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 #14: Malva Pudding

Malva pudding 6Pour some sugar on meeeee! Ann from Grubbs n Critters has just emigrated to the Netherlands, her husband’s home country, so this month we thought it apt that she do a Dutch recipe and me an Afrikaans one. Afrikaans is a derivative of Dutch, with the early Settlers in South Africa being Dutch. I chose malva pudding, which is a sweet, spongy pudding of Cape Dutch origin. It’s topped (flooded) with an abundance of creamy, sweet sauce. A lot of sweet in this one, which certainly appeases my sugar addiction.

I can’t take credit for this recipe, as much as I’d like to! My stepmom, Michele, is a phenomenal cook, and she gave me her recipe a few years ago. Obsessed. This is my favourite hot pudding, and the fact that it’s served with custard and/or ice cream (why not both?) makes it decadent and indulgent, and one for the recipe books. It’s easy, folks, mission-free, and moreish.

Ann made something quite delicious that appeals to me in every way – kaas uienbrood (cheese onion bread with parmesan, cheddar and gouda. Oh god, I’m dying!). During her second recipe test, she added paprika, thyme and cumin-flavoured cheese. Y’all, I’m obsessed with cheese, bread and spices. Dead. For another authentic Dutch recipe, try her bitterballen. She also posts a weekly recipe called “Fabulous Friday Flavour” and her “Sunday Humour” posts are a must! Here we go…

Malva Pudding

  • Servings: 8
  • Difficulty: easy
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Supplies:

Cake:
2 cups self raising flour
2 large eggs
1 teaspoon bicarb
3 tablespoons apricot jam
1 cup sugar
1 cup milk (I used 2%)
½ teaspoon salt

Sauce:
1 large tin evaporated milk
200g butter
1 cup sugar

Making It Happen:

Malva pudding 2Preheat your oven to 180°C (350°F). Cream the eggs and sugar until fully mixed, about 30 seconds.
Sift the flour in, and add the rest of the ingredients. Beat well until fully combined.
Pour the mixture into a deep corningware or pottery dish and bake for 35 – 45 minutes, until golden brown on top.

Malva pudding 4Meanwhile, make the sauce. Melt the butter in a small pot on medium. Add the evaporated milk and sugar and stir well. Remove from heat when the sugar has melted fully and the ingredients are throughly mixed.
Thoroughly pierce the whole cake with a toothpick and pour the hot sauce over it.

Malva pudding 5Allow to stand for 10 minutes before serving, so that the cake soaks up all of the sinfully delicious sauce! You can also refrigerate this dish and heat it up in the microwave for 30 seconds – 1 minute. Serve with custard and/or ice cream.

Salted Caramel Sauce

Chocolate brownies. Fried banana splits. Creamy vanilla ice cream. All delicious on their own but topped with caramel sauce, they are heavenly. This sweet, gooey sauce is made even better by adding a touch of salt and you just can’t get it wrong, it’s that easy and quick too! How quick? Ten minutes. That’s it.

Salted caramel sauce ingredients 11 cup brown sugar
75g (5 tablespoons) salted butter, cut into small pieces
½ cup cream
1 teaspoon salt
½ teaspoon vanilla paste or 1 teaspoon vanilla essence

 

 

 

Salted caramel sauce 1 2In a heavy-based medium pot, melt the sugar over medium-low heat. Stir continuously with a wooden spoon to prevent from sticking. The sugar will form clumps, continue stirring, and it will start to melt.

 

 

 

 

Salted caramel sauce 2 2Continue to stir until the clumps have melted.

 

 

 

 

 

Salted caramel sauce 3 2As soon as the sugar has melted, take the pot off the heat and add the butter, and, you guessed it, stir continuously.

 

 

 

 

 

Salted caramel sauce 4 2Stir in the cream slowly, sprinkle in the salt and add the vanilla. Wait for it to cool thoroughly before tasting!

 

 

 

 

 

Salted caramel sauce 5 2

Yep, that’s right, that’s all there is to it!

 

 

 

 

 

 

Chewy Chocolate Brownies

These brownies have saved my hide a few times when, say, the ‘rents decide to pop in and end up staying for dinner or friends come over for a quick chat and cuppa which turns into an all-day and all-night event. Lovely though it is to spend time with these special people, I’ve often found myself in an “oh no, what do I make for pudding?” predicament. Enter this recipe.

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

It’s easy and not very time consuming at all. The reason I’m able to whip it up with short-to-no notice is because these ingredients are always in my cupboard, and probably yours too. I also often make this when I’m cooking a very time-consuming main course. I usually make the brownies first and get it out of the way before tackling the several-hours-long mains.

Some brownies are too sweet and rich (is there such a thing?) but not this. The creamy chocolate-y-ness (that should really be a word; can you imagine the Scrabble points?) is just right. In fact, you can even serve it with ice cream. Some puddings make you feel uncomfortable, some even ill, but you can happily make this without worrying about that.

Here’s a tip. Initially I made the chocolate sauce (so easy; two ingredients, some heat and you’re done) when I was ready to serve dessert. What I’ve been doing lately is making the sauce once the brownies have cooled, then pouring it over them so they soak in it. You don’t have to do it this way. I actually happened upon this method when I had very little notice, got invited to a friend for dinner, quickly made the brownies and sauce and just poured it over them and reheated when ready. It. Was. Amazing.

It’s easier to use a square baking tray. I use a 9 x 9 inch silicone baking tray. The reason for this is because I prefer cutting the brownies into squares as opposed to slicing it like a cake. Having said that, it’s purely for my convenience and I’ve used a round tin many times, but I prefer the square tray for this recipe.

Something important to remember is that the universally-accepted toothpick test does not apply to this recipe. Because you’re making it chewy, you don’t want it to cook like a cake, so after half an hour, if you do the toothpick test, it should not be clear. It should be brown and gooey. Another thing is that my preference is always vanilla paste but you can substitute this for two teaspoons of vanilla extract.

Chewy Chocolate Brownies

Servings: 9     Prep time: 5 minutes     Baking time: 30 minutes

Ingredients:

  • ¾ cup butter, melted (170g)
  • 1 cup white sugar (200g)
  • ½ cup light brown sugar (100g)
  • 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
  • 3 eggs
  • ¾ cup flour (85g)
  • ½ cup cocoa powder (50g)
  • 1 teaspoon baking powder
  • pinch of salt
  • non-stick spray

Method:

Preheat your oven to 180°C (350°F).

Spray your baking tray with non-stick spray.

Using an electric whisk on high, beat the eggs and sugar until properly mixed, about 10 seconds. Sift in the flour, cocoa, baking powder and salt and stir to combine. Add the melted butter and vanilla paste and beat until well-combined, approximately 30 seconds, scraping down the sides.

Pour the batter into your baking tray and bake for 30 minutes.

My preference for this recipe is a square baking dish but you can use a round cake tin too

My preference for this recipe is a square baking dish but you can use a round cake tin too

 

If you do the toothpick test at this point, it will come out gooey, so there is no need. After 30 minutes, take the baking tray out and let it cool for about 10 minutes before cutting your brownies into squares.

Chocolate brownies

While you’re letting the brownies cool, make the chocolate sauce:

  • 90g chopped dark chocolate, cut into small pieces
  • 150ml cream

On medium-high, heat the cream until warm but not boiling. Don’t let the cream boil, you want to heat it just enough to melt the chocolate. Chop the dark chocolate and add it to the warm cream, removing the pot from the heat. Stir with a whisk until it’s smooth and then pour over your brownies. You can refrigerate this dish until you’re ready to serve it, in which case reheat it and serve as is or with ice cream.

Chocolate brownies in chocolate sauce. Chocolate, anyone?

Chocolate brownies in chocolate sauce. Chocolate, anyone?