So the other day my Mother-In-Law turned 60. Um…I mean, 40. Yeah, let’s go with that.
We took her our for a nice family dinner and along with the desert menu, I noticed a flavour combo on the cocktail menu I hadn’t seen before. Grapefruit and cinnamon. My interest was….piqued to say the least.
Now, when searching that flavour combo online, imagine my surprise when I discovered that it’s a pairing that is far from unique…in fact, it’s a pairing that is quite common if not renowned in Texas with their…
Essentially…it’s a cinnamon bun. A cinnamon bun with no raisins and a boatload of grapefruit zest and juice to kick things up.
The linked recipe is pretty bang on and easy to follow. I only had one grapefruit handy so while I was able to get enough zest off of that one, I wasn’t able to get enough juice for the full recipe. What I did get was sufficient for the dough (which really smells, tastes and handles like a citrus infused easter paska). For the glaze, I wound up cheating a bit, and used some pink grapefruit soda. It worked alright.
The only thing I questioned when baking this, and still do afterwards, is putting the glaze on the buns immediately after removing from the over. The glaze simply melted, fell right through the bake, and the buns didn’t so much wind up ‘glazed’ with a nice frosting, so much as ‘swimming in a lake of citrus infused sugar and butter’. Lots and lots of butter.
Meh. Cut ’em out of the pan, flip ’em upside down and there was a tart buttery sauce on the (now) top.
I think however, I’ll wait for the buns to cool before glazing next time and see what things look like going that route. Oh yes, I said “next time”. These were tasty. If anything I might also cut down a touch on the zest and juice. Or perhaps swap grapefruit for an orange or lime or something. I am ‘okay’ with Grapefruit, but it has never been my favourite. Although these rolls are a great way to get your Vitamin C! And butter. Lots and lots of butter.
Enjoy this Taste of Texas!
Dad's Turn To Cook 