It’s that time of year again. No not the holidays… The time when everyone is going back to school or work, new TV shows are starting up and pumpkin spice latte’s have returned to the Starbucks menu.
Now that fall is around the corner, we may start to desire a change in our diet. Perhaps we want more hearty, comfort food. One dessert that always gets me into the spirit of fall is: Warm cinnamon buns.
Family secrets aside, here’s a recipe that’s been running in mine to make this humid start to September seem more like what we’re used to.
What you will need:
All purpose flour, 2 cups
Granulated sugar, 2 tbsp
Baking powder, 4 tsp
Butter or margarine, cold, ½ cup
Cold milk, 1 cup
Butter, ½ cup
Brown sugar, 1 cup
Chopped nuts (either pecans or walnuts), ¼ cup
Chopped raisins (optional but adds a great flavour), ¼ cup
Icing sugar, 1 cup
Water, 3 to 6 tbsp (depending on how thick you want your glaze)
What to do:
- Preheat the oven to 450 degrees
- Mix the flour, sugar, salt and baking powder into bowl. Stir thoroughly
- In a separate bowl,whisk together the egg and the milk and pour this mixture into the centre of the bowl with the dry ingredients
- Cut in butter and mix until crumbly
- Pour in milk and stir quickly to combine
- Dough should be soft at this point
- Turn the dough on a lightly floured surface
- Knead gently, 8 to 10 times
- Using a rolling pin, roll or pat the dough into a thickness of ½ to ¾ inches (2 cm)
- In a separate bowl, combine all filling ingredients
- Spread rolled rectangle of dough and line the filling mixture down the middle
- Roll the dough into a log and slice into 12 pieces
- Grease a 12 piece muffin pin and put one dough piece into each muffin tin section
- Bake for 12-15 minutes until golden brown
- Once cooled, flip muffin tin upside down on a drying rack (showing the caramelized brown sugar tops)
- Once fully cooled, combine the glaze ingredients and drizzle on each cinnamon bun
- Don’t forget to dig in and enjoy
What are your favourite fall recipes?
This looks fabulous Meaghan. My favourite fall recipe is always my first batch of chili – spicy, crunchy (the celery), hot and delicious.