Whenever I see dates from 2003-2009, I always try to remember where I was and what was going through my head at the time. Usually I'm tempted to cut my hair short again and get back into pilates...I can't believe that I used to get up at 5am. Anyway, where was I? Oh right, food!
Technically, it's already the 'Holidays'. I think you should give yourself permission to eat cinnamon rolls for breakfast. The stress that you're going to be slammed with in the coming month will burn off any sins of the stomach. And because these cinnamon rolls do not require any yeast, you can easily throw a batch together (and enjoy some Baileys in your coffee), before anyone wakes up. :-D
Also, if you're still looking for some last-minute Thanksgiving dessert ideas, click here for a few suggestions! xxx
Yeast Free Cinnamon Buns (adapted from America's Test Kitchen)
for the filling
1/4 cup (1 3/4 oz) granulated sugar
3/4 cup (5 1/4 oz) packed brown sugar (light or dark)
2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1 tbsp unsalted butter, melted
for the dough
2 1/2 cups (12 1/2 oz) all-purpose flour
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 tbsp unsalted butter, melted
for the icing
2 Tbsp cream cheese, very soft
2 Tbsp buttermilk
1 cup (4 oz) confectioners' sugar [Note: I did not have any confectioners' sugar. Instead I ran 1 cup of granulated sugar through the food processor until it turned into a fine powder.]
Preheat the oven to 425 F. Grease a 9-inch round cake pan.
Prepare the filling: In a medium-size bowl, combine the sugars, cinnamon, cloves, and salt. Break up any clumps of brown sugar. Add 1 Tablespoon of melted butter and mix everything together until it resembles wet sand. Set the filling aside.
Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl (a small one will work), whisk the buttermilk and 2 Tablespoons of melted butter together until combined. Add the wet ingredients to the dry, and, using a wooden spoon, stir everything together until the dry ingredients have been absorbed (try not to over-mix). The dough will be shaggy, so don't worry.
Transfer the dough to a lightly floured surface and knead until it smooths out and is no longer shaggy.
Pat the dough into a rustic 12 by 9-inch rectangle. Brush the entire surface with 2 Tablespoons of melted butter and sprinkle the filling mixture on top of the butter (leave a 1/2-inch border of plain dough around edges). Press the filling into the dough, I did this with a piece of wax paper.
Using a bench scraper or metal spatula, gently loosen the dough from the work surface. Starting at long side, roll dough, pressing lightly, to form tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. Press any filling that may have escaped into the slices.
Place one roll in center of prepared pan, then place remaining seven rolls around perimeter of pan. Brush with the remaining 2 Tablespoons of butter.
Bake for 20 to 25 minutes, or until the edges are golden brown. While the buns are in the oven :D, prepare the icing.
Icing: In a large bowl, whisk cream cheese and buttermilk until thick and smooth (it will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Cover the bowl until you're ready to use the icing.
Once the pan has been removed from the oven, carefully loosen the rolls using an offset spatula. Wearing oven mitt, place large plate over pan and invert buns onto plate, place another large plate over the buns and invert once more, so they're facing up again. Cool for about 5 minutes before drizzling with icing.
The rolls are best enjoyed when they're still warm.
Makes 8 cinnamon rolls
Scalloped edges, honeycomb, and leaf clip art from Pugly Pixel