Wednesday, May 6, 2009

Butterflies


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.

Ingredients

2 eggs
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




Method:
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.

33 comments:

  1. Thanks for sharing this recipe. My daughter loves cinnamon rolls. This is definitely a keeper. I also saw a recipe for Blueberry Scones I'm going to try. Your blog looks delicious! I'm so glad I found you. I'll be back often. I bet I could find some goodies on here for Mother's Day lunch! Thanks.

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  2. Wonderful looking butterflies..I would love one right now with my coffee!

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  3. I hope you all are working on a recipe book. I now have (with this one) 84 posts saved on Bloglines. :)

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  4. Anneliese,
    These look just scrumptious! The step by step photos are beautiful...Thank you for taking the time to post this.

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  5. OH I'd love one right now. . maybe I'll make them this afternoon, they just look so wonderfully fragrant. . .and soft.

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  6. Well now, look at that. How creative! Oh...and I can tell Crystal that those blueberry scones...those are so terrific!!!!!

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  7. anything with cinnmon is worth trying.....this looks so good....i can even smell them...;-)

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  8. Well, since I found your blog I know my diet is going to suffer! Your recipes are wonderful. I must try these rolls.

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  9. These look lovely and very tasty

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  10. You re something else! I always marvel at what comes form your kitchen to our blog. Thanks again for another recipe I know we will enjoy. Kathy

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  11. I am just delighted to have found your blog! Thank you for commenting and allowing me to find you! And what a SWEET comment it was too! Thank you!
    Mona

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  12. These sound delicious! The recipe sounds fantastic. Thank you so much for sharing it. I will be back often...:)
    Mona

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  13. These sound phenomenal! A must try! ;) Drats, and I'm trying to lose weight....I think I'm only losing the $39 monthly fee I pay to Curves...cuz I'm not making it there often enough! ha! ~CC Catherine

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  14. I'll be back to check this one sometime soon. Looks yummy!

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  15. These look absolutely wonderful!!! I have been wanting to try making cinnamon buns for a long time but must confess have never tried any yeast recipe [yikes]. Must bite the bullet and do it soon, and this recipe has given me incentive!!! Does one not have to wet [soak] the yeast somehow first?... that is how I recall most yeast recipes to be. This one I think just said to throw it in there with some other ingredients..? Help. [I hate to confess who I am here, sigh].

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  16. To anyone who has not used yeast before (Lynnette you're not the only one)If you buy instant quick rise yeast, you can just mix it right in with the flour like baking powder. Just make sure the liquids you are adding the flour mix to are warm, then add the rest of the flour needed and cover with tea towel and plastic to keep warm while rising (if called for). Go ahead and try it, it's easier than it used to be.
    You can also read the directions on the yeast pkg and follow those directions.

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  17. Thanks Anneliese. Seeing as I have lost my shyness [ha!], I will ask another yeast related question. I have 'active dry yeast' at home. I am assuming that the difference between it and the 'instant yeast' is that you need to pre-mix mine with water first..[I just read the label]....?... whereas not with the 'instant'...? BUT... is the amount of yeast the same... 2 tbsp. of either???... or is there something in them that is different and therefore the amount needed different..?? [Maybe you will tell me just to go out and buy the instant yeast, ha!]. I am curious though! Help again!! :)

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  18. Lynnette,
    I would tell you to go and buy instant dry yeast if the yeast you have has been in the cupboard for longer than you can remember. If the yeast is fresh,you can use that. In a small bowl, mix 2 Tbsp yeast with 2 Tbsp sugar, pour 1/2 cup warm water on top, don't mix, just let stand for 10 - 15 min. (it will become all bubbly) then stir in with your other liquids. (deduct 1/2 cup hot water that's in the recipe or add more flour at the end.) The amounts are the same - instant or active dry yeast. Store yeast in the fridge or freezer. I hope that answers some questions out there.

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  19. Thanks Anneliese!! My yeast is new... I use it in my bread maker... so, I guess I have used yeast before, but I considered a bread maker cheating!!!! Thanks for your many helpful answers.. I believe I understand the whole process now!! Now I just have to 'bite the bullet'.. ha, ha.... and then hopefully bite into some scrumptious cinnamon buns!!!!

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  20. My 10 year old daughter made these today and the were so delicious!

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  21. Do you think you could use this recipe with frozen bread dough as well? they look wonderful and so inviting! mmm I bet it makes the house smell great! ha

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  22. May I add a comment, Lynette? There is a special yeast used for bread machines. It will say on the yeast package so check it before using it for regular yeast baking. I've used the instant dry yeast for years now and won't go back to the kind that needs to rise first.
    Good luck - once you've tried yeast baking, you'll do it often.

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  23. I made these rolls last week and they are superb! I don't use instant yeast...only the regular dry one, so I changed the directions a bit but they still came out nice! thanks for sharing!

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  24. These were amazing! I've made them twice in the past few months, and they don't stick around long. I made a batch using pizza sauce, cheese, onion, and garlic instead of cinnamon and sugar too. They were wonderful with savory flavours as well!

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  25. I made these with my youngest daughter the other day. She was so excited about the idea of making butterfly wings. Her favourite part was brushing the melted butter on the dough. They was so quick and easy to make. We all LOVED these! They did not last very long in this house, either. Thank you for sharing.

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  26. I just made these and the ones that were done are delicious, but mine must be bigger than the ones in the recipe because most of them came out raw after the 15 minute cooking time (lovely and golden on top but completely wet underneath). I had to double the cooking time (and cover them with foil to keep them from browning too much). And my oven doesn't run cold.
    I am curious about what the dimensions of the finished buns were in this recipe, to make a comparison.

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  27. Kim,
    Thank you for your comment.
    The recipe should make about 30 - 36 buns ...about 3-4 sq. inches.
    Now, about the "not browning" underneath ... it could be the baking sheet .. is it the kind that is insulated? If I may, I would suggest lowering your oven rack.

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  28. These were delicious! I made a few substitutions to accommodate what I had on hand (wheat flour for white, half the butter, yogurt instead of buttermilk and finely chopped pecans added to the sugar mix) and everyone loved them! I've been following your blog for a little while now, your site has the best recipes, thanks so much for sharing them!

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  29. These look like Finnish Cinnamon Rolls, but the recipe itself sounds like they will be a bit more moist than the finnish recipe I have. I can't wait to try them. Thanks for sharing.

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  30. Teona....I thought so too. I added 1 tsp of finely ground cardamon seed to the dry ingredients. Yum! Just before baking, I put an egg wash on the rolls, and sprinkled white sugar over all. Double yum!

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  31. LOVE this recipe! It was a real winner with my husband and three sons. It was so much easier to make than what I anticipated. Thanks for sharing.

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