Sin Buns Recipe (Easy Cinnamon Buns)

I made you something. I know that I have been promising you this recipe for about a million years. So it is finally here. In my defense, every time I made some to take photos for you, we ate them before I could photograph them. So this time I was smart and made them secretly, quickly snapped some photos, and months later am finally sharing this with you.

These won't disappoint. Easy, delicious, and basically a food group in my humble opinion.

Love to you!

Kimberley's Kitchen Sin Buns 
~makes one dozen buns~


-1 cup warm milk
-3 Tablespoons melted butter
-2 teaspoons yeast
-3 1/2 cups flour
-1/2 cup sugar
-1 egg
-1 teaspoon salt
(combine the following in a bowl and have ready for when dough is rolled out)
-1/2 cup brown sugar
-2 Tablespoons cinnamon
-1/2 stick melted butter
-1 cup raisins (optional)
-1 cup confectioners sugar
-2 Tablespoons milk
-1/2 teaspoon vanilla extract

-in the bowl of a mixer, or in a large bowl, combine milk, melted butter, and yeast. Allow yeast to get foamy- approximately 5 minutes.
-add 3 cups flour, egg, and salt and mix. Slowly add remaining flour until dough is sticky. 
-kneed dough for 5 minutes
-place dough in a well oiled bowl, covered with a damp towel or plastic wrap, place in a warm spot in kitchen (I put it on my oven) and allow to rise to double the size (usually 30 minutes)
-preheat oven to 375 degrees
-remove dough from bowl, roll out into rectangle approx 8 x 11 inches. 
-spread filling over dough, leaving a 1/2 edge around rectangle
-roll long end of dough and pinch dough closed
-with a sharp knife, slice dough in two pieces, and then slice those pieces into 6 pieces
-place rounds cut side up in a well oiled baking dish (9 x 9 or 9 x 13). Drape with damp towel or plastic wrap and leave in warm place to rise again for 30 minutes
-remove towel/wrap and place baking dish in oven to bake for approx 25 minutes or until golden brown
-remove from oven, allow to cool in dish on wire rack, serve once cooled with a drizzle of glaze


Easy Yummy Scones

I am in love with scones. I have been for quite some time. Every time I make them I fall in love just a little bit more. They are one of the most satisfying baked goods to make from scratch. A far cry from what we have become accustomed to eating at cafes and coffee shops, the homemade scone made with butter, is a treat to be revered. And it is easy. Shhhhh. I shouldn't even tell you how easy it is to make scones. But I am sharing my secret with you. Because I really love scones.

This batch was lemon. But you can make almost any kind of scone that you can dream up or make something traditional like currant. Raspberry is one of my favorites. But you know how much I love lemons. So I had to make you Lemon Scones. 

Secrets to this being so easy? It is a one bowl recipe. It takes very little time or baking skill. It takes few ingredients. So easy that my 5 year old has been making these since before she was 2. And now she has the recipe memorized. She recites it to me. Because as I age I tend to forget it. This works out well for me.

Easy Yummy Lemon Scones
  • Preheat oven to 400 degrees with rack in center
  • In a large bowl, mix 2 cups AP flour, 2 teaspoons baking powder and 1/2 teaspoon salt
  • To this, add 4 Tablespoons sugar and blend to combine
  • Cut in 1 stick of cold butter with a pastry blender or two knives until pea-sized pieces of butter are mixed throughout
  • Add zest of 1 large lemon (or other mix-in as desired, such as currants, berries, or chocolate chips)
  • Make a well in center and add 1 egg and 1/2 cup milk or cream
  • Combine dough until mixed thoroughly
  • Turn dough onto lightly floured surface and pat with floured hands into a circle that is about 1 inch thick
  • Cut into 6 or 8 wedges, depending on desired size of scone
  • Place on parchment or Silpat lined baking sheet
  • Brush tops of scones with cream and sprinkle with sugar
  • Bake for approx 15 minutes until lightly browned on top
  • Remove from oven and place on wire rack to cool
  • Serve with butter, lemon curd, or jam. Eat and enjoy!

Baking with lemons is so easy, especially when you have a handy tool for zesting. Save the zested lemon for juicing but be sure to store in fridge to prevent it from drying out. Never waste a lemon. They are so versatile and what I consider a "perfect food". 

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