Reenie's Recipes - the dinner party recipe swap

Christmas Morning Cinnamon Buns

Posted by reeniek (291)
Category: Brunch
Subcategory: christmas


Recipe Details:

Note: These are delicious - the only problem with them is that they cannot be made ahead of time. You've got to make them right before you serve them. They'll keep for about 2 hours after making them but don't bother trying to freeze the unbaked buns because they won't turn out. I make them on Christmas morning.

3/4 cups dark brown sugar
1/4 cup sugar
2 tsp cinnamon
1 pinch of ground cloves
1/8 tsp salt
1 tbsp unsalted butter, melted

In a large bowl, combine sugars, cinnamon, cloves, salt and butter. Whisk or mix with a fork until you reach a crumbly, even consistency.

2 1/2 cups unbleached all purpose flour (or just regular all purpose flour is fine too), plus extra for rolling the dough out
2 tbsp 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 and cooled

In a large bowl, combine flour, sugar, baking powder, baking soda and salt and whisk until blended. In a small bowl, combine the buttermilk and 2 tbsp butter and whisk until blended. Add the buttermilk mixture to the dry ingredients and mix with a wooden spoon until liquid is just absorbed (about 45 seconds) and the dough is shaggy. Transfer dough to a floured work surface and knead gently until smooth. Roll the dough out with a rolling pin into a 12" by 9" rectangle (the dough will be able 1/2" thick). Brush dough with 2 tbsp butter. Pat the cinnamon-sugar mixture into the dough, leaving a 1/2" border. Starting at the 12"-end, gently roll the dough into a tight log. You may need the assistance of a spatula to unstick the dough from the work surface. Smooth and seal the seams. Roll the log so that it is seam-side-down and slice into 8 even pieces with a sharp knife. Place the buns into the pan (start with one bun in the center, and the rest surrounding it in a circle), so that they are all very snug. Slightly flatten each bun so that the filling won't seep out. Brush buns generously with remaining butter.

Move oven rack to center position in the oven. Preheat oven to 425. Spray a 9-inch ceramic pan (or Pyrex) with PAM. Bake buns for about 23-25 minutes (this may vary depending the heat consistency of your oven - watch them after about 20 minutes). Remove and let cool for 5 minutes. Invert onto a plate. Place each bun on individual plates and drizzle generously with the icing. Serve warm.

2 tbsp cream cheese, softened
2 tbsp buttermilk
1 cup powdered sugar

In a small bowl, mix cream cheese, buttermilk and powdered sugar with a fork until smooth. Set aside.

Makes 8 buns.

It is OK to email this member (but you must sign in first).