Today, I have a rather exciting announcement to make… it’s finally summer! Solstice was last night at 11:46, and now, the weather up here has no excuses to make for being bipolar. Hopefully it stops raining (and hailing, and being sunny, then repeating) and actually starts looking like June sometime!
So I’ve decided to live up to my food blog title and actually give you children something to drool about. Sure, it was Thursday’s dinner, but I was out all day yesterday and didn’t have a chance to blog about its greatness! I figure it’s better late than never, especially with this one… it’s one of my favourites.
For dinner, we had vegetarian chili that my mum cooked up in our crock pot. It was full of awesome goodies like kidney beans, peppers, chick peas… I’ll have to find the recipe she uses and share it with you guys sometime! My dad and the monsters all had generous helpings of Old Dutch Restaurante tortilla chips to top it all off, and the beverage of the night was water. Topped with cheddar cheese, this was so good!
For our daily dose of sugar, we then had cinnamon rolls that I had baked earlier on in the afternoon… they were really simple to make, and tasted absolutely divine. The recipe was found online at Leite’s Culinaria, and didn’t even call for yeast! At last, a cinnamon bun recipe that doesn’t scare me!
for the cinnamon buns
8 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon plus 1/2 teaspoon salt
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk (I used milk + lemon juice)
for the glaze
2 tablespoons cream cheese, softened
2 tablespoons plain yogurt
1 cup icing sugar
make the buns
- Adjust an oven rack to the upper-middle position and heat the oven to 425°F. Butter a round 9-inch nonstick cake pan.
- Combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt in a small bowl. Add 1 tablespoon melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.
- Whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk and 2 tablespoons butter in a measuring cup. Add the liquid to the dry ingredients and stir until the liquid is absorbed (the dough will look shaggy); about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy; about 30 seconds.
- Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.
- Bake until the edges are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.
make the glaze
- While the buns are cooling, whisk the cream cheese and yogurt in a large bowl until thick and smooth; the mixture will look like cottage cheese at first. Sift the icing sugar over the mixture and whisk until a smooth glaze forms; about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
This recipe actually made 12 buns for me, and I used about 3/4 of the brown sugar mixture. I also skimped out and didn’t use all of the icing, but it was plenty sweet. I really enjoyed these because the dough isn’t very sweet at all, so there’s a nice contrast.
Anyway, enough of me blabbering on… I’m off to enjoy the sunshine!