Well, despite all the things I said I learned in the last post about Kitchen Failures, this morning I got up and started cooking before I was really awake. Last night I mixed the starter for sourdough pancakes with water and flour and pre-mixed the rest of the dry ingredients. I figured in the morning I would mix in the dry ingredients and add the egg and melted butter, and it would save a lot of time. It did save time, especially since I forgot to add the egg and butter. Surprisingly, the pancakes weren’t bad, and they didn’t fall apart on me. I didn’t realize my mistake until the last pancake was on the griddle.
On to cinnamon rolls. These quick and easy cinnamon rolls are the homemade equivalent of those Pillsbury cinnamon rolls in a can (but tastier, and without that canned biscuit taste). They’re made with biscuit dough instead of yeast dough, and so they are much faster to make, because there is very little kneading and no rise time. Even though they aren’t as good as yeast cinnamon rolls, they’re still pretty good.
Cheater Cinnamon Rolls (Printable PDF: Cheater Cinnamon Rolls)
- 2 1/4 cups flour
- 1 Tb. baking powder
- 3 Tb. sugar
- 1/4 tsp. salt
- 1/2 c. margarine or butter (1 stick)
- 1 egg
- 2/3 c. milk
- 1 tsp. vanilla
- 1/4 c. sugar
- 1 1/2 tsp. cinnamon
- 3 tb. butter
- Preheat oven to 350 degrees F.
- Mix the flour, baking powder, sugar, and salt together thoroughly in a large mixing bowl.
- Cut in margarine or butter with a pastry knife (which doesn’t look like a knife at all) or a fork until the mixture resembles coarse crumbs.
- Whisk egg, milk, and vanilla together, and sir into dry ingredients until just moistened. Turn out on a well-floured surface. Knead 15-20 times.
- Roll out into a rectangle approx. 1/2″ thick. Use your hands to push the dough into a better rectangle, with the straightest sides you can get.
- Mix the sugar and cinnamon for the filling. Melt the butter. Spread the butter on the rectangle of dough with a spoon or pastry brush. Sprinkle liberally with cinnamon sugar, except for 1/2″ on one long edge. If you’ve got any left over, put it in a shaker and use it to make cinnamon toast.
- Wet the un-sugared long edge with milk or water. Starting at the opposite edge, begin rolling the dough into a tube, as tightly as you can manage. If the dough sticks to the table, stop and use a spatula or scraper to unstick it, then continue rolling.
- Press down the moistened edge to seal.
- Cut into rounds approximately 1 1/2″ thick. I like to use dental floss, instead of trying to get nice rounds with a knife. Wrap the floss around the dough and cross the ends over the top, then pull the ends in opposite directions to cut through the dough.
- Place in a greased 9″ x 13″ pan, about 1″ apart. They will rise and spread quite a bit while baking.
- Bake for 10-15 minutes at 350 degrees, until lightly browned.
- Glaze and serve warm. They taste better warm. If there are leftovers, I zap them a few seconds in the microwave before serving.
- 1 c. powdered sugar
- 1/2 tsp. vanilla
- 1 – 3 tbsp. of milk
In a small mixing bowl, mix vanilla and powdered sugar. Add 2 tsp. of milk to sugar mixture and stir, adding more milk a dribble at a time until desired consistency is reached. If you get it too runny, add more powdered sugar.