Sometimes you wake up and it’s a cinnamon roll morning. And when you’re in that frame of mind, the yeasted dough, with it’s achingly long rise, is not an option. No, you have to have cinnamon rolls in the next 30 minutes. This is the recipe for you, and it is not courtesy of the Pillsbury dough boy. These cinnamon rolls are delicious and they come together as quickly as you can make a batch of biscuits. I was afraid they would be vastly inferior than their rich, brioche-based cousins — too craggy, crumbly, or dry. Not at all. These are sweet, tender, gooey, and fast. The recipe is loosely based on a quick biscuit recipe from Moosewood Restaurant New Classics and an amazing cinnamon sugar filling and creamy glaze from The 150 Best American Recipes. For me, it’s the perfect quick cinnamon roll recipe. Ready, set, bake!
Quick Cinnamon Buns from Heaven
Yield: 9 cinnamon rolls
Cinnamon-Brown Sugar Filling
* 3 tablespoons butter, melted
* 1/4 cup brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 cup golden raisins or currants (optional)
* 2 1/2 cups unbleached white flour (use low-protein flour, like White Lily or Red Band)
* 2 tablespoons brown sugar, packed
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup buttermilk
* 1 cup plus 1 tablespoon heavy cream
* 3 tablespoons butter, melted and cooled
* 1 1/2 cups confectioners’ sugar
* 3/4 teaspoon vanilla
* 2-4 tablespoons hot water
1. Preheat the oven to 400 degrees F.
2. For the filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside. In another small bowl, melt butter. Set aside.
3. For the dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 cup cream and 1/2 cup buttermilk, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the 3 tablespoons of melted butter. Sprinkle evenly with the cinnamon sugar topping. top the cinnamon sugar with the raisins, if you’re using them.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for 25-30 minutes, or until the biscuits are lightly browned.
6. To make the glaze: In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the water 1 tablespoon at a time until you have a spreadable glaze. (This makes a lot of glaze, so cut back if you like it less sweet.) Spread the glaze over the buns and serve warm.