We really think they turned out much better that way.
And, Avinash was too excited for christmas pan to wait for me to take a picture before eating. It fed seven of us very well, but no leftovers.
It was very fun cooking this with him. Of course he came up with the name, which is how our cinnamon sugar rolls were dubbed "Our Christmas Pan." All bread items are pan to him right now. He knows so much more Spanish than we realize sometimes.
Cinnamon and sugar are two things that I crave all the time. I really have to stop myself from making these rolls all the time. They really are the best but I try to limit myself to special occasions only.
I am happy to report that these have become one of our favorite annual christmas traditions.
Here is the recipe I came up with:
4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 cup unsalted butter and 1/2 cup shortening, cut into pieces (or 1 cup butter)
2 cups buttermilk
3 tablespoon butter, melted
1/2 cup maple syrup
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup chopped pecans, opt.
1/4 cup chopped almonds, opt.
Combine the dry ingredients. Cut the butter/shortening into the flour until it resembles small peas and add the buttermilk, just barely mix. Flour surface and lightly roll out dough. Cut into rounds (about 15, I had a few left over which Avi got to roll out and mix over and over while we waited for the bread to bake).
Combine melted butter and syrup. Pour half into bottom of pan, sprinkle half the brown sugar and spices on top. Arrange biscuits in a circle and pour the remaining ingredients on top.
Bake at 375 degrees for 20 minutes in fluted bundt pan. Invert onto serving dish after taking out of oven.
Check out more of my holiday inspiration here:
- Crafty Gifts to Give
- December Daily / Scrapbooking
- Free Printable Gift Tags
- Glitter Ornaments DIY