Double Stuffed Cinnamon Crumb Buns
Forgive me for getting fresh, but I just can’t stop pinching these Double Stuffed Cinnamon Crumb Buns.
These squeezable pillows of honey dough are a mash up between an ultra fluffy cinnamon bun and a New York-style crumb cake. I took a honey whole wheat buttermilk dough that I would typically use for cinnamon rolls, stuffed it with giant, golden coffee-cake style crumbs, then showered even more crumbs over the top.
Double Stuffed Cinnamon Crumb Buns are for the part of you that wants to eat the top layer off of the entire coffee cake, then leave the sad bottom half for your kid brother. No judgment—you beat him to the pan!
Traditional east-coast style crumb topping differs from other streusels in that it has greater amount of flour, and the flavor focus is more about butter and brown sugar than it is cinnamon. All you really need to know is that’s golden and glorious, and we’re using twice as much.
Double Stuffed Cinnamon Crumb Buns are messy and marvelous. The crumb topping falls all over the buns and into the gaps in the pan, then deeply caramelizes and clings to the bun edges in big chunks as it bakes. I loved digging out each bun and its surrounding moat of bronzed brown sugar.
OK, now that I’ve given you the crumb analytics, let’s make these fluffy double-stuffed crumb creations!
Part one: The dough. It’s half whole wheat, honey sweetened, buttermilk tender, and destined to be stuffed and smothered. We’ll be working with one half of the risen dough at a time. You can shape both halves for 12 buns, or freeze one half for another time (what I did.)
Now, shape and sprinkle. Pat the dough into a rectangle, then shower it lovingly with copious amounts of buttery brown sugar crumb topping.
Snail mail time. Lift the first edge over, just as if you are folding a letter to Grandma. (I’m sure she’d appreciate a few of these buns too.)
Now finish folding Grandma’s letter, er, the dough. Lift second the second edge over, then admire your puffy, crumb-loaded log.
Slice real nice into 2-inch buns. This is the moment to raise your bun symmetry standards—bust out the ruler.
Pinch the sliced edges together (gracefully shoving any loose crumbs back inside) to form the buns, arrange in the pan, then bless the buns with a rainstorm of the remaining crumb topping. Note the excessively large butter chunks. They are my favorite.
Into the oven, and out onto our plates!
I baked these Double Stuffed Cinnamon Crumb Buns as a special treat for my sister Elizabeth and brother-in-law James who are visiting us for Memorial Day weekend. Lizzy, since you are driving through Iowa as this post goes to print, just remember—no matter how long I-80 feels, Double Stuffed Cinnamon Crumb Buns are waiting at the end of it.
Happy Memorial Day weekend everyone!
Double Stuffed Cinnamon Crumb Buns
For the Dough:
- 2 1/2 cups all purpose flour — divided, plus a few additional tablespoons as needed
- 1 1/2 cups whole wheat flour — or substitute additional all purpose flour
- 1 1/2 packages Red Star Platinum Instant Yeast — (about 3 1/4 teaspoons)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter, — cut into small pieces
- 1/4 cup honey
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup water
For the Filling and Topping:
- 1/2 cup unsalted butter — (1 stick) cut into small pieces
- 3/4 cup brown sugar — (light or dark)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour — or substitute additional all purpose flour
- 2 tablespoons milk, — plus additional as needed
To prepare dough: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, stir together 2 cups all purpose flour, whole wheat flour, yeast, cinnamon, salt. Add the butter, honey, and eggs and stir briefly to roughly combine. Heat buttermilk and water to the temperature specified by the yeast manufacturer (Red Star Platinum is 120 to 130 degrees F). If the buttermilk separates, simply whisk it back together, then add to the bowl. Mix until evenly moistened, then switch to a dough hook (or turn out onto a lightly floured surface) and knead for 6 minutes by machine or 8 minutes by hand, adding the remaining all purpose flour 1 tablespoon at a time. Add only enough extra flour to prevent the dough from being excessively sticky (it should still be tacky.) Transfer dough to a large bowl coated with cooking spray. Turn to coat, then cover and let rise in a warm, draft free place until doubled in size, about 1 hour. Lightly grease a 9x13-inch pan and set aside.
Meanwhile, make the filling and crumb topping: In a large mixing bowl, beat together the butter, brown sugar, cinnamon, nutmeg, salt, and vanilla until thoroughly combined. Add the all purpose flour and whole wheat flour, and mix until dry crumbs form. Do not over mix, or the crumbs will become a large mass.
To assemble the buns: Transfer the dough to a lightly oiled work surface. Divide in half. (At this point, each dough half may be wrapped in plastic and frozen for up to 1 month.) Working with one half at a time, roll the dough into an 8x10-inch rectangle. Lightly brush the dough with milk, then sprinkle 3/4 cup of the crumb mixture over the dough. Take one of the long edges and fold it over the center like a letter (you will be folding the dough into thirds.) Brush the top of the folded edge with milk. Gently lift the other long edge and fold it over the first so that the edges align (again, as if you are folding a letter.) Press all four edges to seal. Repeat with second half of the dough and another 3/4 cup filling.
Gently pat and stretch each length of dough until it is 12-inches long and even in diameter. Cut each piece into 6, 2-inch slices. Lift each slice and pinch the cut edges to seal in the filling, forming a “bun.” Some topping may fall out, but simply poke what you can back in and save any excess for sprinkling. Do not worry if the buns do not completely seal.
Space the slices evenly in the prepared pan and sprinkle with remaining topping (much of the topping will fall into the pan.) Cover the pan with lightly greased plastic wrap, then place in a warm, draft free place to rise for 1 hour. (The rolls will only puff slightly.) Place a rack in the center of the oven and preheat oven to 350 degrees F.
Bake buns until the crust and crumbs are golden and the crumbs in the bottom of the pan are bubbly, 25 to 30 minutes. Remove from oven and let cool in pan for 10 minutes. Gently lift the rolls from the pan and transfer to a rack to cool. Serve warm or at room temperature with any excess pan crumbs scraped out of the pan.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I baked Double Stuffed Cinnamon Crumb Buns with my favorite bread-baking tool, Red Star Platinum Yeast. It’s foolproof, yields consistent results, and most importantly, creates super-fluffy, tender breads every time. For baking tips, check out Red Star Yeast’s step-by-step baking guide, and don’t forget to follow Red Star on Facebook, Twitter, and Pinterest, for tasty recipes and inspiration.
Crumb topping binge:
Red Star Yeast compensated me for my time to create this recipe and post. As always, all opinions are my own.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.