk and 3 tablespoons of the melted butter to the dry ingredients and stir with a wooden spoon until the liquid is absorbed; the dough will be sticky and shaggy. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 1 minute.
- Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12x9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of the melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a ½-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a sharp knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in the prepared pan and brush with the remaining butter. Bake until the edges are golden brown, 23 to 25 minutes.
- Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners' sugar and whisk until smooth glaze forms.
- When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary. If you find the buns are sticking a bit to the foil, transfer them to a wire rack. Drizzle the glaze evenly over the buns. The buns are best served warm; leftovers may be stored in an airtight container at room temperature.
Nutrition Information
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- Per serving (9 servings)
- Serving size: 1 bun
- Calories: 389
- Fat: 12 g
- Saturated fat: 7 g
- Carbohydrates: 66 g
- Sugar: 33 g
- Fiber: 1 g
- Protein: 6 g
- Sodium: 296 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made these for breakfast on Thanksgiving day. I followed the recipe exactly and had no problem with sticky dough. They were easy and delicious!
Very disappointed. Crust comes out white and dry (not golden), tough on the outside and barely cooked inside. Waste of time and ingredients.
I wanted to update my 1star review to 3 stars but unfortunately, I can’t edit nor can I delete the older one. What I did is I put the buns in a container with plastic wrap for 16+hours and they finally became a little softer so my husband liked them. He said they were very good.
Hi Jenn, I’m sat here reading your cinnamon swirl bread recipe in the book which I love already and it only arrived yesterday. 2 questions if I may and they apply to the book in general, when you state eggs do you mean medium or large? And are the oven temperatures for a conventional oven or fan? I’m using fan and my herb & garlic roast potatoes browned much quicker than your cooking time tonight. Thanks as always, Maxine
Hi Maxine, I’m so happy you like the book. My UK readers got it first…we are still waiting here in the States! Eggs are always large and oven temperatures are always conventional, so that explains the potatoes. Hope you were able to salvage them! ❤️
Absolutely I did, just turned the oven down a good bit and cooked the fish earlier, pan roasted cod with garlicky tomatoes & basil (no halibut in my freezer!). I posted a photo on your facebook page. My 11 year old daughter loves cooking too and did most of it. Feel lucky to have your book already and can’t wait make the cinnamon bread, hope it looks as lovely as yours! xx
Such a thrill to see this on Facebook, Maxine – thank you for making my day! Good luck with the cinnamon bread – that’s a fun one to make with the kids. 🙂
Hi Jenn, I’m yet to make the bread but as my girls have a friend over I thought I’d try the quick cinnamon buns. Oh such a shame, I’ve never had a mishap with any of your recipes but these sadly were my first. The dough was extremely wet & sticky and after adding more flour I thought I may have salvaged them but when it came to rolling there was just no hope! So I just picked up lumps off he counter stuck it in tin and baked it anyway. So the flavour was amazing but I would be loathe to try them again for fear of the same thing happening. I wish I knew how some people had perfect results and some far from perfect like me!! Next time I will definitely try the bread from your book! Happy weekend from the UK 😀
So sorry to hear you had a problem with these, Maxine! The dough should be a bit sticky, but you should still be able to work with it. Is there any chance you measured something incorrectly?
These were yummy and fast! Mine cooked in a few minutes less time and had a bit of a crunch around the edges. A great substitute for more time consuming yeast rolls, though I do prefer the yeast dough. My kids were happy.
This is a wonderful modification of the Cooks Illustrated recipe, which I have also tried. You’re right, those rolls are too sweet, but I also found the dough to be way too wet. I ended up adding quite a bit of flour during the kneading process, and although the rolls were still good, they were leaning toward being tough. You’ve added flour to the initial mixture, which took away that wet stickiness and let me knead just the right amount of time. This time, the rolls were soft and tender inside. Fabulous! Thank you!
Can you prepare ahead of time and refrigerate then pop in oven to cook?
Hi Nikki, Unfortunately, these cannot be prepared ahead of time because they won’t rise properly. Sorry!
Just made these – Amazing!!! Added a bit more cream cheese to the icing to make it cheesier. My family couldn’t believe these were homemade!! Thanks for the great recipe. This is the second one of yours that I’ve made – first were the lemon squares. Also amazing!! Love how accurate and detailed your recipes are and love the step-by-step visuals! Can’t wait to make many more!!
Thanks for this! I have made the Cooks Illustrated version many times and agree completely about how sweet they are. Eager to try this!
Made these this morning! Measurements were perfect. Buns browned nicely after the minimum cook time but next time will keep buns in for the extra 2 minutes for the centres. Tasted fabulous. Texture reminds me of ikea cinnamon buns but these are 100 times more flavourful and softer. Will definitely make again. No rise time!!! Note that some ingredients are divided. I put the 1/2 tsp of salt in the filling instead of the 1/8 and ended up making four times the filling for later use. Oh well, shouldn’t be a problem. Thanks for doing all the recipe tweaking for me. This one’s a keeper!
Hi, do these need to be stored in the fridge because of the buttermilk & cream cheese ?
No, not necessary – you can just store them in an airtight container on your kitchen counter. Enjoy
The dough turned out a bit too moist/sticky but I still loved the result! Easy and great recipe! Thank you
Hi Jenn,
How many grams of AP flour should you use?
Thanks
Hi David, I just added all the metric conversions for this recipe. Hope you enjoy!
Thanks, that is a great help.
My kids said these were “better than chocolate”! I will definitely make them again, but I am curious if I want them to be a little lighter, less dense would I manipulate the dough less or more?
Thank you for another great recipe!
Hi Julie, Glad the kids enjoyed them! For a lighter result, you would manipulate the dough less. You might also try replacing the all-purpose flour with cake flour.
Great recipe! Now question… can I use pastry flour or cake flour or bread flour instead of all purpose flour? If yes what would be the end result?
Hi Leon, Cake flour makes more delicate baked goods and bread flour makes chewier baked goods. I recommend sticking with all-purpose for this recipe for the best texture.
Made these last weekend – really easy and quick to put together; great smell when cooking. Mine did not look as neat as yours, but were delicious. Thanks!
So delicious and easy to make. My family prefers this type of cinnamon roll. Thanks for a great Saturday morning treat!
These were great! Especially for no yeast and convenience – had all ingredients on hand and did the buttermilk sub. with milk/lemon juice. I did tear some holes while rolling up the sugared dough but no biggie! Wasn’t noticeable in the end. I do have to say I think it would’ve been a lot worse if I wasn’t rolling it out on flour dusted parchment so I’d recommend using that. (Plus bonus of easier cleanup that way) thank you so much for all of these recipes I haven’t had a fail yet!!! And I’ve made 10+
I’ve made many of your recipes and loved them all up until this one, which I felt was just okay, perhaps too sweet and just not what I expected. I know everything is subject to personal taste and I would advise others to give these a try, maybe they will love them. But I just don’t think this is a slam dunk like all of the other recipes of yours that I have tried.
I’m making your cinnamon buns for Easter morning. I usually read the recipe a couple of times and read the comments to avoid any pitfalls. I noticed the 2nd time in reading your recipe — that your recipe calls
for unbleached all-purpose flour. Glad I noticed this as I need to add this to my grocery list. I’m wondering if the people with the “stickiness” problems were using bleached all purpose flour and if that could be the reason? Thanks for the recipe!
Hello Jenn, I love each and every one of your recipes that I’ve tried and always follow them to the letter. But what did I do wrong with the cinnamon rolls? The dough was so sticky that it fell apart when I tried to roll it (leaving holes that the cinnamon filling came through and sticky dough all over my hands). I added a little extra flour, but that wasn’t enough. I still baked them and the taste was very good, but they were more like balls than rolls. Help! I will try them again, but first I’d love to read your thoughts on where I went wrong. Your fan, Karen
Hi Karen, Sorry to hear you struggled with these. I’m wondering if maybe you mis-measured the flour and didn’t use enough. Is that a possibility?
I used the exact measures for all ingredients, but I’m trying the recipe again and I’ll report back to you with my results. Thanks for getting back to me so quickly, BTW!
Hope you have more success the second time around!
Hi Jenn,
How do you measure tablespoons of butter or cream cheese if it is not marked down on the package. Do you measure after it is melted?
Thanks,
Nargiza
Hi Ngariza, for the butter, I would recommend softening it instead of fully melting it, and then using a measuring spoon to measure out the amount you need. Regarding the cream cheese, you can use a measuring spoon as well. (If you coat the measuring spoon with a tiny bit of cooking spray, it will release more easily.)
This is a very nice easy recipe. The only thing I would mention is to leave the cloves out. Even the small amount called for is quite noticeable. I dislike cloves so that ruined the first batch I made for me. Otherwise, this recipe is one I’ll use often in the future.
Hi Jen,
If I wanted to make these ahead of time, could I roll and wrap the log in the evening and bake in the morning or do you think the filling would get pasty? I look forward to trying these!
Every time I try a new recipe, my kids first ask, “Is this from your favorite lady?!” 🙂
Best,
Veronique
Please ignore the above question. I just read some of the other reviews and you answered already. Thank you.
Absolutely delicious. My family would not comment because I’m a diabetic but, as usual, after they were devoured they couldn’t stop raving about them. And after everyone left for work, I stole one. I had no confectioners sugar so made a frosting out of cream cheese, milk and maple syrup.
Hi Jenn! Can everything be made the night before and baked off in the morning? Should it come to room temp first? Or would you not recommend that? Thanks!!
Hi Renee, Unfortunately, these cannot be prepared ahead of time because they won’t rise properly. Sorry!
I just tried making these and they turned out great! Thank you so much for an easy homemade recipe! My kids loved them! I will definitely make these again! Thanks!
Hi,
I made this cinnamon rolls this morning to surprise my hubby since he loves these kind of rolls; they turned out ok; However, I had a few problems with the procedure, I was doing fine (I think) until I had to roll them into a log, it was so sticky it adhered to the counter so I had to put more flour so that I could roll it (I had to force it literally). Also, after I cut them, every piece was kind of soggy and it was hard to press them down so that they could have the shape of a cinnamon roll. After cooking them for 23 minutes, they were a little bit burned on top and the inside was a little soggy, I even thought they were still raw but they weren’t. What did I do wrong? I am new in making these kind of rolls and I really want to learn how to make them right 🙁 Thank you in advance.
Sorry to hear you struggled with these Rita! I’m wondering if maybe you mis-measured the flour and didn’t use enough. Also, was your rack set to the middle spot in your oven? If not, they may have baked a bit unevenly.
Have never made cinnamon buns without yeast, so I was intrigued. You weren’t kidding about quick!
These turned out really well. Enjoyed the cream cheese glaze. Will definitely make these again, when I don’t want to make the yeasty ones.
My all time favourite cinnamon buns are made with Yukon gold potatoes. Are time consuming, but worth it.
http://www.bonappetit.com/test-kitchen/cooking-tips/article/yukon-gold-cinnamon-rolls
These were incredible! Better than anything we can purchase locally. SCRUMPTIOUS!
Also, they are wonderful with snicker ice cream!
I made these today in a spelt, dairy-free version (due to allergies) and my kids and I loved them! My 6 year old wanted me to send you a message thanking you, and even reminded me as she was tucked into bed.
Hi Ruthia. Can I ask about the spelt subsitute, did you keep the measurements the same? Thanks. Col
I cannot wait to make these! I only have light brown sugar, not dark brown sugar as the recipe calls for. Will that work out ok?
Definitely– hope you enjoy!
Okay ~ these look crazy restaurant delicious!! I have only tried to make cinnamon buns a couple of times in the last decade with such dismal results that I gave up. But I re-energized after seeing this recipe and I’m going for it!!
I can’t remember if commented on this recipe before and frankly I don’t care because it is so worthy of another comment!!! I had a hungry crew cutting down trees over the weekend and I know this recipe is amazing from making them several times before…Well one of the comments was “These are the best cinnamon buns I have ever had!” So I made another batch the next day The consistency is amazing, the buttermilk dough and cream cheese glaze are a perfect pair! And the best part….they are in the oven, baked and ready in like 40mins!! Or maybe because I’ve made this recipe so many times….They are just so easy and come out perfect every single time! The only changes: sometimes I make six buns instead of nine… I was feeding some big guys, so I thought they’d appreciate a bigger bun! I have also used Jenn’s Toffee Glaze from the Sticky Banana Cake recipe instead of the cream cheese glaze, pure heaven! Honestly…if you haven’t tried this recipe, it is amazing, quick and you probably have the ingredients in your pantry! Perfect Christmas morning treat! Thanks again Jenn, your site is just amazing!
I love to make breads and other sweets. I do not buy any baked goods from the grocery store, when I make my own I know what goes into it.
Your cinnamon roll recipe looks delicious and I will be making it today. There was one other I found that I liked but I like to try different recipes. I have never tried to make cinnamon rolls without yeast so this is an interesting recipe. Thank you so much for sharing and I love your site. So many delicious recipes! Happy Holidays!
About to make these for the second time. I don’t have time to make yeast rolls, so glad to have this option!
This has got to be one of the best desserts, I’ve ever made!! Can’t wait till Christmas so I can make it again. It’s very fluffy, light, sweet, has a bit of sourness to it, but in the most delicious way possible!! I didn’t change anything out of the recipe.
These look amazing! I LOVE cinnamon buns! I stopped buying the canned ones bc they always hurt my tummy! I love making bread but don’t have hours before breakfast to feed my 5 hungry children with yeast cinnamon rolls so I was super excited to find this recipe! Can’t wait to make them! One question though, if I double the recipe would you recommend making 2 seperate batches and using 2 pans or do you think one batch and one pan will work? Thanks!
Hi Sara, I would use two separate pans. Hope you enjoy them!
I made these this morning and they were very tasty. I prefer a yeast cinnamon roll over the texture of these, but I do NOT prefer making them. Such a long process. This recipe is very easy to follow, has the perfect amount of sugar & cinnamon and my boys devoured them. Thanks, Jenn!
I just made these. They are extremely delicious. Everyone fell in love.
Hi Jen,
Firstly let me thank you for making my day million times better! As a cinnamon addict I was dying to finally make my own rolls and there I found it:) best recipie ever:) just happened that in the meantime I moved to Qatar and they don’t sell buttermilk over here …:( is there anything I can replace it with?
Thanks a million!
Have a lovely day!
Alexandra
Hi Alexandra, It’s easy to make your own buttermilk. To make 1 cup, add 1 tablespoon of lemon juice to a glass measuring cup, then add low fat milk to the 1-cup line. Let the mixture sit for 10-15 minutes until it curdles, and you’ll have buttermilk. Hope you enjoy the cinnamon buns 🙂
Hi Jen!!
It was a huge success and it’s already gone ! 🙂 thanks a million I have never eaten better ones and they are so easy to make and buttermilk was a dream:)
XXXX
Alexandra
Thanks for this recipe, I’ve made it twice in the past 10 days for company with great success & rave reviews!
It is quick & easy, no rising time (yay!) and I love that it makes only 9 buns not too many — I love homemade cinnamon rolls (This recipe is my favourite flavours http://www.twopeasandtheirpod.com/cranberry-orange-cinnamon-rolls/) but always time consuming to make them homemade. And I tried the shortcut of Cinnabon can (for research purposes of course) and it tasted terrible – too many additives and tasted strongly of baking powder – ugh! So I’m so glad to have found this recipe!!
The second time I made it last night I adapted the recipe –
* only used 3 oz of butter melted
* I ran out of plain flour so had to sub in Self flour and omitted the salt and baking powder (and it still worked out fine!)
* 2nd time around I cut out the sugar in the dough mixture and that helped make these less sweet especially as I went with a sugar rub (see below)
* used the Two Peas and their Pod filling idea: http://www.twopeasandtheirpod.com/cranberry-orange-cinnamon-rolls/ by mixing zest of 1 orange with 3 tablespoons of Granulated Sugar and sprinkling half on top of the Brown sugar (no granulated sugar) + ground Cinnamon + ground Cloves mixture then sprinkling a handful of Dried Cranberries on top then roll!
* cut the dough log and dipped each cut side (both cut sides) into the orange zest sugar rub then put in the pan and follow your instructions.
* Mine bakes for 28 minutes.
* I reduce the confectioners sugar to about 1/3 cup and next time maybe will mix in orange zest.
My adjustments were so tasty – I reccomend you try it out too.
When I first tasted the bun I was expecting the exactly the same as a cinnamon roll in terms of texture – it is good and about 98% similar, not as airy as yeast cinnamon buns but that’s to be expected – not too bad especially given the major time saved! I look forward to trying out different fillings like Stewed apples And a Maple Syrup glaze.
Mine didn’t last long because my company devoured then in 1 day! Yes agree best eaten warm but also good reheated in the microwave for less than a minute (obviously dependent on one’s microwave power) or in a low heat oven or toaster oven. Also my other taste testers preferred not to re-heat and still enjoyed it at room temp.
Thank you again for the helpful photos detailing the steps! Look forward to trying out some more of your recipes!
Kate, Thank you for the detailed feedback! I’m so glad you and your company enjoyed the rolls, and I love your idea of an orange cranberry filling. I will definitely try that next time 🙂
I’ve fixed these every time I’ve had company spend a few days. There are never any leftovers. Everyone loves them.
Can I substitute the buttermilk for skim milk?
Hi Mindy, Yes, that should work fine.
Could this be made Gluten Free? My daughter has Celiac Disease and we eat GF diet..
Hi Gretchen, You’d have to use a gluten-free flour.
Can you substitute the buttermilk with whole milk?
Delish! No cow milk allowed here, so I substituted a vegan-buttermilk (coconut milk+vinegar), and, while a bit crumbly, these still were fantastic. Light and sweet, flaky yet doughy, with great cinnamon flavor. For the glaze I used a butter/olive oil blend, water, vanilla and confectioners sugar.
I’m making these for thanksgiving morning! Can’t wait!
Would it be okay to prep them the night before in the pan, refrigerate overnight and bake in the morning?
Hi Lisa, Unfortunately, these cannot be prepared ahead of time; they won’t rise properly. Sorry!
Hi there…the cinnamon bun recipe is one I will attempt soon! My question is if it is fine to use regular all purpose flour for the recipe?
Hi Diana, Yes all-purpose is the flour to use.
Can I bake these the night before and reheat in the morning? If so please give me the oven temp and how long to reheat.
Thank you.
Hi Mary, They are best fresh out of the oven but it’s fine to bake to the night before. I would reheat in a 300 degree oven for about 15 minutes.
First time I’ve tried buttermilk glaze, really yummy.