Easy Cinnamon Buns
Sinfully delicious and only 10 minutes of hands-on time (with a shortcut), these easy cinnamon buns are a huge treat for any occasion. Make them the night before and pop them in the oven for a decadent breakfast the next day.(add 90 minutes or overnight rise time for dough)
Servings (change as needed): 12
- 1 bread dough to make one loaf (I buy a challah dough, but any bread dough will do. Or make your own)
- 1/3 cup butter, softened (about 2/3 of a stick)
- 1/3 cup brown sugar
- 3/4 cup pecan pieces (use more or less as you like); whole pecans are ok too.
- 2 tbsp soft butter (I use salted) unsalted is fine too
- 1/4 cup white sugar
- 1 tsp cinnamon
PREPARE PAN: Spray sides of a pyrex (or microwavable) 9 inch round or 7 x 11 inch pan with oil. Note 1.
MAKE STICKY TOPPING: Put butter and brown sugar in pan. Microwave, stirring once halfway through, until mixture is well blended and sugar dissolved, about 2 minutes. Sprinkle pecans evenly over mixture.
PREPARE DOUGH AND FILLING: Stretch dough into a 12 x 7 inch rectangle. Spread butter evenly over the surface. Combine white sugar and cinnamon in a small bowl, then sprinkle mixture evenly over the buttered dough.
MAKE THE BUNS: Starting at the longer side of the dough, roll it lengthwise into a log and pinch tightly to secure. Cut log into 12 even slices. Place buns flat (cut side down) in pan. Note 2 - To make ahead the next morning. If not making ahead, let the cinnamon buns sit on top of a warm oven to rise for 1 to 1.5 hours to double in size.
Heat the oven to 350F.
BAKE AND SERVE: Bake uncovered for 23-25 minutes or until golden brown. Let cool for a few minutes, then invert onto a plate or tray. I cover pan with a larger tray, then flip both over. Make sure to scrape any remaining sticky toffee onto the buns! Serve warm.
- If you don't have a microwaveable dish the right size, use a microwave dish you have then pour mixture into pan. Alternatively, cook in small pot on medium-low heat on stove, then pour into pan.
- To make ahead the next morning. Once the dough is cut and placed into the pan, lightly spray the buns with oil and cover loosely with plastic wrap (leaving room for rising). Refrigerate overnight. The buns will rise in the fridge. In the morning, take them out of fridge and let them sit on top of a warm oven to come to room temperature for half hour before baking while you preheat the oven to 350F. Bake for 23-25 minutes until golden brown.
Calories: 244kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 240mg | Potassium: 36mg | Fiber: 2g | Sugar: 10g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg