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Fast Cinnamon Rolls

My favorite spice is cinnamon. I put it on everything, from my morning oatmeal to whatever baked good I can fit it in. Not only is the flavor amazing, there are health benefits too. It can lower cholesterol, maintain sugar levels (and therefore weight loss?), and a whole bunch of other things that I won’t bore you with.

So I made cinnamon rolls. The process to make cinnamon rolls is kind of ridiculous. It is a yeast bread, so it requires kneading, proofing, rising, and a whole lot of waiting.

Who wants to wait for these? My other problem was that I didn’t want anything too heavy. A cinnamon roll can often leave one feeling like, well, a big, round, buttery cinnamon roll, so I was looking for a lighter version. I adapted a recipe to make it lighter, and while it does compromise some flavor, it is an acceptable substitute. The dough turned out to be more biscuit-like and doughy on the inside with a light crunch on the outside. I didn’t use the glaze, but I’m sure it would only make them better.

Fast Cinnamon Rolls
adapted from http://www.recipezaar.com/Quick-Cinnamon-Rolls-No-Yeast-293243
Makes 12 2-inch rolls
Dough:
        2 cups flour
        2 tbps sugar
        4 tsp baking powder
        1 tsp salt (optional)
        2 tbps butter, softened
        ¾ cup + possibly more

Filling
        4 tbsp butter, melted
        ½ cup + 1 tbsp brown sugar
        3 tsp cinnamon

Glaze
       ½ cup powdered sugar
       ¼ milk

Directions
1. Mix 1 tbsp butter and 1 tbsp brown sugar and spread over bottom of 9×9 pan
             (note: This made a nice light bottom coating. If you want more, just mix more butter and sugar together)
2. In a large bowl mix together flour, sugar, baking powder, and salt
3. Cut in the 3 tbsp butter. Allow lumps
4. Stir in milk to form a soft dough
5. Roll out dough on lightly floured surface into a rectangle about ¼ in thick
                (note: I didn’t need to flour it because the dough was pretty dry. I actually had to add more milk because it was SO dry)
6. Mix the rest of the filling and spread it over the dough, covering all of it
                (note: I used less butter and ½ the sugar than the original recipe to make it healthier.)
7. Roll up the dough long-wise so it’s like a big log. With a sharp knife slice into even sized rolls
8. Bake for 20-25 min at 400 F (I usually err on the side of overdone, but they were perfect at 20)
9. Once finished, drizzle glaze and serve warm

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