Baking Thoughts
Just made cinnamon rolls (with only a few alterations) from Penzey's, their Grandma Moog's Cinnamon Rolls. Conclusion: There Are No Shortcuts For Good Cinnamon Rolls. You can get something, but it ain't a cinnamon roll unless it's a yeasty little bugger and takes hours to get the dough just right. Baking powder cinnamon rolls will never be okay. I am calling these Really Weird Circular Scone Muffin Tin Things. They taste good, but the texture is just so strange...
Circular Scone Things
1 1/2 c flour
1/4 t salt
2 t baking powder
1/4 sugar
1/4 t cardamom
1 egg
1/3 c milk
1/4 t vanilla
teeny splash almond extract if you're using almonds for the topping
1/4 c butter, melted and cooled a little
Preheat oven to 350 degrees. Mix dry ingredients. Mix wet ingredients. Mix together. Knead on floured board for 1 minute. Roll into oblong. Cut, with very sharp knife, into eight rolls using the time honored half once, half the halves, half the halved halves.
Filling
1/4 c white sugar
1/8 c mellted butter
1 1/2 t cinnamon
1/4 t cardamom
Mix and spread on oblong.
Topping
1/4 c brown sugar
1/4 c almonds (walnuts or pecans, also. I had almonds)
1 1/2 T melted butter
Place in bottom of eight muffin cups. Greasing unnecessary. Squish rolls on top. Sling in the oven till brown and done in the middle - if they spring up when you poke them, they're done. Check more than one.
So, yeah. These things are kind of strange, but they take about half an hour start to finish, and they taste really good lukewarm. Not my favorite recipe, but one of the best baking-powder cinnamon roll recipes I've found. Pardon - strange circular sconelike objects. Of course, I'm a cinnamon roll snob - only those 4 hour preparation Swedish Tea Ring ones for me! I'd make these again, especially since they look like they'll be really good cold.
Circular Scone Things
1 1/2 c flour
1/4 t salt
2 t baking powder
1/4 sugar
1/4 t cardamom
1 egg
1/3 c milk
1/4 t vanilla
teeny splash almond extract if you're using almonds for the topping
1/4 c butter, melted and cooled a little
Preheat oven to 350 degrees. Mix dry ingredients. Mix wet ingredients. Mix together. Knead on floured board for 1 minute. Roll into oblong. Cut, with very sharp knife, into eight rolls using the time honored half once, half the halves, half the halved halves.
Filling
1/4 c white sugar
1/8 c mellted butter
1 1/2 t cinnamon
1/4 t cardamom
Mix and spread on oblong.
Topping
1/4 c brown sugar
1/4 c almonds (walnuts or pecans, also. I had almonds)
1 1/2 T melted butter
Place in bottom of eight muffin cups. Greasing unnecessary. Squish rolls on top. Sling in the oven till brown and done in the middle - if they spring up when you poke them, they're done. Check more than one.
So, yeah. These things are kind of strange, but they take about half an hour start to finish, and they taste really good lukewarm. Not my favorite recipe, but one of the best baking-powder cinnamon roll recipes I've found. Pardon - strange circular sconelike objects. Of course, I'm a cinnamon roll snob - only those 4 hour preparation Swedish Tea Ring ones for me! I'd make these again, especially since they look like they'll be really good cold.