It’s been so cold around here lately, like way colder than any of our usual winters. Of course if you live in the Vancouver area you are well aware of this. I know a lot of people are wishing for the rain to come back, but I am very content with the cold, it’s a nice change. This being said I would still much prefer the summer so until we either hop on a plane somewhere tropical or count the days until May I am keeping us warm inside with lots of hearty winter meals.
Ever since we moved and I was blessed with a gas stove (thanks to a push from the hubby to get gas) I have been spending a lot of time playing around with it. I am hoping that it’s not just a honeymoon phase and that it actually sticks around because so far I am LOVING my new stove. I honestly can’t remember the last time we had so many home cooked meals (oops). We have been keeping our bellies full with lots of spaghetti, chilli, homemade soups, the list goes on!
Last Thursday as I set out to make our last chilli dinner I wanted some buns to go with it and instead of running out to the store I opted to make my own. Not having a specific recipe in hand I decided to play around with a cinnamon bun recipe I have been making a lot lately (because new stove) and the results were a-m-a-z-i-n-g. I shared a peek of our dinner on Instagram stories (follow here) and had so many comments / questions on them that I thought I would share with you guys so here goes!
I will give you fair warning these are NOT gluten free / sugar free / dairy free or any of that stuff. We live by the everything in moderation rule in this house. This being said I am sure the recipe is adaptable to accommodate any lifestyle 🙂
- 1 cup warm water
- 2 1/4 tsp of active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 1/2 butter / margarine softened
- 1 egg
- 3 1/2 cups of flour
- 2 cups of grated cheddar cheese
- 2 tbsp butter / margarine softened
- Combine water and yeast in mixer bowl and set aside for 5 minutes to soften yeast.
- After 5 minutes add sugar, salt, egg, butter and 1 cup of flour, mix for 3 minutes on medium.
- Add in second cup of flour and continue to mix.
- Add in remaining flour to create a soft dough.
- Turn dough onto a lightly floured surface and knead for 5 minutes.
- Place dough in a greased bowl, turning to coat dough. Cover and set aside, allowing to rise for 1 hour.
- Once dough has risen 1 hour, place on a lightly floured surface.
- Punch dough down and roll into a rectangle. (18x10 inches is the original recipe measurement, I always eyeball it )
- Brush dough with your softened butter, ensuring you cover the entire surface. If you need more than 2 tbsp, add more!
- Sprinkle 1 1/2 cups of your cheddar cheese over the butter to cover entire surface. Again if you need more, get more!
- Roll dough up length wise and cut into 12 slices (again approximate)
- Place rolls into a greased cake pan
- Cover and let rise for 1 hour, until doubled in size
- Brush the top side of your buns with any remaining butter and sprinkle with remaining 1/2 cup of grated cheese.
- Bake in a preheated oven at 350 degrees for 25-30 minutes, tops should be lightly browned