You can prepare these anywhere–and they taste amazing nonetheless.
Sometimes, you find yourself in a situation where you are looking to make something delicious for your family but the circumstances don’t allow. Like, say you are traveling, or moving. Or perhaps you are not in your usual kitchen and don’t have a mixer handy. Or perhaps you only use your mixer for pareve and would love an option that doesn’t use dairy ingredients!
We know that our Best Ever Dairy Cinnamon Buns are the… best ever. We know that so many of you make them to enjoy after a fast. But we also know that life is full of moments where we can’t pull out a mixer or make that multi-step recipe. That doesn’t mean you need to sacrifice the steaming hot cinnamon buns you are craving after a long fast–you know, for some this is a very serious tradition!
When Devoiry shared it with us we knew “this is something our readers would appreciate.” It’s a recipe that is mixed in a bowl, made with simple ingredients, easily rolled and filled, and still, delicious.
Devoiry Kalish had found herself mid-move, with limited resources, and as a result, she also found a new recipe for an old favorite. It had been shared by a new neighbor, whose sister-in-law had written a recipe book for her when she got married… and this was in it. She asked her, “Where is this recipe from?” Years ago, she had bought a Sunbeam bread machine, and this recipe came included with the machine!
First, simply proof the yeast. Yes, in a bowl. You can even double the recipe in a bowl and still be able to mix by hand.
Once the yeast is proofed, go ahead and add the remaining ingredients.
Any order is fine.
Knead well!
There’s our dough. This will be enough for two pans of cinnamon buns.
Go ahead and mix together the filling while the dough is rising.
Divide the dough in half and roll each half into a rectangle.
Spread with filling.
And roll up tightly!
Slice into buns. About ¾-1 inch thick slices is good.
You may as well mix together the glaze while the buns are baking!
Also, in a bowl. No fuss.
Ahh!! They’re ready!
How many of you will be baking this?
You can also upgrade this recipe by topping it with the cream cheese frosting from our dairy recipe here instead of the glaze.
Pareve No Mixer Cinnamon Buns
Ingredients
Dough:
- 3 tsp yeast
- ¼ cup sugar
- 1 cup water
- 3 ⅓ cups flour
- 2 tbsp oil
- 1 egg
- 1 tsp salt
Filling:
- 1 cup sugar
- 2 tbsp cinnamon
- 2 tbsp oil
For the glaze:
- 1 cup confectioners sugar
- 2 tbsp hot water
- 1 tsp oil
Instructions
- In a large bowl, combine yeast and some of the sugar. Add water and wait a few minutes for yeast to activate.
- Add remaining ingredients and knead into a soft dough. Cover the bowl with plastic wrap and let rise for 1½ hours.
- Meanwhile prepare the filling. Combine all filling ingredients in a small bowl and set aside.
- Once the dough has risen, divide into two equal portions. Roll each portion into a rectangle. Spread each with half the filling and roll into a tight log. Slice into ¾-1 inch thick slices. Place each into a 8 or 9-inch diameter round pan and cover loosely with a towel. Let rise again for about 30 minutes. Preheat oven to 350°F.
- Once the dough has risen the second time, bake for 25 minutes, until golden brown.
- Meanwhile, prepare the glaze. Whisk together all glaze ingredients.
- Let cool and drizzle with glaze. Combine and drizzle liberally over cinnamon buns.
How much flour is in this recipe?
It is listed twice in the dough ingredients.
Thanks!
Yes please clarify about the flour. Also the water for proofing – the full cup should be put in? Usually it’s less. And it should be noted that the water needs to be warm. Looking forward to making these, thank you!
I’m also going to ask what others have remarked about… can you clarify the flour amount? You have it listed twice, but the description of the steps doesn’t help make sense of it. Please address this. Thank you.
We’ve adjusted the flour amount to 3 ⅓ cups.
How much flour is needed it says flour 2 diff times?
We’ve adjusted the flour amount to 3 ⅓ cups, and the water instructions are good.
We’ve adjusted the flour amount to 3 ⅓ cups.
Oh, this was a needed recipe! Can’t wait to try it
Update: this was a hit! I made it with white spelt flour and coconut sugar for the filling (gasp), and it was yum, fluffy, sweet, and only moderately junky 😉
Can I prepare the dough today and then freeze raw and bake on Tisha bav?
Just saying that I have made the dairy recipe by hand without a mixer and it came out perfect
me too 😉
Me 3! did the dairy recipe in a bowl and baked in betty crocker. Yum!
did you bake it open or closed? for how long? in a pan or directly in the betty?
Yum! For stickier buns drizzle the pan with maple syrup before adding the rolls to the pan.
Does this recipe work with a chocolate filling instead?
Why wouldn’t it?
Just made this recipe! 10/10! Was so easy and tastes heaven:) My only tweak was to triple the filling recipe since I didn’t feel like it was enough.
The recipe came out amazing! I didnt have enought dough to fill 2 9 inch rounds I did one 9 inch round and one small loaf pan. I froze some raw to bake fresh on Tisha Bav!! It’s really delicious! Thank you
Thanks for this great recipe! My 9 year old son made it himself and it came out delicious!
my dough did not rise
my dough did not rise
my dough did not rise
It could be that your yeast was dead.
Thats why you put it in warm water… if it starts to proof (bubble and froth) you know its good to use
This recipe was amazing!!! thanks so much!!
This was sooo heaven for after the fast!! And so simple to make. Thanks so much!
I usually find cinnamon buns a patchke but this recipe seemed simple and easy with no mixer needed. I made it for after the fast and it was delicious! Everyone enjoyed! since it’s a small recipe, simple ingredients and no mixer it’s definitely something to make again!
Thank you!
These came out fluffy and fragrant and absolutely delicious! They were also so easy to prepare. I doubled the recipe with no issues, so was able to freeze some as well!
Such a easy and delicious recipe! Best cinnamon buns!
This was an easy and delicious recipe. I doubled the filling and it made 2 round pans. Ty!!
Can those be good if I bake them as individual rugelach?
Very easy thanks so much! Is the dough supposed to be more like rugelach or fluffier?
YUM!! so good
can I use dry yeast?
These were so easy and yum!!!!!! Thanks so much!!! Would even make on a non-fast day because they’re so quick!
This recipe is so easy to whip together. They came out great. Thank you! I made one pan the traditional way and the second pan I rolled strands of dough in the filling and knotted it. Then put in pan. Also came out so so good.
Surprisingly easy! I ended up making my own filling using pareve butter, cinnamon, and sugar. These stayed soft even two days after I baked them. Will definitely make again! This yielded a lot, so will probably freeze some raw next time.