huh?
yeah, the swirlie jauns that you bake up for everybody on special days-
i guess i call 'em both.
is that weird?
that's okay.
i made 'em for my ma.
i did.
that's what i do.
i bake.
and when i'm tryna make sense of the world around me,
there's no better meditation and centering source of process,
and then, you get to munch up on the results, whether or not you've solved your problems.
that's pretty neat.
ANYway, i made 'em, and they were exceptional, honestly.
i'm not even bragging, i was impressed with the end product,
and i enjoyed more of them than was digestively advisable.
ha.
take a look:
YEAH, I KNOW, RIGHT?
but, like, loooooooook:
WU-TANG!!!
that's that cinnamon sexxxiness, son.
perfectly risen, perfectly baked, totally expert.
that's how you doo-doo that freaky sh!t.
what was the secret?
man, i have NO idea. i didn't use a recipe, obvi, and i didn't really focus on any one thing.
i just let 'em make themselves,
like a cinnamon brown sugar force from beyond time and space.
that's real.
here's how much of everything i used-
maybe that'll help you help yourself to a batch of these bad boys?
here's the info, use it how you'd like:
-
*
CINNAMON BUNROLLS!
-
preheat your oven to 375℉
-
line a cast-iron pan with parchment.
-
in a medum mixin' bowl, mash into a paste:
1/2 cup brown sugar;
1 tsp vanilla;
1 T cinnamon;
1/4 tsp dried ginger;
dash nutmeg.
set aside to fill in the rolled dough in a moment-
-
in a small saucepot,
warm up 1 cup of non-dairy s'milk,
with 4 T melted vegan butter, and 1 tsp vanilla, on low heat, to about 100 degree?
i dunno how to measure that, but estimate, i guess.....
-
in your stand-up mandatory mixer, with the dough hook attached, knead together:
3 cups flour;
1/4 brown sugar;
1/2 tsp salt;
1 tsp cinnamon;
1 pkg fast actin' yeast;
that cup of warm s'milk you just made-
beat it up for 11 minutes, let it rise, covered for ten minutes,
then roll out a rectangle,
and spread the filling to 3 out of four of the edges,
leaving one long rectangle edge with a 1" margin-
roll 'em up, and gently moisten that blank edge to stick it together-
cut your roll in half, then those halves in half, then those quarters into thirds,
and you'll have a dozen spirals of pure hottness on hand.
allow them to rise, lightly covered, for 20-30 minutes, until they all touch,
then bake those little spincakes for twenty five minutes,
or until they're perfectly golden and luscious-
now, when you ice 'em,
and you've GOTTA ice 'em- rules is rules.....
they should be warm enough to softly slip around and soak up that sweet icing,
but not so hot that it turns clear and sucks.
that's word.
you'll know what to do. i believe in you.
btw,
the icing is just powdered sugar with a lil baby bit of s'milk, and a dash of vanilla.
easy.
bunrolls are expert.
i love 'em, and i eat a lot every time i make 'em.
i can't help myself, and i don't even try.
gooey, cinnamony, stick, fluffy pull-aparty magic!
*
dang. i was gone for days.
i mean, yeah, i just wrote like, four blogs in a row, but still,
i'm waaaay behind in my real-life documentarianism.
it happens when you're out there in those streets, making, and baking,
driving, striving, surviving, and thriving-
sometimes you're just so busy livin', there's almost no time to savor it.
i've got a backlog of photos to stir my thoughts,
and we'll get there before year's end, i promise.
it's ALL really unfolding and expanding,
and that's great news, because what else would it be doing?
that's the whole point;
never quiet, never soft.....
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