Some families indulge in a big Christmas dinner complete with all of the trimmings. In our house, we like to keep dinner simple but really go crazy with our breakfast. Hot coffee with spiked whipped cream, eggs cooked to order, bacon, sausage and more. The last few years, these cinnamon rolls have become a family favorite. They’re non-yeasted so they whip up very quickly. But they’re still decadent and sweet. We’ve topped with with a maple glaze and some chopped pecans for just a little extra pizzazz.
Ingredients
For the dough:
2½ cups flour
¼ cup granulated sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
6 Tbsp. melted butter, cooled and divided
For the filling:
3 Tbsp. sugar
1 tsp. cinnamon
½ tsp. nutmeg
For the glaze:
4 Tbsp. buttermilk
1 cup powdered sugar
½ cup maple syrup
2 ounces chopped pecans (optional topping)
Directions
Preheat the oven to 425 degrees. Combine filling ingredients in a small bowl and whisk with a fork until blended. Set aside. In a separate bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and butter in a bowl then pour it into the middle of the dry ingredients. Stir until the dough comes together. Lightly flour a flat surface then turn the dough out. Knead it with your hands until it forms a ball. Using your rolling pin, roll the tough into a rectangle, about ¼ inch thick. Take your filling and spread it evenly on the dough. Starting at the end, roll the dough like a sausage. Pinch the seams together. Using a sharp knife, cut the dough into ½ to 1inch sized rounds. Place all the dough rounds into a glass pie dish. Pour 2 Tbsp. melted butter on top of the rolls. Bake for 15 minutes until golden own. Whisk together glaze ingredients until fully combined and smooth. Pour the glaze over top of the cinnamon rolls liberally. Top with chopped pecans.
Serves 6 to 8
--Kim Cooper--
