Sunday mornings have to be my favourite day of the week! There isn't an alarm to wake you up. There isn't anywhere you have to be. You get to just wake up when your body is done sleeping, snuggle with your dog (and husband), and on this particular Sunday, listen to the thunder and rain pouring down.
I often daydream about laying in bed all day doing nothing, but in reality I get bored after an hour or two. I'm a busy bee and am always thinking of something else I could be doing. But with no real plans for this cool, damp summer day, we took our time rolling out of bed before heading down to the kitchen to whip up a delicious sunday breakfast.
Usually on Sundays J makes a Bone Dust Scramble but we didn't have a single egg in the house. So I decided we deserved a treat and made these perfect-for-a-rainy-day Buttermilk Cinnamon Buns.
They are SERIOUSLY to die for! With a flakey buttery bun and the perfect cinnamon to sugar ratio, I ate almost the whole batch in one day.
I don't usually keep buttermilk in the house, unless I plan ahead, which I never do. So I simply substitute the buttermilk for a milk & white vinegar mixture, and it tastes just as good. I've been using this recipe for a long time and 90% of the time I make it with the mixture instead of buttermilk.
Buttermilk Cinnamon Buns
For the dough:
2 cups - all purpose flour
4 teaspoons - baking powder
1/4 teaspoon - baking soda
4 Tablespoons - margarine, cold
1 cup - cold buttermilk (or 1 cup milk + 1 Tablespoon white vinegar. Mix together and let stand for 5 to 10 minutes).
For the filling:
2 Tablespoons - salted butter, softened
1/4 cup - brown sugar
2 Tablespoons - Sugar
1 1/2 teaspoons - cinnamon
For the glaze:
1 cup - icing sugar
1/2 teaspoon - pure vanilla extract
1-2 teaspoons - milk (just enough to mix to desired consistency)
1. preheat oven to 450 degrees F
2. in a food processor, combine flour, baking powder and baking soda
3. add cold, cubed butter and pulse until butter is no larger than peas. (if you don't have a food processor you can mix the dry ingredients in a large mixing bowl, and cut butter in with a pastry blender, or your fingers. But work quickly - you want that butter to stay cold, to give you a nice flakey crust)
4. pour mixture into large mixing bowl and pour buttermilk into the centre.
5. mix with a wooden spoon until just combined. it will be sticky
6. generously sprinkle your countertop (and fingers) with flour and gently kneed the dough 10-12 times, until it comes together and is feeling smooth
7. gently pat or roll dough out into a 10 x 12 rectangle
8. mix together the softened butter, sugar, brown sugar and cinnamon for your filling and evenly spread it on top of the dough
9. starting from the long side of your rectangle, roll the dough into a log, without stretching it
10. slice the log into 1" pieces (or however thick you'd like your cinnamon buns) and place them flat on a lightly greased pan at least 1" apart - the buns need room to rise and expand while baking.
11. Bake for 12-15 minutes, or until lightly golden brown.
12. Mix your glaze ingredients together - slowly adding milk until you have the desired consistency. Drizzle the glaze over hot, fresh from the oven rolls.