Who doesn’t have a weakness for cinnamon buns?
It’s a special day for me when molasses lovers share their family favourite recipes. It’s like being invited into their kitchen for a cup of tea. It also highlights what I think is the most wonderful thing about food – the sharing.
This recipe was given to me by Rona, who grew up in Saint John NB (the home of Crosby Molasses) but who has lived overseas for decades. She has never lost her love of molasses though and managed to keep a little stash of Crosby’s on hand to bake special treats for her family. So even though her sons grew up thousands of kilometers from the nearest grocery store that sells our molasses they were practically raised on it.
This is what Rona wrote to me the day she shared the recipe:
“When I think back to when I was younger molasses was a must to have. My mom and dad were from the north shore and molasses was used a lot. I remember dad putting some on his plate when he had a roast dinner and he would mix it with what gravy was left, and then take a piece of bread and soak it up. He always had molasses cake or cookies in his lunch box to have with his tea. After I moved to Norway almost 31 years ago my boys grew up with molasses as I would always take it back with me when I visited Saint John. They love it too.
I am going to share a recipe with you Bridget that my mom had, and I make it a lot and everyone loves it. Mom called them Yankee Buns. This recipe is almost like tea biscuits and would love to share this with you.”
This is a lovely biscuit-style cinnamon bun that bakes in a sweet molasses sauce. The recipe makes just enough for your family to eat in one sitting.
Rona’s Mom’s Yankee Buns – Biscuit Style Cinnamon Buns
Makes 10-12 buns
- 2 cups of flour, spooned in
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 4 tsp. baking powder
- 5 Tbsp. butter (cold)
- 2/3 cup milk (can add up to 2 Tbsp. more if dough seems too dry)
- 1 Tbsp. soft butter
- ¼ cup brown sugar
- 1 tsp. cinnamon (optional)
- ¼ cup water
- ¼ cup Crosby’s Fancy Molasses
- 1 tsp. flour
- Combine dry ingredients and cut in butter. Pour over milk and stir to combine.
- Scrape onto a lightly floured surface and knead gently until dough comes together. (Try not to work the dough too much).
- Roll out to a rectangle about ½” thick.
- Spread with soft butter and sprinkle over the brown sugar and cinnamon (if using).
- Roll up and gently pinch seam.
- Cut into ½”-3/4” slices and place in a parchment-lined 9”x13” pan.
- Combine sauce ingredients and pour over the buns.
- Bake at 350 F for 20-25 minutes.
Best eaten warm.
One more thing…
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