The breakfast treat today comes from Alyssa Torrey's At Home with Magnolia, a lovely cookbook with many recipe gems. I love the look of this book, it looks like the picture of a life I'd love to have someday with the antiquey furniture and old-fashioned kitchen equipment, the bucolic landscape, dogs, and fresh, simple food with loads of flavor.
This weekend, make these Cinnamon Pecan Buns with Cream Cheese (& Peanut Butter) Glaze -- you don't need yeast for this version, every single thing can be found in your pantry and fridge. I only had half the amount of cream cheese required so I mixed in some creamy peanut butter, which only upped the "These are heaven"-factor. I advise you to try them this way.
(adapted from At Home with Magnolia)
Preheat the oven to 400 degrees F. Lightly grease a 9 x 2-inch round cake pan.
Cinnamon Pecan Filling
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped toasted pecans (to toast, place on a baking sheet in a 350 degree oven for 15 or so minutes, until lightly browned and fragrant)
In a medium-size bowl, on the medium speed of an electric mixer, beat together the butter, brown sugar, and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
In a small bowl, on the medium speed of an electric mixer, beat the cream cheese and peanut butter until smooth, 1 to 2 minutes. Add the sugar and beat well. Add the milk and vanilla and beat until smooth and creamy. Set aside.
In a large bowl, combine the flour, baking powder, salt, and baking soda. Add the oil and mix until well incorporated. Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, 1 minute or so. Roll out the dough into a 15 x 8-inch rectangle.
Gently spread the cinnamon pecan filling evenly over the dough, leaving a 1/4-inch edge all around. Roll up the dough into a tight cylinder, jelly-roll fashion, starting from one of the long sides. Press firmly to seal the edge, and turn the roll so that the seam is facing down. Using a serrated knife, gently cut the roll crosswise into eight or so 1 1/2-inch-thick slices. Transfer the buns to the prepared pan, spacing them evenly. Bake 15 to 20 minutes, or until lightly golden. Remove from the oven and allow to cool 3 to 4 minutes before topping with the cream cheese peanut butter glaze. DEVOUR. And try to share.
(I don't have a finished pic for you because they were gone before I could dust the flour off the camera!)