August has been a month full of excitement. This is usually the get-together-with-friends-month in which we decide to have dinners and go out for a whole day to a small town around the area that we haven’t been yet and check out all the specialties of the place.
Last night for example was one of those days in which we got together here at our house and we cook, drink some wine, eat and laugh more than anything else.
One of my husband’s friends is a very good cook, he started getting more and more interested in cooking in the last few years and he has become the “sous chef” of the group, so while he was the one who volunteered in making dinner, I decided to make the dessert, because no meal is complete without a delicious sweet ending right?
I decided to make these brown sugar pinwheels which I haven’t made in a while. My mother used to make these almost every friday night and they became one of my favourite sweets. I have never made sweet bread with yeast because I always have the feeling that all I can taste is the yeast, but I consider these an easy substitute for a cinnamon bun without the yeast taste and believe me you can never stop at one! My husband loves these so much he ate my food prop before I was finished taking pictures!
This time I made these brown sugar pinwheels in a large six size muffin tin (in Italy I could never find the mini or maxi size muffin pans so I bought them on my trip to Canada and I didn’t hesitate to put them to good use), either six or 12 would work.
So if you like brown sugar and butter and who doesn’t? Than this is a recipe to try and when you’re done baking them and after you’ve tasted them, let me know what your thoughts are! Enjoy!
- 2 cups (250 grams) flour
- 1 tablespoon (12 grams) baking powder
- 1 teaspoon (5½ grams) salt
- ¼ cup (60 grams) butter (softened)
- ¾ cup (185 grams) milk
- 1 cup (200 grams) brown sugar
- ⅓ cup (83 grams) butter softened
- Pre- heat oven to 350 degrees (180 degrees). Lightly grease 6 or 12 size muffin tin.
- In a large bowl with a whisk mix flour, baking powder and salt, with a pastry blender cut in butter until it resembles coarse crumbs, add milk and with a fork mix till mixture becomes a soft dough turn onto a lightly floured surface and knead just until dough is thoroughly combined.
- Roll dough out to ⅛ inch thickness.
- Spread with butter and sprinkle with brown sugar, pat down lightly. Starting with long end roll into a log, cut into 6-12 pieces and place in prepared muffin tins. Bake for approximately 20-25 minutes (till golden) in pre-heated oven. Let cool completely before serving. Enjoy