Cinnamon Fans

% of readers think this story is Fact. Add your two cents.

When I was growing up my mother used to bake us  cinnamon buns every now and then.  They were not made with a yeast dough however.  She used to bake them with a biscuit/scone type of dough. We love, LOVED them!  They were a real treat!  I also did the same for my own children, and I am happy to see that my own children are now baking for  and delighting their own children with them!  I do so love a Generational favourite recipe!

This recipe today is basically the same recipe, except I have put them together in a different way.  These are not rolls, they are fans!  I love Cinnamon Fans!  You could say I am a huge “fan” of Cinnamon Fans!

And why is that?  Its because you get even more crispy edges to enjoy.  My favourite bits of the cinnamon bun/rolls was always the crispy buttery cinnamon edges.

Nom nom nom, I do love a crispy edge, don’t you???

These are almost like hasselback cinnamon buns . . .  you know those potatoes that you cut slices into and then roast so you have more crispy buttery edges.  This is the same concept, except its even better because it is CINNAMON BUNS PEOPLE!  Cinnamon buns!

Do make the vanilla glaze to drizzle over them. It sets them off beautifully!  Don’t be tempted to use cinnamon extract in them.  It will end up tasting like the smell pot pourris and you won’t want that! Been there, done that, won’t do it again!

I think these would make an exceptional Christmas Eve snack for Santa don’t you???

You might have to bake double the recipe just so you have enough to do that!  You can’t leave Santa out, and your kids will want to snuffle the first batch as soon as you get them done!

Just look at  that, doesn’t it make you want to dig right in?  If it doesn’t you either aren’t human or you hate cinnamon. Don’t worry I won’t hold it against you!

Mmmm . . . mmm . . .  mmm . . . I need to bake another batch tonight because the first batch disappeared like lightening!

1/4 tsp vanilla paste or extract

Preheat the oven to 220*C/425*F/ gas mark 7  Butter 8 non-stick muffin cups really, really well and set aside. 

Sift the flour into the bowl with the baking powder, sugar and salt.  Drop in the butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles fine crumbs.  Make a well in the centre and stir in enough of the milk (using a fork) to make a soft dough that leaves the side of the bowl.  Tip out onto a lightly floured surface and knead gently a few times to bring together and then gently roll or pat out into a 12 by 10 inch rectangle.  

Spread the dough with the softened butter.  Sprinkle the cinnamon over top evenly.  Using a pizza cutter, cut the dough crosswise into six equally sized strips.  Stack the strips on top of one another,  with the plain side of one on the bottom, and the plain side of the last one on top (two cinnamon sides together at the top if that makes sense)  You should have plain sides on side facing the table and the side facing you. Turn side ways and cut into 8 equal slices.  Place the long cut side down into one each of the buttered muffin cups. 

Bake in the preheated oven for 15 minutes until risen and golden brown.  Remove from the oven and immediately tip out onto a wire rack (They will stick if you leave them in.)  Place them right side up. 

Whisk together the icing sugar, vanilla and milk to make a thin drizzle icing.  Drizzle decoratively over the tops of the warm buns.  Serve warm.  These are best served on the day. 

If there is one drawback to these it is that they are best served on the day, so you really can’t make them ahead, but don’t worry there won’t be any leftovers for you to worry about the day after anyways.  They are SURE to be gobbled up pronto!  Bon Appetit!