• Freezer Friendly - 10

    From Dave Drum@1:3634/12 to All on Fri Sep 16 10:14:00 2022
    These cinnamon rolls, which were adapted from "At Home With Magnolia:
    Classic American Recipes From the Owner of Magnolia Bakery" by Allysa
    Torey, don’t take as long to make as the traditional sort because they
    use baking powder and baking soda instead of yeast. Make a double batch,
    then gift one and freeze the other for your future lazy Sunday self.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy No-Yeast Cinnamon Rolls
    Categories: Breads, Nuts, Dairy
    Yield: 8 servings

    MMMMM--------------------------FILLING-------------------------------
    1/2 c (113 g) unsalted butter;
    - very soft, more to grease
    - the pan
    1/2 Packed cup (110 g) lt brown
    - sugar
    1 1/2 ts Cinnamon
    1/4 Cup/90 grams chopped pecans,
    - toasted

    MMMMM---------------------------ROLLS--------------------------------
    2 c (256 g) A-P flour; more for
    - work surface
    1 tb Baking powder
    1 ts Fine salt
    1/4 ts Baking soda
    1/4 c (54 g) canola oil
    3/4 c (180 mL) buttermilk

    MMMMM---------------------------GLAZE--------------------------------
    4 oz (113 g) cream cheese; very
    - soft
    1 c (102 g) confectioners'
    - sugar; sifted
    1 ts Whole milk or heavy cream
    1/2 ts Vanilla extract

    Set oven @ 400ºF/205ºC.

    Lightly grease a 9" round cake pan.

    MAKE THE FILLING: In a medium bowl, using a flexible
    spatula or wooden spoon, mix butter, brown sugar and
    cinnamon until smooth, 2 to 3 minutes. Stir in the
    pecans. Set aside.

    MAKE THE ROLLS: In a large bowl, whisk together the
    flour, baking powder, salt and baking soda. Add the oil
    and, using a flexible spatula or wooden spoon, mix until
    incorporated. (It might be a little lumpy. That’s OK!)
    Stir in the buttermilk until just blended. Gather the
    dough into a ball and knead on a lightly floured surface
    until smooth, about 1 minute. Roll out the dough into a
    15-by-8-inch rectangle.

    Gently spread the filling evenly over the dough, leaving
    a 1/4" border all around. Starting from one of the long
    sides, roll up the dough into a tight cylinder. Rotate
    the roll so that the seam is against the work surface.
    Using a serrated knife, cut the roll crosswise into
    eight equal slices. Transfer the rolls to the prepared
    pan, spacing them evenly. (At this point, you can wrap
    with plastic wrap and refrigerate for a day or 2, or
    freeze for up to 3 months. Allow to come to room
    temperature before proceeding.)

    Bake for 20 to 25 minutes, or until golden.

    While the rolls bake, make the glaze: In a medium bowl,
    using a rubber spatula or wooden spoon, beat the cream
    cheese until smooth, 1 to 2 minutes. Add the
    confectioners’ sugar and beat well. Add the milk and
    vanilla, and beat until smooth and creamy. Set aside.

    Remove the rolls from the oven and allow to cool for 3
    to 4 minutes before coating with the glaze. Serve warm.

    Recipe from: Allysa Torey

    Adapted by: Margaux Laskey

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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