Thursday, September 8, 2011

Jiffy Cinnamon Rolls

In a recent Relief Society lesson, one of our sisters mentioned that she made cinnamon buns a lot for her teenagers during the school year, because she knew they were stressed out, and she wanted them to smell the cinnamon when they came through the door, and associate that smell with home, comfort and love.  I think that is a wonderful idea! 

So, here's my favorite recipe for cinnamon buns.  It's quick and easy and delicious!  If you want a deluxe version of cinnamon buns, I can recommend PW's cinnamon rolls.  They're to die for!  They also take some planning, and I don't always have time for a big production.  If you want cinnamon buns in less than an hour, this is the recipe for you.  It doubles well, so make two batches at once.  One is not enough!

This recipe comes from my battered copy of Muffins and More (Companies Coming) by Jean Pare.  Page 87.  The one with the stains on it.

Jiffy Cinnamon Rolls

2 cups flour
2 tablespoons sugar
 4 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter
1 cup cold milk
1/3 cup softened butter
1 cup brown sugar
3 teaspoons cinnamon
1/3 cup raisins (optional)

In a large bowl mix together the flour, sugar, baking powder and salt.  (I once used baking soda by accident, they were completely inedible!)  Cut in first amount of butter until crumbly.  Make a well in the centre.  Pour milk into well.  Stir to form soft dough adding a bit more milk of needed.  Turn out on lightly floured surface.  Knead 8-10 times.  Roll into rectangle about 1/2 inch thick and 12 inches long.  Width will vary. 

Cream second amount of butter, brown sugar and cinnamon together well.  Drop 1 measured teaspoon into each of 12 greased muffin tins.  Spread the remaining cinnamon mixture over dough rectangle.  Sprinkle raisins over top if using.  Roll up as for jelly roll.  Mark first then cut into 12 slices.  Place cut side down in muffin pan.  Bake in 400 degree f oven for 20-25 minutes.  Turn out on tray.  Makes 12. 


To 1/2 cup icing sugar, add enough milk or water to make a thin glaze.  Drizzle over cinnamon rolls.

Notes*  I spread the entire amount of brown sugar cinnamon butter on the dough rectangle, cut into 12, and put six rolls each into 2 greased 9" cake pans.  Then I turn the whole thing out on a rack once they're done.  Once they're glazed and cooled a bit (if they last that long) I break them apart gently.  Sometimes I ice the buns with buttercream frosting.  Yum!  I don't add raisins, there'd be an uprising. 

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