Christmas Eve Day was spent mostly baking. It has been a very relaxing day. Calm, peaceful, the way it is supposed to be. I baked bread, several loaves of sourdough and made the various dishes that we ate this evening for dinner – we have a fusion of Italian and whatever. Tonight it was a delicious maple glazed pork loin with rosemary. Delicious if I do say so myself and simple.

I also made two batches of cinnamon buns. One for tomorrow morning’s breakfast and one for giving away to our friends as gifts. Since this recipe is too simple, I cannot imagine anyone opening an exploding can of something resembling cinnamon buns.

Cinnamon bun recipe (adapted from

Bun Ingredients:

1 cup milk heated for one minute in microwave

1/4 cup warm water

1 t. vanilla extract

1/2 t. salt

1/2 c. butter at room temperature

1/2 c. sugar

2 eggs

3 t. yeast

5 cups bread flour

1. Mix all above ingredients in your stand mixer with dough hook until a dough forms.

2. Knead with dough hook for approximately five minutes. Turn dough into greased bowl.

3. Cover with plastic wrap and let rest 10 minutes.

4. Mix Cinnamon filling – 1 c. brown sugar with 5 T. cinnamon.

5. After 10 minutes roll dough into a rectangle about 18 inches wide by 10 inches long.

6. Melt 1/2 stick butter and brush over dough.

7. Sprinkle cinnamon filling onto buttered dough.

8. Cut into 18 pieces and place on cookie sheets lined with parchment.

9. Cover with plastic wrap and let rise for about 1 hour.

10. Bake in 350 degree oven for about 20 minutes or until light golden brown.

11. Mix about 2 cups of confectioners sugar with about 2 T. milk until you have a paste. If it is watery, add more powered sugar until you have a glue-like consistency.

12. Pour sugar mixture over buns after removing from oven.