Quick cinnamon buns with buttermilk icing from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on April 07, 2014

    You might almost be fooled into thinking these are real yeast cinnamon rolls instead of a quick bread. Baked tightly together in a cake pan, they come out of the oven tender, moist, and nicely crusted with the buttery cinnamon sugar filling. They are so good, I hardly feel the need to put in the extra time that yeast rolls would require. I find them sweet enough on their own, so prefer not to make the buttermilk icing.

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