It is almost finals for that man of mine… which translates to he might as well sleep at his office for he NEVER is home…  which is the equivalent of saying I am desperately searching all avenues of comfort after wrangling two crazy boys all day.  Typically that comes in the form of a certain golden liquid but also, more often than not, it appears in the form of a baked good.  So, this week, I chose the gloriously gooey cinnamon bun.

And what a choice it was.

Looks like the frosting pouring got a little of hand….

Cinnamon buns

Cream 6.5 tablespoons of sugar with 5.5 tablespoons of butter and 3 tablespoons of dried milk until smooth.  Add in an egg and 1 tsp. of almond extract.  Add 3.5 cups of all purpose flour, 2 teaspoons of yeast and 1 cup of water and mix until the dough forms a ball.  Knead for about 15 minutes adding flour as needed.  Flip into an oiled bowl and let ferment for 2 hours or until doubled in size.

Roll out your dough on a lightly floured surface until about 2/3 of an inch thick.  Sprinkle generously with cinnamon and sugar.  Roll it up and slice em.  They should be about 1.5 inches thick for each slice.  Place them onto a parchment lined baking sheet and cover with plastic for about an hour and a half until they are all giant and touching one another.

Place them in a preheated 350 degree oven for about 30 minutes.  Once they are golden brown you can take them out.  When they have cooled just a bit pour the frosting on.  Oh yes, this is how you make the classic fondant-  Mix about 4 cups of sifted confectioners sugar into a bowl and add 1 teaspoon of almond extract.  Add one tablespoon at a time of warm milk until the mix is quite thick.  You will probably add 4-6 tablespoons.

Oh yes.  Comfort Food.  Delicious heated up the next day too.  Or even enjoyed straight of the fridge in desperate times.