If someone asked you what the most comforting smell in the world was what would be your picks?
For me, the top three would have to be vanilla, fresh linen and cinnamon.
Cinnamon is just one of those smells that wraps around you like a fluffy rug, it's like ugg boots for your nose, cozy and comforting...one whiff will give you warm fuzzies all over.
We've had one of the coldest winters on record here in Auckland. Ok so 0-4 degrees in the scheme of things is not that cold but for us softie upper north islanders it's freezing!
I've found a really good way of keeping the house warm and multitasking at the same time is to bake. Two birds with one stone right? You get delicious baking and you get to bask in the oven's warm, glowing, warming glow.
Last weekend was particularly chilly and since my boss had cheekily mentioned that I hadn't been bringing a lot of baking in, I thought I'd do some baking for work and also to take to C's parents place. C's mum can't have chocolate coz it gives her migraines so it is always a challenge to find innovative non-chocolate baking to take along to our weekly dinners at their place.
Enter tastespotting. One recipe that caught my eye in my browsing was this recipe from edible moments for cinnamon buns. Her beautiful picture of a fluffy cinnamon bun oozing with runny glaze made me literally get up and start baking them instantly!
The recipe was relatively easy, no yeast, only a few ingredients that I had in the pantry. I made a mess rolling the log and trying getting the rolls to the baking pan without all the cinnamony sugary goodness falling out, but that had a lot more to do with my clumsiness than the recipe.
The result was a scone-like, delectable cinnamon scroll that was far far too easy to eat. C and I scoffed two each as soon as they came out of the oven, they were that good. The recipe also doesn't have a heck of a lot of butter so you feel like they are almost good for you (yea right!). I would definitely make these again (and a double batch next time) but I am also drawn to the challenge of trying out a yeast version...
adapted from edible moments
2 cups of flour
2 Tablespoons white sugar
1 Tablespoon + 1 teaspoon baking powder
1/2 tsp salt
55 g unsalted butter, softened
3/4 cup milk
1 egg (for egg wash)
55 g salted butter, softened
3/4 cup soft brown sugar
1 Tablespoon cinnamon powder
1/2 cup icing sugar
1 Tablespoon milk
1 Tablespoon unsalted butter softened
1 teaspoon vanilla essence
1. Preheat the oven to 180oC. Line two baking trays with baking paper. In a small bowl, mix soft brown sugar with cinnamon and set aside. Whisk flour, sugar, salt and baking power in a bowl.
2. Rub in 55 g butter until the mixture resembles bread crumbs.
3. Make a well in the centre and pour milk into the well.
4. Mix with your hands to form a soft dough. If the dough is sticky add a little more flour, if too dry add a splash of milk.
5. Flour your bench top and tip dough onto your bench. Knead a couple of times and then roll out into a rectangle about 40cm by 20cm.
6. Spread the second measure of butter on the dough. Sprinkle the brown sugar/cinnamon mixture on top of the butter leaving a 2cm gap along the top of the rectangle.
7. Roll into a log, and pinch to close up the seam. Cut into approx 12-15 rolls and place on baking trays approximately 1 inch apart. Brush with a little egg wash and bake for 15 minutes until golden brown. You are supposed to let the scrolls cool completely on a wire rack before glazing or you can just do what we did and just chuck some glaze on top and eat them straight out of the oven!
8. To make the glaze: beat butter until fluffy, a couple of tablespoons of icing sugar, then a couple of tablespoons of milk until the mixture is runny and all the sugar and milk has been added. Mix in vanilla essence and drizzle over the scrolls.