Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It's a dessert that is just meant to make it to the breakfast table the next morning (if there's any left).
Ingredients
Serves 10
Dough
Filling
TIP:
To make the dough:
Step 1
In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
Step 2
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
Step 3
Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
Step 4
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled.)
To prepare the filling:
Step 5
Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.
Step 6
Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
Step 7
Preheat the oven to 350°F.
Step 8
Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.
Leave a Review
Reviews (9)
Back to TopMade a day ahead for Easter brunch. Family liked it - served it a room temperature. Probably would have tasted best right out of the oven. My bread did not look like the pattern, as the pieces in the bundt pan rose too big to see the pattern. However, there was a beautiful swirl pattern when cuting into the cake.
Anonymous
Hudson, WI
4/17/2017
Spectacular! It is plenty sweet, but my daughter wanted a vanilla glaze so we added that on too.
dcolby
Hauula, HI
4/2/2017
Wow, this looks amazing and tastes delicious. My dough was slow to rise but I think my kitchen was cold. I ended up putting it in the refrigerator overnight (on the first rise) and finished it in the morning. Turned out great.
beezus3
Vail, CO
12/23/2016
美味!伟大的味道不甜. Served it with coffee and tea to company and it was a hit! Making it ahead for a weekend getaway this weekend.
mkd3702
San Diego, CA
8/29/2015
Very tender bread and lovely cinnamon flavor. I made the dough in my bread machine on the "dough" setting and it came out soft and manageable - perfect. I used a little less sugar in the filling as I do not like overly sweet rolls. The finished bread is so soft and easy to pull apart. Rich with the butter and eggs but not too sweet.
Kookabura
Great Lakes
1/14/2015
This is the most delicious breakfast roll I have ever had. It was moist, and kept fresh for days in a cake taker. Just heat them in the microwave for 15 seconds for the most satisfying breakfast treat. And it is not hard to make.
KatharineC
Chevy Chase, MD
4/22/2014
Awesome cake. Very sweet - definitely serve with coffee (yum) or milk for the kiddies. Adults loved it, kids gave up on it after 2 or 3 bites but I think that's because they were unused to the heavy-ish cinnamon flavor and also because they didn't have any of the strong coffee we adults had to cut the sweetness. But for adults I'd make this again anytime, except.... except. The three hours between starting the yeast and pulling the finished product out of the oven were kind of a bear (can you tell I don't usually bake with yeast?). Question for the experts: Could I do all steps up to putting the rounds into the bundt pan the night before, then refrigerate the lot overnight, and then give it time to rise in the bundt pan again before baking the next day? It's a fantastic breakfast/brunch cake, but the long lead-time means I may only ever get to make it for afternoon enjoyment.
nawrotzki
Heidelberg, Germany
4/6/2014
I made this to recipe except that I substituted 1/2 cup whole-wheat flour for some of the 3-1/2 cups. Whipped it up in the stand mixer, then did the final knead by hand (a soft but manageable dough). I thought maybe the full tablespoon of cinnamon would be too much in the filling, but it was just right. Baked in a non-stick bundt pan and the buns came out easily after five post-baking minutes. A little of the brown-sugar lining was left in the pan, but it was easily scooped up and put back on the "cake." Once baked, the dough rose right to the top of the pan; rather than tear the cake apart, I cut it with a serrated knife. So simple, so easy, so very good.
guybest
Santa Fe
1/30/2014
best breakfast ever
rlcasebeer
co spgs, CO
11/24/2013
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