Butterscotch Buns

This is a recipe my mom used to make for us as kids, and she recently dropped off a fresh batch for my little ones. Well they loved them so much we had to try making our own. It's a really simple recipe and you don't need any yeast for these rolls... so let's get baking.

Preheat oven to 425 Fº - grease a 9"x9" pan or use a pie plate like we did. 

FIlling:

• 1/2 cup butter  
• 3/4 cup brown sugar 

• 2 cups all purpose flour 
• 2 tbsp sugar 
• 4 tsp baking powder
• 1 tsp salt 
• 1/4 cup cold butter 
• 1 cup milk 

Cream together the butter and brown sugar and set aside. If you want these buns to be more like a classic cinnamon bun you could add cinnamon to your filling mix as well. Get creative and add in nuts or dried fruits if you'd like.

In a large bowl mix flour, sugar, baking powder and salt. Add in the cold butter and cut into flour mixture until crumbly. Make a well in the center of your mixture. 

Pour milk into the well. Slowly stir milk into flour mixture until you create a soft dough. When dough becomes too hard to mix with a spoon drop it out onto a lightly floured surface and kneed. Approx 8 - 10 times. This dough comes together quickly. 

Roll dough out on a lightly floured surface to approx 10" square. Spread with your brown sugar mixture until fully covered. Gently roll up the dough like a jelly roll. Lightly pinch the edge to seal. Cut your roll into 12 slices. We find using some light kitchen twine or even unflavored dental floss works great. See image above. This will allow your rolls to maintain their shape and not get squished down with a standard knife. 

Place the rolls into your greased pan - bake at 425 for 15 - 20 minutes. Invert the rolls onto a cooling rack while still hot. Allow to cool and add optional icing if you wish. We used a really basic icing recipe of confectioners sugar, milk and vanilla mixed to desired consistency. 

Enjoy!

Kaitlyn