|'Dem some good buns.|
A friend of mine, Christine who is loves reading food blogs, showed me a similar recipe for cinnamon buns that just pushed me over the edge. Once I started reading recipes and saw how easy they were to make, I knew these sugary treats would be gracing my kitchen in no time.
|Try to resist.....muahahahaha. ha.|
I am busy working on finding healthy seasonal recipes for the upcoming weeks, but an occasional treat is what lazy Sunday mornings are for.
These buns were surprisingly easy to make, and fairly inexpensive. Most kitchen pantries should have a lot of the basic ingredients, flour, sugar, butter, etc, and they only took about an hour. These are much better for you than those chemical filled junk traps you buy at the supermarket and the difference in taste is WORTH the extra time. I used organic sugar, unbleached flour, and almonds to try an add some redeeming qualities to this super indulgent treat, but again there is no way to get around they are mostly sugar, butter and flour.
|Are you drooling yet?|
If you are looking to impress, look no further. Colder weather is making its way towards us, bringing with it the instinct to snuggle with our loved ones and share a warm treat. Hope these sweet buns come to a kitchen near you soon!
Classic Cinnamon Buns
|I know. I wish they were made of spinach too.|
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1/2 cup of raisins (optional)
1/2 cup almond pieces (optional) Walnuts and Pecans would work great
2 1/2 cups all purpose flour, plus extra for sprinkling counter
2 tablespoons sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter
3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners sugar
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Generously coat both a 9 inch nonstick round cake pan and a wire cooling rack.
2. Make your filling: Combine brown sugar, granulated sugar, cinnamon, cloves, raisins and almonds if using, salt and then 1 tablespoon of melted butter together in a medium bowl until the mixture resembles wet sand.
|Filling Mountain with a butter fall :)|
|I measured, super dork here|
|Spread filling, leaving a 1/2 inch border|
5. Loosen dough with a bench scraper, or your hands. Starting at a long side, roll the dough, pressing lightly to form a tight log. Pinch the seam to seal. Slice the dough into 8 pieces and place in the prepared pan. Brush with remaining 2 tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.
6. Use a knife to loosen the buns from the pan. Flip the buns onto the prepared wire rack, then turn upright an let cool for 5 minutes before glazing.
7. For the glaze: Set the buns over a sheet of newspaper. Whisk cream cheese and buttermilk together in a large bowl until thick and smooth. Slowly stir in confectioners sugar over mixture until smooth. Spoon glaze over warm buns. Serve warm.
These are good next day, but not AS good as hot out the oven.
|Roll dough firmly|
|Place 8 rolls in a pan and brush with butter|
|Baked Buns! Yums!|
|Place cooling rack on newspaper, for easy clean up :)|
|One bite just isn't enough|