Monday, January 10, 2011

Winter Storm Cinnamon Rolls

Whenever we visit Baton Rouge, we can usually look forward to homemade cinnamon rolls made by my father-in-law.  This morning when we woke up to snow ice on the ground, I had a hankering for those cinnamon rolls.  My father-in-law uses Bisquick, which is banned in my house, so I found a similar non-Bisquick no-yeast recipe online.

2 cups flour
2 tbsp sugar
1 tbsp + 1 tsp baking powder 
1 tsp salt
3 tsp butter, softened
3/4 cup milk

4 tbsp butter, softened
1 cup brown sugar
3 tsp cinnamon

1/4 cup milk
1/2 cup confectioners sugar

Preheat oven to 400. 

In a large bowl, stir flour, sugar, baking powder, and salt.  Cut in softened butter, then stir in milk to form a soft dough.  On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.

Mix the filling ingredients (butter, brown sugar, and cinnamon).  Spread about 1/4 to 1/2 on the bottom of a greased 9 x 9 pan.  Spread the rest on the dough.

Roll the doughy rectangle into a log, and then slice rolls about 1 - 1.5 inches thick.  Place in the prepared pan and bake 20 - 25 minutes.

Combine the milk and confectioners sugar to make the glaze.  Drizzle on the finished cinnamon rolls.

The consensus:
We prefer my father-in-law's glaze, which (we think) consists of confectioners sugar and butter, but adding the cinnamon filling to the bottom of the pan makes these cinnamon rolls extra delicious.  Joey gives her "thumbs up:"  she ate three.

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