Food recipes
Quick Cinnamon Rolls
Quick Cinnamon Rolls Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1%...
Quick Cinnamon Rolls
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
spices, cinnamon, ground
currants, zante, dried
Directions:
Preheat oven to 400.
Mix together sugar, flour, baking powder and salt.
Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly.
Make a well in the centre.
Pour milk into the well and stir to form a soft dough, adding a little more milk if needed.
Place dough on a floured surface and kneed about 9 times.
Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
Cream the last 1/3 cup butter, with the brown sugar and cinnamon.
Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
Roll the dough, jelly-roll style against the short width so that you have a long log.
Cut into 12 to 14 equal pieces.
Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
Bake at 400 F for about 20 minutes.
When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins.
Allow to cool slightly before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
spices, cinnamon, ground
currants, zante, dried
Directions:
Preheat oven to 400.
Mix together sugar, flour, baking powder and salt.
Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly.
Make a well in the centre.
Pour milk into the well and stir to form a soft dough, adding a little more milk if needed.
Place dough on a floured surface and kneed about 9 times.
Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
Cream the last 1/3 cup butter, with the brown sugar and cinnamon.
Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
Roll the dough, jelly-roll style against the short width so that you have a long log.
Cut into 12 to 14 equal pieces.
Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
Bake at 400 F for about 20 minutes.
When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins.
Allow to cool slightly before serving.