Published May 1, 2002.
Yeasted cinnamon buns take hours to make, and store-bought are dreadful. Could we transform a recipe for baking-powder biscuits into quick, high-rise breakfast buns?
Good yeasted cinnamon buns take time to make, and lots of it. We tasted store-bought buns to see if they were a viable substitution, but they're so bad that they're not worth considering.
An easy, foolproof method for making tender, fluffy cinnamon buns in under an hour. The buns should have a moist cinnamon-sugar filling and a smooth and thick (not chalky or pasty) icing. The bun should be tender and fluffy, the filling sweet and spicy, and the glaze sinful, encouraging even the well-bred to lick the gooey remnants from their fingers.
Prepare a quick biscuit dough with buttermilk, melted butter, and flour, adding baking powder for lightness and baking soda to balance the acidity of the buttermilk. Fill with a mixture of cinnamon, cloves, brown sugar, and white sugar that is moistened with butter. Top the buns with a tangy, smooth icing made of buttermilk, cream cheese, and confectioners' sugar.
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