Quick Cinnamon Rolls

I got these from a neighbor this year for Christmas and they were wonderful and so I had to ask for her recipe, and this is what I got. These rolls, don't have yeast in them, so they don't rise up big like normal cinnamon rolls would, but they also take a lot less time to prepare, they were flakey, and oh so yummy! Thanks to my friend Namea for this one!

2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
1 cup cold milk
1/3 cup margarine
1 cup packed brown sugar
3 teaspoons ground cinnamon
1/3 cup currants
1/2 cup confectioners' sugar
3 tablespoons milk

1. Cream 1/3 cup butter or margarine, brown sugar, and cinnamon together. Drop 1 teaspoon into each of 12 greased muffin tins. Reserve the remaining mixture.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to form a soft dough, adding a bit more milk if needed.
3. Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan.
4. Bake in 400 degrees F (205 degrees C) for 20 to 25 minutes. Turn out on a tray.
5. To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.

Donnette's Rolls/Breadsticks

For those non-bakers, this is one of the easiest roll recipe's that I have ever come across. It's simple and fairly quick as far as roll dough goes. It makes great breadsticks, rolls, and just about anything else you can think of to use it for. Thanks for sharing it with me Donnette.


2 C. Warm Wate

2 Tbsp. Yeast

1/2 C. Sugar

Mix and let sit for 5- 10 minutes until yeast starts to foam

then add:

2 1/2 tsp. Salt

3 C. Flour

Mix well then add:

1 Egg

1/4 C. Oil

Mix together then add:

3 C. flour (1 C. at a time)

Mix together until dough is formed. Do not add too much flour or dough will be stiff. It is better for dough to be a little sticky. Let dough raise for 1/2 hour. Make it into desired shape i.e. rolls, breadsticks, etc. Then allow it to rise for 20 minutes more. Bake at 400 for 12-15 minutes or until golden brown. Once out of oven brush with butter while warm.

BreadSticks

Use the Roll dough

1 Stick margarine melted

Parmesean Cheese

McCormicks Salad Supreme Seasoning mix

Garlic Salt

Parsley Flakes

Roll dough out into a large rectangle about 1/2 inch thick. Then Cut into strips with a pizza cutter. Then take each strip and dip it into butter and seasoning and lay it on a pan, make sure both sides of the beardstick are coated with seasoning. You can just lay the margarine and seasonings in the pan you are going to cook the breadsticks in and then roll them in the seasonings as you lay them out in the pan. Allow them to rise for 10 minutes, then Cook at 400 for 12-15 minutes.

"Lion House" Roll Recipe

This comes from the Lion House Cookbook, and it is my favorite no-fail roll recipe for homemade rolls, cinnamon rolls, or Samoan Pani Popo aka Coconut rolls. This is a long post, but includes most of the instructions for 3 different types of rolls. I hope you enjoy this one as much as I do!

2 Tbsp. Yeast
2 C. Warm water
1/3 C. Sugar
1/2 C. margarine (melted)
2 1/2 tsp. Salt
5-6 C. flour
1 egg

Combine yeast and water for 5 minutes. Add all other ingredients, but only 2 c. of flour. Beat until smooth either by hand or in a mixer. Add flour 1/2 cup at a time to mix in well until the dough is light but not sticky. Do not over mix or dough will be tough. Let roll dough rise covering the bowl with a towel so it won't dry out until it is 2 times it's original size. Then punch the dough down and roll it out to 1/2 in thick and cut out rolls (triangles for crescent rolls - dipped in melted butter, circles or squares for fold over rolls -dipped in melted butter, or roll into snake like ropes and tie knots for bakery rolls) or roll dough into 2" balls and place on a lightly greased cookie sheet or casserole dish. Let rolls rise in a warm moist environment until 2 times their size. You can do an egg white wash over the rolls to make them shiny if desired prior to cooking. Then cook at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter when they come out of the oven for a golden moist finish.


For variations, I make cinnamon rolls and roll the dough out to 1/2" thickness in a rectangle shape pour melted butter over rolled out dough, then top with brown sugar and white sugar, cinnamon, chopped walnuts, raisins or any other topping of your choice. Then roll dough into a long log. Using dental floss or thread slide it under the roll and bring edges together making 1"slices. Place slices in an ungreased baking dish and let rise until 2 times their size, then bake as directed above. Once the are out of the oven Top with first layer of cream cheese frosting, once cooled frost again. The first layer of frosting helps to keep them moist and not dry.


Pani PoPo Samoan Coconut bread is delicious with this roll recipe as well. You make the rolls as directed above rolling them into balls. You will need 1 can of "Coconut Cream" which is usually available in most stores, if not you can make your own by mixing 1 10 ounce Can coconut milk, 3 Tbsp. Sweetened Condensed milk, 3/4 C. Sugar mixed together. You can make these one of two ways depending on how you like your rolls. You can bake the rolls and in the last 5 minutes of baking you can pour the coconut mixture over the rolls and finish baking. Or you can pour the coconut mixture over the rolls before baking and bake it with the rolls the entire time. Either way it makes for a wonderful treat. These are often eaten as a breakfast roll in Samoa, but we love to eat them as a dessert.