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Thursday, February 18 2010

Thoughts of spring may be in the air but the snow still swirls. A saucy squirrel enjoys treats on my deck, he looks warm and content while immersed in snow, great fur coat he has! His obvious enjoyment has prompted me to make one of my favorite things, cinnamon rolls, heavenly aroma and so yummy warm from the oven on a cold snowy day! Recipe below! Enjoy! Always follow the JOY! Debra

The spice cinnamon has been in use for thousands of years as early as 2000 BC and considered a prized commodity worthy of royalty. It was harvested from a small evergreen tree found in Ceylon (Sri Lanka). Methods were developed to commercially cultivate and harvest the crop in other areas. Actually the cinnamon we are all most familiar with and use comes from a related species, Cassia. Cinnamon has many qualities from medicinal to insect repellent. Personally I prefer it for cooking where combined with sugar it is delicious!

Cinnamon Rolls

1-3/4 cup flour 

4 t baking powder

1/2 + 1/3 c butter

1 egg

3/4 c milk

1 c sugar

3 T cinnamon

Preheat oven to 475 degrees. Mix baking powder and flour together. Cut 1/2 cup butter thoroughly into flour mixture. In measuring cup crack egg and add milk to the 1 cup mark. Mix. Gently stir milk/egg into flour mixture making sticky, lumpy dough. Spread plastic wrap or wax paper on counter, flour generously. Place dough on plastic wrap. Knead five to six times very gently. Flour rolling pin and start from center rolling out to approximately 1/4" thickness. Melt 1/3 cup of butter and spread over dough. Sprinkle evenly and cover completely with cinnamon and then sugar. Roll up and slice into approximately a dozen rolls. Place flat on ungreased baking sheet and bake for twelve minutes. Let cool on sheet for a minute.

Baking Tip

For the flakiest and lightest rolls make sure the butter and liquid are chilled and handle the dough very gently. As in pastry making the small pieces of fat or the butter will separate the layers for melt in the mouth tenderness.

Baking Tip

Use a baking sheet with sides as the butter melts out as they bake and is reabsorbed when removed from the oven. As they are baked in a very hot oven and oven temperatures can vary watch them after seven minutes. They should be a golden brown, light and crispy. These also freeze very well and can be warmed up wrapped in a low temperature oven.

Posted by: Debra Quartermain, CEO! AT 08:42 am   |  Permalink   |  1 Comment  |  Email
Comments:
Posted by michelle on 02/18/2010 - 10:11 PM
My tummy growled. Smells good, even from this distance.

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Debra Quartermain Design

Heart + Hands Create Magic. Mimi to 11 Grandlittles, I love to create, decorate and celebrate, sharing joy and inspiration from my heritage five star B & B on the east coast of Canada. Lead Design Kunin Felt. 2018 AFCI Designer Chair.

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    Debra Quartermain Design
    Fredericton, NB
    Canada
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    Illustration Deborah Peyton
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    Email: debra@debraquartermain.com

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