Tuesday, 28 May 2013
(It's hard to believe that it's been almost a year since I originally posted this recipe. At that time, I had just arrived home from Canada, having gone to my eldest daughter's much anticipated wedding, and here I am almost ready to return to the UK (3 more sleeps) from an unexpected trip to Canada to help my mom through her recent health problems. Just goes to show you how very different one year can be from the next, and how we never know what lays around the corner for any of us. Well. One thing for sure . . . These tasty buns are always delicious no matter what, no matter when!)
Well., I'm back from my daughter's wedding and I hate to say it, but I am literally exhausted. Thirty-five hours on the trott to get back home and by the time we hit the sack last night we were both so over tired neither one of us slept much at all.
I got up this morning with great intentions . . . unpacked, did two loads of laundry and then I baked these for breakfast with what I had in the house.
And then . . . I crashed. Blah . . . I have no energy at all. I'm just pooped . . .
Sad to say I don't think there will be much cooking from me for a few days. Perhaps an early night tonight will fix that. We'll just have to wait and see.
These were fabulously good though . . . just sayin is all . . .
*Cinnamon Butter Buns*
Quick, easy and oh so scrummy. The perfect weekend morning cinnamon fix!
1 tin of refrigerated croissant rolls (I used the Jus Rol ones, with six in the pack)
softened unsalted butter for spreading
100g of soft light brown sugar (1/2 cup packed)
3 heaped teaspoons of ground cinnamon
130g of sifted icing sugar (1 cup)
few drops vanilla
Preheat your oven to 190*c/375*F/ gas mark 4. Butter six muffin cups well. Set aside.
Unroll your croissant rolls. Divide into 3 segments, pressing the diagonals together in the middle to seal. Spread with the softened butter to cover. Stir together the brown sugar and the ground cinnamon. Sprinkle 1/3 of this mixture over each rectangle, covering completely and pressing to adhere. Roll up the diagonals from the long side, tightly. Cut each into 6 equal pieces with a sharp knife. Place one each of three into each buttered muffin cup, with the cut sides down.
Place into the heated oven and bake for 15 to 20 minutes, until nicely risen and browned. Turn out onto a wire rack. Allow to cool slightly. Whisk together the icing sugar, a few drops of vanilla and enough milk to give you a drizzable icing. (about 1 TBS) Drizzle this over the top sides of the still warm buns. Serve immediately to your lucky family along with some hot drinking chocolate or cafe au lait!! Scrummo!
She was an incredibly beautiful bride though . . . from left to right . . .
My daughter Amanda (Matron of Honor), Eileen, her step sister Krysta (Bridesmaid).
and the cutest little flower girl ever . . . my Granddaughter Maryn.