EASY CINNAMON ROLLS
- Cooking Time: 20
- Servings: 12
- 3 cups all purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, cold and cut into pieces
- 1 1/4 cups milk, cold
- 2/3 cup brown sugar
- 1 tsp cinnamon
- about 2-3 TBS milk
Preheat oven to 375F.
Line a baking tray with parchment paper.
In a large bowl, whisk together flour, baking powder and salt. Rub in butter using your fingertips, until the mixture resembles coarse crumbs. The largest should be about the size of a large pea. Alternatively, you can combine these ingredients in a food processor and pulse to achieve crumbs, then transfer to a large bowl.
Make a well in the center of the flour mixture and pour in cold milk, gradually stirring with a butter knife or a fork until a soft dough forms.
Sprinkle dough with flour and turn out onto a lightly-floured surface. Knead lightly until smooth, then roll out to a 12×14 inch rectangle. If dough gets too soft or sticky, even with the extra flour, put in fridge to chill for 15 minutes.
Combine Brown sugar and cinnamon in small bowl, then add milk until you reach a thick paste consistency.
Spread brown sugar/cinnamon mixture over dough, leaving a 2cm border along the longer edges, but going all the way to the end of the short edges of the rectangle.
Starting with a long end, roll up dough in a jelly-roll fashion. Using a sharp, serrated knife to gently cut the roll into 12 even slices. Use a damp paper towel in between slices to keep knife clean and press gently to avoid squishing the roll.
Lay scrolls flat on prepared baking sheet, allowing about 1 inch between each.
Bake for about 20 minutes or until scroll are light gold. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
I made these this past weekend and my husband really enjoyed them, plus it was so simple.
Also you might want to whip up a sort of icing for the buns, I think I will next time. Enjoy!!