The best pre-rapture cinnamon bun recipe ever

So I woke up this morning before everyone else, and I wanted to make them cinnamon buns for breakfast. However, with only a few hours left until the rapture, I didn’t want to waste time waiting for the dough in my usual recipe to rise. This seemed like the perfect time to try out my friend Jennifer Perillo’s no-yeast cinnamon bun recipe.

I suspected it was going to be a good recipe when I saw how much filling it called for. With every other cinnamon bun recipe I’ve ever tried I’ve had to double or even triple the measly amount of filling. But as I was measuring out the sugar for this one, I started asking myself if it would be too much! (It wasn’t.)

I didn’t have any buttermilk, which is used for both the dough and the icing. I never have buttermilk when I need it for a recipe, so I went to my old stand-by substitution: mix one cup of milk with one tablespoon of white vinegar, let it stand for five minutes, then stir it well and it’s ready to use (for this recipe I mixed 1 1/3 cups whole milk with 1 tablespoon plus one teaspoon of vinegar).

No-yeast cinnamon buns (2)

I have a tip for slicing the filled cinnamon bun dough. I always keep a roll of unflavored, waxed dental floss in my kitchen for this very purpose, although I guess cinnamon flavored would work just as well! Take about 18 inches of floss and slip it under the roll where you want to cut it. Cross the floss over the top of the dough making a circle, then pull the opposite ends of the floss tight so that the circle of floss closes, slicing right through the dough without smooshing it like a knife would (and also saving your counter top from scratches).

No-yeast cinnamon buns (4)

Fiona wandered downstairs just as I was putting the buns in the oven and hovered around me until they were ready to eat. A few minutes before I took them out of the oven, Jake called from two floors up asking what the smell was and could he have some. I was almost expecting neighborhood children to knock on the door the smell was so pervasive and yummy.

No-yeast cinnamon buns (1)

When my husband eventually woke up (I let him sleep in until after ten – yes, I’m awesome) he grabbed one. This was really surprising, because he’s been trying (successfully, the bastard) to lose a little weight. Then he went back for seconds. Then thirds. Then he told me to tell Jennifer Perillo that these were the best cinnamon buns I had ever made and that he really hated her for bringing them into our lives. The kids also gushed about them, and I have to say, before today I didn’t really believe that a recipe that was easier and faster than all of the other recipes could possibly be better. It’s totally illogical, but totally true.

And now I’m ready for the rapture. Or in my heathen case, ready for the earthquakes, floods and fires that I’ll be treated to. At least I’ll be in good company.

Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. This post has a Compensation Level of 0. Please visit Amy’s Full Disclosure page for more information.


  1. says

    I hate that men lose weight so much more easily than women. So unfair!
    I love that your son smelled them from two-floors above. They must be good! Bookmarking :)

  2. says

    As a cinnamon bun LOVER, I find myself rather shocked to see that there is a recipe that doesn’t involve yeast and doesn’t take a century! This is amazing. Thank you for sharing!

  3. Jodi says

    Hi Amy,
    Thank you for sharing. In the recipe, the substitution for the buttermilk…Did you use 1 1/3cup milk and 1 Tbsp + 1 tsp for the dough, or was that for the dough AND the icing substitutions? I’m a newbie. :)


    • says

      @Jodi: Excellent question! Since I’d need a total of 1 cup and 3 tablespoons of buttermilk between the dough and the icing, I figured I’d make the math easier on myself, even though it would mean wasting a little of the buttermilk when I was done. So the 1 1/3 cups milk and 1T + 1t vinegar covered the whole amount needed, with a little left over that I put down the drain. In retrospect I probably would’ve been fine mixing 1 cup milk with one tablespoon of vinegar for the dough, then just using whole milk for the icing. But in the end, however much of the buttermilk substitute you make, you then use whatever amount the recipe calls for.

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