Hello!
Happy weekend!!
Holy cow, has it been a crazy week!
We’re full on in move prep – the movers show up to start packing in a week!
EEEP!
I can’t believe it’s that soon!
I don’t feel ready.
I know I’m not ready.
My last day at work was Friday – but, now, the real work begins.
We have a week to “de-junk.”
Seriously, we need to learn how not to “junk” to begin with!
The home-buying process is moving along quite nicely and hopefully, we’ll only be “homeless” for a few days.
*fingers crossed*
100 day burpee challenge – day 13!
Have you been keeping up? I didn’t get my 12 done yesterday. So, that means I have yesterday’s AND today’s to do. Um, that’s 25 burpees. *sigh*
Missing a day SUCKS!
So, I decided today was a cinnamon roll kind of day.
What? You don’t agree? Well, you’re missing out. 🙂
I found a recipe for Cinnamon Pecan buns that are absolutely amazing!
These don’t have the traditional icing but, you know what, they don’t need it.
The combination of brown sugar, cinnamon, and pecans makes a delicious topping and the icing would be too much.
The bonus about these buns?
They are made without any butter or oil in the dough!
The secret ingredient?
Cottage cheese!
I know! I didn’t believe it either! But, it really works – trust me!
AND, these are made without yeast so you can actually make them in less than an hour. 🙂
So, what are you waiting for?
Cinnamon Pecan Buns
makes about 15 buns
4 tablespoons unsalted butter, melted and cooled
3/4 cup pecans
1/2 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup cottage cheese
1/2 cup buttermilk
1 egg yolk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest (optional)
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1. Preheat the oven to 350 degrees. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.
2. In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground. Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.
3. Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.
4. Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. *NOTE* They weren’t kidding when they said the dough will be sticky. It is VERY STICKY!!! Make sure you keep the flour handy – you’re going to need it!
Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.
5. Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan. Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes.
6. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.
Recipe from Food and Wine
Question: What’s your favorite weekend morning treat?
– jennifer
A Hungry Runner 