Wednesday, January 27, 2010

Cinnamon Rolls, Part 2

Here is the recipe for the cinnamon rolls, as requested. These were originally buttermilk cinnamon rolls and, for the life of me, I can not find the original source since I added it to my excel recipe spreadsheet once I determined it was a "keeper." (If anyone recognizes this recipe and knows the source, let me know so I can give credit.) This recipe doesn't use yeast, so it's great for impatient non-planners who decide they want cinnamon rolls. And I substituted nonfat plain yogurt for all the buttermilk (which I did not have on hand due to the non-planned aspect of this recent weekend activity) and the result was delicious. Even without the buttermilk. Since I plan to permanently keep this alteration, I guess the recipe should now be called Yogurt Cinnamon Rolls. But that really doesn't have quite the same appeal. Maybe Delicious Goodness should be their name? That conveys it pretty well, I think.

3/4 c packed dark brown sugar
1/4 c granulated sugar
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1 T melted butter

2-1/2 c all purpose flour
2 T granulated sugar
1-1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 c buttermilk (or plain yogurt)
6 T melted butter

2 T cream cheese, softened
1 T buttermilk (or plain yogurt)
1 c powdered sugar

1. Heat oven to 425 degrees.

2. Coat 9-inch round pie pan with 1 Tbs melted butter.

3. Make filling: Combine sugars, spices and salt. Add 1 Tbs melted butter and stir with fingers until it looks like wet sand. Set this aside.

4. Make dough: Whisk flour, sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk (or plain yogurt) and 2 Tbs melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed. (The dough will look "shaggy.") Transfer dough to lightly floured work surface (or silpat) and knead until just smooth and no longer shaggy. Pat dough with hands into a roughly 12 x 9- inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. (At this point it seems like there is A LOT of sugar filling, but never fear, it is yummy like that! Although it would be healthier to reduce it I guess.) Press the filling firmly into dough. Starting at a long side, roll the dough into a log. Pinch seam to seal. (I only half-did this step, then realized I should have committed a bit more to this step.) Cut log evenly into eight pieces. Smoosh each piece down (in its horizontally orientation) just a bit to flatten it while retaining the pretty swirl pattern. Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch slightly, but not be crammed into the dish. Drizzle with remaining Tbs of melted butter.

5. Bake until edges are golden brown, 23 to 25 minutes. Cool about 5 minutes before icing.

6. Making icing and finish: Whisk cream cheese and 1 Tbs of buttermilk (or plain yogurt) in large bowl until thick and smooth. Add powdered sugar. Whisk until smooth glaze forms. Add up to 1 additional Tbs of buttermilk (or plain yogurt) if too thick. Spread glaze evenly over the buns.

7. Enjoy the sweet delicious goodness.

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