Michael's Cinnamon Buns

Our friend Michael makes these cinnamon buns and he always makes them at the perfect time.

When you're tired, when it's been a long day, when it's freezing outside, suddenly, Michael appears with a small tray of warm biscuity cinnamon buns. Michael is a warm and kind person to begin with, but I always love him a little bit more when I have cinnamon and brown sugar melting in my mouth, wrapped inside a fresh-from-the-oven, crumbly, buttery biscuit.

Here is Michael's recipe, as given to me, verbatim:

Cinnamon Buns by Michael Williams (posted with permission)

2 Cups flour

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp sugar (white)

6 Tbsp butter (cold)

1 C + whole milk or whipping cream 

Filling:

1 C brown sugar

1 Tbsp cinnamon (ground)

- preheat oven to 425º - line a baking sheet with parchment

- cut butter into pea-sized chunks - work butter into flour until even throughout

- add remaining ingredients except milk and mix well

- make a well in the centre of the flour mixture - add milk and mix lightly until dough forms a rough ball

- roll dough out to 1/4-inch thickness - sprinkle over brown sugar and cinnamon - fold short sides of dough inwards 1/2-inch - roll dough lengthwise into an even log - cut into as many portions as you want

- place rolls on parchment-lined baking sheet - brush each roll with cream - bake 8 minutes, turn and bake 3-5 minutes more

Notes:

- I used 1 tsp salt and 2 Tbsp cinnamon - I like to taste the balance that salt offers to baked goods and I'm a cinnamon junkie

- I used my food processor to mix dough instead of doing it by hand

- When rolling out dough, I tried to make it as close to a rectangle shape as possible - I folded in the short sides and then rolled the dough into a log lengthwise

 - I cut my log in half, then cut each half in half and then cut each quarter into 3 rolls, for 12 rolls total

- You MUST brush the rolls liberally with cream - even pour some over the top of each roll - If you leave any of the exposed cinnamon-brown sugar dry, without cream, it will end up even more dry for eating

- I baked my rolls 8 minutes, turned pan and baked 5 minutes more - I should have taken them out at the 4 minute mark because my rolls were a bit too brown on the bottom

- I melted 2 Tbsp butter in the microwave and then added brown sugar, by the spoonful until it created a thick 'sauce' - I then cooked the butter-brown sugar mixture in the microwave, in 20 second increments, until the sugar was melted (about 40 seconds) - I topped off the mixture with a splash of whipping cream (about a Tbsp) to give it a bit of richness and to make it more saucy - as you can see above, I drizzled this mix over my buns 

- I discovered that Michael makes WAY better cinnamon buns than I do, even when I have his recipe, and so, I think I will leave it in his capable hands from now on :)