Cinnamon buns really piss me off. You see, I am extremely intolerant of sugar. I can never remember if its hypo or hyperglycemia. I just know that two Cosmopolitans had enough sugar in them to knock me out cold sitting in rock hard seats in the nose bleed section outside at a White Zombie/Ozzie Osborne concert on a blustery November night. Oh yeah, that happened.
So you can imagine how much I have to avoid sugar. An interesting problem, since I love to bake. I can enjoy the wonderful smells at least, and the smiles my cookies and cakes give to others. Not so with the smell of freshly baked cinnamon buns. I always break down and eat a half of one. Then I sink into black oblivion, the gooey evidence of my trespass clutched in my sticky hand. If you want to join me there, friends, just follow the cinnamon and cream cheese frosted road…
Cinnamon Buns with Cream Cheese Frosting
Ingredients
- 2 oz Cream Cheese
- 3 oz Butter
- 1 1/2 cups self-rising flour
- 8 oz Greek Yogurt
- 1/2 cup powdered sugar
- 1 1/2 tsp Ground Cinnamon
- 1/3 cup Light Brown Sugar
- 1/4 tsp Salt
Preparation
- Place butter in a small bowl and microwave for 30-60 seconds, or place in a small pot and melt over low flame. Once its mostly melted, set aside. It will be fully melted by the time you need it.
- Add self-rising flour to a medium mixing bowl along with 2 Tbsp of melted butter. Add in the yogurt, 1/4 cup of powdered sugar, and 1 Tbsp of water.
- Mix with clean hands until you have a shaggy dough.
- On a flat work surface, like a large wooden cutting board or marble counter top, sprinkle liberally with bench flour. Coat your hands liberally, too. Add some more flour to a bowl and keep it handy. You’ll need it.
- Turn out the dough onto your work surface and knead into a smooth and slightly sticky ball. You may need to sprinkle the dough with flour or coat your hands a few times during this process. Let the dough rest (being kneaded is hard work, after all) for 5 minutes while you make the cinnamon mixture.
- In a small bowl, combine the brown sugar, remaining butter, cinnamon, and salt.
- Using a rolling pin coated in flour, roll out your dough into an 8 X 11 oval. Cover almost the entire surface with the mixture. I leave a very thin edge all the way around.
- Starting on the short side, roll your dough into a cylinder. Cut into 6 equal slices.
- In a round baking pan or cast iron skillet, coat with a little oil or non-stick spray, and then assemble your slices into a tight ring with one slice in the center and the rest surrounding. They need to be snuggly pressed together to ensure the rolls don’t fall open during baking and the dough puffs upwards.
- Bake the rolls at 375 degrees for 30-35 minutes. The tops should be lightly brown when done.
- While the buns are baking, stir together the cream cheese, remaining powdered sugar, and 1 Tbsp of water. Stir the mixture until smooth.
- Once the buns are done, I like to spread the frosting while they are still pretty warm so you get the drippy and gooey effect. If you like your frosting firm, let the buns cool first before you spread.
Oblivion awaits,
~Crunchy
Crunchy, with a Hint of Mint 