Sunday, June 6, 2010
Homemade Cinnamon Rolls
First, make the basic biscuit recipe, which is 3 cups mix to 1 cup milk. Plop that down on a flowered surface and roll it out until it is a long, rectangle shape. Spread butter (or spread) all around, and then sprinkle a mixture of cinnamon and sugar. I don't know if there is a specific ratio, cause I just kind of wing it. :) Once it's covered in the cinnamon and sugar mixture, roll it up into a log. Cut it into disks (whatever thickness you want...although the bigger they are, the longer they have to cook, and this is when the outside burns and the inside is uncooked, so lean towards smaller disks) and place on a baking sheet. During this transfer process, I usually lose some of the filling, so I use the leftover cinnamon mixture and pour in onto the top of the disk. Then I pop them into the over, at 450 degrees, for about 10 minutes.
It's not necessary, but I make a glaze with powdered sugar and milk to drizzle over the top, Again, I don't have a specific recipe, I just put a little milk in a bowl and add the sugar until it is nice and thick. It melts when I put it on the cinnamon rolls, too, so they are a yummy mess of gooey deliciousness.