On Wednesday, November 9 the Foods 10 and PAA 9 classes made Jiffy Cinnamon Rolls. These rolls are made with a bisquit dough rather than bread dough, which makes them cook up quickly. As you can see in the pictures the results were awesome!
Foods 10 - For the "What I have learned" portion of your reflection please talk about how muffins and bisquits use basically the ngredients but the results are very different.
Jiffy Cinnamon Rolls
Ingredients
2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk
Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon
2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk
Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon
- Preparation
In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.
Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.
Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.
Recipe adapted from Jean Pare's, Company Coming: Muffins and More.
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