Fastest Cinnamon Bun – indulgent cinnamon bun that requires no waiting that comes ready in no time!
I came across this fastest cinnamon bun years ago, when I use to buy every single fine cooking magazine- on my countless trips to Costco.
Believe it or not, it was the best part of my trip. The minute I arrived home I would peruse through every single page devouring the pictures with my eyes; the perfectly seared steak, the melty-oozy grilled sandwich, the crackling crusty bread with a chewy interior. I just love eating all of them.
However, this cinnamon bun was the first recipe that got me. It is fast, no yeast, comes together in less than no time and no waiting. What more could I ask for?
After making this several times, I can say they are quite flavorsome and have a good texture compared to yeast dough cinnamon roll
I prefer a cream cheese glaze. I don’t know what it is about cream cheese but it makes every thing takes great –the creaminess and the extra tang of the cream cheese blends well with the sugary dough
Enjoy!
Fastest Cinnamon Bun
Ingredients
For the dough
- 3/4 cup cottage cheese , 4% milk fat
- 1/3 cup buttermilk or sour milk
- 1/4 cup granulated sugar
- 2 oz. (4 Tbs.) unsalted butter ,melted
- 1 tsp. pure vanilla extract
- 2 ¼ cups unbleached all-purpose flour; more for rolling
- 1 Tbs. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
For the filling
- 3/4 oz. 1-1/2 Tbs. unsalted butter, melted
- 2/3 cup packed light or dark brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- ¾ 4 oz. chopped pecans
For the glaze
- 4 oz. cream cheese , room temperature
- ½ cup confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 tsp. pure vanilla
Instructions
- Pre-heat the oven to 400°F. Grease a 9-10 inch pan with cooking spray and set aside.
- Add the cottage cheese, sugar, buttermilk, melted butter, and vanilla in a food processor. Pulse until smooth, about10 seconds. Then add the flour, baking soda, salt, and baking powder and pulse in short bursts just until the dough sticks together (The dough should be soft and moist.)
- Remove dough and place on a lightly floured surface.
- Flour your hands and knead dough lightly about 4-5 times until smooth.
- Roll the dough lightly with a rolling pin to about 12x15 –inch rectangle
- Brush the whole dough with melted butter. Leaving a 1-inch border on cinnamon dough, sprinkle with brown sugar mixture. And pat gently into the surface. Place the nuts over the sugar mixture.
- Starting with the end nearest you, roll the dough up snugly like a jellyroll around the filling, finishing the roll with the seam side down. Do not forget to pinch the seal so they don’t come apart when making the dough.
- Slice the roll into 4 equal pieces, then slice each piece into 6 equal pieces
- Separate wedges and place on prepared baking pan cut side up. Brush
- Bake at 400° for 20-28 minutes or until lightly browned and firm to touch. Let it rise for 5 minutes, remove the spring form ring and transfer to serving plate
Make the glaze:
- Whip together cream cheese, powdered sugar, vanilla and 3 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cinnamon bun
- Serve.
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