Stack of Scottish Sweet Buns
Merida’s wee triplet brothers, Harris, Hubert, and Hamish are ever willing to step up to the plate for their feisty older sister — especially if it happens to be topped with a sweet reward. Made with biscuit dough and frosted with maple-flavored glaze, these Scottish buns are a quick and scrumptious treat for kids to help bake.
prep time 30 mins
cook time 30 mins
total time 60 mins
Make the filling by combining the brown sugar, cinnamon, and walnuts (if you’re using them) in a small mixing bowl. Cut the butter into the sugar mixture so that it resembles a coarse meal. Set the mixture aside for now.
Heat the oven to 400 degrees F. Meanwhile, prepare the dough for the buns. Whisk together the flour, baking powder, and salt in a mixing bowl. Cut the butter into the flour mixture until the pieces are pea-sized. Pour in the milk and stir just until the dough pulls together. Turn the dough onto a flour-dusted surface and roll it out to a rectangle about ¼ inch thick. Tip: To keep the buns tender, handle the dough as briefly as possible.
Sprinkle the filling atop the dough. Starting at one of the long edges, roll the dough into a log. Gently squeeze and shape the log to stick the loose dough edge down and to seal the ends. Slice the log into inch-thick pieces and place them, spaced apart, on the baking sheet. Bake the buns just until the tops begin to turn golden brown, about 8 minutes.
While the buns bake, prepare the glaze by creaming together the cream cheese and butter in a small mixing bowl. Mix in the powdered sugar and maple syrup, stirring until smooth.
Transfer the baked buns to a cooling rack. Allow the buns to cool slightly and then frost them. Sprinkle the tops with the chopped cranberries, and enjoy.