Food recipes
Cinnamon Biscuit Rolls
Cinnamon Biscuit Rolls Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, do...
Cinnamon Biscuit Rolls
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
spices, cinnamon, ground
nuts, pecans
Directions:
Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter.
Pulse until a fine crumb forms.
Transfer to mixing bowl, add yeast mixture and buttermilk.
Mix just until form a ball, turn out onto a floured surface.
Knead 8 times, do not over knead or dough will be tough.
On a lightly floured board.
Roll into a 18x6 inch rectangle.
Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
Roll up like you would a jelly roll, cut into 12 equal parts.
Place rolls into a muffin cup baking pan lined with paper cups.
Bake at 400F for 15-18 minutes.
Let cool in pan for 5 minutes before moving to cooling rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
spices, cinnamon, ground
nuts, pecans
Directions:
Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter.
Pulse until a fine crumb forms.
Transfer to mixing bowl, add yeast mixture and buttermilk.
Mix just until form a ball, turn out onto a floured surface.
Knead 8 times, do not over knead or dough will be tough.
On a lightly floured board.
Roll into a 18x6 inch rectangle.
Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
Roll up like you would a jelly roll, cut into 12 equal parts.
Place rolls into a muffin cup baking pan lined with paper cups.
Bake at 400F for 15-18 minutes.
Let cool in pan for 5 minutes before moving to cooling rack.