Oh I hate cravings sometimes. The sweet and spicy scent of cinnamon buns caught my nose and wouldn't let go. The fragrance followed me into my sleep, entering my dreams.
Enough, I thought. I have to make some warm, adorable, sweet, savory cinnamon buns before I go mad.
I just can't shake a craving sometimes and while I don't have a sweet tooth, I did give in and found a easy to make recipe for cinnamon buns on
cooks.com
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze
Step 1: In a large mixer bowl combine 1 1/2 cups of the
all-purpose flour and yeast. Heat the milk, granulated
sugar, the 1/4 cup butter and salt just until mixture is
warm (120 to 130 degrees) and the butter is almost melted,
stirring constantly.
Step 2: Add milk mixture to flour mixture; add eggs. Beat
with an electric mixer on low speed for 30 seconds; scrape
sides of bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you
can. (Dough will be soft.) Turn dough out onto a lightly
floured surface. Knead in enough of the remaining flour to
make a moderately soft dough (3 to 5 minutes total). Shape
dough into a ball.
Step 3: Place dough in a lightly greased bowl; turn once.
Cover; let rise in a warm place until double (about 1 to 1
1/2 hours). (The dough is ready for shaping when you can
lightly and quickly press two fingers 1/2 inch into dough
and indentation remains.)
Step 4: Punch dough down. On a lightly floured surface,
divide dough in half; shape each half into a smooth ball.
Cover; let rest for 10 minutes.
Step 5: On lightly floured surface roll half the dough to
12x8 inches. Spread with 3 tablespoons softened butter.
Combine brown sugar and cinnamon; sprinkle half over
rectangle. Roll up from a short side. Seal edges. Make a
second roll with remaining dough, butter and sugar mixture.
Step 6: Slice each dough roll into 8 pieces. Arrange slices,
cut side down, in a greased 13x9x2 inch baking pan. Cover;
let rise until nearly double (about 30 minutes).
Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes
or until light brown. Invert at once onto a wire rack. Cool
slightly. Drizzle rolls with Maple Nut Glaze or Powdered
Sugar Glaze. Serve warm.
Makes 16 rolls.
MAPLE NUT GLAZE:
In small bowl combine 1 cup sifted powdered sugar, 2
tablespoons maple syrup or 1/2 teaspoon maple extract and
enough water or milk (2 to 3 teaspoons) for drizzling
consistency. Stir in 1/4 cup coarsely chopped pecans.
POWDERED SUGAR GLAZE:
Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and
enough milk (about 3 to 4 teaspoons) for drizzling
consistency.
FREEZING AND REHEATING:
Bake and cool rolls as directed, do not glaze. Wrap in
moisture and vapor proof wrap. Seal, label, and freeze for
up to 3 months.
To reheat in a conventional oven, wrap frozen rolls in foil.
Place in a 350 degree oven for 20 to 25 minutes or until
warm. Drizzle with your choice of glaze.
To reheat in a microwave oven, wrap 2 of the frozen rolls in
microwave-safe paper towels. Micro-cook on 100% power (high)
for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.
I have a red hardcover journal that I bought from a dollar store. It is different from this one, and I do love writing in it. But oh la la, look at how cute this journal is. It's so simple, and yet it looks as if it's calling out to someone to write some beautiful thoughts in it.
