Posts Tagged ‘cinnamon’

Cinnamon buns are grand. But they are overplayed.  I don’t play.  I am cool remember?

You know what else is cool?  The blog Kitchen Unplugged…and so is this post.

Enough talk…more pictures.  I heard you say that.

Recognize this picture??? I liked it so much i had to use it.

Save yourself the trouble: use a coffee grinder or ground cinnamon. Or not, i have man hands.

The dough, the fat, the cinnamon, the suga suga.

It’s like butta baybeee…no really, it was margarine.  I’m so tricky.

The two lovers reunite. A little ying, a little yang.

Hey…we’re uneven…

Ohhhhhh…i get it…hello chopstick.

After the tanning session…we’re so darn cute.


The recipe ( i didn’t have cardamom, used margarine and cut back on the fat…i think i used about 3 cups of flour too)

Cinnamon Butterfly Recipe (yield 12 rolls) (recipe adapted from Cinnamon Ears by Beatrice Ojakangas and Kitchen Unplugged)

  • 10 mL active dry yeast
  • 125 mL lukewarm water
  • 50 mL margarine (melted)
  • 50 mL sugar
  • 1 large egg 
  • a pinch of salt
  • 750 mL flour (called for 2 1/4 cups plain flour )
  • filling: 30 mL margarine; 50 mL sugar mixed with 15 mL freshly grated cinnamon.
  • glaze: 1 egg mixed with 5 mL milk and 15 mL of sugar sprinkled on top. I wet the sugar with a few drops of water so it clumped.


  1. Preheat oven to 400 F.
  2. Dissolve 1 mL of sugar in a bowl with the water. Drizzle yeast on top and let rest for 5 mins.
  3. Combine the melted margarine, sugar and egg in a bowl.  Add the yeast mixture.
  4. Combine the flour and salt.  Gradually add the dry ingredients to the wet ingredients.
  5. Knead the dough, adding more flour if needed, until the dough is smooth.  Let rest for at least an hour.
  6. Flour the counter, roll out the dough to a 12″ x 24″ rectangle, spread the margarine and cinnamon sugar onto the dough. Roll up, starting from a 24″ side. Cut roll diagonally (the first and second cut are in an opposite direction, so an individual roll with 1/2″ width on one side and 3″ on the other)
  7. You should end up wtih 12 rolls, using a chopstick, make an indentation in the middle so the two cut edges will be forced upward.
  8. Place rolls on a parchment lined sheet and let rise for about 5 minutes.
  9. Glaze the rolls with the egg/milk mixture and sprinkle with salt.  Bake for 8-10 minutes until golden brown.

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