Wake and bake, it's how I roll...

It was inevitable. I had to wake and bake this morning. My dreams were full of sugary goodness. 
It is the weekend, a perfect time to wake up in the mood for cinnamon buns.

Directly after the buns emerged from the oven, my boyfriend asked me how many were for him. "One," I said sticking to my usual answer. "One is for your sister, one is for your dad, these are for my family, and mine is inmahmoush", I continued to smile with my mouth full.

If you are ever in the mood for some warm cinnamon buns, here is a great recipe. The 30 minutes of work seem like seconds compared to the two minutes it takes to scarf them down.

I use organic and natural ingredients, all of which can be found in your local grocery store. (Highland Farms, Longos, Lablaws etc.)




Dough
2 cups of  flour
3 tablespoons sugar
4 tsp baking powder
1 tsp salt
3 tablespoons warm butter
3/4 cup milk

Filling
3 tsp cinnamon
4 tablespoons melted butter
1 cup sugar (brown or white)

Icing
1/4 cup milk
3/4 cup icing sugar

Directions
Combine flour, sugar, baking powder and salt.
Cut in butter (works well with hands)
stir in milk until fluffy dough forms

In a separate bowl, mix butter, sugar and cinnamon and set aside.

Pre-heat the oven to 400 F.

Flour a smooth surface and roll the dough out into a rectangle.
If you would like to get fancy, cut the edges of the rectangle to make impressive rolls.
Once the dough is 1/4 inch think spread the filling from edge to edge.

Roll the rectangle lengthwise to make a long log.
Cut the log into individual rolls about two-three fingers wide.

Place each roll on a 9x9 inch square pan or a round cake tray with at least an inch separating them.
Bake for 20-25 min.

After cooling for 5-10 min drizzle icing over fresh cinnamon rolls.
Serve warm or microwave before eating.

For a different approach, roll the dough into multiple smaller logs for bite sized cinnamon rolls.

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