Tag Archives: Cinnamon Rolls

Cinnamon Rolls made in a Muffin Tin

Yum!

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.

Kneaded dough

Press the dough into a rectangle and place the sugar and cinnamon on top.

Cinnamon and sugar

Rolled and ready to cut.  To make sure they are equal in size put indentions in the dough to help when cutting.

Rolled and ready to cut

Place in greased muffins tins.

Ready to bake

Cinnamon Rolls

Cinnamon Rolls in a Muffin Tin

Yield 12

Ingredients:

  • 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

Icing:

  • 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.

  1. Using a pastry blender cut Crisco into flour until it is the size of peas.
  2. Make a well in the center of flour.
  3. Add about 2/3 cup of milk.  Do not add all of it.
  4. Stir with a fork until the dough cleans the sides of the bowl.  If the dough seems dry add a little more milk.
  5. Pour the dough on a floured surface.  I use wax paper because you can just throw it away.
  6. Knead the dough 4-5 times.
  7. Press dough out into a 9 x 13 inch rectangle.
  8. Cover the dough with 1/4 cup sugar mixed with 1 teaspoon cinnamon.
  9. 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.
  10. Pinch the long edge together.
  11. Cut into 12 pieces.  I use dental floss by slipping it under the dough and crisscrossing it.
  12. Place in greased muffin pan.
  13. Bake at 425 degrees for about 15 minutes.
  14. Mix powdered sugar with  teaspoon vanilla.  Add milk a little at the time to get a spreadable consistency.
  15. Using a spoon or spatula spread icing on cinnamon rolls while hot.
  16. Enjoy!

Yum!

Leave a comment

Filed under Breakfast, Cinnamon Rolls

Cinnamon Rolls Made Easy

Cinnamon rolls cooking in the oven are just plain good.  The cinnamon and sugar melting together sends out an aroma that turns up the senses a notch and makes the mouth water.  But, if you’re like me and short on time cinnamon rolls made with yeast dough are not always an option.

Here is an alternative to the timely recipe that you can throw together in a matter of minutes.  They are delicious, too.

Continue reading

15 Comments

Filed under Biscuits, Cinnamon Rolls, Quick Breads

Cinnamon-Raisin Biscuits and Vote!

I raved in the previous post about these Buttermilk Biscuits.  Southern Living shared four variations of the Buttermilk Biscuits and here is one of them.  These Cinnamon-Raisin Biscuits  quoting GI Joe ” are vacation good!”  Before jumping in the kitchen to prepare them  take the time to read the post on Buttermilk biscuits and make the following changes.  You’ll have a breakfast hit on your hands.

Continue reading

52 Comments

Filed under Biscuits, Cinnamon Rolls, quick, Recipes

Pull-Apart Parmesan Dill Bread or Cinnamon Bread

 

This was the second day of the new semester and I decided to mix it up a little bit.  Why not have a demo right off the bat?  Make it more interesting .  We don’t have to do the same old stuff.   Show the students what the class is really about.  Have some fun.  Eat some food.  And that is what we did! 

It was a great day in the classroom.  I felt like a move star.  All  eyes were on me.  You could hear a pin drop.  I am serious!!!  You could tell that they were soaking in every word that I was saying.  That is what I live for as a teacher.  You just know at that moment that you are doing the right thing.  Now mind you it may not happen this way for a long time, but today it did.    I could feel the excitement.  The comments that the students made about the class– it was music to my ears.  

I did not make anything spectacular.  I just used a can of refrigerated biscuits and made something a little different.  The recipe came out of a textbook we used a few years ago.  It is not that healthy, but it is quick and good.   I made two variations.  One savory Pull-apart Parmesan Dill Bread and the other sweet Pull-apart cinnamon and sugar bread.  They both are very good.  

So here is what we cooked up today in my class.  I hope that you will try these and enjoy! 

12 oz. can of refrigerated biscuits cut into quarters

 Using a pair of kitchen shears cut 12 oz. of refrigerated biscuits into quarters. 

Mix 2 Tablespoons of Parmesan Cheese and 1/2 teaspoon of dill

2 Tablespoons of sugar and 1/2 teaspoon cinnamon

 Or if you are making the sweet side of the bread mix together 2 Tablespoons of sugar and 1/2 teaspoon cinnamon. 

Melt 1 1/2 Tablespoons of butter and coat the biscuits

 Melt about 1 1/2 Tablespoons of butter or margarine in a small bowl.  Coat the quartered biscuits in the butter.  I found that you can only put a few in at the time. The butter will help the cheese or sugar to stick to the biscuits. 

Put seasonings in a bag and coat the biscuits

This is another thing that I love about teaching.  Students see things that teachers don’t see at the time.  When I am giving a demo I am really concentrating on following the recipe, cleaning up and being ready for the next class.   In other words my thinking is really one tracked.  Thank goodness for students that think outside of all of that. 

That is what happened this morning.  The recipe did not call for you to put the seasonings in a bag and shake to cover, but to put them in a small bowl .  WRONG!  Putting them in a bag was much more efficient.  So thanks to a young gentleman in my first block we changed the recipe to be much more efficient. 

Grease an 8 inch cake pan

Parmesan and dill bread ready to cook

Cinnamon and sugar bread ready to cook

Bake 12 to 14 minutes or until golden brown.  Turn upside down on a serving plate.  Pull apart to serve, or cook for 5 minutes before cutting into 8 wedges. 

Bake for 12- 14 minutes at 400 degrees

This is the  Parmesan Dill  pull apart bread! 

Here is the Cinnamon sugar Pull apart Bread

 I feel good about today.  Here’s hoping that you had a great day,too!  Here you go with the recipe.  Enjoy! 

Pull-Apart Parmesan Dill Bread 

  • 2 Tablespoons Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1 package (12oz) refrigerated biscuits
  • 1 1/2 Tablespoons Margarine or butter, melted

Preheat oven to 400 degrees.  Lightly grease 8-in round cake pan.  In a small bowl, stir cheese and dill until combined.  Cut biscuits in quarters.  Add a few biscuits at a time to margarine, separating pieces with fingers.  Add cheese mixture and toss with fingers untill all pieces ar coated.  (  I put everything in a bag and shook until all the biscuits were coated.)  Arrange in one layer in prepared pan.  Bake 12 to 14 minutes or until golden brown.  

Bad News:  70 calories per serving, 2 g. protein, 9 g carbohydrate, 3 g fat, 215 mg sodium, 0 g fiber 

Happy Cooking, 

The Teacher Cooks

27 Comments

Filed under Biscuits, Bread, Cinnamon Rolls, Cooking, Recipes, using refrigerated biscuits

Cinnamon Rolls

 

Awesome Group Work!

Awesome Group Work!

The smell of warm cinnamon rolls permeated the halls of our school today.  You can imagine how many visitors I had popping their heads or their bodies into my classroom to find out what we were cooking that smelled so delicious.  This was the second time for my chicklets to use biscuit dough.   They did very well.   You can try these for yourself if you are in the mood for cinnamon rolls and do not have the time to make the yeast roll variety.  These can be rolled out and cut in less than 15 minutes.  Can’t you just taste  them now along with a hot cup of coffee for breakfast?    Come on, if you can make biscuit dough you can make these easily.

How do you make these wonderful rolls?  Well, if you have mastered my post “Making Biscuits From Scratch”  you can do this.  After rolling out the dough into a rectangle a little smaller than a 9 x 13 inch pan, spread 1/4 cup granulated sugar mixed with 1 teaspoon of cinnamon.  Here is a photo.

Rolled dough with cinnamon and sugar

Rolled dough with cinnamon and sugar

  • Starting on the long side of the dough roll the dough up tightly. 
  •  Pinch the dough together when you get to the end. 
  • This dough is very forgiving.  If it sticks to the wax paper just take a straight edge spatula and push the dough toward the roll.  Pinch holes that you might make together.   
  • The diameter of the roll should be the same from end to end. Push the ends toward the middle to shorten the roll.  This should help with the diameter.
Roll dough jellyroll style

Roll dough jellyroll style

Now here is a trick I learned from some cookbook.  Use dental floss to cut the dough.  Pull off about 10 inches and hold the floss the same way you would when flossing teeth.  Place the floss under the dough and pull together quickly to cut.  This will keep your rolls nice and round.  See the photo.

Place floss under the dough and pull to middle

Place floss under the dough and pull to middle

Cutting through the dough

Cutting through the dough

Place in a 9×13 inch lightly greased pan.  Bake at 425 degrees for about 15 – 20 minutes.

Place in pan to bake

Place in pan to bake

When you take them out of the oven ice them with a heaping cup of powdered sugar mixed with just enough milk for the correct consistency.  Usually it takes about 1-2 tablespoons.  You can flavor with vanilla, lemon, orange, or almond flavoring.  Serve hot.

Here is what we cooked up today.  You take a look while I head to the gym after tasting 12 of these wonderful little things!!

These were very good!

These were very good!

You are all sweethearts!

You are all sweethearts!

These are bakery style!

These are bakery style!

I love your group effort!

I love your group effort!

Very Good! Where's the Bacon?

Very Good!

Strawberry icing was fantastic!!!!

Strawberry icing was fantastic!!!!

Excellent work!

Excellent work!

Tasted very good!

Tasted very good!

Great!  Where is the bacon?

Great! Where is the bacon?

Picture Perfect!

Picture Perfect!

What a pan of rolls!!!

What a pan of rolls!!!

Happy cooking,

The Teacher Cooks

42 Comments

Filed under Biscuits, Cinnamon Rolls, Cooking, easy, quick, Recipes

CINNAMON ROLLS —Rolling in tomorrow

blog 225

3 Comments

Filed under Biscuits, Cinnamon Rolls, Cooking, Dessert, easy, quick