Sunday, August 18, 2013

No Yeast Cinnamon Buns

WITH NO RAISINS! I am bringing these into work and some of my coworkers have very strong feelings about raisins. Personally, I like raisins but I won’t be eating any of them as I am on the wedding diet for the next year.

Most cinnamon bun recipes will call for yeast, which I think would give you a fluffier dough. But it’s a lot more time consuming as the yeast has to rise. I wasn’t able to do a side by side comparison but these look darn good! I will get full reviews from my coworkers tomorrow and report back!

Cinnamon Filling
  • 3/4 packed brown sugar
  • 1/2 sugar
  • 1 tbsp of cinnamon
  • 1/2 tsp salt
  • 1/4 cup of melted butter
  • 2 1/2 cups of flour
  • 1/4 sugar
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 salt
  • 1 cup of buttermilk
  • 1/3 cup melted butter
  • 1 package of light cream cheese
  • 1 cup of icing sugar

1. Preheat oven to 425 degrees. Combine all ingredients for filling in a bowl, should make a thick paste.

2. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix melted butter and buttermilk in a separate bowl, combine with dry mixture. Stir together until it forms a ball, do not over mix.

3. On a floured surface, roll out the dough into a rectangle. Spread the filling over the dough and roll. Cut into 1 inch slices.

4. Place all of the slices swirl side up on a greased baking sheet or spring form pan. Leave space in between each roll so they can rise. brush all rolls with melted butter and bake for 15 minutes or until tops are golden brown.

5. Combine the cream cheese and icing until smooth. Spread over cinnamon buns while still warm.

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