October 4 was National Cinnamon Bun Day in Sweden and clearly I had no choice but to honor the good folks from the way-up-north.
But ssshhhh, don’t tell them, I was too time-strapped [I.e. impatient, lazy, and disorganized] to use a yeast-based recipe.
And there it was–a lonely, neglected sheet of puff pastry in the freezer.
Time to experiment.
1. Thaw that baby out**.
2. Make up my own filling.
- Hydrated raisins
- Gobs of cinnamon [the appropriate unit for my favorite spice]
- Softened butter/vanilla shmear
- Chopped almonds
3. Use the Pepperidge Farm baking instructions for a cheese-and-spinach something-or-other as a general guide and hover.
Nope, not pretty. But the ratio of pastry-to-filling–goooood stuff.
I’ll try it again…and maybe even work on the aesthetics.
True, not exactly buns…
Will I be adopted by the Swedes anytime soon? Probably not. But I thank them for their special day.
**Writers and grammar-wonks, I probably should have juxtaposed ‘thaw’ and ‘out’, but it just wasn’t as pleasing to the ear. Sorry.
Tim – these “cinnamon buns” sound yummy!! 🍂😋🍂