I consider myself to be a pretty good houseguest.
I keep my room nice and tidy, offer to do the dishes, and often get in the kitchen to cook a couple meals for the family I’m staying with.
My favorite thing to do when I’m visiting friends, however, is wake up early and get a batch of 90 Minute Brown Butter Cinnamon Rolls baking for a late brunch treat. Everyone loves them, the house smells amazing, and well, it’s kinda become my signature thing.
Earlier this summer, I was visiting friends over a hot and humid weekend, and cinnamon rolls just wouldn’t do. They just felt a little too rich for 90 degrees and I needed to come up with another idea for a summer day.
Luckily I had just bookmarked a recipe in a new cookbook I have been loving called Sister Pie, recipes from the famous bakery in Detroit.
I’ve already made several recipes from the cookbook, including a Raspberry Rhubarb Pie that is my new favorite flavor combo, and Paprika Peanut Butter Cookies which are unique and amazing. I’d been waiting for a chance to make the famous Sister Pie Lemon Poppyseed Buns though, and this was my chance!
The rolls are puffy and amazing, with a soft, tender, lemony dough and a rich and gooey cream cheese filling. Arguably the best part is the glaze, full of bright fresh lemon and poppy seeds, adding the perfect sweet/tart balance.
They aren’t quite as fast to throw together as my cinnamon rolls, so if you want to bake them early Sunday morning, I’d suggest making the dough and assembling the buns the night before. Then the morning you want to bake, you just let the dough proof for an hour and you’re good to go!
For the dough: For the filling: To assemble: For the glaze: Recipe from: Sister Pie by Lisa Ludwinski
For the dough:
For the filling:
For the glaze:
Recipe from: Sister Pie by Lisa Ludwinski