Cinnamon Rolls w/No Yeast Dough

I tried a new recipe this morning.  The no yeast, and therefore no rising time, for the dough was intriguing when I came across it.  The bread part is a little different.  Not better or worse, really... just different than what you typically expect when you bite into a cinnamon roll.  (If I was really pressed to describe it, I guess I'd say it's somewhere between a baking powder biscuit and the more typical yeast bread in consistency... maybe leaning just a little more toward the biscuit side of things.)  But it is a lot less work to make them this way!  And it's good enough that I'll be using the recipe again!

Ingredients for Rolls:
2 1/2 cups all purpose flour (plus extra to roll out dough)
6 Tbl white granulated sugar
1 1/4 cup buttermilk (or add 1 tsp lemon juice or vinegar to milk)
5 Tbl melted butter (divided)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Ingredients for Cinnamon Filling:
1/4 cup packed brown sugar
3 Tbl cinnamon
1/8 tsp salt
1/2 cup white granulated sugar
4 Tbl butter, softened

Ingredients for Icing:
1 cup powdered sugar
3 Tbl butter, softened
2 Tbl cream cheese, softened
1 tsp vanilla
2-3 tsp milk

How to make the rolls: 
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and either spray and butter generously.  Depending on how thick you cut the rolls, you might need a second pan.  I did.

In a small bowl mix all the filling ingredients and set aside for later.

Now, to make the dough: mix the flour, white sugar, baking powder, baking soda, and salt together. Next slowly whisk in the buttermilk and 2 Tbl of the melted butter. Once it is mixed – the dough will look a bit sticky.

Take the dough and put it on a counter with some flour sprinkled out. Knead until it is smooth and then press dough out into a 9 by 12 inch rectangle. This doesn't have to be exact; just do it so that you have a good size piece of dough to work with.

Spread the cinnamon/sugar/butter mixture over the dough.  Be sure to get it clear to the edges.

Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into evenly-sized pieces. Place them in the greased pan(s). Take the remaining melted butter (3 Tbl) and brush each roll with it. This will help make them look pretty.  Bake for 20-25 minutes until lightly golden.

How to Make the Icing:
Mix all ingredients except milk together in a small bowl until smooth.  Use the milk to thin to a pourable consistency.  This is a thicker icing and it will harden pretty quick. Let the rolls cool for a couple minutes then pour the icing evenly over the rolls.


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Note:  I originally found the recipe on the Facebook page Canning and Cooking at Home and made some modifications to make it both easier for me and a little more defined to my specific tastes. Above is the modified recipe.

Lumpy Dick

2 1/4 cups milk
Scant 1/2 teaspoon salt
2/3-3/4 cup flour
1 egg
Pinch salt

Bring milk and scant 1/2 teaspoon salt to simmer, don't boil.

Stir egg into flour with pinch of salt until crumbly or lumpy. Stir into hot milk and cook until thickened, but do not boil. The hotter the milk is when the flour and egg mixture is added, the lumpier it will be. If not thick enough, sprinkle some flour on top and stir in.

Serve with butter, sugar and cinnamon.

For generations, this has been a favorite Burton family breakfast dish!

English Breakfast Quiche

6 slices of bread, any type torn into bite size pieces
4 slices bacon, cooked and chopped
1/2 cup diced onions, sauteed until barely browned
3/4 cup grated cheese, any variety
salt, pepper, herbs and spices to taste
12 large eggs
1 - 1 1/2 cups milk

Layer bread, bacon, onions and cheese in 9-inch square baking pan. Whisk salt, pepper, herbs, spices, eggs and milk in a medium bowl until blended. Pour over top of layered ingredients in pan. Bake at 350F until set in the center, about 1 hour. For breakfast, serve with fruit. For lunch or a light dinner, serve with a green salad. Makes 6 large servings.

Bran Muffins

1 cup raw wheat bran
3/4 cup flour
3/4 tsp salt
1/4 cup brown sugar
1/2 tsp baking soda
3/4 cup buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
1 egg
1/4 cup cooking oil

Mix together just until liquid is absorbed into the bran. Spoon into 9 muffin cups. Bake at 425F for 20 minutes.

Evelyn's Butterscotch Rolls

20 Rhodes Frozen Rolls
1 small box Butterscotch Cook & Serve Pudding Mix
1/2 cup butter - melted
1 cup brown sugar
chopped nuts (optional, walnuts/pecans probably work best)

Grease a bundt pan very well. Sprinkle nuts (if using) and place the rolls around the bottom of the pan. Sprinkle the pudding mix directly from the box over the rolls. Melt the butter, add brown sugar and mix together. Pour over the rolls. Cover the bundt pan with a sheet of waxed paper and let sit overnight (at least 6-7 hours). In the morning, bake 25 minutes at 350F. Remove from oven and turn immediately onto a serving plate to allow the butterscotch to run down over all the rolls. Serve warm.