I’ve had a craving for cinnamon rolls but haven’t felt like putting forth the effort.  These cinnamon buns are just as tasty, but involves a bit less work.


  • 1 package Active Dry Yeast (2 1/4 Teaspoons In A Package)
  • ¼ cup Warm Water
  • 3 Tablespoons Unsalted Butter, melted
  • ⅔ cup Sour Cream
  • 3 Tablespoons Sugar
  • 1 whole Large Egg
  • 1 teaspoonVanilla
  • 2-½ cups All-purpose Flour, Plus More For Kneading
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • ⅔ cup Packed Brown Sugar
  • 2 teaspoons Cinnamon
  • 6 Tablespoons Unsalted Butter, melted
  • 1-¼ cup Powdered Sugar
  • 1 Tablespoon Unsalted Butter, melted
  • 1 Tablespoon Milk
  • 1 teaspoonVanilla

In a large bowl, combine yeast with warm (no hotter than 110F) water.  Let stand for five minutes until foamy. Add butter, sour cream, sugar, egg, and vanilla. Mix in 2 cups of the flour, the salt, and the baking soda until combined. Add remaining flour (1/2) cup and continue mixing until dough becomes smooth. Knead for 5-8 minutes, until smooth. Place dough in bowl and allow to rise for an hour or until doubled in size. That’s what I’m talking about! Punch dough down in center and fold edges in (this gives the dough fresh oxygen.) Lightly grease and flour a muffin pan.  This will help prevent any sticking! Clearly, I made a mess.  It’s ok, I promise.  It will only get worse!! Mix cinnamon and sugar in a small bowl.  Melt butter in a separate small bowl. Roll dough out into a long cylinder.  Cut into 12 portions, and then 6 portions. Please use a knife- don’t tear the dough! Roll ’em up into balls. To form a bun, dip four pieces into butter and then roll into cinnamon sugar mixture.  Be generous!

Remember what I said about making a mess?  Expect it. Embrace the mess.  Do not embrace the mismatching bowls you’ve vowed to get rid of for the last four years.  Hey, they get the job done.

Anyways, this is what they should look like:

Allow to rise until puffy, about 45 minutes.

Preheat the oven to 350F.  Bake for 18-20 minutes, until golden.

Allow to cool completely.  While cooling, make the glaze.

Combine ingredients for glaze until smooth.  I found adding a little water helped get it to the consistency I was looking for (about 1 Tablespoon.)

Spoon glaze over buns and serve immediately.

You can pop ’em in the microwave for ten seconds if you want them warm.  Only put the glaze on what you plan to serve immediately.  Otherwise, store the glaze in the fridge and spoon over the buns when ready to serve.

What I love about these is pulling them apart- they are like monkey bread!