Hello there! Today we are going to put some of our baking skills we’ve been working on from the last few posts to the test! Check out any of my science of baking blogs if you want a bit on the background! Mainly my post about leavening agents and another one over flour (I know, shameless plug). But they will really round out your knowledge to know what we are doing here! Any other questions just let me know below!
So in trying to find a great somewhat seasonal recipe I began to think what would be perfect for today’s post. It seems like old man winter is really starting to take out his fury on us this week (2-day winter advisory, yikes!). With all the coldness up and coming I knew it had to be a warm comforting and sweet! Not to mention that it would fit in line with my baking posts. So I began thinking of a few ideas, and I came to the conclusion that cinnamon rolls would be perfect! But they had to a bit more umph added to them, so why not something different than the usually glaze or cream cheese frosting? Thus, the recipe was born!
I have to admit, I have been a little scared of creating a baking recipe. Getting the amounts and everything right really takes some thinking because too much of something and not enough of another will lead to catastrophe. I understand the theory of baking well enough, and consider myself a decent baker (as long as I have a recipe) but creating something from scratch was a bit of a challenge.
That said, a lot of head scratching, a bit of faith and closing my eyes and crossing my fingers I can say I’m really pleased with the results! I love how great these guys turned out and was proud to be able to say I’ve finally baked a dish I could be proud of. Not only that, it really was pretty quick and from start to finished could be completed in an hour or less!
Without further ado, let’s talk about the recipe some! So, I do use all-purpose flour for this, but do not knead at all in order to prevent too much toughness. Then we have a bit of salt, baking powder to leaven, sugar for some sweetness, and milk for our liquid. Lastly, I have vegetable shortening as the fat. I went with vegetable shortening over butter or others because I think it works a little better for texture. Butter would give you a better flavor, but butter also has a decent amount of water and milk fat that can change things a little. Of course there are plenty of recipes that use butter with exceptional results.
Next up is the yummy filling. I use butter here (because that flavor still has to be somewhere in the roll right? Brown sugar, white sugar and a bit of salt. ‘Cut’ in the butter to make a sprinkle-able filling that will work wonderfully!
Lastly is the icing, (that I made while the biscuits were baking) is perfect for these rolls. Take powdered sugar, milk, butter, bit of salt and dark maple syrup. I like the darker maple syrup for a stronger flavor intensity but you can use whichever (just make sure it’s real 😉 ). Pour that on top while the rolls are still warm and finish with toasted pecans, YUM!!! They’re the perfect little treat to sit out and watch people attack! Hope you enjoy this recipe!
Quick n' Easy Mini-Cinnamon Rolls with Butter Maple Icing
Deliciously sweat mini cinnamon rolls topped with a to-die-for icing. Works perfect for parties!
- Cinnamon Rolls
- 1 c all-purpose flour
- 2T shortening
- 1/4-1/2C Milk
- 1T sugar
- 1/8t salt
- 2t baking powder
- 2 T butter
- 1/3 c brown sugar
- 1/4c white sugar
- 1 1/2 t cinnamon
- 1/8t salt
- 1 c powdered sugar
- 2 T butter
- 3 T dark maple syrup (or light amber)
- 1/8t salt
- 1/4c milk
- 1/2 cup of toasted pecans, roughly chopped
- Step 1 If you need to toast pecans, set oven to 350 and place on baking sheet in single layer.
- Step 2 Cook for 5 minutes and turn then cook for another 3 minutes or until fragrant and toasty. Chop once cooled.
- Step 3 Then, set oven to 375 degrees Fahrenheit. Liberally grease a 9 or 10in glass pie pan (or a 9×4 glass pan).
- Step 4 Mix together filling. Start by mixing brown and white sugar, salt and cinnamon. Cut butter into cubes then cut into mixture until well incorporated.
- Step 5 Next for the rolls. Combine all ingredients except milk and shortening. Then cut in shortening until mixture resembles coarse sand. Lastly add milk and stir until a soft dough is formed. Start with the 1/4 cup of milk and add a tablespoon at a time until all flour is incorporated.
- Step 6 Liberally flour a surface and turn dough onto surface. Flour a rolling pin and roll out into a long rectangle (about 14-16in by 6in or so).
- Step 7 Sprinkle filling evenly onto dough rectangle leaving a 1/2in bar at the top clean. Slowly begin to roll (on the side with filling), starting at one end and working your way down, trying not to tear it along the way.
- Step 8 Once completely rolled, press the unfilled end into the dough to seal. You can also moisten the dough after dipping your fingers in water to have it stick better.
- Step 9 Use a sharp knife to slice 1in sized cinnamon rolls. As you go place in greased dish working around the permitier and filling in as you go.
- Step 10 Once finished, place into oven and cook for 15 minutes and rotate. Cook for another 5 minutes or until lightly golden brown. Cool for 5 minutes then top with icing (see below) and roasted pecans, ENJOY!
- Step 11 To prepare icing:
- Step 12 Melt butter and milk on saucepan over medium heat. Once melted add sugar and maple syrup. Cook and stir until combined.
- Step 13 Continue to cook and stir frequently until boiling. Once boiling stir constantly for about 3-5 minutes or mixture begins to thicken. Cool for a few minutes then top over cinnamon rolls. (If you are making ahead, you may need to reheat in order to be able to pour over rolls.)