Violet Bakery's Cinnamon Buns Recipe on Food52 (2024)

Bake

by: Genius Recipes

March20,2018

4

46 Ratings

  • Prep time 35 minutes
  • Cook time 25 minutes
  • Serves 12 buns

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Author Notes

If you can make scones (or muffins or banana bread), you can make these sparkly, gloriously poufed cinnamon rolls—no waiting for yeast to do its thing. It’s all because the tiny Violet Bakery didn’t have the space to proof yeasted doughs, so founder Claire Ptak had to get crafty with a quick bread-style technique inspired by cookbooks from the 1950s. Don’t expect these buns to precisely recreate the yeasty flavors and pull-apart texture of a slower-risen roll—but they achieve something magical in their own right. And they do a remarkable job of hitting all the other notes of a classic cinnamon roll: the poofy, soft innards and cascading, buttery crust, the sparkle-dusted first bite giving way to sticky-sweet goo. Adapted slightly from The Violet Bakery Cookbook by Claire Ptak (Ten Speed Press, 2015). To read the whole story, head here. —Genius Recipes

  • Test Kitchen-Approved

What You'll Need

Watch This Recipe

Violet Bakery's CinnamonBuns

Ingredients
  • For the filling
  • 75g (1/3 cup) unsalted butter
  • 250g (1 cup plus 2 tablespoons) light brown sugar
  • 1 tablespoon ground cinnamon
  • For the cinnamon buns
  • 560g (4 1/2 cups) all-purpose flour, plus more for rolling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cardamom
  • 240g (1 cup plus 1 tablespoon) cold unsalted butter, cut into small cubes
  • 300g (1 1/4 cups) cold milk
  • sugar, for dipping
  • butter, for greasing the pan
Directions
  1. Heat the oven to 390°F (200°C) (355°F/180°C convection). Generously butter a 12-cup deep muffin pan.
  2. First, prepare the filling. Melt the butter and leave in a warm place so that it remains liquid. Mix together the light brown sugar and cinnamon until no lumps remain, then set aside.
  3. Now make the dough. In the bowl of a stand mixer with a paddle attachment, combine all the dry ingredients with the cubes of butter and mix until you have a coarse meal. Slowly pour in the cold milk while the mixer is running, until the dough forms into a ball and comes away from the bowl. Turn the dough out onto a lightly floured surface and leave to rest for a few minutes. Fold the dough gently over itself once or twice to pull it all together let the dough rest a second time, for 10 minutes.
  4. Clear a large surface, dust lightly with more flour, and roll out the dough into a large rectangle until almost 1/8 inch (5mm) thick. Brush the surface of the dough with the melted butter and, before the butter hardens, sprinkle the cinnamon sugar on to the butter. You want a good, slightly thick layer.
  5. Now roll the long side, keeping it neat and tidy. Gently tug the dough toward you to get a taut roll while rolling away from you in a spiral. Once it’s all rolled up, gently squeeze the roll to ensure it’s the same thickness throughout. Use a sharp knife to cut the roll crosswise into 12 even slices. Take a slice of the cinnamon roll, peel back about 2 inches (5cm) of the loose end of the pastry and fold back under the roll to loosely cover the bottom of the roll. Place in the muffin pan, flap side down. Repeat with remaining slices.
  6. Bake the buns for 25 minutes, or until golden and well-risen. As soon as they're out of the oven, flip them over onto a wire cooling rack so that they don't stick to the pan. Dip each cinnamon bun into a bowl of sugar. These are best served right away while still warm, but can also be served at room temperature or re-warmed in a low oven (especially good with a scoop of ice cream for dessert).

Tags:

  • Bread
  • Grains
  • Cinnamon
  • Milk/Cream
  • Bake
  • Serves a Crowd
  • Spring
  • Fall
  • Winter
  • Christmas
  • Easter
  • Mother's Day

See what other Food52ers are saying.

  • Greg Crawford

  • Kou Ishiwata

  • Carlos Acevedo

  • L Kaylor

  • Tracy

Recipe by: Genius Recipes

Popular on Food52

88 Reviews

Greg C. January 1, 2024

Wow. To have delicious cinnamon rolls in two hours vs 12 or 14 is remarkable. And while the dough, obviously, is different than traditional cinnamon roll dough, it's flaky and flavorful. The recipe couldn't be easier to make. I didn't have a deep muffin pan so had to use my standard one and that was fine. The rolls expanded up instead of out and that created a nice visual. And yes, the kitchen smelled amazing as they baked. This one is a keeper!

Wendy May 3, 2023

Surprising and delightful addition of cardamom. I make these often for guests

Kou I. October 12, 2020

I have to agree with other reviewers who were less than impressed about this. I followed the recipe to a T, even weighed the ingredients to be more exact, but ended up with a biscuity, boring confection. My dough never pulled from the sides of the bowl, any my butter and milk were chilled. Consequently, I had to work the dough more than I would usually, but it never came off the sides of the bowl. The result is meh. Give me my yeasty buns anytime over this mess!

Kou I. October 12, 2020

I have to agree with other reviewers who were less than impressed about this. I followed the recipe to a T, even weighed the ingredients to be more exact, but ended up with a biscuity, boring confection. My dough never pulled from the sides of the bowl, any my butter and milk were chilled. Consequently, I had to work the dough more than I would usually, but it never came off the sides of the bowl. The result is meh. Give me my yeasty buns anytime over this mess!

Aubrey April 25, 2020

These were wonderful! Super easy and flavorful, I would definitely make again. Instead of rolling them in sugar once baked, I just dunked them in a simple vanilla glaze. I baked 14 and froze about 6 unbaked rolls. I cut each roll about 1 inch thick.

Carlos A. April 7, 2020

Didnt like it. Followed recipe to the letter and tasted bland, dry, and stiff. Disappointed. Should've stuck with traditional yeast-included recipe.

FourCats February 2, 2020

Came out great! I too wish instructions said what size to roll instead of how thick. I think I rolled mine about 12" x 16". Important to roll pretty thin since there is no sugar in the dough.

Suz December 7, 2019

Very tasty - the dough part is almost like pastry! One tip though - do not use a silicone muffin pan, as they won’t bake through. I made a half recipe, as there are only 2 of us. They’re fairly large...

L K. October 22, 2019

I was so excited to see this recipe. In the 60’s we made these in Home Ec class. My family of 7 loved these when I would bake a batch for them, even in the evening I would bake them, they would devour them. So easy and delish, I could never find that recipe. Thank you!

debra G. September 6, 2019

Made them and was disappointed. Very dry and the cardamom was almost over powering. they taste like a baking powder biscuits. Wont make again

Allie J. October 6, 2019

perhaps you overbaked, skimped on butter or sugar? i've made these several times now and every time they're nice and crispy on the outside, soft in the middle, and the cardamom is wonderful (you have to like cardamom). but i truly love the cardamom/cinnamon/etc. spice family.

Nancy January 15, 2019

I just made these and we love them. Granted, they don't have that lovely yeasty quality that "normal" cinnamon rolls do but the recipe makes up for that by providing a much quicker treat to be had. 35 minutes listed for prep was spot on which meant in roughly a bit more than an hour you can have warm, cinnamon bliss on the table. That's not to say that they don't rise because they do, quite beautifully. They were perfect warm from the oven and a hit. Now I'd love to see you procure Ptak's lemon elderflower cake recipe - please!!!

Suzanne C. January 13, 2019

Disappointed in this recipe. Followed directions to the T and they look exactly like the video, but have very little flavor. They are mostly dough when you bite into them. Will not make again!

Olivia December 30, 2018

This recipe is easy and rewarding!

I subbed eggnog for the milk just because I had it on hand. I liked the sugar idea, but found the buns really did need a glaze to balance out the doughy/hard exterior. I topped them with cream cheese icing and they were a hit! They weren't the same the next day, but were excellent rewarmed in the microwave (kept it moist and didn't dry out when reheating as opposed to the oven.) Going to make these regularly! Such a crowd pleaser.

Q: Wondering what would happen if you baked them all together in a skillet instead of the muffin tins. Would they still turn out? Has anyone tried?

Josho December 28, 2018

I would love to know what the approximate dimensions of the rectangle are when rolling out the dough.

Kt4 December 28, 2018

I just rolled a rectangle until it was the desired thickness. If you watch the video, you can get an idea of the size around 1:15.

Esvee December 23, 2018

Don’t cinnamon rolls normally have yeast? I’ve avoided making them for this reason for years. How do these rise?

Tracy December 24, 2018

2tbs baking powder

Kt4 December 24, 2018

Like scones, muffins, and banana bread do - baking powder :)

Josho December 28, 2018

If you read the "whole story," you'll find out why this recipe doesn't use yeast. (Apparently the bakery was too small to take up space proofing dough.)

Esvee December 28, 2018

Thanks! I totally skimmed the article so missed all of that. Who knew!

Esvee December 28, 2018

Thanks! I totally skimmed the article so I missed all that. Who knew!

Tracy December 23, 2018

OMG....turned out amazingly delicious! I used my six muffin tin for double sized morning buns....I cooked them for an extra 10 minutes....turned out scrumptious!

Jenny December 23, 2018

I don’t like cardamom — is there a sub — or can I leave it out?

Lee U. December 22, 2018

Are these still good to eat after the day they were baked? Sometimes baked goods that are delicious when fresh and warm are inedible in the coming days.

arcane54 December 28, 2018

I’ve had good luck relating them wrapped tightly in foil. Otherwise, they dry out.

Kt4 December 3, 2018

I've made these and they came out great!! I'm not very practiced with yeast breads or biscuits so was a little nervous but it turned out to be very easy.

I want to make these for a crowd of about 40. Can I freeze these before baking? If so, should I thaw them or put them straight into the oven? And thoughts on using a pie pan or 9x13? I only have one muffin tin but will have access to 2 ovens so should be able to get 4 baking pans cooking at once. Any suggestions will be appreciated!!

Jessica January 25, 2019

Probably too late to help you, but I make these in advance and freeze them in the muffin tin. Just add a few minutes to the baking time!

Casey September 16, 2019

There are 24 muffin tins that would make this so much easier - I have 2 pans and I freeze them the night before un-baked and the morning of I let them thaw and then bake. They are great!

Amy July 19, 2018

I made these dairy-free with coconut oil and cashew milk, turned out great

RP April 24, 2019

Do you think they could be made dairy-free and with almond or other alternative grain free flour?

Violet Bakery's Cinnamon Buns Recipe on Food52 (2024)

FAQs

How do you make store bought cinnamon buns taste better? ›

13 Ways To Upgrade Store-Bought Cinnamon Rolls
  1. Don't forget the maple bacon. JRJfin/Shutterstock. ...
  2. Make monkey bread instead. ...
  3. Brûlée the top with extra sugar. ...
  4. Add coffee to the frosting. ...
  5. Customize the shape with aluminum foil. ...
  6. Pour in heavy whipping cream. ...
  7. Give cinnamon roll bread pudding a shot. ...
  8. Top with candied nuts.
Oct 4, 2023

Why do cinnamon rolls collapse after baking? ›

If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

How to make cinnamon rolls from a can better? ›

Pour heavy cream over the cinnamon rolls before baking

Did you know that heavy cream can help you make your cinnamon rolls taste even better? If you're thinking the cream will be used to make the icing, think again. You'll actually want to pour it directly over the cinnamon rolls before baking them in the oven.

Why put heavy cream on cinnamon rolls before baking? ›

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

Is heavy whipping cream the same as heavy cream? ›

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

Should I refrigerate cinnamon rolls before baking? ›

If you like, you can assemble the rolls (don't bake them), place them in a baking dish or baking sheet, cover them with plastic wrap and place them in the fridge overnight. In the morning, let them come to room temp (about 1 hour) and then bake them.

Should homemade cinnamon buns be refrigerated? ›

If you store them like conventional breads, where they're tightly wrapped and in a bread bag in the bread box, they'll last between 3 and 5 days, but you shouldn't go beyond that, or they'll start to taste stale. If you store them in the fridge, they'll last a bit longer, perhaps up to 7 days.

Why are my cinnamon buns so dry? ›

It's usually the roll dough itself that makes cinnamon rolls taste dry. If you do not have enough moisture in your bread, your rolls will dry out faster than you can say glass-a-milk. This is exactly why we are using a brioche dough!

Which of the following are common mistakes made when preparing cinnamon rolls? ›

We spoke to some baking pros about common mistakes to avoid if you want the ultimate tray of cinnamon rolls.
  • You didn't use quality cinnamon for the cinnamon rolls. ...
  • You killed the yeast. ...
  • Not kneading the cinnamon roll dough enough. ...
  • Overmixing is as bad as undermixing. ...
  • Your cinnamon roll dough was under proofed.
Mar 10, 2023

Can you let cinnamon rolls rise too much? ›

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

Why are my cinnamon rolls hard the next day? ›

You are describing the normal quality of the item as it cools. It it remains soft and doughy, it means that it has not been fully baked. That said, if the rolls are becoming too hard and chewy, you may not be permitting the dough to rise enough, or you may be working the dough too much before shaping.

Why do you pour milk over cinnamon rolls? ›

Pouring heavy cream over cinnamon rolls before baking will add richness and moisture to the roll. As the cinnamon rolls bake, the cream will combine with the cinnamon and sugar to create a caramel-like sauce that will coat the rolls, adding a creamy texture with the fluffy roll.

Why are my cinnamon rolls not fluffy? ›

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

What do you pour over cinnamon rolls before baking? ›

I can't explain the chemistry but I can tell you that they are exponentially more moist, light and fluffy when you pour a cup of heavy whipping cream over them before baking. This hack truly takes the viral Tik Tok cinnamon rolls to the next level!

What does adding heavy cream do? ›

It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled. Heavy cream is also used for ice cream, frostings and as a topper for desserts because when whipped, it can be piped and hold its shape.

What does heavy cream do in baking? ›

Heavy cream is thicker and has a higher fat content than milk, which can make the baked goods more rich, moist, and tender but also heavier.

Why do you use heavy cream in baking? ›

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.

Can you substitute heavy cream for milk in cinnamon rolls? ›

Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work.

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