It’s no secret here that I love cinnamon buns. If you do a quick search in my search bar, you’ll notice that I’ve posted a few other cinnamon bun recipes, ranging from an adaptation of Ree Drummond’s famous recipe to a quick and easy muffin recipe laced with delicious cinnamon spread. And what’s not to love about a sweet and gooey cinnamon bun? Hot from the oven, drizzled in warm icing and sticky with the luscious mixture of cinnamon, butter and sugar, I would climb over my own husband for one. A perfect afternoon for me would consist of a cinnamon bun + a cup of hot tea + a good book.
In fact, a couple weeks ago I decided right then and there that I wanted this perfect afternoon to happen and set out to make cinnamon buns. The conditions were perfect. The weather outside was cold and snowy, Trevor, still not feeling well, was drinking copious amounts of tea and until that moment, I was pacing around the apartment wondering what I was going to do since I was stuck inside on a snowy day with a sick husband.
The one thing I always forget about making cinnamon buns is how long they take, what with the whole mixing and rolling and rising and baking and then finally eating. Don’t get me wrong, it’s completely and totally worth it in the end to have fresh, homemade cinnamon buns in your immediate possession and I did have an afternoon to fill since our plans of going outside were so not happening anymore on account of the weather, but…..I’m not much of a bread maker. As much as I love fresh, homemade bread, my patience is pretty limited and my attention span even less so. Plus I have a undesirable talent in making my dough stick to everything in such a way that I become frustrated with the whole thing. But the desire to make cinnamon buns was overwhelming and you know what, they actually turned out pretty good.
One of the reasons I believe these cinnamon buns out so well was that I used my Grandma’s tried and true prospector buns basic dough recipe (I halved her recipe). However, I did change things up a bit by plopping the cinnamon buns into a muffin tin rather than baking them in a traditional pan. Plus I made the icing with Vanilla Ripple Schnapps. I have no real idea why I had a full bottle of Vanilla Ripple Schnapps in my possession, but I’m sure it was purchased with the intent of being baked into something that never happened. Until now.
My perfect afternoon of a good book, tea and cinnamon buns never happened, but you know what? These cinnamon buns tasted just as good in the early evening over a marathon of Netflix shows.
Recipe adapted from my Prospector Buns – Basic Dough Recipe