Cinnamon Rolls

As I mentioned before, this was never meant to be a cooking or baking blog, but alas. Facebook has been inundating me, and probably everyone else with recipes. I wonder what makes them think we all have time to cook and bake? You'd think there was a pandemic, and we were all bored while sitting around at home. Having said that, I must admit, I've looked at some of the recipe offerings and I've even tried a few.

Today, I made easy, healthier, crock pot chicken and dumplings thanks to Allrecipes.com. It was a pretty good lunch. Then, I made some zucchini pancakes, and the following cinnamon rolls.

I'm sharing this method of making cinnamon rolls, which I discovered under the heading "Newfoundland Recipes" because it was incredibly easy, quick, and delicious. Although I'm certain most people in my age group have probably made variations of cinnamon rolls before, I haven't...until now. I suppose I always thought the process to be much more complex.

I will share the recipe here, and what I learned. I absolutely would do several things differently, having completed this once. In fact, I think it would only take one more batch to perfect these. Now if only someone would eat up all of the first platter so that I could make more.

Dough

2 cups flour
1/2  cup shortening
1 cup milk
1 tablespoon baking powder
1/2 tsp. salt

Mix ingredients together and roll out on lightly floured surface.

Filling

Mix together -

1/4 cup melted butter
2 teaspoons cinnamon
1/2 cup brown sugar (I used brown sugar substitute for part of this)

***What I learned - I would probably add nuts or raisins to this filling next time. Also, do not spread filling too close to edge because it oozes out while baking.

Spread filling onto rolled out dough.

Now, here's another of my regrets. I rolled up the dough lengthwise until it looked like the rolling pin.  I suppose I was afraid it would get too thick. Next time, I will roll it in the other direction. The buns need to be a bit bigger than what I made. Also, I cut one inch slices. I found them to be too small. So, in my opinion, thicker and fatter is better.

Place on parchment lined cookie sheet but not too close together. They do tend to get middle age spread. Bake at 350F for 20-30 minutes until they are lightly browned and done looking (not at you but done looking to you...as in not raw).

After you bring them out of the oven, brush on glaze while rolls are still warm.

Glaze

1 cup icing sugar
2 tblsp. milk

So here they are...my first attempt. Not pretty, but very delicious.