- 3-1/4 cups
Biscuit Mix (homemade is fine)
- 1 cup milk
- 1/3 cup softened margarine
- 1/2 cup brown sugar or Sucanat
- 1 teaspoon cinnamon
- 1/2 cup finely chopped nuts, optional
In a large bowl combine the biscuit mix and
milk. Mix the milk and biscuit mix together
until you have a soft dough. Turn the dough
out onto a large sheet of waxed paper. Knead
the dough gently for few second. Pat the
dough into a rectangular shape. Using a
rolling pin or a heavy jar or glass, roll
the dough out so that it is about half an
inch thick. Try to keep it in a rectangular
shape as you roll it out, this is a little
challenging at first, but becomes very easy
with practice.
Spread the margarine over the dough like
spreading peanut butter on bread. Sprinkle
on the brown sugar, breaking up any large
lumps as you come across them. Scatter the
cinnamon over the brown sugar. If you are
using nuts, then sprinkle them on now too.
Now comes the part that takes a little
skill. Lift up one side of the waxed paper
and use it to help you roll up the dough
like a jellyroll, with the filling on the
inside of the roll. Pull back the waxed
paper as you go so it doesnt get
inadvertently wrapped up in the roll. When
the roll is nicely formed, use a sharp knife
to cut it into about a dozen slices. I cut
in the center first and then I cut each half
in half again, making even quarters. Each
quarter is then divided into 3 or 4 slices
depending on how thick I want my cinnamon
rolls to be. I prefer the rolls thicker
rather than thinner.
Arrange the cinnamon rolls in well-greased
muffin cups, or side by side in a
well-greased 9 by 13-inch rectangular pan.
If desired, squirt a little Pancake Syrup in
the center of each cinnamon roll for flavor
and stickiness. Bake the rolls at 400° for
about 20 minutes. Remove from the oven and
allow to cool for at least 15 minutes before
eating. You may be tempted to eat them
sooner, but if you do, you will burn the
inside of your mouth. These are also good
cold, and make good lunch box desserts.
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