Thursday, 4 March 2010

i made cinnamon buns, they are tasty. details later. very bad day
ok, so i had a load of leftover cream cheese glaze from when i made that wicked awesome carrot cake the other day. what does one do with a load of cream cheese flavored goo? slather it on some fresh from the oven cinnamon buns of course. now trying out a new recipe you have never made before when you have a whiny toddler to deal with is not recommended. someone woke up from their nap in super bitch mode.  it's hard to answer cries of mommy i need a hug, mommy i need juicy, mommy, mommy, mommmmmmy when you are covered in dough. anyway i found a recipe for cinnamon buns on the internet ages ago and decided to give it a shot. it's been years since i've made any. i modified the recipe a bit and my version is slightly more healthy in that it has a fraction of the butter and sugar the original had.

cinnamon buns
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup of butter- soft
3/4 cup milk

room temp butter
1/3 cup brown sugar
1/2 cup chopped nuts
1 tablespoon cinnamon

mix the flour, sugar, baking powder, salt together in a bowl. cut in the 1/4cup of butter into the dry mix. it will be kind of crumbly. add the milk and stir well. i just used a fork. this makes a kind of wet dough which i thought was totally going to end up in the trash. kneed the dough for 3-5min and it turns into a lovely mass, kind of bouncy and silky.

roll the dough out into a large rectangle on a lightly floured surface. this takes a little effort as the dough is springy and likes to shrink back up. i got mine to be about 9x13inches. once the dough is rolled out spread some softened butter around. leave about a 1inch border along one of the long sides, the rest- get a nice thin layer of butter all around. mix the brown sugar, cinnamon, and nuts together in a bowl and then dump out onto the buttered dough. spread around the buttered area. starting on the long side of the dough- away from the 1inch clean border,  roll the dough towards the clean border. once you have a dough snake cut into sections with a serrated knife. i got 8. i put them spiral side up in a baking paper lined bread loaf tin. bake at 350degrees until brown. the recipe says 15min but man let me tell you it wasn't 15min in my oven, it was more like 40min so just keep an eye on them. they puff up a little while they cook. let them cool about 5min and then ice them up.

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