But from time to time I have an itch that bacon can't scratch. I want something sweet and if at all possible sticky and a bit, well, cake-y, for my breakfast. Something more like these:
I have a spreadsheet of recipes that I intend to try, ideas that I am working on and themes or events for blog posts. It currently contains 182 dishes that I haven't yet written about, and 8 of those are variations on cinnamon buns. Every time I see someone blog about a cinnamon bun I am helpless before it and add it to the sheet. This, actually, doesn't follow any of those recipes. It's Paul Hollywood's iced fingers dough with some vanilla bean paste kneaded in, spread liberally with freshly ground cinnamon, butter and dark muscovado sugar & sprinkled with the zest of a lemon before rolling and slicing into 12. The glaze is a variation on Peter's cream cheese glaze, using the juice of half a lemon instead of vanilla.
They were delicious.
They were also surprisingly well-behaved and kept very well. We ate the last buns 5 days after baking and they were still soft and tempting.
This buttermilk-blueberry breakfast cake recipe has also been sitting in my spreadsheet for ages, waiting for a good moment. My only variation for this recipe was to use some lovely little plums (I think they were Marjorie's Seedling) cut into quarters, instead of the blueberries. The usual tossing-them-in-flour trick didn't work, so the fruit was all down at the bottom but the flavour was excellent.
This not-very-promising-looking bowlful is a classic example of not judging a book by its cover. This is Marion Cunningham's custard filled cornbread, as written about by Orangette. I can't find that recipe on her site, so you'll have to buy the book. Anyway, it's one of those magic things, where you pour cream into the middle of a batter, and it all floats into the middle while it bakes, creating a thick, rich, custard layer. It begs for maple syrup. It's divine, but next time I think I will add a good grating of nutmeg to the batter, to really play up the glorious custardyness.