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Monday, 11 March 2013

Dancing with Kepler ... and Texan Cinnamon Buns

 I trotted out lots of the old favorites for Kepler today when Nicole and James were out shopping.  We danced the Hokey Pokey, we stomped about “Boom, boom, boom” to The Ants go Marching, and, I swear, Kepler smiled for Old MacDonald. 

            To cap off a lovely afternoon, the cinnamon buns I made were absolutely delicious.  Thanks, Lisa Fain, for the fabulous recipe. J


            Based on Lisa Fain’s The Homesick Texan Cookbook :  only a few changes :  refer to


1 Ruby Red grapefruit:  all you need for the whole recipe

2 tbsp butter
1 pkg yeast or 2 ¼ tsp
½ cup warm water
1 tsp sugar
 ¼ cup sugar
½ tsp salt
1 small egg
2 ½ cups flour

2 tbsp sugar
1 tsp cinnamon
1 tsp of the Ruby Red grapefruit zest
2 tbsp softened butter

3 tbsp softened butter
½ tsp vanilla
1 tsp of the grapefruit zest
1 tbsp of the Ruby Red grapefruit juice
1 cup icing sugar

·        Zest all of the grapefruit. 
·        Squeeze the grapefruit.  Measure out ½ cup juice and keep separate 1 tbsp for the icing.
·        Melt 2 tbsp of butter.
·        Stir 1 tsp sugar into ½ cup warm water and sprinkle yeast on top.  Let rest for 5 minutes.
·        Warm the oven by preheating it for only one minute to 350 and turn off.
·        In a large bowl, beat the egg. 
·        Add zest, juice, sugar, salt, melted butter, and yeast.
·        Stir in 2 cups of flour.  Cover and let rest for 15 minutes.
·        Cover a working surface with some of the remaining half cup of flour.  Turn dough onto it and knead.  Knead in additional flour until the dough is smooth and not too sticky –  it should feel “like a baby’s bottom”.
·        Return dough to bowl, cover with a tea towel, and put in slightly warmed oven to rise for one and a half hours.
·        Grease a baking sheet.

·        Mix together sugar, cinnamon and 1 tsp grapefruit zest.

·        Blend 1 tsp grated grapefruit rind and ½ tsp vanilla into butter in a medium bowl.
·        Stir in 1 tbsp grapefruit juice.
·        Gradually blend in 1 cup icing sugar until smooth.

·        Roll out dough on floured surface to one half inch thickness.
·        Spread dough with 2 tbsp softened butter.
·        Sprinkle with cinnamon mixture.
·        Roll the dough up and pinch to seal.
·        Cut one inch slices and lay well apart on greased baking sheet.
·        Cover with towel and return to slightly warm oven to rise for one hour.
·        After one hour, take out the rolls, and preheat oven to 375.
·        Bake rolls for 15 to 17 minutes.
·        Remove to a wire rack and spread with icing. 
·        Enjoy hot!


Kepler's aunt says:  "I want to dance with my nephew and eat cinnamon buns!"