The Easiest Cinnamon Bun Hack For Break-Fast

Looking for an activity for the kids? Dreaming of a cinnamon bun, but don’t have the energy? You have to try this easy microwave recipe. It’s unbelievable how good and authentic it is. If you subscribe to the “tradition” of preparing a fresh batch of cinnamon rolls to break your fasts on, save this cinnamon bun hack for the fasts of 17 Tammuz and Tisha B’av coming up.

Cinnamon Bun In A Mug

Yields:
1 serving

Dough:

1 tablespoon butter, salted melted
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
pinch of salt
2 tablespoon + 2 teaspoons milk

Filling:

1 tablespoon butter
1 tablespoon brown sugar (or white sugar)
1/2 teaspoon cinnamon

Glaze:

1/4 cup powdered sugar
1/2 tablespoon milk
1/4 teaspoon vanilla

Directions:

1. In a bowl, combine melted butter, flour, baking powder, sugar, salt and milk. The dough will be shaggy. Bring it together with your hands.

2. Roll it out on a lightly floured surface into a rectangle.

3. In a small bowl combine one tablespoon butter, brown sugar and cinnamon. Spread over dough.

4. Cut dough into three strips with a knife or pizza cutter.

5. Roll up middle strip.

6. Match up cut edges and roll up other two strips into one cinnamon roll.

7. Place in a greased mug.
8. Combine powdered sugar, milk and vanilla for glaze and set aside.

9. Cook the bun in a microwave for 90 seconds. If it seems undercooked, cook for 10 more additional seconds.

10. Drizzle roll with glaze and enjoy warm.

Tips:

If the dough seems a bit too sticky to work with, add a little flour. If it’s too dry, add a little more milk. The end result should be an easy to work with dough that rolls up beautifully.

Don’t overcook. If 90 seconds doesn’t seem long enough ( it will vary depending on the strength of your microwave), cook more in 10 second increments. It is better to be a little on the gooey side than overcooked.

About the author

Sara Goldstein

48 articles • 250 recipes

Chef Sara is a graduate of the Jerusalem Culinary Institute, as well as a food stylist and photographer. She is a regular contributor to Whisk by Ami Magazine as well as other publications and, of course, Kosher.com!

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