These cinnamon buns took 20 minutes of active prep time and 25 minutes in the oven.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

Homemade cinnamon buns from kitchen to table in 45 minutes. How can you beat that?

Very little kneading, no rolling, and even better? No yeast.

I actually love baking yeast breads. There is nothing like a homemade loaf of yeast bread right out of the oven.  But let’s get real: I simply don’t have the time to bake up homemade cinnamon buns {with yeast} on a regular basis.

If the Tall Boy had his way, we’d be eating homemade {with yeast} cinnamon rolls every Sunday morning.  And every now and then, I do try to make them for him.  I did make homemade yeast rolls for Christmas morning last month, which were ohmygoodnessIcouldn’tquiteatingthem good.

So good that he has been not-so-subtly hinting for me to make them again.

So I did.

Kind of.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

But with much less work. And wait time.

Baking powder acts as the leavening agent in this recipe, and your very brief kneading will ensure that the rolls rise in the oven.  These rolls came out perfectly–dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you’ll definitely want on your weekend rotation!

Quick Cinnamon Buns
 
Ingredients
For the filling:
  • ¾ cup dark brown sugar
  • ¼ granulated sugar
  • 2 teaspoons cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 1 tablespoon melted butter, melted and cooled
For the dough:
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ cups buttermilk
  • 6 tablespoons unsalted butter (divided), melted and cooled
For the icing:
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk, milk, or heavy cream
  • 1 cup powdered sugar
Method
  1. Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
To make your filling:
  1. Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.
To make your dough:
  1. Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Your dough will look a little shaggy--this is okay. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
  2. Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle the filling mixture on top, leaving ½-inch border around the edges. Press the filling down lightly so it will stick to your dough.
  3. Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
  4. Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
To make the icing:
  1. Whisk cream cheese and buttermilk/milk/cream together in a medium bowl. Whisk in powdered sugar until mixture is smooth. Spoon glaze over buns, and try not to eat them all.
Notes
recipe from Cook's Illustrated

I’m partying here!

XO, Ashley