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. (It’s reminiscent of my favorite Cinnamon Swirl Bread too.)
Double Stuffed Cinnamon Crumb Buns are for the part of you that wants to eat the top layer off of the entire Cinnamon Swirl Yeasted Coffee Cake, then leave the sad bottom half for your kid brother. No judgment—you beat him to the pan!
They’re messy and marvelous with a crumb topping (like on these Coffee Cake Muffins) that falls all over the buns and into the gaps in the pan, leaving it to deeply caramelize 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. YUM!
How to Make Double Stuffed Cinnamon Crumb Buns
A honey whole wheat buttermilk dough, typically use for cinnamon rolls (like these Chocolate Chai Cinnamon Rolls), is stuffed with giant, golden coffee-cake style crumbs, then showered even more crumbs over the top.
- Flour. A combination of all purpose and whole wheat flour gives these little buns the perfect balance of fluffiness and heartiness. (It’s a healthy flour blend I also use in this Apple Coffee Cake.)
- Yeast. I like using instant yeast in these cinnamon-stuffed buns because I can mix it right in with the other dry ingredients. No activating in warm water first is required.
- Cinnamon. You can’t have cinnamon crumb buns without plenty of warm fragrant, earthy cinnamon (in the dough AND filling). (For more cinnamon goodness, see these Biscuit Cinnamon Rolls.)
- Brown Sugar. When it comes to baked goods, cinnamon has no better partner than good old-fashioned brown sugar.
- Honey. For some natural sweetness that compliments the nuttiness of the whole wheat flour.
- Buttermilk. For a subtle tang and plenty of moisture. (I also love adding buttermilk to this Cranberry Cinnamon Swirl Bread.)
- Eggs. For tenderness and softness.
Let’s Talk Crumbs
The traditional east-coast style crumb topping used in these cinnamon-stuffed crumb buns differs from other streusels in that it has a greater amount of flour with a touch of vanilla extract. Also, the flavor focus is more about butter and brown sugar than it is cinnamon (don’t worry, there is still plenty).
All you really need to know is that’s golden and glorious, and we’re using twice as much.
- Combine the dry ingredients.
- Add the butter, honey, and eggs and roughly combine.
- Add warm buttermilk and water and mix until evenly moistened.
- Knead until a smooth, yet slightly tacky, dough forms.
- Let rise until doubled in size.
- Mix up your crumb topping.
- Turn out the dough and pat it into a rectangle.
- Shower it lovingly with copious amounts of buttery brown sugar crumb topping.
- Now lift the first edge over, just as if you are folding a letter to Grandma.
- Then, lift second the second edge over, so you have a puffy, crumb-loaded log.
- Slice into equal-sized pieces and pinch the sliced edges together to form the buns.
- Arrange in a greased baking pan and top with remaining crumb topping.
- Bake until golden, let cool slightly and serve. ENJOY!
Despite the many MANY crumbs, I can guarantee you’ll be hard-pressed to find any left after serving up these double stuffed cinnamon crumb buns at your next brunch.
Frequently Asked Questions
I have not tried making this recipe gluten free before so it would be an experiment. If you have a trusted brand of 1-to-1 gluten free baking mix you’ve used for similar recipes in the past, feel free to give it a try. I would love to hear about your results.
I have never tried adding nuts to these crumb buns before but it sounds like a tasty addition. I would suggest adding chopped pecans or walnuts as you fill and fold the dough with the crumb topping for some lovely crunch.
While I made a tiny effort to sneak some nutrition into these double stuffed cinnamon crumb buns, via the whole wheat flour, they’re far from the healthiest baked good on Well Plated. If you’re looking for a healthier alternative with cinnamon, try this Apple Bread or Healthy Oatmeal Muffins.
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 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
- 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. Then, heat the buttermilk and water to the temperature specified by the yeast manufacturer (usually 115 to 130 degrees F). If the buttermilk separates, simply whisk it back together.
- 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 9×13-inch pan and set it 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.
- 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 8×10-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 the 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 the 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 the 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.
- TO STORE: Store leftover double stuffed cinnamon crumb buns at room temperature for up to two days.
- TO MAKE AHEAD: After the first rise, you may wrap the dough tightly in plastic and freeze it for up to 1 month. Defrost the dough overnight in the fridge then finish preparing as directed. I like to bake half right away and save half for another day.
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