Cinnamon Rolls can make a grown man cry! With that said make these for the favorite man in your life. You’ll be queen for the day or maybe for the week. This can be a no-brainer if you can make basic biscuit dough. If you’ve never made biscuits before just cut yourself a little slack and practice, practice, practice!
My students love this lab! I’m not such a fan. I’m more of a savory person, but really can go for one of these with a good cup of coffee. So get in the kitchen and whip some of these mouth-watering cinnamon rolls up for someone special.
Last spring GI Joe and I were in Halifax on a very cold, blustery day and walked into a very busy coffee shop Cabin Coffee to be exact. Guess what we found? Cinnamon rolls going like hot cake made with biscuit dough not the usual yeast dough. They were cooked in a huge muffin pan and as soon as they came out of the oven they were flying out the door. I’ve never seen anything like it. So here you go – my Cinnamon Rolls in a Muffin Tin. Yes, this is something else that you can enjoy with your family in this coming week of frigid temperatures.
Here are a few pictures to help if you are visual person like me.
Dough is kneaded and ready to press into a rectangle.
Press the dough into a rectangle and place the sugar and cinnamon on top.
Rolled and ready to cut. To make sure they are equal in size put indentions in the dough to help when cutting.
Place in greased muffins tins.
Cinnamon Rolls in a Muffin Tin
- 2 cups self-rising flour ( I use White Lily)
- 4 tablespoons Crisco
- 2/3 to 3/4 milk ( I use buttermilk)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 – 2 tablespoons milk (DO NOT add all at once)
Directions: Check here for a step-by-step photo gallery of how to make the dough.
- Using a pastry blender cut Crisco into flour until it is the size of peas.
- Make a well in the center of flour.
- Add about 2/3 cup of milk. Do not add all of it.
- Stir with a fork until the dough cleans the sides of the bowl. If the dough seems dry add a little more milk.
- Pour the dough on a floured surface. I use wax paper because you can just throw it away.
- Knead the dough 4-5 times.
- Press dough out into a 9 x 13 inch rectangle.
- Cover the dough with 1/4 cup sugar mixed with 1 teaspoon cinnamon.
- Roll up the dough starting at the long end. Roll as tightly as you can. Dough may tear and stick to the paper. Don’t worry just use a straight edge to push the dough off the paper and pinch the holes together with your fingers.
- Pinch the long edge together.
- Cut into 12 pieces. I use dental floss by slipping it under the dough and crisscrossing it.
- Place in greased muffin pan.
- Bake at 425 degrees for about 15 minutes.
- Mix powdered sugar with teaspoon vanilla. Add milk a little at the time to get a spreadable consistency.
- Using a spoon or spatula spread icing on cinnamon rolls while hot.
School’s been in session for three months. Really? I’ve been in a whirlwind of what? Where have the days gone? Am I the only one that’s wondering what’s happening to time? Let’s slow time down. Do you agree? I want to enjoy, just soak it all in, live each second before it slips away. I don’t want to miss a thing! What about you?
I love sausage balls for breakfast. When Syble told be about this recipe that she got from her sister Sue I knew that I had to try it. It’s another easy one that anyone can do. Make and freeze so you can pull them out anytime. My freezer is my friend for so many baked goods. Let it do some work for you. You’ll be that much more organized in the morning when it is crunch time to get out of the door.
This is a great idea to get your kids in the kitchen. I made these last week for my high school students and they loved them! It is something that can be thrown together in a matter of minutes and the next thing you know you are enjoying them with a cup of Joe! It makes about 30 at about 80 calories each with is not too bad. So if you were like me with some canned biscuits hanging around in the refrigerator these are winners.
I found one of the easiest brunch recipes today. Your’re going to either hate me or love me. Especially when we’ve all made our New Year’s resolutions to be more healthy. It won’t hurt to indulge in just one small piece, though. The recipe is from one of my favorite recipe sources Pillsbury. It is a bake-off winner from 1998 and so simple that if will leave you wondering if you have done something wrong. I just bet that you have all the ingredients right there in your kitchen to get this started at your earliest convenience. You’ll need a Pillsbury pie crust, light brown sugar, softened butter, chopped pecans, and powdered sugar. While to pastry is coming to room temperature you can measure all your ingredients. In a mere 30 minutes you will have one of the best pastries that you could buy anywhere.
Now here’s how to put it together.
I hate it when I find just the right shade of lipstick and you are standing at the cosmetic counter glaring at the salesperson as they say to you with a smile “Sorry, but the color has been discontinued.” What? Tell me you are kidding? It has been brought to my attention many times that I should buy two of everything that I love. You know that special t-shirt, sweater, jeans, and the list goes on. So you know where this is going. I am a granola girl. I love it with cold skim milk in the morning, for a snack, or dinner. More than once or twice I have fallen for a certain brand and out of no where production of this wonderful product stops. No one calls me. No one asked my opinion. It just stops appearing on the shelf. It’s sad. Now I’m doing what I should have done a long time ago and I am making my granola. Well, really it’s not mine but thanks to Katie Workman I can have my favorite granola anytime I want it. So can you and you will love it!
Filed under Breakfast, Snack
I know that I am preaching to the choir when I say this, but it has come again to my attention that some parents of teenagers think that my food’s class is frivolous! Ha! I have witnessed first hand during our second lab that basic cooking skills are needed. These include knowing the difference between a tablespoon and a teaspoon, measuring dry ingredients correctly in a dry measuring cup, and that a skillet must be preheated before pouring pancake batter in the pan. Nothing ceases to amaze me in the food’s lab after so many years of teaching. What does amaze me that some parents don’t think that being able to prepare nutritious meals at home is a necessary skill. Well, I am not going there today! But, I was pleased to see this article in Cooking Light last month Bring Back Home Economics to Schools! If I get on my soap box today I will take up way too much space here and too much of your valuable time. Let’s get to the light version of the pancakes we made last week. They were delightful!
When I was giving my demonstration I tried a new recipe using sour cream and melted butter. While I loved the taste I was not pleased with the texture. I am a lover of light and fluffy pancakes, not the thin crepe type. So after giving the students the basic instructions of putting pancakes together I changed the ingredients to make a lighter and fluffier version. The one that I used came from Cooking Light. The recipe calls for much less fat than most recipes.
The results in most groups were fantastic, but we were not without a few mishaps from using the wrong measurements, preheating to the wrong temperature , or in some cases not preheating the skillet at all. Some students did admit that they should pay closer attention when I am cooking for them. Well, yes that is the whole idea behind demonstrating. Here is the recipe for you to try on a beautiful fall Saturday morning.
Buttermilk Pancakes from Cooking Light
Yield 18 medium pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture.
- Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
- Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
Talk about a show stopper this Sky-High Brunch Bake is one that will stop you in your tracks! I could not resist making it when I saw the picture in Food and Family by Kraft. It is beautiful to look at and it is quite tasty. I am keeping this bookmarked to use during the holiday season for a brunch because the green spinach and red peppers are so colorful! Don’t let the beautiful picture intimidate you because it is super simple to make if you can get past rolling out the pastry dough. Just follow the thawing directions on the box. You can thaw it overnight in the refrigerator or leave it out for about 45 minutes ahead of time. I like to thaw it out in the refrigerator. If you let it get too warm just put it back in the refrigerator for a few minutes. The pastry dough is very forgiving. The rest of the recipe is a cinch to make. Trust me by saying the novice cook can pull this off without a hitch and come out smelling like a rose!
I have made French toast since I was 12 years old cooking breakfast for myself and my two younger sisters. French Toast was on the menu most mornings. You know it is easy if a 12-year-old can do it. I never followed a recipe. I just cracked 2 eggs, added milk, and mixed with a fork. I heated my mother’s cast iron skillet to a medium high heat. Then dropped a couple of tablespoons of butter into the skillet. As the butter heated I just dipped the bread into the egg mixture and threw it in the skillet. Perfection with some syrup. I could do this in less than ten minutes!
I have been on a search for the best waffle that is light and crispy and guess what? I found it. It’s Pam Anderson’s Light and Crispy Waffle from her cookbook Cook Smart. After reading the reviews from Food and Wine and Fine Cooking I knew that I couldn’t go wrong. I put it to the test in my classroom and they loved it, too.