We’re having a Birthday {Sale}!

With the “moody” weather these days, morning coffee is still a good idea. How about a delicious roll to go with it? It sounds complicated to make them, but if you follow the directions, it’s not too difficult. And besides, what’s more delicious than a homemade cinnamon roll? (See the recipe below).

Speaking of coffee, have you tried ours? Maybe I’m biased, but I think The Country Cupboard coffee is super! Regular, decaf, flavored or not, ground or whole bean, we have it all. Plus, it’s good quality and locally roasted in Washington IL. There’s no yucky chemicals or bad processes involved. My favorite flavor is Sugar Cookie, but Southern Pecan is our most popular.

Happy Birthday to Us! A {Sale} for You!

Celebrate with us all week long as we turn THREE. Save on Specialty Cheeses, Nut Thin Crackers and grab a slice of happy with yummy Fruit Slices. Plus, taste some delicious samples. You can even wear a birthday hat and sing if you’d like!

Cheeses: Buy 1, get 1 50% off. Choose from Horseradish, Mango Fire, Blueberry Cheddar, and Smoked Swiss.

Nut Thins: Smokehouse, Ranch, Cheddar, or Sea Salt – normally $3.59, now $2.59save $1!

Fruit Slices: Cherry, Orange, Assorted or Sour – these happy face fruit chews are loved by so many. Save 50¢ on a bag.

Morning Buns

Makes:12
Buttery, flaky, cinnamony and utterly scrumptious. Here’s where croissants and cinnamon rolls meet.
  • 3 cups (15 oz) all-purpose flour
  • 1 tablespoon sugar
  • 2¼ teaspoons instant or rapid-rise yeast
  • ¾ teaspoon salt
  • 1½ cups butter, (3 sticks) cut into ¼-inch-thick slices and chilled
  • 1 cup sour cream, chilled
  • ¼ cup orange juice, chilled
  • 3 tablespoons ice water
  • 1 egg yolkFor the Filling:
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

All ingredients available at The Country Cupboard except sour cream and orange juice.

  1. To make the dough, combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.
  2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20×12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12×4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
  3. Line a 12-cup muffin tin with liners and grease with non-stick cooking spray.
  4. To prepare the filling, in a medium bowl, stir together the sugars, cinnamon and vanilla.
  5. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20×12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  6. Put a loaf pan onto lower rack of oven and fill with boiling water. Remove buns from refrigerator and discard plastic. Place buns in oven until puffed and doubled in size, about 20 to 30 minutes. Remove buns & water pan from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temperature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tins for 5 minutes, then transfer to wire rack and discard liners. Serve warm.
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