Sunday, April 20, 2014

Happy Easter

Happy Easter!  Jesus Christ is risen. He is risen indeed; Alleluia!

Today we celebrate with gooey cinnamon rolls.  These rolls are splendid. Even though I have never had a cinnabon cinnamon roll, these were outstanding; even if they are gluten free.  BAP loved them too; he had 2 (and probably would have eaten the whole pan if I would have let him).

Cinnamon Rolls
adapted from:

2/3 cup milk, warmed
2 T butter, melted
1 T yeast
1/4 cup white sugar
1 1/2 cups gluten free flour mix
1/2 t baking soda
1 T baking powder
1 egg
2T olive oil
1/2 t vanilla

1/4 cup butter, softened
2 T cinnamon sugar
1/3 cup brown sugar

4 T butter, softened
4oz cream cheese
1 1/4 cup powdered sugar

Preheat oven to 350. Grease a 10inch cast iron skillet.
In a mixing bowl combine milk, butter and yeast with sugar; add egg, oil and vanilla.  In a separate bowl combine flour with baking powder and baking soda.  Stir until just combined.  Dump on to a greased piece of parchment paper.  Pat out with greased fingers into a 12inch square.  Smear with softened butter; sprinkle with cinnamon sugar and brown sugar. Using the parchment paper as a guide, roll up jelly roll style.  Cut into 8 pieces. Place in cast iron skillet.  Bake for 25minutes. While rolls are baking mix frosting ingredients until smooth.  When cinnamon rolls come out of the oven, drizzle with frosting.

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