Have you ever had one of those moments that you wish you could capture and keep hidden in a time capsule, ready to be pulled out and recreated at your disposal?
I experienced one of those such moments this past weekend with Lorelai and Burt. And although I don't own a time capsule of that nature, I did manage to snap some pretty great pictures with my camera.. :)
Summer rain, there's just something about it I cannot even begin to describe. And to a two-year old? There's nothing more magical in the world. Water falling from the sky? check. Puddles to splash in? check. Mommy and daddy actually allowing me to play outside in this wonderful water haven? Absolutely.
With all of the rain we had this weekend, I was craving something seriously sweet and seriously delicious. That's where these come in.
They're warm, wonderful cinnamon buns with an icing that's out of this world insanely good. So good in fact, that I've convinced myself they're what's for breakfast. ;)
Recipe adapted from allrecipes
- 3/4 cup of milk
- 1/4 cup of butter, softened
- 1 (.25) oz package of active dry yeast
- 3 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp of sugar (for proofing yeast)
- 1/4 cup of warm water (for proofing yeast)
- 1/4 cup granulated sugar
- 1 egg
- 1 cup of brown sugar
- 1 Tbs ground cinnamon
- 1/2 cup of butter, softened
For the icing:
- 2 Tbs melted butter
- 1 1/4 cups of powdered sugar
- 2 Tbs maple syrup
- 1/4 cup of milk
- 1 tsp of vanilla
First things first, proof your yeast by sprinkling your yeast packet into 1/4 cup of warm water. Mix in a tsp of sugar, stir, and wait for your yeast to foam and double in volume, about 10 minutes.
In a large saucepan, heat your milk to a slight boil over medium heat and stir in 1/4 cup of softened butter until it is fully melted and combined. Set milk mixture aside to let cool to lukewarm.
In a large mixing bowl, combine 2 1/2 cups of your flour, salt, sugar, and yeast. Stir in the slightly cooled milk mixture, egg, and additional flour 1/2 cup at a time. Mix together until dough holds together in a ball. Turn out dough on a lightly floured surface and begin kneading for about 5 minutes, or until it is smooth. Set dough on a lightly floured plate and cover with a damp cloth to rest for about 10 minutes.
Roll out dough out on a floured surface into a 12 x 9 inch rectangle.
Take your softened, almost melted stick of butter (1/2 a cup) and rub it all over the flattened sough evenly, using a spatula if necessary. Cover butter with 1 cup of brown sugar evenly, and sprinkle the Tbs of cinnamon over the sugar evenly. (You can combine the sugar and cinnamon beforehand to make this step even easier.)
Now, roll the dough longways, tightly toward you and pinch the seams. Use a large fillet knife to cut the dough into 12-14 evenly size rolls. Place the rolls in a greased 13x 9 inch pan about an inch apart and let rise (covered) for 30 minutes. Preheat your oven to 375 degrees.
Bake in a preheated oven at 375 degrees for 20 minutes or until golden brown. While cooling, make the icing.
Make your icing by combining together the powdered sugar, melted butter, maple syrup, milk, and vanilla extract until smooth. Adjust milk/powdered sugar to your desired consistency. Pour icing over warm cinnamon buns, then serve with a large glass of milk and eat, eat, EAT!