In my house on Thanksgiving morning, it is tradition to wake up and watch the Macy's Thanksgiving Day Parade with family. As usual, Mom is in the kitchen starting to cook the big meal and making breakfast. We have Cinnamon Streusel Buns on our table every year. This recipe is great to make the night before so it is ready to throw in the oven the morning of. Nothing beats this homemade sweet-treat while watching the parade! Also try these Cinamon Cookies for an after turkey delight. Enjoy, or as my YiaYia says, "Yassou!"
- 1 bag All Purpose Baking Mix (gluten free) or 2 cups Jiffy Baking Mix
- 1/4 cup brown sugar
- 3/4 cup sour cream or goats milk yogurt
- 3 tsp Soy Garden from Earth Balance or Butter, melted
- 1/4 cup Sun-Maid Raisins (optional)
- 1/4 cup Local Honey
- 4 tbsp walnuts, finely chopped (optional)
- 2 tsp Russian Mulling Spice (a little more if you wish)
- 1 cup confectioner's sugar
- 1/2 cup water, milk or soy or rice milk
Spray a 9 inch baking pan and preheat oven to 425F degrees. In a small bowl combine the filling ingredients, mixing well. In large bowl combine the bag of All Purpose Baking Mix, sugar, baking soda, and raisins (if desired). Add sour cream/yogurt and butter, mix well together until you have formed a dough.
On a lightly floured surface knead the dough 8-10 times. Roll the dough out to an 8" x 10" rectangle.
Brush dough with margarine and sprinkle the filling evenly over the dough. Roll up jelly roll fashion, pinch seam to seal. Cut into 12 1" pieces. Place rolls slightly touching in the prepared baking pan.
Bake for approx. 14 minutes or until golden. While buns are baking, make frosting by mixing the confectioner's sugar with the water/milk, adding more or less of each ingredient until you reach your desired consistency. Place on wire rack for 10 minutes. Ice buns with frosting and serve warm.
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