Cinnamon Buns with Cream Cheese Icing

Tonite, I used the scone recipe and made cinnamon buns so I could use some of the cream cheese icing I made this afternoon for the market's cinnamon bun (we always miss the ones with icing). Gosh, my cinnamon buns turned out much yummier than the ones from the market! They were so good, I ate 2 1/2 buns - thank goodness they are small! So yummy and so easy to make!

Scones
4 cups of flour
5 tbsp of baking powder
1 tbsp of sugar
1/4 tsp salt (I always skip the salt cos I use salted butter)
1/2 to 3/4 cup of butter (softened)
Enough cold milk to bind, approximately 1 1/2 cups of cold milk - I use soy milk and it's just as yummy!

Sift together dry ingredients. Cut in butter until pea-sized. Add enough milk to form into a ball. Roughly form balls into the size of your palm and drop onto greased sheets. Bake in 350 - 375 C oven until done (about 15 mins). Best eaten warm with butter and jam. Add grated cheese for Cheese Scones.

Cinnamon Buns

Take the above recipe and roll batter into rectangular square on floured counter top. Cover with butter, brown sugar and cinnamon (raisins and nuts if desired). Roll into a log. Use thread to cut thru log and place swirl side up on greased pan. Bake in 350 - 375 C oven until done. (about 15 mins). When cooled, add icing sugar or homemade cream cheese icing.

Cream Cheese Icing
1 package of cream cheese (softened)
1/4 cup of butter (softened) - you may use more butter for richer icing
3/4 cup to 1 cup of icing sugar (I always use 1 cup)
1 tbsp of vanilla

Beat the ingredients together until creamy. Unused portion should be kept in the fridge.