A modern twist on the classic cinnamon roll, these pillowy buns are brushed with melted butter and rolled in McCormick® Black Currant Finishing Sugar before baking. Topped with a cream cheese glaze to finish, each bite offers a taste of black currant’s signature sweet berry flavor and decadent deliciousness.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
A modern twist on the classic cinnamon roll, these pillowy buns are brushed with melted butter and rolled in McCormick® Black Currant Finishing Sugar before baking. Topped with a cream cheese glaze to finish, each bite offers a taste of black currant’s signature sweet berry flavor and decadent deliciousness.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
Key products
Instructions
Instructions
- For the Breakfast Buns, dissolve yeast in warm water in small bowl. Set aside. Mix milk, melted butter, granulated sugar, egg and salt in large bowl. Add 2 cups of the flour; mix until smooth. Add yeast mixture and remaining 1 1/2 cups flour; mix until a smooth, soft dough forms.
- Knead dough by hand on lightly floured work surface 5 to 10 minutes or until dough bounces back when pressed. (OR Knead dough in bowl of a stand mixer fitted with dough hook attachment on medium speed.) Place dough in a large, greased bowl. Cover with a clean kitchen towel and place in a warm, draft-free area to rise until doubled in size, about 1 to 2 hours.
- Preheat oven to 350°F. Roll out dough on lightly floured work surface into 16x12-inch rectangle. Spread softened butter evenly over dough. Sprinkle evenly with Black Currant Finishing Sugar. Roll up dough to form a log, starting from the long edge. Cut into 12 pieces. Place cut-side down in greased 13x9-inch baking dish.
- Bake 20 to 30 minutes or until golden brown. Meanwhile, for the Glaze, mix all ingredients in medium bowl until smooth. Drizzle glaze over warm buns and sprinkle with additional Finishing Sugar. Serve warm or at room temperature.
