Answer.

I believe that animal crackers are officially considered vegetarian (although it couldn't hurt to check, you crazy midwesterners will put meat in anything!), but now I might feel too guilty to enjoy them.

However, I am happy to report that vegetarians and, in fact, carnivores can always enjoy cinnamon rolls. This is a great recipe for those of us who may or may not be a little afraid of yeast, rising dough, kneading, etc. A little messy, but delicious. And not as hard as it sounds.

Cinnamon Buns (makes 8)

8 tablespoons unsalted butter, melted
3/4 cup packed (5 1/4 ounces) dark brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon plus 1/2 teaspoon salt
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus more for dusting the work surface
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk (did you know you can add vinegar to regular milk and it makes buttermilk?!?)

1. Adjust an oven rack to the upper-middle position and heat the oven to 425°F (220°C). Brush a round 9-inch nonstick cake pan with 1 tablespoon butter. Spray a wire cooling rack with nonstick cooking spray.

2. Combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt in a small bowl. Add 1-2 tablespoons melted butter and stir with a fork or fingers until the mixture resembles wet sand; set the filling mixture aside.

3. Whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk and 2 tablespoons butter in a measuring cup. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy about 30 seconds.

4. Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

5. Bake until the edges are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Cool about 5 minutes before glazing.

Optional Glaze

2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup (4 ounces) confectioners’ sugar

Whisk together.

(I just used powdered sugar and a little cinnamon)