If I need to bribe my kids, cinnamon buns are the way to go. Who does not love the heavenly smell and taste of cinnamon? These really are easy to make and the dough freezes well, so you can pop them right into the oven (don’t defrost) whenever you need a pick-me-up. They must be eaten warm with the icing oozing down your fingers. There is no need for two versions, everyone will love these!
Quick Cinnamon Buns
If I need to bribe my kids, cinnamon buns are the way to go. Who does not love the heavenly smell and taste of cinnamon? These really are easy to make and the dough freezes well, so you can pop them right into the oven (don’t defrost) whenever you need a pick-me-up. They must be eaten warm with the icing oozing down your fingers. There is no need for two versions, everyone will love these!
Nutrition
Ingredients
Method
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.
- To make cinnamon-sugar filling: Combine sugars, cinnamon, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
- To make biscuit dough: Whisk baking mix, sugar, baking powder, baking soda and salt in large bowl. Add the cold butter cubes, and with your finger tips quickly cut in the butter until the mixture resembles a coarse meal. Whisk yogurt, rice milk and vanilla in a measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured piece of parchment paper and knead until just smooth and no longer shaggy.
- Pat dough with hands into 12 by 9-inch rectangle. Brush the dough with 1 tablespoon of the melted butter. Sprinkle the cinnamon sugar filling evenly, leaving a ½ inch border of plain dough around the edges. Press the filling firmly into the dough. Starting at the long side, roll the dough by lifting the parchment paper and then peeling the paper back, pressing lightly to form a tight log. Pinch the seam to seal. Roll the log, seal seam down, and cut evenly into 10 pieces. (At this point freeze what you are not eating today). Place the buns in the buttered cake pan. Brush with the remaining melted butter. Bake until edges are golden brown, 20 to 25 minutes. Bake an additional 5 minutes if bun was frozen. Place a plate on top of the cake pan and invert buns onto the plate. Place the greased cooling rack on top of the plate and invert again. Cool about 5 minutes before icing.
- To make icing and finish buns: While buns are cooling, whisk rice milk, vanilla, lemon juice and powdered sugar in large bowl until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
Notes
* If you cannot get So Delicious Coconut Yogurt, you can substitute the yogurt with 60 gm (1/4 cup) heavy cream plus an additional 120 gm (1/2 cup) rice milk and squeeze of lemon. Just adjust the phe (so delicious is 30 mg per container)
Reader Q&A:
Q: Can I use baking mix bought from cambrooke instead of CFL baking mix? A: I never tested it so I do not know. I always recommend trying a recipe as is the first time around so you know what the end results are supposed to be. After that, try substitutes and modifications to make it “yours.”
Brenda
Q: What type of butter do you use? A: Regular butter (salted or unsalted depending upon what I have in fridge).
Q: Can you make a batch and then freeze until you are ready to bake? A: yes
Q: Can I use baking mix bought from cambrooke instead of CFL baking mix? A: I never tested it so I do not know. I always recommend trying a recipe as is the first time around so you know what the end results are supposed to be. After that, try substitutes and modifications to make it “yours.”
Brenda
Q: What type of butter do you use? A: Regular butter (salted or unsalted depending upon what I have in fridge).
Q: Can you make a batch and then freeze until you are ready to bake? A: yes
