A few weeks ago all my mom could talk about were cinnamon buns. She happened to be in a local shop that had a bunch of fresh buns on display and she fought the urge to buy a few. But since then she had been, not-so-subtly, hinting that perhaps I should try and make some. So, one fine afternoon after working at the stand I decided to just go for it. And what the heck… they were really good!
It’s only been a few weeks but I’ve already made them a few times. They seem to be a big hit around the household (and why wouldn’t they be). It’s a great and simple little recipe that requires no yeast, just a lot of love. The filling is perhaps the most important step to the whole process and is definitely the most delicious moment upon biting into the ever perfect cinny bun. They pair perfectly with a freshly brewed cup of coffee. YUM!
1 cup white flour
1 cup whole wheat flour
4 tbsp butter or earth balance
1 tsp salt
1 tbsp baking powder
3/4 cup vanilla almond milk
3/4 cup brown sugar
A handful or two or three of raisins and walnut pieces
1 tbsp cinnamon
2 tsp melted butter/earth balance
1. Preheat oven to 450. In a large bowl, combine flour, salt and baking powder. Cut in the margarine and using your fingers, kind of massage the butter into the dry ingredients.
2. Pour in the milk until the dough gets thick and soft (I work the dough with my hands). Ball the dough up and set it on a floured surface.
3. Roll the dough into a long rectangular shape. Brush the top with melted margarine and sprinkle the brown sugar, raisins, walnuts and cinnamon on top.
4. Roll it up starting from the longest side into a log shape. Cut into 1 inch rolls (about 10-12) and place them on a greased pan (or a cupcake tin). Bake for 12-13 minutes, until puffy and golden.
5. For the icing, start with 1/4 cup of powdered sugar and add the milk a TBL at a time until you reach your desired thickness.
Wait for them to cool a bit and enjoy with a fine cup-o-coffee!