Very Easy Cinnamon Buns

Course Breads: Breads and Starters
Author Fabio Viviani | Did I Really Make Breakfast 2



  • ¾ cup cream cheese
  • cup buttermilk
  • cup granulated sugar
  • 2 oz unsalted butter melted
  • 1 ½ tsp pure vanilla extract
  • 9 oz unbleached all-purpose flour; more for rolling
  • 1 tbsp baking powder
  • tsp table salt
  • ¼ tsp baking soda


  • 1 oz unsalted butter melted
  • 1 cup packed light or dark brown sugar
  • 1 ½ tsp ground cinnamon
  • 1 cup chopped pecans
  • Glaze:
  • 3 oz confectioner sugar
  • 3 tbsp heavy cream
  • 1 tsp pure vanilla extract


  • Heat oven to 400 degrees F. Grease the sides and bottom of a 10-inch oven pan with very little Olive oil.
  • In a food processor, combine the cream cheese, butter-milk, sugar, melted butter, and vanilla. Process until smooth.
  • Add flour, baking powder, salt and baking soda and pulse in short pulse until the dough clumps together, The dough will be soft
  • Scrape it onto a lightly floured surface and knead with floured hands 4 or 5 times until smooth and uniform
  • With a rolling pin, roll the dough into a rectangle about 1/3 inch thick. Brush the dough with the melted butter
  • In a medium bowl, combine the brown sugar, cinnamon
  • Sprinkle the mixture over the buttered area of the dough then sprinkle the nuts and pat down gently into the surface
  • Starting at a long edge, roll up the dough
  • With a sharp knife, cut the roll into 12 equal pieces
  • Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch each other little bit
  • Bake until golden brown and firm to the touch, 20-25 minutes
  • Pull out and let cool down
  • In a small bowl, mix the confectioner sugar, cream and vanilla, it should be thick enough but add more sugar or more cream till you reach the thickness you want
  • Drizzle the glaze over the rolls, let stand for 10 minutes and serve