|Edible flower ;)|
"What? For real?" (my daughter like to say this word "for real?" :D) That is what i asked to myself when i found this "fastest cinnamon Buns" recipe. Yes, "fastest" but how fast? Oh, so fast that you do NOT have to wait for proofing. Wow, interesting. How about taste? Will it be the same? The only way to find out, let's do it. In the kitchen, mix mix mix, roll roll roll, cut cut cut, bake bake bake and voila! That's quick, really quick! So, it true that it is "fastest". Now, the taste .. Yum Yum Yum, Yippy! It tastes great! It's almost the same than the "proofing-needed" one. It even softer to me ^^ Yippy!!!!!! Of course, "Overnight Banana Sticky Buns" still be our favorite buns as it tastes to great and so delicious so yummy but just add a little place for this "Fastest Cinnamon Buns" recipe as well :) as it's so quick!
To bake this "Fastest Cinnamon Buns" you will need: make 8 buns
Source: Leite's Culinaria
|Ready to bake some? ^^|
For the buns
- 8 tablespoons unsalted butter, melted
- 3/4 cup packed dark brown sugar
- 6 tablespoons sugar
- 2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon + 1/2 teaspoon salt
- 2 cups unbleached all-purpose flour, plus more for dusting surface
- 1/2 cups whole wheat flour
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 and 1/4 cups buttermilk
- Preheat oven to 425 F. Rack on the upper middle position. Brush round 9 inch nonstick cake pan with 1 tablespoon butter.
- In a small bowl, mix together (with fork) -- brown sugar + 4 tablespoon sugar + ground cinnamon + ground cloves +1/8 teaspoon salt + 1 tablespoon melted butter -- until the mixture resembles wet sand. Set aside.
- In a large bowl, whisk together -- all-purpose & whole wheat flour + remaining 2 tablespoons sugar + baking powder + baking soda + remaining 1/2 teaspoon salt --
- In another bowl, whisk together -- buttermilk + 2 tablespoons melted butter --
- Stir the liquid to the dry ingredients, about 30 seconds, until the liquid is adsorbed. The dough will look shaggy.
- Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy, about 30 seconds.
- Pat the dough with your hands into a 12 * 9 inch rectangle. Brush the dough with -- 2 tablespoons melted butter -- Sprinkle the dough evenly with -- the brown sugar filling -- leaving 1/2 inch border. Press the filling firmly into the dough.
- Using a bench scraper loosen the dough from the working surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam side down then cut evenly into 8 pieces. Turn the pieces over on their flat sides and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared pan and then the remaining rolls around. Brush the rolls with -- the remaining 2 tablespoon melted butter --
- Bake about 23 minutes, until the edges are golden brown.
* if you don't like it to be too sweet, 1/2 cup brown sugar for the filling would be good.
* As this is not a bread so you might not want to have too much of whole wheat in it.. just until 1 cup of whole wheat would be plenty i think ^^
For the glaze, you will need:
- 2 tablespoons cream cheese, softened
- 2 tablespoons buttermilk
- 1 cup icing sugar
- While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleaning) set the rack with the buns on the baking sheet.
- In a large bowl, whisk together -- cream cheese + buttermilk -- until thick and smooth.
- Sift -- icing sugar -- over the mixture and whisk until smooth, about 30 seconds.
- Spoon the glaze evenly over the buns .. serve immediately ^^
|Gone quickly ^^|
|Want some? ^^|
Now, let's go make some & ENJOY ^_^