Tuesday, March 22, 2011

Cinnamon Rolls

Mom used to make what she called 'curlies', when I was a wee lad.  We always enjoyed them, so they became a family tradition, once I had children of my own.

They are usually a Saturday or Sunday morning treat, take about ten minutes to make and about a half hour to bake - can't get much simpler than that.

The ingredients:

3 cups of flour (whole wheat if you prefer)
6 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of margarine
1 cup of milk
2 tablespoons of margarine
3/4 cup of brown sugar
1/4 teaspoon of cinnamon
1/2 cup of raisins (optional)

Measure the first three dry ingredients into a bowl and mix well.  Add the cup of margarine and cut in with a pastry cutter, until it forms a crumbly mixture.

Add milk and stir only until a doughy ball is formed. The dough should be slightly sticky, if still too dry add a little more milk.  This is actually the same recipe to this point as I use for either tea biscuits or dumplings.

Dust flour on the counter and on top of the dough ball.  Roll out to 1/4 - 1/2 inch thickness.  With a butter knife spread the two tablespoons of butter over the entire dough.  Spread the sugar over the dough, and sprinkle on the cinnamon and raisins.

Roll the dough from the far side, toward yourself, being careful to try and keep the sugar and raisins inside.  Pat the ends to form a neat little loaf.  Decide how many buns you want, and make little equally spaced cuts across the top of the loaf. Cut the loaf into sections and place in a glass pan.  Bake at 350 F for about a half hour, or until the crust starts to golden.

Serve hot.  They can be even tastier if you make a thin, flavoured (we like orange)  icing to dribble on top. Enjoy.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.

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