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.
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