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Wednesday, May 6, 2009
These cinnamon rolls have a bit of a different twist to them in looks and texture. This is a small recipe (makes 24 - 30) and really doesn't take long to do because you skip the first "rising". It's the only yeast recipe I have that also has baking powder in it. That has puzzled me, but I haven't tried to change it. If you've ever had "bear claws" - these rolls remind me of that kind of pastry. This is also another recipe I need to give credit to my mom for. Hope you enjoy them as much as we did, after not having them for a long time.
1/2 c sugar
1 1/4 c buttermilk
1 tsp salt
1 c hot water
2 tsp baking powder
6 cups flour, divided
½ cup butter, melted or very soft
2 Tbsp instant yeast
Filling: (Blend with pastry blender)
1 1/2 c brown sugar,
1/2 c flour
2 tsp cinnamon,
3 Tbsp butter
extra melted butter for spreading
Beat eggs and sugar well. Add buttermilk, salt and water.
Mix 2 c of the flour with baking powder and yeast, then stir into liquid mixture.
Add butter, mixing well, and the rest of the flour, kneading until dough is smooth.
You do not need to let it rise at this point. I just let it rest while I prepare the filling.
Divide in half. Sprinkle counter with flour. Shape and pat dough into a rectangular shape before rolling each half into a 10" X 20" shape, dusting with flour when needed. Spread with melted butter, then brown sugar mixture.
Roll up jelly-roll style. Slice into 1 1/4 inch slices. While slice is still “standing up”, indent it almost all the way through with a pencil (dipped in flour) or spatula as though you’re slicing it in half again . . . this makes the sides pop up like wings.
Place on parchment paper lined cookie sheets. If you don’t use parchment paper you need to grease the pans and remove rolls as soon as you take them out of the oven to soak the pans.
Cover loosely with plastic and tea towel. Rise 1 - 1 1/2 hours. Some buns will kind of lose their shape while rising and I sometimes (gently) re-indent them. Bake at 350 F, 15 min.
Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. soft butter and milk - until desired spreading consistency) I like to use a teaspoon and just kind of ‘scatter’ the icing.