My best friend and I are trying to become perfect human beings by June.
(Before you get all uppity about my use of the word perfect, you should know that I don’t mean flawless. I just wanted to set the bar a bit higher than “better.”)
I’ve done a lot of soul-searching these past few weeks. That mostly means I’ve had a lot of candid conversations over a lot of bottles of wine. I’m figuring out what kind of person I want to be and what kind of people I want in my life and what kinds of things I want to do with my time.
By now I think we’re all aware that I’m a scattered, obsessive compulsive mess who eats too many cookies. By June I am hoping to be a home-owner who can do more than three pull-ups in a row and only eats sugar twice per calendar week. I could probably tone it down on the wine, too.
I also want to be kind and generous and bake the best cinnamon buns ever.
(If I strategically time my baking so that they’re out of the oven on a Saturday just before midnight, I can basically eat four while they’re still warm without breaking my sugar rule.)
eight grams instant yeast (equivalent of one packet or two and a quarter teaspoons)
one cup milk
half cup butter (divided into 2x 3 tbsp and 1x 2 tbsp)
one tablespoon sugar
half teaspoon salt
three cups bread flour
half tablespoon cinnamon
quarter cup brown sugar
half cup skor bits
In a microwaveable bowl, heat the milk and 3 tablespoons of butter until the butter is melted and the whole thing is about the temperature of a baby’s bottle. Pour it into a large bowl, sprinkle the yeast on top, and let it sit for about ten minutes to activate.
Once the yeast is foamy, add the sugar and salt and stir gently. Stirring every half a cup, add the flour. When the flour is all in and starting to come together, take it out of the bowl and knead it for about ten minutes. Roll it into a ball. Lightly oil the bowl and place the ball of dough back inside. Cover the top with saran wrap and place it somewhere warm-ish to rise for about an hour, or until the dough has doubled in size.
Just before the dough is done, melt 3 more tablespoons of butter. In a small, separate bowl, mix cinnamon, brown sugar and skor bits.
Roll out the dough to a large rectangle, and spread the melted butter on top. Evenly sprinkle the cinnamon mixture on the butter, and then roll up the dough and pinch the edge to seal the rolls. Slice into buns – I made 10 that were about an inch and a half high. Place in a 8×8 square pan and re-cover with saran wrap and set aside to rise while the oven preheats.
Preheat the oven to 350 degrees Fahrenheit. Melt the last 2 tablespoons of butter and pour/spoon/brush over the buns just before you put them in the oven. Bake until they’re puffy and golden brown on top – about 25 to 30 minutes.
Ideally, serve right away.