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Don't Get Stuck in a Sticky Situation How many times have you found yourself scrubbing the 'remains of the day' - yucky, stuck-on food, or struggling to peel cling-on plastic wrap off a microwave casserole? When it comes to cooking, the stickiest combination usually involves sugar and heat. For those sticky situations, like these wonderfully gooey, but oh so messy Cinnamon Buns, try parchment paper. Line the pan and cover the counter with Chefs Select Parchment Paper and clean up is as easy as tossing out the paper. Short Cut Cinnamon Buns These no-yeast cinnamon buns are best served warm. Use Chefs Select Parchment Paper to make rolling the dough easier and to line the pan - it's so much neater!
2/3 cup brown sugar (150 mL) Line bottom and up the sides of a 9" square baking pan with a Chefs Select Parchment Paper 'sling' (cut Chefs Select Parchment Paper to line the long sides and bottom of pan, with a few inches of paper overhanging both sides. This makes is so easy to remove loaf after baking. Lightly grease the two short ends of pan.) In small saucepan or microwave bowl, combine brown sugar and butter and cook over medium heat until mixture bubbles. Remove from heat and stir in currants, raisins or nuts and cinnamon. Pour half this mixture evenly in lined pan. In large bowl, combine flour, baking powder, sugar and salt. Cut in butter or shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk to make a soft dough.
Dampen
countertop, cover with large piece of Chefs Select Parchment Paper. Place dough on parchment paper and
knead about 10 times.
Bake in preheated 400°F (200°C) oven 20 minutes or until golden. Immediately turn out onto plate and serve warm. Makes 12 buns. |
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Roll into a 12 x 8 inch (30 x 20
cm) rectangle. Spread with remaining sugar mixture.
Starting at long side, tightly roll up, (use paper to
help the rolling). Pinch seam to seal. With serrated
knife, cut into 12 pieces, place each piece cut side
down in pan.