Making today's recipe was a fun trip down memory
lane, but it was pretty much a "FAIL". When I was growing up, it was always a treat
when Mom made cinnamon rolls. They were
the crumbly Bisquick kind that were more sweet biscuits than the ooey, gooey
rolls that we are used to now. I found a
recipe very similar to the ones Mom used to make while paging through my
vintage Betty Crocker Picture Cookbook this morning. I forgot all about the quick bread recipe I
was looking for and set to work making a variation of these rolls for the
family. I wanted something a little orangey,
but I probably should have decided between the orange and the cinnamon.
Now don't get me wrong - these were okay. No one complained. Next time, however, I would skip the sticky
mess and just make a crumbly cinnamon coffee cake! Maybe that can be another post....
Orange Spice Swirls
2 cups flour
3 tsp. baking
powder
1 tsp. salt
6 Tbs.
shortening (or coconut oil)
grated rind of
1 orange
1/3 cup orange
juice, plus extra for sugar cubes
1/3 cup milk
1 tsp. vanilla
4 Tbs.
softened butter
1/4 cup sugar
1/4 cup brown
sugar
1 tsp. ground
cinnamon
sugar cubes,
halved
Preheat oven
to 425*F. In a blender (blenders are
great for making biscuit dough smooth!), blend together flour, powder, salt,
and shortening until mixture is all the same and shortening is well
incorporated.
In a medium bowl, combine rind,
milk, juice, and vanilla; stir briefly.
Add dry ingredients to wet, stirring to make a soft dough. Round up lightly on a well floured
surface. Knead lightly, about 30
seconds. Roll or pat out to a rectangle about
1/4" thick. Spread with softened
butter. In a small bowl, combine sugars
and cinnamon. Sprinkle mixture evenly
over buttered dough. Roll up tightly, as
for a jelly roll, starting at the wide side.
Cut roll into one inch slices. Place
cut side down on a greased baking sheet or in muffin cups. Before baking, top each slice with half a
sugar cube dipped in orange juice. Bake
for about 15 minutes.
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