Friday, August 2, 2013

No Raise Quick Cinnamon Rolls


Click me to see full sized yumminess.
Anyone remember Hardee's? I loved Hardee's and miss them. There are still a few left scattered about the country but they are rare. In our town, Hardee's was a place to hang out in the morning and drink coffee with all your friends. Hardee's had these wonderful fluffy cinnamon rolls that were amazing. Yes, a fast food place actually had something that was THAT good!  I've tried cinnamon rolls from other places and they are no where close to the ones I loved.

I've had this idea in my head for a while and now I wished that I had tried it much sooner.
I knew that the cinnamon rolls had a biscuit like texture and since I love my buttermilk biscuits so much why not make cinnamon rolls with it? So I finally did. AMAZING!

After they were finished I tried one and loved them but I don't like to be the judge of my own food so I had to have Mr. Fussy try them. (He might not like me calling him that, but really he is a food snob.) I took one to him and waited patiently  impatiently while he took his time trying a bite. There were no words when he took a bite. His eyes rolled back in head and a noise of pleasure came from him. Once he was able to speak he told me they were perfect, the texture and the flavor.

So, I'd say this experiment was a success. Try for yourself. Best part is you don't have to wait for hours while dough rises. Oh yeah!

Dough: (Actually my Buttermilk Biscuit recipe.)

2 cups flour
1 tsp salt
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup butter - cold
1 1/4 to 1 1/2 cups buttermilk
2 tablespoons melted butter

Filling:
1/2 cup soft butter or margarine
1/2 cup packed dark brown sugar
1 Tablespoon cinnamon

Cream Cheese Frosting: (You could use Amazing Glaze if you have no cream cheese.)
4 ounces softened cream cheese
4 tablespoons softened butter
2 cups powdered sugar
1/2 teaspoon vanilla

PRINT RECIPE

Directions:

Preheat oven to 425F.

Dough:
Cut butter into chunks to jump start process.
Combine flour, salt, baking powder and baking soda in bowl.
Cut in butter with pastry knife (or two butter knives held together) until blended. (not mixed) The dough does not have to be uniform and you want chunks of butter because this is what makes them light and puffy.
Pour in buttermilk. (the amounts will vary with the humidity.) You want a slightly sticky dough.

Turn dough onto well floured board (or counter top.)
Take all your rings off, this is going to get messy. Knead lightly. (just until dough holds together)

Keeping everything well floured roll the dough out to an approximately 16x21 inch rectangle.

Filling:
Cream together the softened butter, brown sugar and cinnamon.


Spread evenly over the dough.

Start rolling long edge. It might be sticky underneath so use a spatula and push a little flour under it as you roll it up.
                              (This should be a picture of the rolled up dough...that I forgot to take!)
Cut into 1 1/2 inch slices, place in greased 9x13" pan as you cut them. Be gentle with this process, the dough is much more tender than a yeast dough. (Keep some flour handy to sprinkle knife and fingers.)
Not super pretty, and very sticky. 
Bake for 15 to 20 minutes at 425F.


While they are baking make your frosting.

Cream cheese and butter together. Add vanilla.

Mix in powdered sugar until well blended. Continue to beat for several minutes to make it light and fluffy.

Carefully spin the majority of the frosting of the beaters, remove beaters and lick. This is to make sure that the frosting tastes good.

While still in the pan, drop spoonfuls onto each warm roll and let melt and run down.


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