Tuesday, February 8, 2011

Cinnamon Rolls 

2 C flour
1 T baking powder
1 t salt
¼ t baking soda
¼ C vegetable oil
¾ C buttermilk
1 stick butter – softened. (1 T for greasing the pan)
½ C sugar
1 ½ t cinnamon

One comment regarding buttermilk: I never have it fresh in the fridge when I want it, but I have found that using powdered buttermilk for baking is a great solution. The proportion is 4 T + 1C water = 1 C fresh buttermilk. Couldn’t be easier…..

Mix dry ingredients -flour, baking powder, salt, baking soda. If using powdered buttermilk, then add the dry buttermilk now.
Add the oil. If using powdered buttermilk, here is where you add the ¾ C water. 
Mix until a ball forms, turn out onto a floured board and knead until smooth – about 1 minute. 
Roll out to a 15x8 rectangle (I use a measuring tape) 
Smear the softened butter over the dough with a small rubber spatula. Sprinkle the cinnamon sugar mixture over the butter.

Roll the dough like a jellyroll starting on the long side. Slice into 1 ½ inch slices and place in buttered pan. Gather all the cinnamon that escapes and sprinkle it on the rolls. Bake for about 15-20 minutes in a 400 degree oven.

Turn out onto a plate for the prettiest presentation, but feel to eat them right from the pan – so good….. Today I drizzled the smallest bit of frosting over them, but they do not need it. (1/2 C powdered sugar and a few teaspoons of milk)