Cinnamon Buns...mmmmThere is nothing quite like warm cinnamon buns to make everything alright.
Pure comfort food. Easy to make, easy to eat. Great with coffee, tea, hot cocoa or even a Bloody Mary. Whether you buy them at the store, open up a Pillsbury roll, or bake them from scratch, they never disappoint.
Make them in your Easy Bake...or in a Viking Oven...they will come out delicious and warm.
ABSOLUTELY FREE RECIPE!! money back guaranteed
Courtesy of Gourmet magazine:
This recipe can be prepared in 45 minutes or less.Traditional cinnamon buns are made with yeast, but our biscuit-dough buns are faster to make and just as delicious.
Yield: 4 buns, 2 servings
3 tablespoons granulated sugar1 teaspoon cinnamon1 1/4 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt2 tablespoons cold unsalted butter1 large egg1/4 cup milk3 1/2 tablespoons confectioners' sugar1 teaspoon water
Preheat oven to 375 F. In a small bowl stir together 2 tablespoons granulated sugar and cinnamon. Into a large bowl sift together flour, remaining tablespoon granulated sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined.
Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10- by 6-inch rectangle (about an inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 18 minutes.
In another small bowl stir together confectioners' sugar and water until smooth and drizzle over warm buns. Copyright Gourmet Magazine
Stay tuned for my continuing series on Comfort Foods each week.
-Rick Rockhill
No comments:
Post a Comment