Ok, this
flavour by Brusters is definitely one I haven’t tried before, but I love the
flavour...cinnamon bun. You don’t really think of ice cream when you think of
cinnamon buns. I mean sometimes you can imagine how things would translate into
an ice cream flavour but I wasn’t quite sure about this one anyways, it’s the
perfect excuse to make some warm gooey icing topped cinnamon buns in the middle
of July!
I love this
recipe because the buns are super fluffy and you don’t need any yeast to make
them.
For the
dough you will need:
2 cups of
flour
2 Tbsp. of
sugar
4 tsp.
baking powder
1 tsp. of
salt
3 Tbsp. of
butter
¾ cup of
milk
I always double
up the recipe because I tend to bake for a lot of people so that’s why it looks
like a lot.
In a large
bowl, mix all of your dry ingredients.
Then stir in
the milk to form a soft dough.
On a floured
surface, roll the dough into a ¼ inch thick rectangle.
For the filling, you don’t have to be exact. I just wing it. Melt some butter and brush a nice layer over the dough. Be sure to leave a little bit of a border with no butter around the outside of the dough rectangle.
Sprinkle on however
much brown sugar and cinnamon that you like (I like lots) and then this is the
point where you would sprinkle in raisins if you want them.
Now lightly
butter the tops of the buns and sprinkle on more brown sugar and cinnamon.
Bake in a 400 degree oven for 20 minutes.
While the
buns are baking, you can make a frosting. You will need 4 ounces of cream
cheese, beaten. Then add ¼ cup of butter, 1 ½ cups of powdered sugar, 1 ½ tsp.
of milk, ½ tsp. of vanilla. Whip it all up so that everything is mixed and
there are no lumps and put in the fridge until you are ready to eat.
After the
buns come out of the oven, let them cool slightly and then cover with glaze or
icing and serve warm!
*We were all
wrapped up in making the buns that we forgot to take a photo of the finished product
so next time we make them, we’ll do that!
No comments:
Post a Comment