Happy Mother’s Day to all of the wonderful Mom’s out there!!!

I wasn’t sure of what I wanted to blog about today, last night at dinner my daughter texted me an early; at least for me; Happy Mother’s day; since she is 13 hours ahead of me it was technically already Sunday for her.

A few weeks back she sent me a cinnamon bun recipe that I just “had to make” so I thought why not make them for myself tomorrow for breakfast; she immediately wrote back that she would also make them but for her dinner and we could Skype and eat them together.  Oh my how flipping cute is that, at least that was what I thought last night while at my nice dinner out with my hubby sipping my very chilled Cosmo.

I gathered all the ingredients and turned on my computer, let Abbi know I was online, finally, and off we went. Since she has made them a few times before, I kept showing her my dough,” is what it is supposed to look like”? It was actually a lot of fun “baking with my daughter” this morning.

I did have to tell her that I totally loved dough that was kneaded in my kitchen-aid versus by hand. She doesn’t have this luxury in her apartment in Japan, she was less impressed by this, though she did brag that she is well practiced in the art of dough making, she even had to point out that she can make dough wearing a black shirt and it would still be black when she is done, at this point I looked down and yup had flour all over me. I always make a mess, but I clean up real well…

Dough

2 ½ cups all-purpose flour + extra flour if needed – I needed 4 extra tablespoons

1 cup buttermilk – warmed 1 minute in a glass measuring cup in the microwave (I had to make my own as I didn’t have any on hand) – 1 cup of milk, 1 tbs of lemon juice let sit a few minutes.

2 ¼ tsp instant dry yeast

2 tbs canola oil

2 tbs granulated sugar

¼ tsp salt

Filing

½ cup unsalted butter, very soft

1/3 cup granulated sugar

1/3 cup light brown sugar

3 tbs cinnamon

2-3 strips of bacon, cooked and chopped

Glaze

2 tbs butter

2 tbs maple syrup

½ cup powdered sugar

Directions:

Preheat oven to 350F. Prepare a 9×13 inch casserole dish by spraying with cooking spray

In bowl of a stand mixer fitted with the dough hook, combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer.  Note – Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is still wet, add 1 Tbs of flour one at a time until it comes together.

Turn dough out onto a silpat or cooking sprayed work surface, I have an awesome pastry mat I use lightly floured

Using a rolling pin, roll dough into a rectangle that’s approximately 9×14 inches

Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.

In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough. Sprinkle chopped bacon over cinnamon and sugar.

Starting with the 14-inch side, roll dough up into a tight log

Make approximately 1-inch slices with a pastry cutter, or a sharp knife or even unflavored waxed dental floss.  You don’t want to squish the rolls too much, I used my pastry cutter I didn’t mind how they looked – kind looks like my kids made them when they were younger

Place rolls into prepared pan.  Bake for about 20-22 minutes, or until cooked through and set. Watch rolls closely so you don’t burn them.

Making the glazed – over low heat melt the butter and maple syrup together; Remove from heat and whisk in 1/2 cup powdered sugar

I do have to share with you all that it didn’t go as smoothly as it could have; I missed a step and had to unroll my dough as I forgot to add the bacon. Shit happens in the kitchen; at least my kitchen.

recipe adapted from: beccabakes.com