Cinnamon Buns

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The hot days of summer feel like a distant memory, there’s a bit of nip in the air, it must be fall.  Which makes it safe to turn on the oven again.  This is family recipe from my sister-in-law.  I haven’t baked a batch for yonks and yonks, but somehow the cool weather inspires the desire for the comforting, spicy tang of cinnamon.  The recipe calls for quick-rise yeast, which means it’s not gonna take the whole day to make a pan.  If you’re new to working with yeast dough, Fleischman’s has some technique videos that will help you get started with confidence.

Maureen’s Cinnamon Buns

Dough

3 ¼ cup flour

1 pkg instant/rapid-rise yeast

¼ cup granulated sugar

½ tsp salt

¾ cup 2% milk

¼ cup water

¼ cup butter

1 egg slightly beaten

Filling

1/2 cup soft butter (more or less as needed)

2/3 cup brown sugar, packed

1 tbsp cinnamon

½ cup raisins

½ cup pecans (optional)

For the pan

4-5 tbsp butter

4-5 tbsp brown sugar

Reserve 1 cup flour.  Mix remaining flour, granulated sugar and salt in a large bowl.  Stir in yeast.  Heat milk, water and ¼ cup butter until hot to touch (about 54 degrees Celsius).  Stir hot liquid into dry mix.  Stir in egg.  Mix in enough reserved flour to make a soft dough that does not stick to bowl.  Turn onto floured surface and knead until smooth and elastic, about 5 minutes.  Cover, let rest 10 minutes.  Roll dough to a 14” square.  For filling, spread the dough with soft butter.  Mix brown sugar and cinnamon together and sprinkle over butter.  Layer on raisins and pecans.  Roll dough jelly-roll fashion  and cut into about 15 buns.  Place in 9”x13” pan that has been prepared with butter and brown sugar. (Make a paste of butter and sugar and spread it into the pan.)  Arrange buns cut side down into pan.  Cover with a clean kitchen towel and let rise till doubled, about 30 minutes.  Bake at 375 degrees F for 20 minutes.  Cool for 5 minutes in pan, then turn out buns onto a tray to cool completely.

Pineapple Upside Down Cake

It’s pineapple day today.  It’s also Adam’s birthday, which is why it’s pineapple day;  he likes pineapple!

Pineapple Upside Down Cake

3 tbsp butter

1/3 cup lightly packed brown sugar

1 (398 ml) can pineapple slices

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 egg

4 tbsp oil

1 cup buttermilk

maraschino cherry halves (optional)

Preheat oven to 350 degrees F.  In a 9″ square cake pan, measure the 3 tbsp of butter.  Pop into oven to completely melt the butter, 3-4 minutes.  When melted, stir in the brown sugar, spreading the mixture evenly in the bottom of the pan.  Making sure the pineapple slices are well-drained, arrange them in the pan.  Set aside.  In a large bowl, combine dry ingredients.  In a smaller bowl, mix together egg, oil and buttermilk.  Add this mixture to the dry ingredients, stirring gently just until combined.  Carefully spoon the batter over the pineapple slices in the pan, making sure not to disturb the pattern of the pineapple.  Bake for about 30 minutes until golden brown.  When the cake is done, remove from oven and immediately invert pan onto serving tray.  Do this very carefully to avoid burns!  Place cherry halves into the pineapple rings, if using.  Best served and eaten warm, with ice cream or a dollop of whipped cream.

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