Friday, May 25, 2012

No-Rise Biscuit Cinnamon Rolls

A lot of people don't like Crisco. I love it, in fact I always have.

When I was a kid, I wanted to be an ice skater. This wasn't like a childhood ambition, it was more like one afternoon, I decided it would be cool if I went ice skating. So, as it was the middle of the summer and there was no ice to be found, I did what any rational ice-less skater would do: I smeared Crisco all over my feet and "skated" across the hard wood floor in my family's home.

Since then, I have found better uses for Crisco.

 These cinnamon rolls can be made from scratch in under 45 minutes.

They are biscuit dough turned cinnamon roll and they are dense and delicious. Get into it.

Mix dry ingredients with shortening (Crisco) until it become sand-like. Then add buttermilk. Your dough will be crumbly-shaggy. That is cool.

Next, form dough into a rough rectangle and roll out until it is 1/4" thick.

 Spread browned butter on the dough and then sprinkle with a mixture of cinnamon and brown sugar.

 Roll the dough up and slice accordingly (I made 4 large rolls but this recipe easily yields 8 smaller rolls.)

 These rolls require no rise time. You are less than twenty minutes away from fresh cinnamon rolls.


Biscuit cinnamon rolls are dense- like biscuits. I like this. If you are a fan of the chewy, yeast-based rolls, try these.

Either way, make sure you cover them in cream cheese frosting. It is a must.


Biscuit Cinnamon Rolls
(adapted from Paula Deen's recipe in It Ain't All About the Cookin)
makes 4 large or 8 small rolls
stuff:
1/2 c brown sugar mixed with 2 teaspoons ground cinnamon (for the filling)
3 tablespoons butter, browned
1 1/2 c AP flour, plus more for rolling dough out
1 Tablespoon sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 c Crisco (or other vegetable shortening)
1/2 c buttermilk

How- to:
*pre-heat oven to 400 degrees
1. In a medium bowl, combine flour, sugar, salt, and baking soda/powder
2. Add Crisco and use fingers to mix until well incorporated, the mixture will be sandy
3. Add buttermilk and stir until just combined
4. Turn out dough onto a lightly floured surface, kneading until it just come together
5. Using a floured rolling pin, roll dough out into a rectangle 4x8"
6. Spread browned butter onto dough, leaving a 1/2" strip of dough at the top of the rectangle
7. Cover the buttered dough evenly with the brown sugar and cinnamon mixture
8. Starting with the side nearest you (8") roll the dough into a tight cylinder, pressing the seam-side down to seal
9. Slice into 4 large or 8 small rolls.
10. Butter an 8x8 baking dish and place rolls cut-side down into pan
11.  Bake at 400 degrees for 17-20 minutes, until edges are brown
12. Remove from oven and frost immediately with cream cheese frosting



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