Let me begin with a comment from the photographer of my cookbook “These are the best cinnamon buns I have ever had”. Thanks Jonathan.
- 1 cup warm milk (approx. 110 degrees)
- 2 eggs, room temperature
- 1/3 cup melted butter
- 4 1/2 cups flour
- 1 tsp. salt
- 1/2 cup white sugar
- 2 1/2 tsp. quick-rising yeast
- 1 cup brown sugar, packed
- 2 1/2 tbsp. ground cinnamon
- 1/3 cup butter, softened
- 1 (3 oz.) pkg softened cream cheese
- 1/4 cup softened butter
1 1/2 cups icing sugar, sifted - 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
Place ingredients in a bread machine in the same order the manufacturer recommends. Select the dough cycle and press start. After the dough has doubled in size, turn out on a floured surface. let dough rest for about 10 minutes. In a small bowl, combine the brown sugar and cinnamon.
Roll dough out to a 16 x 21 inch rectangle. Spread the dough with the softened 1/3 cup butter and sprinkle with the cinnamon/sugar mixture evenly over the surface.
Roll up and slice into 12 buns. Place the buns on a 9 x 13 inch baking pan that was buttered. Cover and let rise until almost double. Preheat oven to 400 degrees and bake until a golden brown.
While baking, beat together the cream cheese, 1/4 cup butter, icing sugar (sifted) vanilla and salt. Spread the frosting on warm buns before plating and serving.
When guests tell you they taste just like the ones in the mall – just smile!
Yam Biscuits
This is a recipe that can be made into little bites for a Wine and Cheese event, or on the table when you have prepared a salmon or chicken dinner. It all depends on how you cut the dough. Let’s go….
- 1 large yam (yellow flesh), ( if American it would be sweet potato)
- 1 1/3 cups flour
- 2/3 cup yellow cornmeal
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/2 cup buttermilk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Microwave the potato (pierce it all over first) until tender. This should take about 6 minutes each side. Carefully cut it in half and remove the flesh into a medium sized bowl. Cool down and then add the flour, cornmeal, baking powder and salt in your food processor. Add the butter, piece by piece and pulse to a coarse meal.
Add the potato, buttermilk and syrup. Process just to blend. Add the pecans and, again, pulse to blend well.
Sprinkle this dough with flour and pat out into a 9 inch square. Here’s where you can adjust to your needs. Cut into square (either 16 for dinner or more, smaller ones for the party). Transfer to baking sheet and bake until tester comes out clean. This should take about 17-22 minutes. Check so they won’t burn.
There you go, yum, yum, yum.
