Cinnamon Sugar Ragamuffins Recipes

CINNAMON-SUGAR RAGAMUFFINS

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press mixture between your fingers to create flower-petal shapes.
• Slowly drizzle in buttermilk while stirring with a fork until dough begins to come together. Transfer to a lightly floured work surface; knead a few times to bring together. Roll into a 16-by-11-inch rectangle.
• In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long end, roll dough into a tight log. Trim ends; cut into 12 equal pieces and place, cut-sides down, in a standard muffin tin. Freeze 15 minutes. Brush tops with more buttermilk and sprinkle with sanding sugar.
• Bake until puffed and golden, 15 to 20 minutes. Serve warm or at room temperature, with more butter, or store in an airtight container at room temperature up to 2 days.

MAPLE SUGAR RAGAMUFFINS

Steps:

• Make dough:
• Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
• Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
• Roll out and fill dough:
• Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.