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Quick Self-Rising Flour Soft Swirl Cinnamon Buns Ready in 30 Minutes
Soft Swirl Cinnamon Buns are quick homemade cinnamon rolls made with self-rising flour and simple pantry staples. Perfect for brunch, holiday mornings, or an easy baking recipe when you need something sweet fast.
Why you will love and enjoy Soft Swirl Cinnamon Buns
- No yeast and no waiting around, they’re ready in about 30 minutes
- Simple pantry ingredients you probably already have
Soft cinnamon swirls are ready in 30 minutes. No yeast, no fuss, just warm cinnamon goodness.
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Soft Swirl Cinnamon Buns
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 buns depending on how thick you slice 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Baking
Description
Soft Swirl Cinnamon Buns are quick, fluffy, and made with self-rising flour, so you can skip the yeast and the wait. They bake up golden in just 30 minutes and fill your kitchen with that sweet cinnamon sugar smell.
Ingredients
Dough
- 2 cups Self-Rising flour, plus extra if needed
- 1/2 cup plus about 1-2 teaspoons – 125 g butter, cold and cubed
- 3 tsp baking powder
- Pinch salt
- 3 Tbsp sugar
- 1 large egg
- 3/4 cup(approx) milk or milk and cream combined
Filling
- 2 to 3 Tbsp melted butter
- 1/3 to 1/2 cup sugar
- 1 to 2 tsp ground cinnamon
Optional Add Ins
- 1 apple, peeled and finely chopped
- 1/4 cup chocolate chips
- 2 to 3 Tbsp Nutella
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Grease and lightly flour a muffin pan or patty tins so nothing sticks.
- In a large bowl, sift together 2 cups self-rising flour, 3 tsp baking powder, a pinch of salt, and 3 Tbsp sugar.
- Add 125 g cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs. You can grate the butter if it’s easier. Work quickly so the butter doesn’t melt into the flour.
- In a measuring cup, beat 1 large egg and top it up with milk or a milk and cream mix to make about 3/4 cup total liquid.
- Pour this into the flour mixture and gently bring it together with a fork, then your hands.
- The dough will be soft and slightly sticky. If it’s too wet to handle, sprinkle in a little extra flour, 1 Tbsp at a time.
- Turn the dough onto a lightly floured surface and knead lightly, just until smooth.
- Roll it into a rectangle about 1/2 inch thick.
- Brush the surface with 2 to 3 Tbsp melted butter.
- Mix 1/3 to 1/2 cup sugar with 1 to 2 tsp ground cinnamon and sprinkle generously over the butter.
- If you’re adding the 1 chopped apple (optional), scatter it evenly and press it in lightly so it sticks.
- For chocolate chips or Nutella (version), sprinkle or spread evenly, but don’t overdo it, as the rolling gets messy.
- Roll the dough up tightly like a Swiss roll from the long side.
- Slice into pieces about 1 inch thick. A sharp knife or even dental floss works beautifully.
- Place each slice, cut side up, into greased and floured patty tins.
- Brush the tops with a little more melted butter and sprinkle with extra cinnamon sugar.
- Bake at 400⁰F (200⁰C) for about 15 minutes, or until golden brown on top and cooked through.
- Ovens vary, so start checking at 13 minutes. They should spring back lightly when touched.
- Let them cool in the pan for 5 minutes before gently lifting them out.
- They’re best warm, slightly messy, and eaten with your fingers.
Notes
Prepared, tried, and tested by Hannah
Boulkas are a traditional bun for Yom Kippur (Day of Atonement). They are quick and easy to make and stunning to whip up at any time.
These Cinnamon Buns come together fast with simple pantry staples and no rising time. They’re soft inside, lightly crisp on top, and dangerously easy to make again tomorrow.
Soft Swirl Cinnamon Buns are perfect for anyone who wants homemade cinnamon rolls without yeast or long rising times. They deliver soft layers, sweet cinnamon flavor, and endless filling options, making them an easy choice for brunch, holidays, or a simple treat that feels special straight from the oven.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Even though the recipe is lovely and boolkes are delicious, Yom Kippur is a fast. I think it needs to be mentioned that sweets are traditional both before and after the fast, but not during! I don’t know about boolks being traditional, as we probably had different traditions, but to break fast by first eating something sweet with a cup of tea, before a real meal, was definitely a tradition in my family.
Thanks for your comment Koolkosherkitchen. I will check with the member that submitted this recipe and ask her
Thank you
In response to you comment. The member replied as follows:
Thanks Es for this. You absolutely correct as to that Yom Kippur is a fast and we have sweet before and after.
It has always been a traditional thing since I was a little girl and remember, that we had bulkas. You can have them more or less in the form of a babka also – anything sweet with a cup of tea, coffee or what lots of people love, coke and milk. A lot of milk.
Apologies for this again but as I said, we never have a Yom Kippur without bulkas. Sorry😢
Thank you for following through, and please thank your member for me for a sweet response – in every sense of the way. I wish her and her family Happy Holidays and a Sweet Year!
This is Dolly, not ES
Thanks dear – I will pass your message over to Hannah. I just copied and pasted her response as she wrote it.
All the best to you and your family as well!
Thank you!