For those of you who are unfamiliar with Canadians, you are probably wondering why this is a Thanksgiving post a month or so too early. It is true Canadians are not exactly the same as our American friends to the south, we do in fact have and celebrate our own national holidays. Being further north, harvest happens earlier, and therefore warrants a shift in dates to accommodate the turning leaves and the crisp fall temperatures that coincide (as opposed to the frozen tundra feel of late November). Adding further confusion to the issue, I am a Canadian living in Greece. So while my home town hovers around 10C, today’s expected high here in Athens is 29C. It is somewhat disconcerting and odd to think about harvest while wearing shorts and a tank top. With that said, I woke up yesterday realizing that I had completely forgotten that it was Thanksgiving weekend. I realized that there would be no turkey, stuffing, mashed potatoes, or pumpkin pie. But most importantly there would be no extended family to celebrate with. I must confess, I went to bed feeling slightly nostalgic and possibly a little homesick. This morning as I hovered in that semi-conscious state of lingering sleep, I was sure I could smell cinnamon rolls. I looked over and saw that my wife was still comatose. At this point I was thoroughly confused. I threw on some clothes and headed downstairs to the kitchen to find out where that wonderful smell was coming from. Out of the kitchen popped two heads and with that “I’ve woken up too early” grin, both yelled “Happy Thanksgiving!” I was stunned, my children woke up at 6:30 to make a special Thanksgiving breakfast for the whole family. Bacon, eggs, hash browns, and the best cinnamon rolls one could possible ask for. The recipe below is a longstanding family favourite and one that is served special for holiday breakfasts. Special thanks go to my kids who made this Thanksgiving one to remember.
What you need for 12 cinnamon buns:
- 1 tbsp cinnamon
- 1/2 cup butter (softened)
- 1 cup brown sugar
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 4 tbsp butter
- 3/4 cup milk
- 1/2 cup raisins (optional)
How it’s done:
- Grease 12 muffin tins.
- Combine softened butter, cinnamon and sugar, creaming until smooth and slightly fluffy.
- Place a tsp of the mixture into the bottom of each of the muffin tins. Reserve the rest of the mixture.
- Mix the rest of the ingredients and make a basic biscuit dough.
- Roll out the dough and spread the reserved sugar mixture on top.
- Evenly spread the raisins if desired and gently roll up the dough.
- Cut the roll into 12 pieces and place into the muffin tins, cut side up.
- Bake at 425F or 200C for 15-20 minutes.
- Turn out the rolls as soon as they come out of the oven.
- Cool and serve with your favourite breakfast.