For this Flashback Friday I want to remind you of these cinnamon rolls posted in 2009 - the name referring to the way the roll stands up and spreads out like it has wings. It's a small recipe (yields 24 - 30) and really doesn't take long to do because you skip the first rising. This is another recipe passed down from my mom.
- 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 1/4 c brown sugar,
- 1/2 c flour
- 2 tsp cinnamon,
- 3 Tbsp butter (room temp) for blending/cutting into filling
- 3- 5 Tbsp melted butter for spreading on rolled out dough
- In large bowl of stand mixer, 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. Cover. You do not need to let it rise at this point. (I let it rest while I prepare the filling.)
- Divide dough in half. Sprinkle rolling surface with flour.
- Shape and pat dough into a rectangular shape before rolling each half into a 10" x 20" rectangle, dusting with flour when needed.
- Spread with melted butter, then brown sugar mixture.
- Roll up jelly-roll style, starting on long side. Slice into 1 1/2 inch slices. While slice is “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, grease the pans and remove rolls as soon as you take them out of the oven, before sugar hardens.
- Cover loosely with tea towel and plastic. 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 minutes or until golden.
- Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. softened butter and milk - until desired spreading consistency) I like to use a teaspoon or butter knife and just kind of ‘scatter’ the icing. These rolls freeze well in sealed container. Reheat to serve warm.