I haven’t had my friend Mr. M over for dinner in a while. It’s been crazy and he now has weird shifts on the weekends so it’s a little more difficult for us to find time to hang out. Yesterday he came over after work to watch the last Ottawa Senator’s hockey game before they take a break for the Olympics. (They got their butts kicked big time by the Boston Bruins *sigh*) He made his famous chip dip and I planned on making pork quesadillas. We ate so chips and dip we gave up on the quesadillas and went straight for dessert! I decided to try this recipe for quick, no yeast cinnamon buns and I topped them with Cream Cheese Icing. If you prefer glaze, halve the recipe and add a couple of tablespoons of milk or more until you get the consistency you like.
These buns are a little strange because the texture is so different from a yeast dough, kind of like pie crust or a scone, and they definitely need more filling. I researched a couple of other recipes and the Cook’s Illustrated calls for a full cup of sugar! I think I would add about 1/2-2/3 cup of sugar next time and see how that goes. I would also bake them for about 18 minutes instead. When I first took them out of the oven they were a little too doughy on the inside. (But everyone’s oven is different so just keep an eye on them.) And they NEED the cream cheese glaze! But for the time and effort you save, they are definitely worth making a second time, with a couple of tweaks.
Quick Cinnamon Buns
Source: Canadian Living Magazine: July 2006 Portion size: 16
3 cups (750 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 tsp(4 mL) salt
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) cold butter, cubed
1-1/4 cups (300 mL) buttermilk
3 tbsp (45 mL) butter, softened
1/2 cup (125 mL) chopped pecanpecans
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) cinnamon
Line 12-inch (30 cm) pizza pan with parchment paper or dust lightly with flour; set aside.
In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Cinnamon Filling: Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Sprinkle butter with pecans, sugar and cinnamon. Starting at side opposite border, roll up evenly into log; pinch seam to seal.
Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pizza pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)