Multigrain hot cereal cinnamon bun

By Jenni Lessard
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Warm, gooey cinnamon buns covered in a delicious coffee cream cheese icing? Count us in. Baked until they're the perfect golden-brown colour, share these tasty treats amongst friends - or keep them all to yourself.

Try Spirit Bear Coffee Company's Orca coffee for this recipe!




  • 6 cups whole wheat flour
  • 3 cups multi-grain hot cereal
  • 1/4 cup molasses
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 4 tablespoons quick yeast
  • 6 cups warm water
  • 6-8 cups all-purpose flour


  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Coffee cream cheese glaze:

  • 2 cups brewed coffee (save and freeze from your morning coffee pot)
  • 1 cup organic cane sugar
  • 1 package light cream cheese
  • 2 cups icing sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon


  1. Combine coffee and cane sugar in pot and bring to a boil. Reduce heat and boil until slightly syrupy. Let cool. Tear softened cream cheese into chunks and put in a blender or food processor. Add coffee mixture, cinnamon, vanilla and butter. Blend till smooth. Gradually add icing sugar. Drizzle over warm cinnamon buns. Lasts up to a week in the fridge and two months in the freezer.

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