You are currently browsing the daily archive for September 4, 2011.
you were at my house for breakfast this morning?
See, when I can’t sleep for whatever reason, I usually get up. No sense staring at the ceiling for hours. Then, when I’m up, I usually bake. Someone should benefit from my insomnia, don’t you think?
This morning I baked cinnamon buns from a recipe I got from WhatsCookingAmerica.net. They are some of the best cinnamon buns that I have made or tasted. I have adapted the recipe for my own taste.
Recipe – Ingredients (Buns)
1 cup milk (heat 1 minute in microwave)
1/4 cup warm water
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons yeast
1. Mix together all ingredients in order given in stand mixer until well blended. Knead for approximately 3 minutes until dough is smooth and elastic. Remove from mixing bowl, place in a greased bowl, cover and let rise until doubled. About 1 hour.
2. After dough has risen, roll out into a rectangle about 13 x 9.
3. Use butter from filling recipe to spread across entire surface of dough.
4. Spread filling over butter.
5. Roll dough up into a log.
6. Cut into 14 pieces.
7. Place 7 pieces into one round 9 inch cake pan. Place the other 7 pieces into the other cake pan. Make sure that they are not touching.
8. Cover and let rise again, about one hour until they have doubled and are touching each other.
9. Preheat oven to 350 degrees.
10. Cook buns in oven for approximately 20 minutes until golden brown.
11. Remove and frost with glaze (recipe below).
Ingredients – Filling
1/2 cup softened butter
1 cup firmly packed brown sugar
5 T. cinnamon
Mix together the cinnamon and sugar to form a cinnamon sugar. You will sprinkle this over your dough after you spread with the butter.
Ingredients – Frosting
1/4 c. softened butter
2 t. vanilla extract
4 cups confectioners sugar
2-3 T. milk
mix all ingredients together until a glaze forms. Add more milk if necessary to make a nice smooth glaze, but only add a little at a time or it will be too watery. Pour the glaze on top of the cinnamon buns and spread evenly. (I don’t use cream cheese as in the original recipe just because I don’t really care for the taste of it in my cinnamon bun)
I look at the tomatoes sitting on my countertop. They are all very different from each other. Different varieties (grape, cherry, slicing, heirloom). Different colors (some green,yellow, pink and bright red). Some are from my own garden picked yesterday afternoon, some are from our local CSA picked just prior to the flood waters of Irene destroying their farm. What do they all have in common?
They were all grown with love.