Wednesday, December 29, 2010

Snowed In Cinnamon Rolls

A blizzard of sorts hit the East Coast this past Sunday, which just added to the do-nothing, laziness I was feeling after Christmas. And when it snows, I get hungry. Some people know it's going to snow because they feel it in their knees. Me, I feel it in my stomach.
I'm usually a salt girl, but for whatever reason, I was craving a sweet treat. Enter "Easy-Peasy Cinnamon Rolls", renamed for this post as "Snowed in Cinnamon Rolls". These rolls are so easy because they don't require yeast to make, but are still pure deliciousness.
Nevermind my photography skills, these rolls are much better than their pictures :)


2 cups flour
2 tablespoons sugar
1 tablespoon brown sugar
1teaspoon salt
4 teaspoons baking powder
3 tablespoons butter
3/4 cup milk

Filling (aka the best part):
4 tablespoons butter
1 cup brown sugar
3 teaspoons butter
1 teaspoon vanilla extract

1 cup powdered sugar
3/4 milk

Preheat your oven to 400 degrees

1. Do the filling first. In a small bowl, combine all filling ingredients to form a soft, crumbly mixture.

2. Sprinkle about half of the mixture over the bottom of a greased 9x9 pan

3. Prepare your dough mixture: Mix together flour, baking soda, sugar, brown sugar, and salt.

4. Cut in softened butter. (I use my hands for this part)

5. Stir in milk. You should now have formed a soft dough

6. Flour a surface to roll out your dough. Roll out your dough into a rectangle-ish shape. Your dough should be about 1/4 inch thick.

7. Spread your remaining filling into the rolled out dough.

8. Roll up the rectangle into a long log. Cut the dough into about 16 small rolls.

9. Place them in the pan. I like to make sure that the rolls are covering all of the mixture I put in the pan, otherwise you're just wasting that mixture. The rolls will expand a little bit, but don't get too huge.

10. Bake the rolls at 400 degrees for about 20-25 minutes. If you like your rolls "doughie", bake them for about 18-20 minutes.

11. While they're baking mix the powered sugar and milk for your glaze. I like my glaze thicker, so I use a lot of powered sugar. If you prefer a lighter glaze, start with a 1/2 cup powdered sugar, and work your way up to taste.

12. As soon as the rolls come out of the oven, plate them and drizzle your homemade glaze over top. I plate mine upside down, so that the filling faces up. They look tastier that way.

Lastly, sit near window, think to yourself, "I'm so glad that I do not have to be out there in said blizzard", and eat tasty roll. Try not to eat all rolls in one sitting.
Enjoy :)
A. Quirky

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