{"id":350,"date":"2026-01-03T01:52:46","date_gmt":"2026-01-03T01:52:46","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=350"},"modified":"2026-01-03T01:53:16","modified_gmt":"2026-01-03T01:53:16","slug":"350","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2026\/01\/03\/350\/","title":{"rendered":"Cinnamon Swirl Buns"},"content":{"rendered":"

Source: https:\/\/smittenkitchen.com\/2013\/11\/cranberry-orange-breakfast-buns\/<\/a>
\nhttps:\/\/smittenkitchen.com\/2009\/04\/cinnamon-swirl-buns-so-much-news\/<\/a><\/p>\n

tags: #recipe #breakfast #buns #cinnamon-rolls<\/h2>\n

Combines the dough from the Cranberry-Orange Breakfast Buns with the filling from the Cinnamon Swirl Buns<\/em><\/p>\n

Servings: 12 Buns
\nPrep Time: Minutes
\nCook Time: Minutes
\nTotal Time: Minutes<\/p>\n

\n

Ingredients<\/h3>\n

Dough<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
4<\/td>\nEgg Yolk<\/td>\nlarge<\/td>\n<\/tr>\n
1<\/td>\nEgg<\/td>\nlarge<\/td>\n<\/tr>\n
1\/4 cup (50 g)<\/td>\nSugar<\/td>\n<\/td>\n<\/tr>\n
6 T (85g)<\/td>\nButter<\/td>\nplus extra to grease pan<\/td>\n<\/tr>\n
3\/4 cup (175ml)<\/td>\nButtermilk<\/td>\n<\/td>\n<\/tr>\n
Zest of 1 Orange<\/td>\nOrange<\/td>\nfinely grated - to be used in dough and filling<\/td>\n<\/tr>\n
3 3\/4 cups (470g)<\/td>\nFlour<\/td>\nall-purpose, plus more for dusting counter<\/td>\n<\/tr>\n
1 packet (7g or 2 1\/4 tsp)<\/td>\nInstant Dry Yeast<\/td>\n<\/td>\n<\/tr>\n
1 1\/4 tsp<\/td>\nKosher Salt<\/td>\nor coarse salt - or more to taste<\/td>\n<\/tr>\n
1 tsp<\/td>\nOil<\/td>\nfor the bowl<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Filling<\/h4>\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1\/4 cup (1\/2 stick)<\/td>\nUnsalted Butter<\/td>\nroom temperature<\/td>\n<\/tr>\n
3\/4 cup<\/td>\nLight Brown Sugar<\/td>\npacked<\/td>\n<\/tr>\n
2 T<\/td>\nGround Cinnamon<\/td>\n<\/td>\n<\/tr>\n
Salt<\/td>\npinch<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Glaze<\/h4>\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
4 ounces<\/td>\nCream Cheese<\/td>\nroom temperature<\/td>\n<\/tr>\n
1 cup<\/td>\nPowdered Sugar<\/td>\n<\/td>\n<\/tr>\n
1\/4 cup (1\/2 stick)<\/td>\nUnsalted Butter<\/td>\nroom temperature<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\nVanilla Extract<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n

Make the dough<\/em><\/p>\n

    \n
  1. In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3\/4 of the orange zest together (saving the rest for the filling). <\/li>\n
  2. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened.<\/li>\n
  3. Switch to the dough hook and add the remaining 1 3\/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes.\n
      \n
    1. The dough should be soft and moist, but not overly sticky. <\/li>\n<\/ol>\n<\/li>\n
    2. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. <\/li>\n
    3. Let dough rise at room temperature until doubled, which will take between 2 and 2 1\/2 hours.<\/li>\n<\/ol>\n

      Don\u2019t have a stand mixer? <\/p>\n

        \n
      1. Stir the mixture together with a wooden spoon, then continue stirring and beating it about in a large bowl for several minutes, until it comes together. <\/li>\n
      2. Turn the dough out onto a floured counter and knead it for another 5 minutes. It will stick; don\u2019t sweat it. Just scrape everything up and into the oiled bowl when it\u2019s time to let it rise. Try to resist adding extra flour when it sticks; it will only toughen the dough. That would be sad.<\/li>\n<\/ol>\n

        Prepare the filling:<\/em> <\/p>\n

          \n
        1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.<\/li>\n
        2. Press down dough. <\/li>\n
        3. Transfer to floured work surface. <\/li>\n
        4. Roll out to 15\u00d711-inch rectangle. <\/li>\n
        5. Spread butter over dough, leaving 1\/2-inch border. <\/li>\n
        6. Sprinkle cinnamon mixture evenly over butter. <\/li>\n
        7. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin<\/a>, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1\/2 to 3\/4 inch wide).<\/li>\n
        8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. <\/li>\n
        9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). <\/li>\n
        10. Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don\u2019t skimp on the double-rising time.<\/li>\n
        11. Position rack in center of oven and preheat to 375\u00b0F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. <\/li>\n
        12. Cool 10 minutes. Turn rolls right side up.<\/li>\n<\/ol>\n

          For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.<\/p>\n

          https:\/\/smittenkitchen.com\/2013\/11\/cranberry-orange-breakfast-buns\/<\/a>
          \n          https:\/\/smittenkitchen.com\/2009\/04\/cinnamon-swirl-buns-so-much-news\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

          Source: https:\/\/smittenkitchen.com\/2013\/11\/cranberry-orange-breakfast-buns\/ https:\/\/smittenkitchen.com\/2009\/04\/cinnamon-swirl-buns-so-much-news\/ tags: #recipe #breakfast #buns #cinnamon-rolls Combines the dough from the Cranberry-Orange Breakfast Buns with the filling from the Cinnamon Swirl Buns Servings: 12 Buns Prep Time: Minutes Cook Time: Minutes Total Time: Minutes Ingredients Dough Amount Ingredient Notes 4 Egg Yolk large …<\/a><\/p>\n","protected":false},"author":1,"featured_media":351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,39],"tags":[42,144,145],"class_list":["post-350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-cakes","category-breakfast","tag-breakfast","tag-cinnamon-buns","tag-smitten-kitchen"],"_links":{"self":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/comments?post=350"}],"version-history":[{"count":2,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/350\/revisions"}],"predecessor-version":[{"id":353,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/350\/revisions\/353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media\/351"}],"wp:attachment":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media?parent=350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/categories?post=350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/tags?post=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}