I didn’t plan on having a craving for cinnamon rolls this morning.
If I knew it would have been coming on, I might have got a yeast dough together last night to be ready to bake this morning. But it just happened as I was coming down the stairs thinking about scrambled eggs and bacon for New Year’s morning breakfast. And, I thought, wouldn’t some cinnamon rolls be so good with that? Mmmm.
So it is entirely possible to satisfy that spicy sweet craving for dough; it will just be with a quick rise dough (using baking powder) instead of yeast. It’s about as much trouble as making a batch of homemade biscuits, which is to say not much trouble at all.
Happy New Year. Here’s to resolving to make it yourself this year!
Preheat the oven to 400 F.
For the Filling
4 T softened butter
3 heaping t cinnamon
1 c firmly packed brown sugar
Mix until crumbly, set aside.
For the dough
2 c flour
4 t baking powder
3 T sugar
1 t salt
4 T butter
3/4 c milk
Whisk the dry ingredients together. Using a knife or your fingers cut in the butter until evenly crumbly. Add the milk. Mix then turn onto floured surface and knead a few times to incorporate all the flour. Roll out into a large rectangle (24 x12 inches).
Sprinkle just slightly more than half the filling evenly over the dough. Roll up the longer side of the rectangle to cover the filling. Slice in half, then each half in six.
In a 9×13 pan, sprinkle the remainder of the filling evenly over the bottom. Place the rolls in four rows of three in the pan.
Bake for 23 to 25 minutes.
While the rolls are baking mix together the glaze:
3/4 c powdered sugar
4 T cream or milk
1/8 t vanilla
When the rolls are done and lightly browned, glaze and serve while still warm.
Playlist included Rise and Shine, by the Cardigans.