Wednesday, January 2, 2013

Biscuit Cinnamon Rolls


I AM ALIVE~

I am sure you have noticed that my partner has posted the last 1,000,000 posts on our blog.  Well, she is the more dedicated one, but I also had a small excuse.  The camera I was using got whisked away to college with our daughter (it was her camera to begin with).  So, it was very hard for me to post when I had to rely on either Kim or my husband for portraits of  said subject for the blog.  But, thanks to Santa, I got a camera for Christmas.  And, I JUST LOVE IT.  IT is a CANON G15.  It is wonderful and little and takes great pictures and I would recommend it to anyone – can you tell I’m excited!!!!!

So, my first post back is something I have been making every morning since all our kids are back from college – Biscuit Cinnamon Rolls.  I make a recipe and by mid afternoon they are gone.  I have done it for 6 straight days.  I think I will try something else tomorrow – really throw them a curve ball.  You should try them for your family.  They are super easy and require no rising time and did I mention pretty tasty too!

Give them a try and let us know how you like them –
Biscuit Cinnamon Rolls

4  cups self-rising flour
2/3  cup shortening
1 ½  cups milk
¾  cup brown sugar
¾  cup white sugar
3  tablespoons cinnamon
1  stick butter – softened to almost melted


Heat oven to 425.  Lightly grease a 9 x 12 pan. 

Measure the flour into a large bowl.  Cut in the shortening until you have little pieces of shortening mixed in with the flour.  I use my hands but you can use a utensil if you wish.  Add the milk and mix until incorporated.  Gather in a ball and place on a work surface with a little extra self-rising flour and knead 5 or 6 times.

Form into a square about 8 X 8.  Then proceed to roll out into a rectangle about 15 X 18 (with the long side toward you).   In the meantime, soften the butter so it is spreadable or almost melted.  Pour or place this down the center of the dough the long way and then spread out over the entire surface of the dough.

Mix the sugars and the cinnamon together.  With your hand  sprinkle the sugar mixture over the butter.  Be sure and get close to the sides. 

When done, begin to roll up starting with the long side. I get it started and roll once or twice and then I tuck in the sides (see picture) and then begin rolling again. Form a roll and then cut the roll into 12 slices.  Place in greased pan and press the top of each roll down slightly. 

Bake for 10 minutes.  Turn the pan in the oven and continue for an additional 4 – 6 minutes depending on your oven.

Let cool slightly and then drizzle with icing (recipe follows).

Icing

1 ¼ cups powdered sugar
¼ cup cream

Mix together.  Add cream by the teaspoon if you want it easier to drizzle – just a personal preference.

Cooks note: If you don't have self rising flour, you can make your own. To each cup of flour just add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. 

Enjoy!


Julie

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2 comments:

  1. WOW! I'd say you are an awesome mom! These look fabulous...I love the NO rising time! Thanks for sharing - it's good to have you post! I visited in your 'work kitchen' this summer when we stopped in to visit with Kim....nice to think of you both there. VERY nice setup! Best wishes in the new year.

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  2. Yummo. The best of both worlds...a biscuit and a cinnamon bun!

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