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Cinnamon Roll Morning Buns

Hello my lovelies! I can not wait to share today’s post with you! While visiting my parents, my Dad always loves to make something yummy for all of us to enjoy. So he let me know all of the things he was wanting to make and we decided on these babies!

Cinnamon Roll Morning Buns

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

 

These gorgeous little buns are a perfect way to start out your morning. Be it with a cup of coffee, hot tea or just a big glass of milk they are sure to become a new addition to your baking arsenal. They would be perfect for an after dinner snack too, but sometimes it’s fun to have “dessert” for breakfast isn’t it?!

These morning buns are super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! The recipe for the dough is from the show America’s Test Kitchen and the cream cheese frosting is from my red velvet sandwich cookies recipe.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Cinnamon Roll Morning Buns
 
 
Ingredients
  • 3 Cups all purpose flour
  • 3 /4 tsp salt
  • 1 pkg rapid rise yeast
  • 1 Tbls sugar
  • 24 Tbls (3 sticks) unsalted butter
  • 1 Cup sour cream
  • 3 Tbls ice water
  • 1 egg yolk
  • ½ Cup sugar
  • ½ Cup light brown sugar, packed
  • 2 tsp cinnamon, ground
  • 1 tsp vanilla bean paste or extract
Instructions
  1. Cut the butter into slices, about ½ inch thick and place in the freezer while getting the dry ingredients ready.
  2. Add the flour, salt, yeast, 1 Tbls sugar into a ziplock bag and toss to mix together. Add into the bag with the flour mixture the sliced butter. Close bag and toss so the butter cubes are coated in flour. With a rolling pin, roll out the flour and butter while still in the bag. You are looking to make the butter into long thin planks of butter. This doesn't have to be perfect but do the best you can.
  3. Pour the mix into a large bowl. Add in the sour cream, ice water (here is a tip, fill a cup with ice and water, dip in your tablespoon into the water avoiding the ice cubes to put into the mix, ta-da, ice water!) and egg yolk. Mix this with a spatula until it starts to form a very crumbly dough. Flour your work surface and place mixture onto counter.
  4. Work the dough with your hands kneading until a more solid dough forms. This will take a while since the ingredients are so cold, be patient! Roll out the dough until it is roughly 12x20 inch rectangle. Roll the dough over itself like a jelly roll long ways. Flatten this out using your hands and rolling pin if needed until 4 inched wide. Place on baking sheet covered in plastic wrap and place into freezer for 15 minutes.
  5. While the dough is in the freezer mix the remaining sugar, brown sugar, cinnamon and vanilla in a bowl and set aside.
  6. After 15 minutes take the dough out of the freezer and roll it out again into a 12/20 inch rectangle.
  7. Sprinkle evenly with the sugar/cinnamon mixture leaving a ½ inch border around the outside.
  8. Once again roll this like a jelly roll the long ways. Sealing the edge together, you may need to us a tiny bit of water on your fingertips to help securely seal the edge.
  9. Using FOIL cupcake liners, line a cupcake tin and spray with cooking spray, this part is EXTREMELY IMPORTANT. Otherwise all the sugars in the bun will stick to your pan and will leave a huge mess and the buns won't come out of the pan.
  10. Trim the ends of the dough ½ inch off each end.
  11. Cut dough into equal 12 inch pieces. Cut in half, Half the halves and then cut those into three pieces.
  12. Put the pieces cut sides up into each cupcake wrapper and cover with plastic wrap. Place this in the fridge for at least 4 hours and up to 24 hours.
  13. Now you are going to let the buns rise. Boil three cups of water, place this into a baking dish and place on the lowest rack in a cold oven. Place the rolls on the rack above the water and close the door. Let the rolls sit in the oven with the water until they double in size. This will take 30 minutes to an hour. If after 30 minutes the buns don't seem to have rise much, boil the water again and place it back in the oven.
  14. Bake buns at 425 degrees for 5 minutes and then reduce the heat to 325 degrees, leaving the buns in the oven. Cook 40-50 minutes until golden brown.
  15. When the buns are done cooking, let them sit in the tin for 5 minutes then take them out. Take off the foil wrappers and place on a wire rack to cool. Top with cream cheese frosting and enjoy!

Step by Step Directions

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Cut the butter into slices, about 1/2 inch thick and place in the freezer while getting the dry ingredients ready.
Add the flour, salt, yeast, 1 Tbls sugar into a ziplock bag and toss to mix together.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Add into the bag with the flour mixture the sliced butter. Close bag and toss so the butter cubes are coated in flour.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

With a rolling pin, roll out the flour and butter while still in the bag. You are looking to make the butter into long thin planks of butter. This doesn’t have to be perfect but do the best you can.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Pour the mix into a large bowl. Add in the sour cream, ice water (here is a tip, fill a cup with ice and water, dip in your tablespoon into the water avoiding the ice cubes to put into the mix, ta-da, ice water!) and egg yolk.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Mix this with a spatula until it starts to form a very crumbly dough. Flour your work surface and place mixture onto counter.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Work the dough with your hands kneading until a more solid dough forms. This will take a while since the ingredients are so cold, be patient! Roll out the dough until it is roughly 12×20 inch rectangle.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Roll the dough over itself like a jelly roll long ways. Flatten this out using your hands and rolling pin if needed until 4 inched wide. Place on baking sheet covered in plastic wrap and place into freezer for 15 minutes.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

While the dough is in the freezer mix the remaining sugar, brown sugar, cinnamon and vanilla in a bowl and set aside.
After 15 minutes take the dough out of the freezer and roll it out again into a 12/20 inch rectangle.
Sprinkle evenly with the sugar/cinnamon mixture leaving a 1/2 inch border around the outside.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Once again roll this like a jelly roll the long ways. Sealing the edge together, you may need to us a tiny bit of water on your fingertips to help securely seal the edge.
Using FOIL cupcake liners, line a cupcake tin and spray with cooking spray, this part is EXTREMELY IMPORTANT. Otherwise all the sugars in the bun will stick to your pan and will leave a huge mess and the buns won’t come out of the pan.
Trim the ends of the dough 1/2 inch off each end.
Cut dough into equal 12 inch pieces. Cut in half, Half the halves

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

and then cut those into three pieces.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Put the pieces cut sides up into each cupcake wrapper and cover with plastic wrap. Place this in the fridge for at least 4 hours and up to 24 hours.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Now you are going to let the buns rise. Boil three cups of water, place this into a baking dish and place on the lowest rack in a cold oven. Place the rolls on the rack above the water and close the door. Let the rolls sit in the oven with the water until they double in size. This will take 30 minutes to an hour. If after 30 minutes the buns don’t seem to have rise much, boil the water again and place it back in the oven.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Bake buns at 425 degrees for 5 minutes and then reduce the heat to 325 degrees, leaving the buns in the oven. Cook 40-50 minutes until golden brown.

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

When the buns are done cooking, let them sit in the tin for 5 minutes then take them out. Take off the foil wrappers and place on a wire rack to cool. Top with cream cheese frosting and enjoy!

Whew, yes this one is a dosey but well worth it! I’d also say this isn’t something for beginners either to tackle. But none the less, DO make these, you will not regret it I promise. And you KNOW I would never steer you wrong!

Cinnamon Roll Morning Buns, super flaky croissant like on the outside and moist, cinnamony deliciousness on the inside! AND, topped with the BEST cream cheese frosting, YUM!

Until next time,

Dana's-SignatureLooking for more yummy treats? Click on the image below for the recipes!

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I participate in these linky parties, DIYHSHP and Orj Junkie.

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22 Wonderful Comments

  1. avatar
    Ginnie says:
    February 16, 2014

    Mmm … these look so delicious! I will have to surprise my husband soon:)

  2. avatar
    Camila says:
    February 16, 2014

    This looks so good gilr!!!! I’m hungry just by seeing it!!!

    XOXO

  3. avatar
    Kristina says:
    February 16, 2014

    These look yummy. I can’t wait to try it. Thanks for linking it up to Snickerdoodle Sunday.

  4. avatar
    February 17, 2014

    These look like heaven! What a great breakfast treat.

  5. avatar
    Rosemary says:
    February 19, 2014

    These look fantastic, I am going to give them a try, I love anything and everything with cinnamon. thanks

  6. avatar
    February 19, 2014

    Yum!!! Cinnamon rolls are on my to-dos for the week, love the idea of putting them in muffin tins. Thanks for sharing 🙂

  7. avatar
    February 19, 2014

    Dana, these look absolutely phenomenal! I’m a sucker for anything that is cinnamon and I love how these are in muffin form. The perfect breakfast (or anytime) treat!

  8. avatar
    Shailynn says:
    February 19, 2014

    I’m a sucker for cinnamon rolls! I can’t wait to try these. Thank you so much for sharing.

  9. avatar
    February 20, 2014

    Hi Dana. So glad to have found your blog. These look amazing! I have a weakness for anything cinnamon — especially muffins or rolls. Can’t wait to try this recipe!

  10. avatar
    February 20, 2014

    Nothing makes me happier in the morning than cinnamon rolls! And these little guys you made are adorable. Great pictures 🙂

  11. avatar
    Erlene says:
    February 20, 2014

    Looks so delicious! I’m pinning this recipe and will be making this very soon. Thanks for sharing. Stopping by from Krafty Insp. Thurs linkup

  12. avatar
    Elina P says:
    February 20, 2014

    Great tutorial on how to make these yummy cinnamon rolls!!
    Just stopping by from the Krafty Inspiration Linky Party!! 🙂

  13. These look so tasty!

  14. avatar
    February 21, 2014

    Yum! These buns are exactly what I need to get my ‘buns’ out of bed (couldn’t help myself). Also they are adorable!

  15. avatar
    Diana says:
    February 22, 2014

    Hey Dana!!! I just wanted to let you know that I’m featuring your delicious cinnamon roll morning buns tomorrow during the Sunday Best party. Also, I’m featuring them in my newsletter this week. 🙂 It goes out Sunday mornings so it should hit your inbox tomorrow if you’re a subscriber. 🙂

    XO
    Diana

  16. Thanks so much for linking on Show Me Your Plaid Monday’s! You are one of this weeks features

  17. avatar
    Nicky says:
    February 24, 2014

    This look fabulous. I like baking on Saturday and Sunday mornings. I pinned this to try soon. I’m stopping by from the Let’s Get Real Friday party. Thanks so much for sharing this and linking up with us. I hope you’ll join us again on Friday.

  18. avatar
    Diane Haller says:
    February 26, 2014

    Thank you for bringing your yummy recipe to Family Fun Friday!

  19. avatar
    February 26, 2014

    I always want cinnamon rolls for breakfast, and I love this twist on them. My only problem, is I don’t want to be up 3 hours before everyone else just to make them, lol. And let’s face it they are just better fresh and warm 🙂 Thanks for sharing this on Foodie Friday, I’m sure I’ll be making it soon.

    • avatar
      Dana DeVolk says:
      February 27, 2014

      LOL, that’s why I recommend letting them sit over night!

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