Cinnamon Buns


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


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


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.


Buttermilk Pancakes


Still very cold in our neck of the woods, -26°C as I write this.  Pancakes seemed like a good idea for brunch.  And because there was half a litre of buttermilk left from yesterday’s muffins (and some frozen blueberries), the obvious choice was buttermilk pancakes sprinkled with blueberries.

A quick surf of the net suggested adding instant yeast to the batter, with the promise of “fluffiest pancakes ever”.  Who could resist the siren call?  Not me 🙂

Buttermilk Pancakes

2 1/4 cups flour

2 tbsp sugar

1 package rapid-rise yeast (8g/2 1/4 tsp)

3/4 teaspoon salt

1/2 teaspoon baking soda

2 cups buttermilk

2 tbsp vegetable oil

1 egg, beaten

1 cup blueberries, if using

Combine flour, sugar, salt and baking soda in a large mixing bowl. Stir in dry yeast.  Meanwhile, heat milk to 50°C/120°F.  Stir in oil.  Add milk, oil and beaten egg to flour mixture, stirring just with a spoon until blended. Don’t over stir or pancakes will be tough.  Cover with plastic wrap; let rise in warm place until bubbly and almost doubled, about 10 minutes.

Lightly grease a griddle or skillet with cooking spray or a little oil.  Heat over medium heat until hot.

Stir down batter; pour 1/4 cup per pancake onto griddle. Sprinkle each pancake with 4-5 blueberries.  Cook pancakes until edges are dry and surface is bubbly. Turn; cook other side until golden brown.  Serve with maple syrup.


Enter your email address to follow this blog and receive notifications of new posts by email.

Join 34 other followers

Follow Endlessly Delicious on