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sexta-feira, 11 de novembro de 2011

#GASTRONOMIA: No Yeast Cinnamon Rolls

Posted by Erin on April 10, 2011
No Yeast Cinnamon Rolls
I have a 5 month old. Truth be told, he is the light of my life, but it seems I can’t be in the kitchen for ten minutes without hearing him or my husband summon me to the other room–
Little Man:  “*Poooo!*”
Big Man: “Your baby timer went off!”
(And yes, you can actually hear bowel movement from rooms away. One of motherhood’s new skills is super hearing.)
Also, whenever we try to leave the house on the weekend, it takes 20-40 minutes longer than pre-baby weekends. Sadly, I don’t have time or patience to wait on dough to rise for breakfast so cinnamon rolls can be eaten–I’ll wait on yeast for pizza dough in the afternoon, though. And making dough the night before? I just don’t make time for it. A happy Little Man and relaxed mama are more important right now.
No Yeast Cinnamon Rolls
These cinnamon rolls are made with biscuit dough (or “scone” dough if you prefer the term). The dough only takes a few minutes to throw together and the rolls only take 10-15 minutes to bake depending on your preferred amount of gooey. Use whatever cinnamon roll glaze you like, but I enjoy a plain old glaze made with powdered sugar which may or may not remind me of my childhood filled with cinnamon rolls from a can. (The memories are nice, but you can never go back. Never.)
No Yeast Cinnamon Rolls
Adapted from  Smitten Kitchen’s Cream Biscuits
Makes about 12 cinnamon rolls

These rolls are more like cinnamon biscuits/scones rather than a bread since they are not made with a yeast dough. Bake them in a cupcake pan for neater results.
Using a light all-purpose flour such as White Lily will yield a flakier texture due to its low amount of gluten.
2 cups All-purpose Flour
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
2 teaspoons cinnamon
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon butter, room temperature
2 teaspoons heavy cream, milk, or half-and-half
For the Rolls:
Preheat oven to 400 degrees Fahrenheit. Whisk together flour, baking powder, salt, sugar in a medium bowl. Fold in 1 1/4 cups of the cream. Add more as needed to form a workable, but not sticky, dough. Form into a ball.
Turn dough out onto a floured surface. With your hands or a rolling pin, press the dough out into a rough 9″x12″ rectangle–about 1/2″ thickness. Spread butter onto the dough with an offset spatula. Mix together the brown sugar and cinnamon, then sprinkle generously over the dough. Gently lift the corners of one long end of the rectangle, then roll it up like a jelly roll. Slice into approximately 2″ rounds or to desired thickness.
Place the rolls in a greased cupcake pan. Bake at 400F for 12-15 minutes or until desired doneness. (I like mine a little on the gooey side so I take them out after 12 minutes.)
For the Glaze:
In a small bowl, mix all ingredients into a smooth glaze. Add more powdered sugar or cream to desired consistency. Spread glaze over hot cinnamon rolls.


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