Mom's Cinnamon Buns
Caramelized top, crunchy outside and flaky, cinnamony sweetness inside. What else could you want? Some pecans and raisins? Ok - we can throw them in too. These whip up in a flash and are perfect to serve with coffee, brunch or as a dessert. They are made in 12 muffin cups, so technically should serve 12, but my family of five polishes them all off in a morning.
- 1/2 cup butter softened
- 1/2 tsp cinnamon
- 1 cup brown sugar lightly packed
- 1/2 cup chopped pecans optional
- 1/2 cup currants or raisins optional
- 2 cups flour
- 4 tsp baking power
- 1 tsp salt
- 1/2 cup butter or shortening cold
- 1 cup milk
Preheat oven to 425 Fahrenheit.
Grease 12 muffin cups.
In a small bowl mix the softened butter, cinnamon and sugar until well combined.
In a large bowl mix the flour, baking powder and salt.
Grate the cold butter or shortening into the dry ingredients and lightly toss together.
Make a hole in the centre and add the milk. Stir just until combined to make a soft dough.
Put the dough on a lightly floured surface. Gently fold and knead about 10 times.
Roll into a 9" by 9" square 1/3" thick. Spread with the butter mixture. Sprinkle the pecans and currants over top if using.
Roll up jelly roll style and slice into 12 even slices. Put cut side down in muffin tins.
Bake for 15 minutes, until golden.
Remove from oven and quickly put on cooling rack, bottoms up. If desired, spoon more of the caramelized cinnamon sugar from the bottoms of the muffin tin on top. Delicious warm or cool.