Saturday, January 22, 2011

Mini Cinnamon Buns

Every January for the past few years, I spend a weekend at my friend Ann's house while her husband goes skiing in Vermont. Inevitably, the weekend turns into an all-you-can-bake affair, and I'm pretty sure Ann's favorite part is when I wake up before she does and bake something out-of-the-ordinary for breakfast. This year's treat? Mini cinnamon buns, as found on Can You Stay For Dinner?

I had been planning on making cinnamon buns for our extravagant breakfast, but all the recipes I was finding (including the one in the new Flour Bakery cookbook, which I ended up making other delicious things out of) involved yeast and many hours of rising time. So when I Stumbled (a great way to find food blogs, by the way) across this ready-in-half-an-hour recipe, I knew I had hit paydirt.

My buns didn't come out quite as pretty because I used a mini muffin pan, and the cups were the size of the sliced rolls, which didn't allow room for them to spread out. However, I think I prefer how mine looked - since they couldn't spread to the sides, they spread up, into little conical shapes, which made them look a little more substantial than they were.

Mini Cinnamon Buns from Can You Stay For Dinner?
1 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
2/3 cup packed brown sugar
1 1/4 tsp cinnamon
3 Tbsp butter, softened slightly
1 cup powdered sugar
1/2 tsp vanilla extract
milk (about 1 Tbsp)

Preheat the oven to 400° F. Grease the cups of a mini muffin pan, and set aside. In a medium bowl, stir together brown sugar and cinnamon, and set aside.

Combine flour, baking powder, and salt in a large bowl. Stir in the cream and mix until the dough just pulls together and is soft and moist.

On a lightly floured surface, roll out the dough until you have a roughly 12x7 rectangle. Smear softened butter all over the surface of the dough, then sprinkle the brown sugar/cinnamon mixture evenly over the butter. Starting at one of the 12-inch sides, roll the dough up into a tight spiral.

Use a sharp knife to cut the roll into 24 small spirals. Place each spiral into a cup in the prepared baking pan. Bake about 12-15 minutes, until the buns are lightly golden. Cool on a wire rack.

While the buns are cooling, whisk together the powdered sugar, vanilla, and a splash of milk until smooth. Add a little bit of milk at a time until the glaze is just slightly runny (you don't want it too watery, so go slow!) Drizzle the glaze over the buns before serving.


Fun and Fearless in Beantown said...

These mini cinnamon buns look adorable and yummy!

colly gruczelak said...

Please tell me quickly...will these freeze?