Yesterday we invited my parents over and cooked the most incredible Father’s Day brunch (there aren’t any pictures because I was too busy eating). Boris and I made an incredible spread of food; turkey bacon, scrambled eggs with asparagus, homemade hash browns with onion, garlic and parsley and pancakes with real maple syrup. For dessert, we had fruit salad and Boris’ homemade cinnamon buns. It was truly decadent. I’m still thinking about all of the wonderful food. I’m usually an advocate of healthy eating, I try to cook and bake with natural ingredients, whole grains and as little sugar as possible. But sometimes it’s important to indulge in something as wonderful as these cinnamon buns...Father’s Day was the perfect excuse!
Cinnamon Buns (Makes 12 Cinnamon Buns)
1 cup warm milk (110F)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp. salt
1/2 cup white sugar
2 1/2 tsp. yeast
1 cup brown sugar, firmly packed
2 1/2 Tbsp. ground cinnamon
1/3 cup margarine
1/2 cup cream cheese, softened
1/4 cup margarine
1 1/2 cups icing sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Place first seven ingredients in the pan of the bread machine. Select dough cycle and press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16X21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with brown sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.
Place rolls in a lightly greased 9X13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Preheat oven to 400F. Bake rolls until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup margarine, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.
