Cinnamon Rolls Made Easy

Last weekend, I was craving something sweet to serve for a Saturday brunch that was easy to make and wouldn’t make a mess of the kitchen.  I decided to try a recipe for cinnamon rolls that did not require yeast.   At first, I was pretty skeptical about not using yeast, and I was worried that without yeast, it would compromise the quality of the rolls.  However, these cinnamon rolls were perfect and my guests raved about them.

Cinnamon Rolls (Adapted from Recipe Girl)

Filling:

4 tbsp. softened unsaltened butter

1 C. Light Brown Sugar (you can use dark brown sugar, per the original recipe’s instructions)

3 tsp. Pumpkin Pie Spice (original recipe calls for cinnamon, but I used what was available)

Dough

2 C. All-Purpose Flour  (make sure you have some more for rolling)

2 tbsp. sugar (the granulated stuff…no Sugar in the Raw, just rely on the Domino or whatever’s available)

3 tsp. baking powder

1 tsp. salt

3 tbsp. unsalted softened butter (room temperature)

3/4 C. Milk

1 egg, beaten

Glaze

1 C. Powdered Sugar

2 tbsp. milk (or more depending on the consistency)

1 tsp. pure vanilla extract

Preheat oven to 400 degrees.  Spray your muffin tin with nonstick spray.

Prepare the filling:  Combine filling ingredients with a fork until a crumble like mixture is formed.  Set bowl aside.

Let’s work on the dough:  In a large bowl, whisk together flour, sugar, baking powder, and salt.  With clean hands (or that wonderful tool known as a pastry blender…man, I miss mine.  It got lost during a move), work the butter into the flour mixture.  Add the milk and egg, stir to combine.

Now comes the *fun* part:  Roll the dough out onto a floured surface into a large rectangle.  Sprinkle the filling over the surface of the dough (make sure it’s even).   I promised you the fun part, which is roll the dough into a roll.  Cut the rolls into 12 pieces.  Place the pieces into the muffin tin.  Place in the oven and bake for 20-25 minutes.

While the rolls are baking, let’s go over the glaze.  It’s easy peasy to make this glaze.  In a small bowl, combine the sugar, milk, and vanilla.  Stir until the glaze turns into a frosting consistency.   After removing the rolls from the oven, move the rolls onto a plate, then drizzle the glaze over them.

Totally yummy and the kitchen…well, it was a bit messy!  Cleaning is the fun part of cooking, right?

Beautiful Mornings…

I love when the birds are chirping,  the weather is warm (especially in March), and enjoying freshly baked blueberry lemon muffins with a cup of coffee.  Happy St. Patrick’s Day!

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I must admit the wrappers are pretty sweet.  After all, you can’t beat monkeys and bananas.  The muffins are the star of the show, and there is no doubt you can tailor these to your dietary needs.

Introducing Blueberry Lemon Muffins (adapted from Better Homes and Gardens)

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

Line your muffin tins with cute liners (you could use the plain ones, but that is no fun…is it?).  Put those to the side.

In a medium bowl combine flour, sugar, baking powder, and salt.  Make a well in center of flour mixture; set aside.

In a small bowl combine egg, milk, oil, and vanilla extract.  Add egg mixture all at once to flour mixture.  Stir until moistened.

Now comes the fun part…fold in 3/4 cup of frozen blueberries (you can use fresh) and the zest of half a lemon. 

Spoon batter into muffin cups, filing two thirds full.  Note:  I love big muffins, so I always go three fourths full and bake a little longer.  Also, I use nine liners instead of twelve.  Sprinkle cinnamon sugar over muffin batter (I use Penzey’s Spices Cinnamon Sugar, because it rocks).  Bake in a 400° oven for 18 to 20 minutes or until golden.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from cups; serve warm.

Totally delicious…and it pairs well with black forest bacon.