Back in the days of my chocolate covered ginger craze, he suggested this combination – cinnamon buns with chocolate covered ginger baked right in. It seemed almost too good to make! Almost but not quite! It’s a really really good combination. A comforting cheerer upper, for sure.
Here’s Cinnamon Girl by Neil Young.
1 t. yeast
1 t sugar
1/3 cup warm milk
2 (+) cups flour
1/2 t. salt
1 t baking powder
1 t. cinnamon
1 stick (1/2 cup) butter
1 t. vanilla
1/2 cup brown sugar
1/3 cup milk soured with 1 t. lemon juice, or buttermilk
Dissolve the yeast and sugar in the warm milk. Leave for 10 or 15 minutes to get foamy.
Meanwhile, in a large bowl cream the butter with the sugar and vanilla. Beat in the egg and the yeast. Add the flour, salt, baking powder and cinnamon. Add enough buttermilk to make a smooth dough. Knead for about 5 minutes. Add more flour if you need to, if it becomes too sticky.
Let it rise for 1 1/2 to 2 hours. Punch it down, and let it rise again for about 45 minutes.
Roll it out to be about 18 inches by 12 inches.
Mix 1/2 cup brown sugar with 2 t cinnamon and half a cup of bittersweet chocolate chips.
Melt 2 T of butter and brush it over the dough. Sprinkle the cinnamon sugar mixture as evenly as possible over the butter. Sprinkle 3/4 cup chocolate covered ginger over that.
Roll up starting with the long end. Cut into 1 1/2 inch slices. Place them close together in a buttered cake pan. Any pieces of chocolate or ginger that fall out can be stuffed into the end pieces, which never seem to have as much. Let it sit for about half an hour while you preheat the oven to 375.
Bake for about 1/2 hour, till it starts to brown.
I wish I lived next door to you on the chance there might be leftovers from your kitchen.