This morning I pulled on my new (quilt-like) sweater, which I’m really liking, thanks Topshop and I decided to try bake cinnabon, type muffin things. I have never made these before because every recipe I look up needs yeast then you have to wait like 4 hours for it to rise blah blah blah. I hate recipes that make you wait in-between for stuff like rising dough. When I decide that I want to make something I want to make it there and then. Know what I mean?
Anyway this particular recipe didn’t call for any yeast and so I dived right in. They were quick and easy to make BUT I’m not convinced by the taste of them, I think they came out a bit doughy and I’m not sure if it’s because I over kneaded or under-kneaded them, does anyone have any insight on this? They tasted nice and cinnamony, but they could of been softer and lighter, maybe I didn’t roll the dough out thin enough, who knows.
I really want to be able to make these, do any of you have a cool chelsea bun/cinnabon recipes that you are willing to share with me? Anna-Belle has passed on her mom’s recipe, which I’m still going to try, but I’m open to any more if they’re good.
Here is this recipe if you want to give it a whirl, I got it off The Baker Chick:
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1 egg
- 3 cups flour plus more for dusting
- 2 tbsp. butter, room temperature
- 2/3 cups brown sugar
- 3/4 tsp. ground cinnamon
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
- Preheat oven to 375° F.
- Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon – do not over mix!
- Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.
- Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
- Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
- Drizzle with icing (if using) when cool.