quick cinn rolls

quick cinn rolls

*2 c all purpose flour, 1/2 t salt, 2-1/2 t baking powder, 1/2 t baking soda, 2 T sugar- whisk these all together quickly and cut in finely  1/4 cup of shortening (butter, veg. shortening, etc)- you can use a food processor to reduce these steps to about 1 minute of work.

* 1 egg in a 1-cup measuring cup, yogurt to fill the cup; and a splash of milk or buttermilk to make a dough almost too soft to handle.

Lightly and quickly mix the wet and dry together in a bowl with a spoon, your hand or a spatula; press lightly down into a rectangle and spread with a couple Tbsp of soft butter- sprinkle with brown sugar (1/2 c- 2/3 cup I’d say) a tsp cinnamon, dried fruit if you like- and roll everything up.  I always use a heavy canvas pastry cloth to roll/pat dough out, and I often use the pastry cloth to help roll up the dough and filling together- kind of like how you roll up a traditional jelly roll.

If you made the dough with the minimum of mixing, it will be difficult to handle.  Don’t worry, it’s supposed to be that way.  Cut the roll in half, and then in half again- and then each quarter by three.  You’ll have a dozen soft, squishy, nearly formless swirls of cinnamon roll dough that I can almost guarantee will be difficult to get onto a baking sheet.   Figure out a way to plop them closely together, so they sort of prop each other up and bake them at 425F for about 15 minutes.  They will be tender enough to melt in the mouth- they will be frustrating to make the first few times, but when you crave a homemade cinnamon roll, this is as fast and tastes far far better than any convenience product you can get out of the refrigerator case at the grocery store.

Advertisements