My Grand-ma-ma's Scuffles (aka Mini Cinnamon Bun Cookies)

Scuffles Recipe Picture

I took a long trip down memory lane today. My grandmother was an amazing baker - she had a repertoire of goods that could make us all run/kick/bite at one another to be the first to sample the latest and greatest coming out of the oven. And these were her cornerstone. We all asked for them every Christmas and she, without exception, delivered every year...

By. The. Bucket.  

SCUFFLES. They're like a mini-cinnamon bun cookie and they're irresistible. Light but buttery and packed with cinnamon and sugar they're best eaten 2-20 at a time.  

Scuffles Recipe Cinnamon Sugar
Scuffles Recipe
Scuffles Recipe
Scuffles Recipe Picture

It's amazing the nostalgia that can be summoned from a familiar taste. Something so intertwined with your childhood it conjures up a multitude of memories. While I can't promise you such reminiscence, I can promise they are delicious. They're also a baked good I don't see on Christmas plates or in cookie exchanges. Bake these up and they just might make you famous with your family and friends. Just a word of warning though, be sure to share. There is a lot of guilt connected with looking down and realizing you ate an entire cookie sheet before they could cool.  


Scuffles

Ingredients

  • 3 cups flour

  • 3 tbsp sugar

  • 0.5 tsp salt

  • 1 cup butter, cubed

  • 0.75 cup milk

  • 2 eggs

  • 2.25 tsp instant yeast 

Directions

  1. Mix flour, sugar and salt in stand mixed with paddle attachment. Add butter and mix until small pebbles form (or cut in with pastry cutter). 

  2. Add 0.75 cup milk, eggs, and yeast to bowl. Attach the dough hook attachment and knead until ball has formed and pulled away from the bowl (or combine with spoon and knead dough).

  3. Place in bowl, cover with saran wrap and let stand in refrigerator overnight.

  4. The next day, divide dough into 6 equal parts. Roll dough as you would for pie crust until ~1/8 inch thick.

  5.  In a cup, mix one cup of sugar with 2 tbsp cinnamon. LIBERALLY sprinkle this on BOTH side of your rolled out dough. 

  6. Cut-up dough into 8 wedges using a dough scrapper or knife. 

  7. Roll the wedges, starting from the wide end towards the narrow end. Use your finger to pinch the dough point into the dough and place, face down on cookie sheet. 

  8. Bake for 12 minutes at 350 degrees until browned and cooked through. 


 

 

Happy baking! 

James Ede Signature

Pecan Pie Sticky Buns

Pecan Pie Sticky Buns - Bake, Braise & Broil

I had a real dilemma recently. I wanted the sweet, light (in texture... not so much calories), pull-apart nostalgia of sticky buns. I was also craving the ooey gooey satisfaction of pecan pie - both personal favourites. My solution? Bake the sticky buns of my youth, but instead of the classic caramel sauce on the bottom of the pan, top them with the caramel pecan pie filling I love. Pecan (fu&*ing) pie sticky buns.  Why didn't I think of this earlier?!

Pecan Pie Sticky Buns - Bake, Braise & Broil

This recipe starts out familiar enough - any classic cinnamon bun/sticky bun recipe would work.  I have tried many, MANY sticky bun recipes and my favourite is still Peter Reinhart's recipe from his awesome book - The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.  If you are into baking bread and sweets, this book doesn't disappoint and I highly recommend it. I have easily used over half the recipes, each one written for the layman. No jargon, thorough explanations. It's perfect for those of us new to baking.

 

Because the pecan pie topping is so sweet, I opt out of coating the inside of the sticky buns with butter, sugar and cinnamon.  Instead, I use a light coating of finely chopped pecans and a bit of brown sugar. This also helps move these out of cinnamon bun/sticky bun territory and into the pecan pie deliciousness we're after. While those proof, I moved onto making the pecan pie topping.  A delicious combination of pecans, butter, brown sugar and cream - this is the stuff dream (and waistlines) are made of.

Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil

The cooked (and slightly cooled) sticky buns are then covered in our pecan pie topping. I've found that the sticky buns are most... 'receptive' to the pecan pie filling (i.e. they will soak up the most of this delicious topping) while still slightly warm.  I've also gently nudged the buns apart in the past to facilitate coating every nook and cranny with the pecan pie topping.  I like this recipe for a lot of reasons - but that pecan pie topping? OMFG. It is so. damn. good.

Pecan Pie Sticky Buns - Bake, Braise & Broil

After letting the topping set for a couple hours, you're left with these. Ugh, I already want to make some more. How good do those look? They taste better. 

Pecan Pie Sticky Buns - Bake, Braise & Broil

Served still slightly warm, this is hard to beat.  I don't know how/why sticky buns (or sweets in general) were deemed appropriate for brunch but I'm glad we all went there. This is hard to beat on a Sunday morning. 

Pecan Pie Sticky Buns - Bake, Braise & Broil

If you're interested in making these for brunch there are a couple tweaks. After shaping your sticky buns, cover them with saran wrap and refrigerate over night before baking. In the morning, take them out an hour before baking for their final proof then throw them in the oven. You'll be a brunch champion among your friends.

Pecan Pie Sticky Buns - Bake, Braise & Broil

These are also good for dessert (how I prefer to indulge in them) and lunch, supper, lupper, dinner & snacks. 

Pecan Pie Sticky Buns - Bake, Braise & Broil

If I am feeling especially luxurious, I make a caramel sauce to pour over top... And by especially luxurious I mean... I ALWAYS make caramel sauce to pour over top.

Pecan Pie Sticky Buns - Bake, Braise & Broil

With one bun down and an enormous of calories in, I decided I had to share what remained with friends. After all... this blog is a how-to guide on making your FRIENDS fat. 

So, I decided to invite these hooligans over. I always have a blast with Taylor, Marcus and Michelle. Despite what Taylor and Marcus' reactions might suggest, they loved these pecan pie sticky buns. I urge you to judge them based on Michelle's reaction (and her reaction alone...). 

Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil
Pecan Pie Sticky Buns - Bake, Braise & Broil

I had a fantastic night with these guys. Good food and good people really can't be beat.  So go on, make a tray of pecan pie sticky buns and call up some friends you've been meaning to reconnect with. You won't regret it.

Until next week...

James Ede Signature