The more I look at the notebook in Scribblenauts, the more I realize how dangerous that power could be. I’d probably use it to magically get ingredients and still do all the cooking by hand. It would be wonderful for a day like today. Instead having to run to the grocery store for everything, it would appear instantly from out of nowhere. But how much control would I truly have on the quality? Also, where are these things coming from? You know what, the more I think about it I’ll stick to the old fashion method of picking up my own stuff.
One of the delicious treats the notebook can deliver to you are cinnamon buns. I love cinnamon buns! I could totally eat a lot more of them if I wanted to but I know that would not be the best idea for my health. I’m happy this recipe takes a bit of extra work so I won’t be tempted to make them too often. This recipe requires a good amount of prep work before you pop these little buns in the oven to cook. A plus to this recipe is it makes a pretty large portion of cinnamon buns. I’d highly recommend inviting a few friends over to share in the sugary deliciousness.
Required Equipment: 2 9-inch round cake pans, rolling pin, bowls
– 3 cups flour
– 2 ¼ tsp yeast
– 1 cup lukewarm (110°F) milk
– 1 large egg
– 1 tsp salt
– 4 ½ tbsp butter
– 1 tsp vanilla extract
– ¼ cup sugar
– ¼ cup brown sugar
– 1tbsp + 1 tsp cinnamon
– ½ tsp cardamom
– 4 tbsp butter
Cream Cheese Icing
– 4 oz cream cheese
– 5 tbsp butter, melted
– 1 ½ cups confectioner sugar
– 2 tbsp milk
– ½ tsp salt
– ½ tsp vanilla extract
– pinch of cinnamon
In a small cup combine the lukewarm milk and yeast. In a bowl combine the butter, sugar and salt. Once well combined add in the egg and vanilla extract. Take the milk and yeast mixture and add it to the bowl.
Add the flour and mix until it is combined (do not over mix – this will cause the dough to be tough). After the flour has combined, take the dough out of the bowl and knead it for five minutes. Place the dough in a greased bowl and cover. Allow the dough to rise for at least two hours.
After the dough has risen, preheat your oven to 350°F. In a small bowl combine the brown sugar, cinnamon and cardamom. Take the dough and roll it out into a rectangular shape (not too thin). Take the butter and spread it over the top of the rolled out dough. Sprinkle out the cinnamon mixture over the buttered dough.
Slowly roll the dough. Cut into 1 ½ inch tall pieces (you should end up with 12-14 pieces).
In a greased, round cake pan place seven of the buns about a ½ inch apart. Cover the cake pan and allow the buns to rise for another fifteen minutes. Once it has risen, place in the oven and bake for 25 minutes.
While the buns are baking, take some time to make the cream cheese icing. Place the cream cheese, confectioner sugar, cinnamon and salt in a bowl. Pour the melted butter in the bowl and mix. Add the milk as you mix the ingredients.
When you take the buns out of the oven, immediately drizzle the icing on top and serve.