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Archive for September 20th, 2011

I am pretty certain that cinnamon buns are my favorite comfort food. I have been know to awaken in the middle of the night muttering, “I need cinnamon buns.” I have also been known to go for a little evening drive, and arrive home with cinnamon buns for the following breakfast … minus one (or two, or … ).

They cover almost every quality of what it is to be a comfort food. They are carbs., they are sweet, they are slightly spicy, and (if you know, like I do, that there is no other way to serve cinnamon buns) they are to die for when fresh from the oven. The only thing they are missing is chocolate (maybe chocolate could be drizzled over the tops of them). But, sometimes they are topped with cream cheese icing … can you say culinary heaven?

When I was back in New Brunswick this past summer, I was reminded that (how do I say this gently?) … New Brunswickers make better cinnamon buns! At a family potluck gathering my cousin made and brought these delightful, mouth-watering, sweet and flakey pinwheels. They were made in the way I remember, not from sweet bread dough, but they are made with something more closely resembling biscuit dough. And they are so very delicious.

I do not remember my mother making these wonderful treats very often, but my memories of them are very vivid and warm and sweet. When I was a little girl my mother would make them with raisins … but I have wisely not continued with that tradition.

So, because I believe in sharing from the bounty of deliciousness that I have been given, I am sharing my recipe for these tummy warmers.

In a large bowl combine 2 cups of flour, 4 teaspoons of baking powder, 1 teaspoons of salt. Now  w  a  y  back in the stone ages (when I was growing up) people would have next cut shortening into the dry ingredients … but, my twist on my mom’s recipe is to use 1/2 cup of butter, cut into the dry until the dough resembles oats. Stir 1 cup of milk into the dough.

Now turn the dough onto a floured surface, and roll to a 12″ square.

Then, the fun part. Either the butter, then the sugar, followed by the cinnamon can be layered on the dough, then it can be rolled up. Or (and I like this better, because then the ingredients are all combined, and ready to infuse into the dough as one), cream 1/3 cup butter, 3/4 cup brown sugar and 1 tablespoon cinnamon until well combined. Spread over the dough. Then roll the dough into a log, pinching edges.

Cut into twelve pieces, placing each into a greased muffin tin. Bake in preheated 425 degree oven for 14-18 minutes.

And, of course, serve warm 😉 (is there any other way?)

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