Quick Cinnamon Buns with Maple Buttermilk Icing
In search of an easy foolproof cinnamon bun that doesn’t require yeast? We are sharing a few shortcuts, none of which compromised texture or taste. First, we make a quick sweet biscuit dough with buttermilk, melted butter, and flour, adding baking powder for lightness and a touch of vanilla. Then, we fill the dough with a mixture of cinnamon, spice, brown sugar, and white sugar moistened with butter. The icing for our cinnamon bun recipe is also quick and delicious! A tangy, smooth icing made of buttermilk, maple syrup and confectioners' sugar. Here’s a tip. Melted butter is used in the filling, the dough, and to grease the pan; it’s easiest to melt the total amount (1/2 cup) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.
Quick Cinnamon Buns with Maple Buttermilk Icing
1 tablespoon unsalted butter, melted, for pan
Cinnamon-Sugar Filling
¾ cup dark brown sugar (packed, 5 ¼ ounces)
¼ cup granulated sugar (1 ¾ ounces)
1 Tbsp. ground cinnamon
½ tsp pumpkin pie spice
1 Tbsp. butter, melted
Biscuit-cinnamon roll Dough
2 ½ cups Texas Pure Milling Organic All Purpose Flour (12 ½ ounces) additional flour for work surface
¼ cup granulated sugar
1 Tbsp. baking powder
½ tsp. salt
¾ cup milk
6 Tbsp. melted butter
2 tsp vanilla
Icing
1 Tbsp. Maple syrup
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)
Directions:
Wash and sanitize hands, work surfaces and tools. Adjust oven rack to upper-middle position and heat oven to 425° F. Pour 1 Tbsp. melted butter in 9-inch nonstick cake pan or casserole; brush to coat pan.
To make cinnamon-sugar filling: Combine sugars, spices, and melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
To make biscuit dough: Whisk flour, sugar, baking powder, and salt in large bowl. Whisk milk, melted butter, and vanilla in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 1 minute. Pat dough with hands into 12 by 9-inch rectangle on a well-floured work surface. Roll to ½ inch thick. Spread with filling. Roll into a log. Cut into 8 equal pieces. Place in the prepared 9-inch pan. Brush with additional melted butter if desired (about 2 Tbsp.). Bake until edges are golden brown, 23 to 25 minutes Cool about 5 minutes before icing.
For Icing: Whisk maple syrup and buttermilk in large bowl until thick and smooth. Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
