Be prepared for an onslaught of posts from me as I catch up from my longer-than-expected hiatus!

Before I get to the food though, I wanted to mention that I’m thrilled to be a new member of the Syracuse Real Food Co-op. Apart from my regular purchasing there of a varied array of goodies, I’m going to be helping out with a redesign of their website. I’m hoping that we can create something that can really tap into the food community in the area and become an even more useful resource that highlights the passion of the Co-op, the farmers we work with, and all of us who enjoy the food and services provided.

Anyway, we’re juuuuust about settled in here in our new apartment on Syracuse’s Northside. Moving is always grueling no matter how far you go or how much stuff you own. The kitchen is usually pretty easy to get into shape, though, as everything has a place. Soon after I got our kitchen in order, I really felt the need for some cinnamon buns, but I was pooped and didn’t want to spend hours waiting for dough to rise and be fiddled with. Luckily, I have a recipe that turns out serviceable buns with a minimum of work. Of course, it’s from Cook’s Illustrated!

I’m going to post my recipe here because it is different from theirs in a few ways, but their original recipe can be found here if you are a member of the site. I definitely recommend subscribing as the site is a great resource for well-tested recipes. I don’t think I’ve disliked anything I’ve made from them.

Variation on Cook’s Illustrated’s Quick Cinnamon Buns

Filling
3/4 cup dark brown sugar, packed (I’ve used light as well with no ill effect)
1/4 cup granulated sugar
2 tsps ground cinnamon
1/8 tsp ground cloves
1/8 tsp table salt (I usually use kosher because that’s what’s around)
1 tablespoon unsalted butter, melted

Dough
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 tsps baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups vanilla yogurt (this is where I alter the recipe as I always have yogurt around, but rarely have buttermilk)
6 tablespoons unsalted butter, melted

(these instructions are verbatim from the CI recipe except for the yogurt)
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.

2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.

3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk yogurt and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. (Don’t be afraid of kneading too much… You want the dough to be able to hold together when you roll it up as it is not the most durable.)

4. Pat dough with hands into 12 by 9-inch rectangle.

• Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough.
• Using bench scraper or metal spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
• Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
• Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan.

Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

The original recipe calls for a cream cheese frosting. I tend to find those a bit heavy for a rich cinnamon bun, so I prefer a simple icing made from milk and confectioner’s sugar. I tend to eyeball it when I make it. Try starting with about a cup of the sugar and add milk VERY SLOWLY, maybe a tablespoon at a time. I like to make it nice and thick, but just add more milk to make it thinner. Remember that it’s easier to add more milk than sugar!

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These aren’t the most perfect, heavenly cinnamon buns you’ll ever have, but they sure work in a pinch. Try not to overbake them as the dough can get a bit tough and crunchy (although I don’t mind a little crunch on the ends!). The filling has a bit of a tendency to get very crunchy as well if it falls out of the bun at all, too.

If you have leftovers (as I often do because Joe doesn’t really go for cinnamon), wrap them up and just reheat in the microwave. I also prefer to ice them individually so if you do have leftovers, they don’t get soggy with icing.

Hopefully you’ll be able to squeeze these in sometime when you find yourself frazzled and in need of a sweet breakfast or snack!