Perhaps one of our favorite things about the weekend is the ability to have a leisurely breakfast at home. During the week, I like to sit at home for a bit and have a cup of tea and some granola, and Michael has a granola bar at work. On the weekends, though, we have a different ritual. Michael has become our in-house coffee expert, and recently we've been enjoying Sweet Maria's coffee brewed in our new Chemex coffeemaker. Whenever I have a chance (or an excuse, like some heavy cream or buttermilk sitting in the fridge that I just must use before it goes bad), I make us a weekend breakfast treat, like scones or biscuits, and put them in the freezer to be baked fresh in the morning. We've already posted our standard cinnamon bun recipe, but today we want to share with you a new variety - something that's a bit more like a sticky bun, because the filling turns into gooey caramel that bubbles out of the sweet dough.
This recipe came about because we had tried and loved Joy the Baker's Cinnamon Sugar Pull-Apart Bread, but realized that it was impractical, since it clearly must be eaten fresh out of the oven, and the fact that it is also clearly far more than two people need was probably not going to stop us from eating the entire thing. So, we converted it into individual rolls which rise in muffin tins and then can be frozen and baked as needed.