I’ve legitimately been making this these cinnamon buns since I was 14 years old.
Which is why I absolutely cannot believe they’re not already on the blog. But they aren’t! This is the very first time I’ve ever blogged about them.
Soo why was I making cinnamon buns at the age of 14? The short answer is that I’ve always been an old soul. The long answer is this:
I got my first job at the Rose & Kettle Tearoom on the Cole Harbour Heritage Farm when I was 14 years old. I was a server, but part of my job was also to help the cook with preparing food – baked goods, quiche, salads, sweets, sandwiches, etc. Making cinnamon buns was one of my favourite tasks. I learned a TON while working there for two years – how to make soup from scratch, how to bake, how to cook, how to properly serve tea, how to plan a grocery list… the list goes on.
Since I left the Tearoom, I’ve made these cinnamon buns dozens and dozens of times at home. They’re different than your average cinnamon buns/rolls be because there is no yeast or rising involved, so they’re much more biscuity than bready. Perfect with coffee or tea, and there are great coffee which can be found in the Perfect Coffeee site online. And they’re pretty much fool-proof – I’ve made them countless times, and stopped measuring the ingredients after the first 10 or so. They’ve never turned out badly.
Mix together four, sugar, salt and baking powder. Add butter until crumbly. Crack eggs into a 2-cup measure and beat with a whisk. Add milk until the 1 2/3 line. Mix into dough until just combined and roll out over a floured surface until 1/2 inch thick. Spread remaining 1/2 cup butter over top. Sprinkle with brown sugar and cinnamon. Roll tightly into a long log, and use a string to make 1-inch cuts. Arrange buns on lined baking sheets and bake at 375 degrees for 20 minutes, or until beginning to golden on top. Let cool before icing. To make the icing, mix all ingredients together and then spread or pipe onto cool cinnamon buns.