Because you got some NICE BUNS! hahaha okay that was totally lame… but funny right, right? hahaha
A few weeks ago I made Cinnamon buns/ rolls… and they were awesome! But I have been quite busy so I haven’t blogged about my baking, and I haven’t baked that much either. Hopefully that will change after this week, because I have a lot of baking goodies that I am looking forward to try out.
I love the smell of cinnamon in anything… it’s just so addicting & makes you so happy, because it has a energizing scent that has been found to increase alertness. It one of the best spices out there. After trying to find some information on cinnamon, I found that recent studies have shown that adding cinnamon to food can help with blood sugar control by lowering blood sugar, which is great for people with diabetes. Cinnamon also has antioxidants effects (because it has polyphenols), which helps with reducing cardiovascular disease.
So cinnamon has health benefits which is a good thing, but I know, adding it to a baked good kind of conflicts right? But think MODERATION & you can always add the cinnamon to other things, like oatmeal… Plus I think the cinnamon rolls I made are non-artery-clogging… unlike cinnabon (sorry guys… those are heart-attack buns, did you ever see them spread the margarine/butter/fat onto those babies? It makes me cry a little…)
I love cinnamon rolls… I remember when I was little, I would go to this store, I forgot the name, but it was in Yorkgate mall, and I would get these amazing cinnamon buns with apples in them & they were so GOOD with the icing & when they were warm. YUM!
... go on read more ;)
{Cinnamon Rolls}
Recipe from Coleen's Recipes
2 CUPS BUTTERMILK
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 PKG. DRY ACTIVE YEAST (I use 1 tablespoon)
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT
FILLING (mix together 1st 4 ingredients)
¾ CUP LIGHT BROWN SUGAR
2 TEASPOONS CINNAMON
PINCH OF TABLE SALT
1 CUP CHOPPED PECANS
2 TABLESPOONS BUTTER SOFT
Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point…remove and cool to lukewarm (see note). Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.
Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.
Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½” thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½” slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.
MAPLE GLAZE
1 + 1/3 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon maple extract
2 OR 3 tablespoons milk
NOTE: For the first step, I warm the buttermilk-vegetable oil mixture up in the microwave. I don't find it necessary to bring the buttermilk to "near boiling" like the instructions tell you to. I just microwave it until it feels good and warm (not hot) when I put my finger in it.
RESULTS: The cinnamon buns were amazing! They were light and fluffy & delicious with the frosting I made. The recipe asked for maple extract for the glaze, but I didn't have any, so I substituted for maple syrup & it still tasted awesome. I used like about 2 tbsp of maple syrup, because I made double the glaze amount, to make the cinnamon rolls extra yummy! But I suggest making the glaze to your taste. When pouring the glaze, make sure you pour tons on the sides of the buns (around the pan) because that is where the less soft parts of the cinnamon rolls are & in between each roll. I also didn’t use the pecans, because I like simple & plain cinnamon rolls. Although, the cinnamon buns took a bit of time… it was well worth it! They taste best when warm or reheated :) I would definitely make these again!
Bon Appetit,
Jenny
