The other day I was in the mood for cinnamon buns, just not in the mood for the time-consuming process of kneading, waiting for the dough to rise and then repeating the process. So, I decided to take a major shortcut (using baking powder instead of yeast). I’m guessing my family could not tell the difference because the buns were all gone within minutes of the photo-shoot, lol!!
- 2 – 3 cups all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- ¼ cup milk
- 2 tbsp baking powder
- 2 tbsp butter
- 1 oz (box) raisins
- Ground cinnamon
- ½ cup sifted confectioners’ sugar
- 2 tbsp vanilla yogurt
- Preheat oven to 350 degrees.
- Combine sifted flour and baking powder along with sugar and salt in a large mixing bowl.
- Add milk until a stiff dough begins to form.
- Place the dough on a lightly floured surface and knead until smooth.
- Roll into a 12 x 14 rectangle (using a rolling pin).
- Spread the surface of the dough with butter leaving about an inch at the edges.
- Sprinkle with cinnamon and raisins.
- Roll the dough length-wise like a jelly roll, pinch seam and both ends.
- Use a sharp knife to cut into 1 inch slices (about 12 buns).
- Arrange buns onto lightly greased baking sheet.
- Bake for about 20 minutes or until lightly browned.
- Allow to cool for about 5 minutes before drizzling with glaze. Garnish with strawberry filling (optional).
To make the glaze:
Combine confectioners’ sugar and yogurt (if the mixture is too stiff, just add a bit more yogurt until desired consistency is achieved).