Someone’s Mum’s Cinnamon Buns




I don’t care for the commercial grade, overly hefty cinnamon buns.

It’s what my mum would call “too much of a muchness.”

It’s just not okay to me when a bun looks as though it’s been carved away in the style of a Chicago Deep Dish pizza; it’s too much on the plate, the icing texture is reminiscent of toothpaste and no matter how tantalizing the smell is at the time, ultimately, there will be disappointment and a broken plastic fork.

If you can relate to any of this, you will be very happy with the following recipe.

It’s a “fast” cinnamon bun – so no yeast, no rising – and each one is compact, tight and perfectly coiled in its own muffin cup.

Purists may say this is not The Real Thing and of course they’re right in a way, but I truly prefer these and this recipe can be ready in a trice for unexpected company, who will neither mention nor lament the lack of yeast I can assure you.


2/3 cup butter at room temperature  (Please do use real butter!)

1 cup brown sugar, lightly packed

½ tsp. cinnamon

2 cups unbleached flour

4 tsp. baking powder

1 tsp. salt

½ cup shortening

1 cup whole milk

1 cup roughly chopped walnuts or pecans (Optional but really, you should find some …)


  1. Grease 12 muffin cups with butter and pre-heat oven to 425F .
  2. Combine butter, brown sugar and cinnamon. Put to one side till later.
  3. In another bowl, combine flour, baking powder and salt with fork before cutting in the shortening with two knives till fine.
  4. Add milk all at once and turn onto a floured board. Knead a few times to bring together but don’t get carried away, really leaning into it – the dough will toughen.
  5. Roll into a 8-9” square about 1/3” thick and lavishly spread the butter-sugar mixture all over right to the edges. Spread the nuts (also to edges) and roll tightly à la Jelly Roll fashion.
  6. With a sharp knife, slice in pinwheels about ¾” thick and place cut side down in the muffin tray.

Bake for 12-18 minutes and remove from cups at once. (I use two teaspoons to lift them out tenderly)

Serve warm beside some strong tea in beautiful china cups and obviously offer more butter.

7 comments on “Someone’s Mum’s Cinnamon Buns

  1. Bflyguy says:

    I shamelessly admit being raised on those cinnamon rolls which magically emerged out of a cylinder when you whacked it against the edge of the counter. A quick glaze of a sugary like substance which was tucked conveniently within the cylinder and voila! And with greater shame, I graduated to the hefty sugar and lard bombs known as ‘Cinnabon’. I do appreciate the beauty in subtly, so thank you for a recipe of a decent and humble cinnamon bun.

    • Bflyguy says:

      ..and while I am dealing with shame, it is difficult to resist the ‘come hither. I have cinnamon buns’ look in the eyes of that rather fetching tray toting vixen.

  2. Mrs. Loudshoes says:

    Ooooo, thank you for that recipe! We are crazy about cinnamon buns in this house, but the commercial ones are too gooey and sweet, and the usual homemade ones take days of planning to get on the table. I like almost instant!!

  3. Willow says:

    These sounded so good that, once the lights were out at night, I tossed and turned until I accepted that I would not sleep until these were baked.So downstairs I headed to a kitchen which, miraculously, had all the ingredients and at 4 am I had my first bite of one fresh out of the oven. The stomach wants what the stomach wants. It was delicious!

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