Photo Friday: Fall-Favourite

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:

Biscuit:
All purpose flour, 2 cups
Granulated sugar, 2 tbsp
Salt,1 tsp
Baking powder, 4 tsp
Butter or margarine, cold, ½ cup
1 egg
Cold milk, 1 cup

Filling:
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

Glaze:
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