Semi-Homemade Cinnamon Buns in Under 30 Minutes

Have you ever been craving cinnamon buns but not enough to spend 3 hours making them, like in this recipe? Because same. I’m sure those probably taste like heaven, but sometimes (most of the time) I just don’t have the attention span to make a recipe that includes activating yeast.

Enter these semi-homemade, semi-cheated cinnamon buns. I found the recipe on Popsugar and modified it slightly to make the buns look legit while staying easy to make. Oh yeah, they also taste bomb – so get ready.

Semi-Homemade Cinnamon Buns

Prep Time: 10 minutes

Cook Time: 20 minutes or until tops are golden brown

Total Time: 30 minutes

Servings: 8 buns

Ingredients:

• 2 tablespoons salted butter, melted

• ½ tablespoon light brown sugar

• 1 teaspoon cinnamon

• 1 package crescent roll dough

• 2 tablespoons room temperature salted butter

• 2 tablespoons room temperature cream cheese

• 2 to 3 tablespoons milk

• ½ cup sifted powdered sugar

Directions:

• Preheat the oven to 350°F. Use a pastry brush (or any brush) to coat a small baking dish (7×5 inches) with some of the melted butter.
  #SpoonTip: I used an 8×8-inch dish and the rolls spread a little too much while baking, so the smaller the better (size matters).

• In a small bowl, combine the brown sugar and cinnamon. Set aside.
  

• Open the crescent roll canister and unravel the dough without tearing the perforated markings. Be careful, people. Lightly brush the dough with some of the melted butter, leaving a ¼-inch border without butter.
  #SpoonTip: The easiest way to open those annoying-ass canisters is to peel the sticker off then twist.
  

• Sprinkle the buttered portion of the dough with your cinnamon sugar mixture, leaving the border again. Spread sugar with a knife or spatula, then press it into the dough with your fingers or a fork.
  

• Drizzle what’s left of your butter over the sugar until it’s partially saturated.
  

• Roll the dough into a tight log. Slice the log into eight even pieces. Transfer those pieces to your baking dish, cut side up. Hold the cut pieces together with a spatula while you transfer them to the dish or you’ll lose all of your filling.
  #SpoonTip: Make sure the log is tight or it just will not work.
  

• Bake for 20 to 25 minutes, or until the tops of the buns are golden brown on top. Once they’re done, let them cool in the dish.
  

• To make the glaze, combine the butter and cream cheese together in a mixer. Whip in milk and vanilla. Add powdered sugar and mix until it’s smooth.
  #SpoonTip: If your glaze isn’t as thick as you’d like, add more powdered sugar.
  

• Drizzle it over the buns with a spatula or spoon. Use leftover glaze as a dipping sauce or just drizzle more.
  #SpoonTip: If you have the restraint to not eat them as soon as you’re done with the glaze, pop them in the microwave for 10 seconds so they get perfectly gooey.