- Lavender Cinnamon Buns

Dear Fans of Hounds Who Cook,

We got up this morning with everything right in the world. It was not bitter cold, it was not 100% cloudy, our girl let us sleep on the bed last night. It was a rise and shine kind of day. So, of course, we immediately made sweet rolls. These are the most peculiar rolls as they use no yeast and do not require a morning of rising and punching down and rising again. It's like biscuit batter rolled up with cinnamony goodness, doused with maple syrup and baked into wonderousness. This is me, Eli, writing. Guthrie wouldn't be nearly as descriptive. We can hardly fathom the deliciousness that will be coming out of the oven in just moments. Here's the recipe meanwhile and we'll add our tips after we sink our canines into this ideal breakfast. (Also luscious without the lavender, but if you have some, don't you think you should try it that way?) This is adapted from HappyValleyLavender.com

Lavender Cinnamon Buns

1/2 cup soft butter
2 tablespoons sugar
3 cups flour (we used bread flour)
1 tablespoon baking powder
1 egg
1 teaspoon lime juice (or lemon)
1 cup of milk
1 teaspoon vanilla extract
2 tablespoons culinary lavender buds
1/2 cup brown sugar
2 tablespoons cinnamon (don't skimp! it's so healthful and tastes wonderful)
2-4 tablespoons (real) maple syrup

Preheat oven to 350°. Blend 1/4 cup of the butter, reserving the rest, and 2 tablespoons sugar in a medium bowl. Then add in flour and baking powder until mixture is fine and crumbly.

Whisk egg, milk, lemon juice and vanilla in a small bowl. Make a well in the flour mixture and, using a fork or spatula and brief strokes, mix just until you have a stiff dough. Don't overdo. Prepare a floured surface and roll dough into a rectangle, about 1/2 inch thick.

In a small bowl, toss together 2 tablespoons lavender buds, 1/2 cup brown sugar, and 2 tablespoons cinnamon.

Slather rolled out dough with the remaining 1/4 cup butter. Sprinkle brown sugar mixture over butter evenly. Roll up the wide edge of the dough tightly and seal with a little milk. (We added a splash of milk to the dribbles already in the milk measuring cup and brushed that on like a little glue between the roll and the last edge of dough.)

Cut the roll into 12 slices about 2 inches thick. Place in a greased baking pan. Drizzle with maple syrup.

Bake at 350F for 20-25 minutes or so. Don't overdo here either. You want them soft and moist!

Tips from Elias: We overdid. They still looked so white on top - these rolls don't brown like yeast bread does. So we overleft them in the oven. They are still tasty and soft, but we see the syrupy goodness is a little - well - dark and depleted. To rectify, we served them up in small bowls and drizzled with more syrup. Utterly delicious. We might like them as well as traditional sweetie rolls. To bit into fragrant lavender is a delectability of heaven. Maybe you should save them for Sunday morning.

Tips from Guthrie: Since it was a new recipe we didn't try putting nuts in. We didn't know how the other-textured dough would take to lumpy nutmeats within the roll. Now that we are experienced, we know it would have been good to mix 1/2 cup of walnut pieces in with the brown sugar filling. Do it if you like nuts. I am fine without as I am allergic to walnuts (pine trees, certain bugs, ragweed and 30 other common allergens. It's why I have a tablespoon of apple cider vinegar with each meal.)