|
Monday, 03 November 2008 |
Most cinnamon rolls are made with yeast, but a kind of biscuit based facsimile has been the fashion in my house ever since my kids were born. With yeast based rolls, I have to plan ahead and make the dough the night before. These little hummers come together in a matter of minutes -- no prior planning required. Oddly enough, my kids say they like the quick version better than the ones that take more time and effort.
(Makes 12 rolls)
For the dough:
2 cups flour, plus additional flour for rolling
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt or ½ teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into chunks
3/4 cup milk
For the Filling:
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/2 cup sugar
1 tablespoon cinnamon
For the Glaze:
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1.) Preheat oven to 400 and line a baking sheet with a silicone pan liner or baker’s parchment.
2.) In a food processor, combine flour, baking powder, 1 tablespoon sugar and the salt. Add the cold butter and process until the mixture resembles crumbs. Add the cold milk all at once and process, pulsing the motor off and on for 1 minute, or until the mixture comes together to form dough.
3.) Sprinkle a clean countertop with flour and knead the dough briefly. Sprinkle more flour on the counter as needed to keep the dough from sticking; pat it out into a rough 6 x 8-inch rectangle.
4.) Spread the melted butter over the surface of the dough, sprinkle on the 1/2 cup sugar and the cinnamon. Roll the rectangle, jelly-roll-style into a log and slice it into twelve little pinwheels. Arrange the rolls 2-inches apart on a parchment-lined cookie sheet and bake 10 minutes.
5.) To make the powdered sugar glaze, stir together the powdered sugar, milk and vanilla extract with a fork and drizzle it over the hot cinnamon rolls.
Copyright, Greg Atkinson, 2008
|
