Saturday, April 7, 2012

Quick and easy Cinnamon rolls (biscuits)

Yet again, something on Pinterest has caught my attention and led me to a new blog, Taste and Tell.  I've seen a lot of great looking recipes, but one in particular caught my attention as I was looking for things to make for breakfast over the Easter holiday weekend.  I chose the Cinnamon Biscuits. I've made my Grandma's Cinnamon Rolls once, about 2 years ago, and they took forever to make!  I ended up with about 3 dozen rolls as well.  I made the dough from scratch which is why it took so long. One day, when the kids are older and I have some time, I'll try again, because they really are good.

One thing about living here is the lack of convenience in some things.  However, I think this is also a good thing. One, because you don't really need to eat cinnamon rolls every weekend, and that would be super easy to do in the US - buy a can and you're ready to go! Two, by learning to use local ingredients, hopefully you cut down on your grocery costs.

These are quite good. There are a few changes I'd make, but nothing major.  Normally I would use the Natron and Backpulver, but couldn't find my supply, so fell back on the Baking Powder and Soda that I have - something you can buy online at one of the specialty shops.  When I made Banana Bread and used the Natron, I actually thought it came out better than with the other, so I am curious to make these again once I have been shopping.

I've never had cinnamon rolls without the icing before. These you pour milk on top of.  When they come out of the oven, they are slightly dry, so I think adding some icing wouldn't really help.  However, with the addition of the milk, it softens them up and the texture is great.

What you need:
2 cups flour (I use weissmehl)
1 Tbls baking powder
1/4 tsp baking soda
1 tsp salt
1/4 tsp vegetable oil (I use sonnenblumen oel)
3/4 cup buttermilk (buttermilch - available at Coop)
75g of butter, soft enough to spread over dough
1/2 cup brown sugar (or muscavado)
2 tsp cinnamon
1/4 tsp ground cardamom
1/3 cup of milk for pouring over the top

Preheat the oven to 204 C. Grease a small round pie/cake tin with some of the butter.

Combine the flour with the salt and baking powder/soda.  Mix in the oil and add the buttermilk.  Mix until it has just come together

Place the dough on a lightly floured surface and knead until smooth, about 2-3 minutes.  Roll into a rectangle, somewhere in the range of 9x13 and then spread the butter on top.

After combining the cinnamon, sugar and cardamom in a bowl (mixing well!), sprinkle on top of the butter.

Fold over the long end of the dough to begin a roll, and keep rolling till you reach the end.  Pinch the edges together slightly to hold everything together.  Cut into 8-10 slices depending on the size of your roll and your pan.  Be aware that they will expand some.

Bake until lightly browned, about 15-20 minutes. 

Pour the milk on top, allow to soak in, and then serve warm.