Tuesday, 24 May 2016

Seriously Easy Cinnamon Buns

{Erin Out and About} Seriously Easy Cinnamon Buns

I woke up one morning with a serious craving for cinnamon buns. What's a girl to do? After a brief search of Pinterest and several recipes that claimed to be simple but required much time (I mean, who can tell the night before that they will have an intense desire for the heavenly, gooey doughs of perfection?) and too many ingredients (ugh, who has yeast on hand at all times?).

{Erin Out and About} Cinnamon Buns

What I liked most about this recipe was that it is small batch (only making four buns, the second time I made it, I doubled it to serve four people), the second best part of it is no yeast needed. No time waiting for it to raise. Third best  thing is I usually have all the ingredients in my cupboards waiting to be mixed together and created into loveliness. 

{Erin Out and About} Cinnamon Buns

{Erin Out and About} Cinnamon Buns

{Erin Out and About} Cinnamon Buns

{Erin Out and About} Cinnamon Buns

{Erin Out and About} Cinnamon Buns

Seriously Easy Cinnamon Buns! adapted from Dessert for Two

30 minutes prep/15 minutes cook/yields 4 buns


3/4 cup all-purpose flour
2 Tbsp sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
5 Tbsp milk
1 tsp apple cider vinegar
4 Tbsp butter, melted and divided
3 Tbsp brown sugar
1 tsp cinnamon

For glaze:
1/2 cup icing sugar
splash of milk


 1. Preheat oven to 375F. Grease muffin tin as many as needed. 
2. Combine flour, 1 Tbsp of the sugar, baking soda, baking powder,  and salt.
3. In a separate bowl combine milk, vinegar, and 2 Tbsp of melted butter.
4. Add wet ingredients to the dry and stir until a soft dough forms.
5. Spread dough onto floured work surface, shape into a rectangle.
6. Pour the remaining butter over the spread dough.
7. Combine brown sugar, cinnamon, and remaining white sugar, sprinkle over dough and press in. Then roll up the dough starting with the long side and pinch together along the end seam.
8. Cut dough into equal pieces and place in tin. Cook for 12-15 minutes. 
9. While it cooks, mix together icing sugar and milk until there are no lumps.
10. Let buns cool slightly before pouring icing over them. (Or you could let them cool completely so the icing part is less messy, but no fun there).

{Erin Out and About} Cinnamon Buns

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