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Violet Bakery's Cinnamon Buns
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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!
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?
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?
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?
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.)
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!
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!!
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!
frecklywench
July 15, 2018
I was very impressed with how easy this dough was to make and work with! In addition to the tradition cinnamon preparation, I filled half of these with raspberry jam and a handful of fresh raspberries, inspired by Julia Turshen's raspberry jam buns. Both versions were a great success!
Claire C.
June 22, 2018
Don’t know what I did wrong. Followed the recipe exactly. First batch cooked as directed at 390 F were burned and hard so I threw them away. I lowered the temp to 350 to cook the second batch and they were still over cooked and dry. They, too, went in the trash. The amount of cardamom was too much for my taste. I am an experienced baker, so am puzzled at why mine were a failure. My oven is calibrated correctly so that’s not the problem. Very disappointed in the outcome, so will go back to my tried and true cinnamon rolls. They never let me down.
Leslie V.
May 13, 2018
I am curious that the dough has NO sugar. Is this OK in taste?
Isa
May 13, 2018
Absolutely :) the dough of the standard cinnamon rolls I make are similarly unsweetened. The filling and topping are plenty sweet :)
Leslie V.
May 14, 2018
I made two batches, and froze them in muffin tins. This AM, baking a single roll, to get the feel of the process, for later need of the now 23 . Just use to a sweet yeast cinnamon roll dough. Thanks for your reply. I will let you know our take on yours. :)
RP
April 24, 2019
What are you baking the single roll in? I have some nice Dansk coffee cups that are ramkin sized with straight sides. Do you think that would work for one roll?
Sugartoast
April 20, 2018
FYI for those of you who are making these from Violet Bakery Cookbook (Ten Speed Press) there is a typo in the print copy - Flour is listed at 560 grams (1 1/2 cups) and should probably read Flour 560 grams (FOUR & 1/2 cups).
pottsy.1990
April 1, 2018
Definitely a keeper recipe! Made these as part of an Easter brunch and they turned out perfectly. We were only 4 so I halved the recipe. I actually made them the night before, covered in cling film and froze overnight. I pulled them out around 8 and they were defrosted by 10 and cooked as per the recipe. Wouldn’t change a thing.
Lisa L.
March 31, 2018
Has anyone tried to make this in a 9x13-in pan? Was the bake time altered at all?
AK
March 22, 2018
I couldn't justify having 12 wonderful cinnamon buns for 2 people, so I made half of them with leeks and cheddar instead. The verdict? OMG.
kilikat
March 22, 2018
Made these with my 6-year old as soon as I saw the recipe on my news feed. They're easy and so delicious. We ran out of light brown sugar so I subbed in coconut sugar and it was still delicious and not too sweet. The dough is the star, though -- so buttery. I think it would work just as well as a savory version, with cheese and maybe some scallions or caramelized onions.
Isa
March 21, 2018
These were great! All three kids, my husband and I gave two thumbs up. I varied very little from the recipe though I did skip the final dusting of sugar, and reduced sugar to 180g overall. Really buttery, delicious, and I've been receiving requests to make them again soon. Thank you!
Linda
March 21, 2018
Tiny kitchen - no room for rarely used muffin pan. Can I use a 8 X 8 or 9 x 13 inches deep pan instead?
Isa
March 21, 2018
Hi Linda,
I would imagine you could do that, but you'd get less carmelized sugar bits...and may need to add extra baking time...alternatively, you could potentially wrap each individual boule in tinfoil prior to baking...
I would imagine you could do that, but you'd get less carmelized sugar bits...and may need to add extra baking time...alternatively, you could potentially wrap each individual boule in tinfoil prior to baking...
Melanie
March 21, 2018
If you make ahead and freeze overnight, does your temperature and bake time change?
KB
March 21, 2018
I have the book. The dough and rolls can be made ahead and frozen in the muffin tin itself, until ready to bake.
stefanie
May 12, 2018
Late response, but I bake them from frozen and just add 3-5 extra minutes to the bake time.
Kt4
December 3, 2018
Thank you so much for this question and the answers! It's exactly what I needed to know.
Jamie
March 21, 2018
Thoughts on if the dough could sit in the fridge overnight and then rolled the next morning for baking? Freezing the cut cinnamon rolls to make them easy to pop in the oven for baking?
KB
March 21, 2018
I have the book. The dough and rolls can be made ahead and frozen in the muffin tin itself, until ready to bake.
Anne B.
March 21, 2018
It's fun to see these 1930s-era quick bread recipes get a breath of new life. They were created by the baking powder companies when more women were in the work force in the 30s. That's when quick breads really hit their stride. Like biscuits, they don't have the next-day keeping qualities of yeast breads. Just fyi.
Amber
March 21, 2018
What is a deep cup muffin pan? A jumbo size muffin pan maybe?
Kristen M.
March 21, 2018
You know, the recipe has worked in every muffin pan we've tried them in (even in not-especially-deep ones), so I think any average-sized 12-cup muffin tin will work just fine.
mandy
March 21, 2018
300 g cold milk. This recipe was posted on The Telegraph also. https://www.telegraph.co.uk/foodanddrink/recipes/11432623/Cinnamon-buns-recipe.html
Laura F.
March 21, 2018
How much milk? It's missing from the ingredient list.
Regna H.
March 21, 2018
Yes, I was wondering about the milk, too! I would love to make these and freeze them.
Joan M.
March 21, 2018
I was about to post the same question. Looking forward to baking these on this snowy day.
Kristen M.
March 21, 2018
Hi all, thanks for catching this! Cary and Mandy are correct, and I've updated the recipe.
Hilary
March 21, 2018
Can you still do this without a mixer? Maybe with your hands?
Kristen M.
March 21, 2018
Hi Hilary, yes I think you could probably wing it in a bowl with your hands to pinch in the butter and a spatula or wooden spoon to stir in the milk, if you follow the same cues—please let us know how it goes if you try it!
rj
March 22, 2018
I just did this by hand and it worked perfectly well. You get a bit sticky, but that's part of the fun of baking.
I would increase — if not double — the amount of cinnamon in the filling mixture though. I followed the ingredient mixture exactly but it didn't have as potent a cinnamon flavor as I would've liked.
I would increase — if not double — the amount of cinnamon in the filling mixture though. I followed the ingredient mixture exactly but it didn't have as potent a cinnamon flavor as I would've liked.
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