Tag Archives: breakfast

Lemon Cream Cheese Glazed Cinnamon Buns

14 Jan

Good evening ladies and gentlemen!

I had the most uneventful Saturday. slept in, made these puppies, attempted to do homework, and fell asleep multiple times while trying to read Hobbes’ Leviathan. For the record, that guy was crazy. Angry, pessimistic, and just downright sad. Rough life.

These were so delightful and bright-tasting this morning! The lemon flavour really came through, and the cream cheese kept it just savoury enough to keep flavours balanced. The buns had a soft, chewy texture, and that distinct yeast aroma. Yum.

Lemon glaze for a sunny morning.

There is something about the process of making cinnamon buns that I just love. Or maybe it’s just working with yeast. I want to try making more complicated breads, using starters. If anyone knows of any good recipes let me know! I have been checking out some sourdough recipes….

Lemon Cream Cheese Glazed Cinnamon Buns


  • 1 tbsp yeast
  • 1/4 cup milk
  • 1/3 cup sugar
  • 3/4 cup milk
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1 tbsp finely grated lemon zest
  • 1 1/4 tsp salt
  • 4 1/2 cups all purpose flour
  • 4 tbsp butter
  • 1-2 tbsp cinnamon
  • 1/2 cup brown sugar
  • 8 oz cream cheese, softened
  • 3 tbsp milk (or as much as you like for consistency)
  • 2 cups confectioners sugar
  • 1 tbsp vanilla extract
  • juice of half a lemon
Mix yeast, 1/4 cup milk, and 1/3 cup sugar together and let rise for 5 minutes until bubbly. Then add in rest of milk, butter, eggs, zest, and salt. Beat until thoroughly combined. Slowly add in flour until a large dough ball forms. Place dough ball in a greased bowl and cover. Let rise in a warm area (preheated then turned off oven) for an hour or until doubled in size.Punch down dough and roll out on a floured surface, in a large rectangle (the dimensions don’t really matter, unless you are specific about the size of your rolls).  Spread 1/4 cup of butter over dough, then sprinkle cinnamon and sugar over top. Rolly up length-wise and cut into 3 inch pieces. Arrange in a greased dish so as all buns are touching. Let rise for 20 minutes.Preheat oven to 375 degrees and bake rolls for 30-35 minutes (watch that they don’t burn!). Removes and let cool in dish.For icing: beat cream cheese, milk, sugar, lemon, and vanilla together until smooth and creamy. Pour over buns.

Serve warm, gooey and oozing.


Feast my friends, Feast!

The snow up at Whistler is ridiculous. If anyone in Vancouver is going up tomorrow, wanna give me a ride?? Please?? I’ll give you one of these!!



New Years Cinnamon Buns

1 Jan

Happy New Years! How was everyones night? Get rowdy? I had a lovely night out and boogied my ass off. Fun times indeed. And, while we were all chatting and drinking, I decided to bake (CAUTION: baking while drinking is not a good idea).

I keep forgetting that my oven here in calgary cooks food much faster, and thus I keep overcooking EVERYTHING. I hate it! I made these gorgeous cinnamon buns, and sadly took them out just minutes too late. They were still delicious and gooey, but I found them to be stiff. Cinnamon buns are better under-cooked than over, so keep your eye on them in the oven!

Just over-done!

Cinnamon Buns


  • 1 1/4 cups warm milk (not hot)
  • 4 teaspoons dry active yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 2 tablespoons melted butter, plus an additional 8 tablespoons, divided use
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1 tablespoons ground cinnamon
  • 1 2/3 cup confectioners’ sugar
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract

In the bowl, mix together milk, yeast, and 1 tablespoon sugar. Let rise for 10 minutes.

Add 1/2 cup brown sugar, eggs, 2 tablespoons melted butter, baking powder and salt, and mix on medium speed until combined. Mix in flour, gradually, and continue to beat for an additional 3-4 minutes. Grease a large mixing bowl and scrape dough into it. Dough will be sticky! Don’t add more flour. Cover the bowl with a towel or plastic wrap and allow to rise in a warm area for 1 1/2 hours or until doubled in bulk.

Roll dough out onto a floured surface, using a floured rolling pin, into a 1/4-thick rectangle. Roll dough into a 1/4-inch thick rectangle and melt 5 tablespoons butter and brush 3/4 of it over the surface of the dough. Sprinkle evenly with brown sugar and cinnamon. Roll the dough up, using the shorter ends. Slice roll into 1-inch thick slices, and place into 2 greased 13×9-inch baking dishes. Brush the tops of cinnamon buns with remaining 3 tbsp butter. Cover cinnamon buns and allow to rise in a warm area for 30-45 minutes, or until doubled in bulk. Meanwhile, preheat oven to 350 degrees F.

Bake cinnamon rolls for 22-25 minutes, or until light golden brown. Do not overbake! Cool for 10 minutes.

Meanwhile, make the glaze: whisk confectioners sugar, cream, and vanilla extract until well combined. Pour glaze over buns.

Makes 9 monster sized cinnamon rolls

I can’t actually stop eating these (like everything else I guess). They are so perfect for snacking on!
Happy baking!!

Blog Post 1: Hola World

19 Dec

Hello! This is my first blog post, ever, and I just wanted to thank those who have encouraged me enough to actually get to this point! I am a little flustered at all the different aspects of blogging, but hopefully I’ll get it together and learn the ways of the food blogger.

To start it off, I guess I shall post one of my favourite goodies; Pumpkin Cinnamon Buns with Butterscotch Cream Cheese Icing. These were taken from Sugar Plum with a few changes to the glaze, and the spice ratios. They are heavenly, and quite easy to make once you have made them a couple times!

...get in ma belleh...

Pumpkin Cinnamon Buns with Butterscotch Cream Cheese Icing

1/3 cup warm milk (not too hot!)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons oil
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
3 1/2 cups all purpose flour

2 tablespoons unsalted butter, softened (or more if needed)
1/3 cup brown sugar
1 1/4 teaspoons ground cinnamon

3 tablespoons butterscotch chips
3 tablespoons cream cheese
1 tablespoon milk
2/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Dough: In a large mixing bowl, whisk together 1/3 cup milk, yeast and granulated sugar until well combined. Let sit for 10 minutes until yeast is activated and bubbly. Whisk in pumpkin, oil, egg, baking powder, salt, 1 teaspoon cinnamon,  and 1/2 tsp ginger and nutmeg until well combined. Stir in flour until combined, and a dough ball forms. Lightly cover with saran wrap and let rise in a warm area for 1 hour and 30 minutes.  (A good place is in the oven: preheat it for a minute, the turn it off and place dough inside. You don’t want to cook it!)

On a floured surface, roll out dough to a 1/4-inch thickness, into a rectangle. In a medium bowl, stir together butter, brown sugar and 1 1/4 teaspoons cinnamon until well combined; evenly spread on top of dough. Roll up dough. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.

Heat oven to 400 degrees F. Bake rolls for 15 minutes or until golden brown. Cool pan on a wire rack. To make the glaze, in a medium bowl, stir together butterscotch chips, cream cheese, and 1 tablespoon milk until combined. Microwave for 30-60 seconds, stirring frequently until melted (be careful: butterscotch chips tend to burn if heated for too long). Whisk in confectioners’ sugar and vanilla until well combined and smooth. Drizzle glaze over cinnamon rolls.

Makes 10 cinnamon rolls

These are really fantastic on a Saturday morning, especially if you wake up early. The surprise will go down well with your family, boyfriend, roomies, or whoever!