Wednesday, April 21, 2010

Cinnamon Nutty Buns

These delicious little buns were made for my family at our Easter brunch. They were such a big hit I thought I should post the recipe for all of you to enjoy. The best part about this recipe is that it can be done and in the oven in 15 minutes or less!

Here is what you need:
  • 1-1/2 cups white flour
  • 1/2 cup whole wheat
  • 1/4 cup brown sugar
  • 1 T. baking powder
  • 1 t. cinnamon
  • 1/4 t. salt
Combine in a medium mixing bowl and set aside.

  • 3/4 cup warm soymilk
  • 1 package dry active yeast= 2-1/4 t.
  • 1/3 cup oil
Mix together and let sit for 3-4 minutes. Add wet mixture to dry ingredients and mix together with a wooden spoon until you can knead on the counter. Knead for about a minute, folding the dough into itself. When dough is combined and still pliable, with a rolling pin make a foot long by six inch rectangle. Now you are ready for the filling!

  • 1/4 cup oil
Pour and rub evenly over dough rectangle.
  • 1 cup brown sugar
  • 1/2 cup your choice of chopped nuts
  • zest of 1 lemon (save the juice)
Sprinkle brown sugar, chopped nuts and zest over the oiled dough. Now that all your ingredients are on the dough begin to roll tightly length wise. You should get 8-10 rolls out of this. Place in an oven safe pan with a ridge so the juices won't drip down. A cookie sheet with small sides works great. Place pan in a preheated 375 degree oven for 20 minutes. They will feel particularly soft, so if you are unsure check the middle to insure doneness. After pan is out of the oven, coat with the following glaze.
  • Juice of leftover lemon
  • 1 cup powdered sugar
Whisk together until there are no lumps and drizzle over hot rolls. Let sit for 5-10 minutes and enjoy! These rolls stay soft and tasty for up to 4 days.


  1. Hey, I'm your family! How come I didn't get to taste these fantastic-looking cinnamon buns??? You must make these at beach. XOXO, Aunt Mary

  2. Consider it done Auntie! Can't wait to share them with you. Love you much!