Posts Tagged ‘gooey treats’

Brunch is unquestionably my favourite meal.  Always eaten in the company of your favourite people, this is my excuse to go crazy with delicious breakfast and lunch foods.  I only wish I had an excuse to make scrambled eggs with smoked salmon every morning!

And when it comes to brunch, cinnamon buns top the list.  I find shopping at a mall dangerous because of the alluring waft from Cinnabon’s tantalizingly placed near the exit.  I’ve concluded that it is an unavoidable Pavlovian conditioning linked to my  mother’s Ford genes. Despite my love of these gooey treats, I had yet to actually attempt baking them.

I have been eyeing Whitewater Cooks’ cinnamon bun recipe for a while, so last weekend I invited a few friends over to brunch as guinea pigs.  Having never before worked with active dry yeast, I found the recipe easy to follow.  The alluring waft of cinnamon began with the second rise.  While the buns were nice and cinnamon-y, my one complaint is these buns were not quite as gooey as I desired.  More butter perhaps next time?

Waiting for the cinnamon buns to finish rising

Whitewater Cinnamon Buns

(makes 12 buns)



1/3 cup butter at room temperature

2/3 cup brown sugar

2 tsp salt

2 eggs

2/3 cup milk

1 1/8 cups warm water

2 Tbsp active dry yeast

5-6 cups flour plus extra as needed


1/4 cup butter, melted

3/4 cup brown sugar

2 tbsp cinnamon

1/2 cup pecans

1/2 cup raisins



In a small bowl, dissolve the yeast in warm water.  Let sit for 5 minutes until the yeast is bubbly.

Meanwhile, in a large mixing bowl, cream together butter, 2/3 cup brown sugar, and salt.  Add eggs one at a time.  Mix in the milk, dissolved yeast mixture and flour, 1 cup at a time mixing until smooth.  Add enough flour to make soft dough.  Turn onto a lightly floured board.  Knead dough until smooth and springy, about 10 minutes, adding more flour as needed. Place in a large greased bowl, cover and let rise in a warm place until doubled in size, approximately 45 minutes.

Punch down the dough.  Roll out into a large rectangular shape, about 12 by 18 inches.  Brush with melted butter and remaining brown sugar.  Sprinkle with cinnamon, pecans, and raisins.  Roll lengthwise into a long log, and slice with a sharp knife into 1 1/2 inch pieces. Place slices in a greased 9 by 13 inch pan about one inch apart. Let rise for another 45 minutes.

Bake in a 350 F oven for approximately 45 minutes.  Let cool and ice with your favourite butter icing.

Bon appetit!

– Catherine



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