Sunday, January 11, 2015

Poppin' Fresh! Without the Annoying Dough Dude

It's Sunday morning, the phone rings, friends visiting your area are going to stop by for coffee and to say goodbye before hitting the road.

They will be here in a little more than an hour.  What to serve them?

Meals Ready to Eat with Mountain Dew?

A Slim fast and a a Slim Jim?

Cinnamon Rolls!

What, you say?  You can't make Cinnamon rolls in less than an hour without thawed bread dough or the Popping Fresh Guy?  I don't have time?! I don't have yeast?!

Try this, they bake up soft and pillowy and sweet without the yeast and can be in the oven in fifteen to twenty minutes. No, they won't replace your favorite yeasty, "take hours to have ready" recipe.  But for a quick treat for company or the little ones, they will be popular and they're much tastier and MUCH cheaper than those store bought or canned ones.

Makes 5 or 6 big rolls
Generously grease a 10 x 10 casserole, 11 x 17 pan or a couple cake or pie tins (my 8 x 8  was too small to get a nice round roll) 

Mix filling; (OK, I just eyeballed the filling, but these measurements should be close)

3/4 cup light brown sugar
3 Tablespoons Penzy's vanilla sugar (or sub regular sugar and 1 tsp of vanilla)
2 Tablespoons Melted butter
2 and 1/2 teaspoons Cinnamon
1/2 teaspoon Cardamon (or Nutmeg)

In a separate cup melt 3 tablespoons for brushing the dough before rolling, and during baking.


1 and 1/4 cup milk
1 and 1/2 Tablespoons lemon juice
2 and 1/2 cups unbleached all-purpose flour, plus and additional 1/3 cup for working  and prepping the dough (I recommend White Lilly or other soft flour to get the most rise)
2 Tablespoons granulated sugar
1 and 1/4 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon  salt

2 tbsp cream cheese softened
3/4 cup confectioner’s sugar
1/4 teaspoon vanilla
Whisk with just enough milk to make an icing, until smooth

Preheat oven to 425 F.

(1)  Mix milk and lemon juice in cereal bowl, set aside.

(2)  Mix  sugar/spice filling in small bowl.

(3)  Mix  remaining dry ingredients in a large bowl and add milk mixture.  Stir until the dough is a shaggy looking ball (about 20 seconds).  Remove to a board floured with the extra 1/3 cup flour. Have additional flour handy, if needed, to add as you work it to keep it from sticking to the board and your hands (this is initially a sticky dough). Knead until the dough is starting to smooth, less than a minute, (do not overwork). Dust a little bit more flour on the board underneath the dough and pat out dough with floured hands to a 8 x 12 inch rectangle.

(4)  Brush dough with about a Tablespoon of the melted butter, setting the rest aside.

(5) Sprinkle sugar mixture over dough leaving a open area of about 1/3 inch around the edges.

(6)  Roll up from the narrow end and slice into 5 or 6 big pieces. These do not rise like yeast rolls, so make the slices thick.  Place in  the well buttered pan, barely touching one another but not squished together. Bake at 425 for 23-25 minutes, or until golden brown, brushing with remaining melted butter about halfway through baking.

(7)  Remove and promptly remove rolls from pan onto a plate with a big spatula, spooning any caramelized topping from the bottom of the pan onto the rolls.

(8)  When cool enough to glaze, do so and serve promptly.