Tuesday, June 28, 2011

Quick Cinnamon rolls

Brunch has to be my favorite meal of all time.  I love it.  A mixture of breakfast and lunch and typically an insane session of gluttony. This rainy monsoon weekend, we had a lovely brunch with friends.  Some time ago, I made a cake that called for cream cheese icing, so I've said for months that I wanted to make cinnamon rolls.  But cinnamon rolls seemed a daunting task, one that I stared straight in the face this weekend after coming upon a quick and easy cinnamon roll recipe. Evidently, cinnamon rolls typically take forever and a day to make because of the rising thats involved.  However, I found a recipe, that calls for NO yeast which means NO WAITING.  I didn't exactly have all of the ingredients.  I was lacking heavy cream, so being my grandmother's daughter, I found a substitute; a mixture of sour cream and yogurt.  I'm not sure I'd recommend that substitution as it made the dough extra sticky, but the end result was delish!  


    Cinnamon Sugar Filling:
  • 1/4 CUP BROWN SUGAR
  • 2 TEASPOONS CINNAMON
  • 1 TEASPOON NUTMEG
    Biscuit Dough:
  • 2 1/2 CUPS UNBLEACHED WHITE FLOUR
  • 2 TABLESPOONS BROWN SUGAR, PACKED
  • 2 TEASPOONS BAKING POWDER
  • 1/2 TEASPOON SALT
  • 1 1/2 CUPS PLUS 1 TABLESPOON HEAVY CREAM
    Icing:
  • 6 TABLESPOONS CONFECTIONERS’ SUGAR
  • 4 TO 6 TEASPOONS MILK OR HEAVY CREAM
  1. Preheat the oven to 400 degrees F.
  2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
  3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth
  4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
  5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
  6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.





We'd already eat several before I forgot that we hadn't taken a picture of the final project

2 comments:

Karen said...

Yum, thank you for this recipe! I hate having to deal with yeast in my baking!

aLifeInBloom said...

yum!!! I think I might have to try this one!!! And I love that you use substitutes. :) I'm a BIG fan of using whatever is in the kitchen.