There’s Nothing Like a Sunday Morning Breakfast with Cinnamon Rolls
The smell alone is enough to make you break your diet. But who has the time to make dough, let it rise, and then—maybe 2–3 hours later, or sometimes the next day—you finally get to enjoy those cinnamon rolls?
What if I told you we have the perfect cinnamon roll recipe that lets you enjoy warm, gooey rolls within the hour? Would you be game to try it?
Let me introduce you to one of our favorite Stonewall Kitchen Baking Mixes: Cinnamon Buns. I can guarantee the aroma of these baking in your oven will fill your kitchen with the warm, homey scent of sweetness and spice. Even the non-morning folks in your house will find it hard to sleep through this smell!
I was with my parents this weekend and wanted to surprise them with an early morning treat. I told my dad (remember, he’s a Master Baker) that I was planning to make cinnamon buns for everyone. He said, “Great! That will be nice!” He has one of the biggest sweet tooths—right behind my husband and my son—and loves starting his day with something sweet.
I got up before everyone else and set out to make the Cinnamon Buns. We’ve sold hundreds of these mixes in the store, but I had never made them myself. I’ve watched Samantha perfect cinnamon rolls from scratch (lately she’s been nailing gluten-free ones!), but I’d never attempted any on my own.
Customers often ask us for tips when buying the mix, so I figured this was the perfect opportunity to try them out and share a few “Pro Tips.”
My first surprise? You don’t use a round or rectangular baking dish—these buns bake in a muffin tin! Off I went in search of one, since I had only brought a round baking dish with me.
Once I had all the ingredients ready, the process was surprisingly easy. Now, mind you—I’m not a food blogger. We’ve all seen those beautifully curated dishes online, but let’s be real: Life isn’t a Highlight Reel!
I’ve included pictures of each step I took. One of the common questions we get in-store is about how the batter should look and how things should come together. So here’s your behind-the-scenes look—from the daughter of a Master Baker, who’s been watching him bake her whole life—making boxed Cinnamon Buns for the first time.
Here is how each step looked for me:
Do they look exactly like the picture on the box? Maybe a little.
Did they taste good? I think so.
My dad’s verdict? He took one bite and said, “These are not yeast rolls.”
I replied, “No, they’re not—they’re a quick recipe. What do you think?”
He loved them! Even though they weren’t traditional yeast cinnamon rolls, he thought the flavor was great and really enjoyed them.
So there you have it—my first attempt at Cinnamon Buns, the quick way. We’ll definitely be making them again!
Pro Tip:
Get your pan ready and measure out all your ingredients before you start. With everything in place, your recipe will come together seamlessly. Also, make sure you roll out your dough into an even rectangle—otherwise, you’ll end up with four large buns and two smaller ones!
Let me know if you give them a try, the mix is available in store and on our website.
I’d love to hear what you think!
