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raspberry cinnamon buns.

Okay, here’s the deal. Since moving to St. Louis I’ve have had some extreme issues with grocery shopping…and sometimes food in general. It’s not that there aren’t amazing restaurants, chefs, produce, etc. But you grow used to what you’re used to. So, when I moved I was sad to not have my normal grocery stores (except TJ’s). However, one of my favorite stores in California was a Sprouts. And there is a similar store here in St. Louis!!! Lucky’s Market, located in Rock Hill…near another favorite, Katie’s Pizza and Pasta.

 

I think anyone who does the grocery shopping in their family knows how important it is to have a grocery store you love. I mean the confusion of not knowing how to get around a store, not being able to find your special items, or sometimes just the dirtiness/dinginess of a store…I’ve honestly cried after bad grocery store experiences. So for me finding Lucky’s was the greatest experience. Folks here in St. Louis seem to love it and I completely understand. Fresh produce, local products, big open store with a ton of light.

 

I like the store so much I’ve partnered up with them for some fun recipes! And as you all know…brunch is my thang so I created a handful of recipes for ya’ll to make and enjoy at your next brunch party. Below you’ll find the recipe for raspberry cinnamon buns. For the other tasty treats you can click on their names and find their recipes: heirloom tomato veggie tart,  frozen watermelon rosemary lemonade, and peach crostinis.

 

Something else to note about Lucky’s is their phone app. The last two times I’ve been in I received major discounts on my groceries by using the app. It’s free, super easy to use…and way easier than coupon cutting (for me at least). So stop by your Lucky’s Market and let me know what your favorite part is below! My real fave: the salt water taffy!

 

Buns

2 and ¾ cups flour

3 tbsp granulated sugar

1 teaspoon salt

2 ¼ teaspoon instant yeast

½ cup water

¼ cup milk

2 tbsp unsalted butter

1 large egg
 

Cinnamon sugar raspberry filling

¼ cup unsalted butter, softened to room temperature

2 Tablespoons ground cinnamon

1/3 cup granulated sugar

½ cup fresh raspberries (halved)
 

Icing

1 cup powdered sugar (sifted)

1 tsp vanilla extract

2 Tablespoons milk (more if needed)

 

  1. Preheat the oven to 225°F degrees.

  2. Start with your dough. In your standing mixer add flour, sugar, salt, and yeast together and mix with whisk (by hand or attachment) until evenly dispersed.

  3. In a saucepan heat water, milk, and butter together until the butter is melted. Add into the dry mix. Add the egg and using the hook attachment mix for 3-4 minutes (dough should no longer be sticky.

  4. Lift the dough out of the bowl, lightly grease bowl, and place back into the bowl. Let rest for 5 minutes.

  5. Prepare your filling while waiting. Mix softened butter with sugar and cinnamon.

  6. When the dough has finished resting, roll out on a floured surface to about a 16x9”. Spread butter mixture over the dough (avoid the ½ around the edges). Lay out raspberries on top of the butter mixture.

  7. Then roll the dough tightly (horizontal/longest edge rolls upward). Then using a dough cutter, slice into 10 buns.

  8. Place in a greased 9-inch cake or pie pan (leave room for spreading). Cover with foil. And turn off the oven and put the buns in to rise and spread for 20 minutes.

  9. Pull buns out of the oven, remove foil, and brush with milk. Return on the oven at 375°F. Bake buns for 18-22 minutes or until golden. Remove from oven to cool.

  10. Make glaze while buns cook. Mix powdered sugar, vanilla, and milk together, make sure to get rid of all lumps.

  11. Drizzle onto the buns and enjoy!

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