Monthly Mystery Munchies #29: Cinnamon Buns with Cream Cheese and Buttermilk Glaze

Whoop whoop! Back in the land of the living! (Although I am often zombie-esque, so I’m not really sure how accurate that statement is, but it’s all relative.) To make a long story short, I had an accident which resulted in a few surgeries and bed-rest for six weeks. After two months, I rejoined society. This annoying and frustrating situation threw a spanner in the works of, well, everything. However, I was totally ready to go ahead with Ann’s Monthly Mystery Munchies theme: Cinnamon. Anything with cinnamon. Now, you might say “oh, that’s so easy”, but it was actually quite tricky. The very first idea that popped into my mind was cinnabuns. I mean, yassss.

Google was my trusty friend, but I was daunted by the recipes I found online, until I found Once Upon A Chef’s cinnamon bun recipe. “Let’s just try it and see what happens”, I thought. And so I made it, and it was amazing AF. Jenn Segal, food guru from Once Upon A chef, tried a few recipes before perfecting this one. And perfect it is! I’ve adjusted the frosting by increasing the portions and adding vanilla, which I am permanently ‘sessing over. I am also obsessed with cinnamon. I’ve had a love affair with it for years. I put it in everything. Like, everything. It goes into my smoothies, I sprinkle it over my All Bran and bananas every morning, I put it in curries and chilli dishes… Any opportunity and I’m down.

Baking is something I haven’t done for quite some time. The price of butter has skyrocked in South Africa. FML. No, seriously, it saddens me. Baking is something that’s an instant mood enhancer, and I’m not just talking about the finished product. In fact, I think I enjoy the actual process and preparation more than the reward that comes out of the oven! Okay, maybe not more, but definitely on par.

Cinnabuns. Cinnamon buns. Cinfully delicious. Crisp, not too sweet, and the icing melts, literally melts, in your mouth. It’s like little fairies moonwalking over your tongue. I am so amped to see Ann’s creation. She always pushes the boat out. She’s a serious foodie and her recipes are beyond impressive, inventive, imaginative and delicious. Please visit her site for the most amazing food, adventures, humour and more.

It’s important to note that these portions have to be measured precisely.

Cinnamon buns

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Supplies:

For the buns:
7 tablespoons melted unsalted butter
¾ cup packed brown sugar
5 tablespoons white sugar
2 teaspoons cinnamon
⅛ teaspoon + ½teaspoon salt
3 cups spooned flour
1¼ teaspoons baking powder
½ teaspoon baking soda
1¼ cups buttermilk

For the glaze:
3 tablespoons cream cheese, room temp
4 tablespoons buttermilk
1¼ cups icing sugar
1 teaspoon vanilla essence

Making it Happen:

In a 9-inch cake tin, place a piece of tin foil at the bottom, covering the sides too. Preheat your oven to 220°C (440°F).

In a bowl, combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, ⅛ teaspoon salt salt in a small bowl. Add one tablespoon melted butter and stir with a fork until the mixture resembles wet sand.

In a separate bowl, whisk the remaining dry ingredients together. Add 3 tablespoons melted butter and buttermilk and stir using a wooden spoon until the liquid is absorbed, 30 seconds – 1 minute.

Sprinkle flour over a work surface, transfer the dough and knead until it’s smooth, about 30 seconds – 1 minute.
Sprinkle more flour on your surface, lightly dusting it. Form a rectangle with the dough, then roll it into a 9 inch x 12 inch rectangle with your rolling pin. Dust the rolling pin lightly with flour as needed to prevent the dough from sticking.

Brush the dough with a tablespoon of butter and evenly spoon the brown sugar mixture over it, pressing it down firmly with your hands. Roll the dough into a tight log, pinching to seal it. (You might need to use a tiny bit of water to help seal the seam.)

Turn the log over so that the seam is at the bottom and slice into 9 pieces. Place the buns in the cake tin, flat side down, and brush with the remaining butter. Bake for 23 – 25 minutes, or until golden brown. Using the foil overhang, transfer the buns to a wire rack. Allow to rest for five minutes, then separate the buns (you might need to use a knife.)

Meanwhile, make the glaze. Mix the buttermilk, cream cheese, vanilla and icing sugar, and drizzle over the buns.

Serve warm, or refrigerate and reheat later. (15 – 20 seconds in your microwave.)  

 

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Monthly Mystery Munchies #22: Rugelach

rugelach-cooked-1Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!

rugelach-circle-2

Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!

rugelach-raw-rolls-1

Rugelach

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Supplies:

2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt

1 egg for brushing

For The Filling:

1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼

Making It Happen:

In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.

Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.

Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.

Your can refrigerate this for several days, and freeze it too.