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Crumb Buns recipe

Deliciously unique cinnamon rolls witha crumb topping.

Recipe: Crumb Buns

Dough:1 (.25-ounce) package active dry yeastor 2 1/4 teaspoons active dry yeast
1 cup warm water
1 cup milk
1/2 cup (1 stick) butter
1/3 cup granulated sugar
1/2 teaspoon salt
2 large eggs, beaten
6 cups bread flour (more or less)
Melted butter
Sugar Filling:1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
Crumbs:2 cups all-purpose flour
Scant 3/4 cup granulated sugar
3/4 cup(1 1/2 sticks) butter
1 tablespoon ground cinnamon
Pinch of salt
1/4 teaspoon vanilla extract
Powdered sugar for sprinkling

  • For Dough: Sprinkle yeast over warm water;set aside.
  • In saucepan, heat 1 cup milk to scalding;pour it into mixing bowl.
  • Add butter, sugar and salt. Let cool tolukewarm.
  • Stir in dissolved yeast and eggs.
  • Beat in 2 cups flour, then gradually stirin more flour – enough to make soft dough.
  • On floured surface, turn out dough andknead until smooth and satiny.
  • Place dough in large buttered bowl; cover.Let stand in warm place until doubled in size, about an hour.
  • For Sugar Filling: In a separate bowlmix together sugar, brown sugar and cinnamon; set aside.
  • For Crumbs: Combine 2 cups sifted flour,sugar, butter and cinnamon. Add a pinch of salt and drop of vanilla.Mix at low speed with electric mixer until little crumbs areformed.
  • When dough has doubled, roll out on flouredboard to make rectangle about 18 x 26-inches. Paint top of doughwith melted butter and sprinkle with sugar filling.
  • Then roll up as for jelly roll and cutinto 1-inch-wide pieces. Place these, touching each other, ona greased pan about 12 x 16-inches or use an 11 x 13-inch roastingpan.
  • Paint tops of each slice with melted butterand sprinkle with crumbs.
  • Cover with damp cloth and let rise untildoubled in size, about 40 minutes.
  • Bake in preheated 400°F (205°C)oven for 15 to 20 minutes.
  • When buns have cooled, sprinkle with powderedsugar.

    Make about 24 buns.

    Note: These can be frozen, but omit thepowdered sugar and put it on after thawing.

    How to make Crumb Cake

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  • Comments

    1 Comment


    Ha I had the same thought when I was making it that there wasn t enough batter. I almost switched to an 8 8-inch pan! I m glad we both stuck with it and ended up with a great crumb cake! I am so glad that I decided to actually check this book out. Because I can tell you that I am absolutely smitten with it. Are there some more complicated recipes in it? Yes, but really, this book was written for the home cook, not for fancy trained pastry chefs.

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