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!

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Filed under Breakfast, Cinnamon Rolls

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