Subj : Freezer Friendly - 10
To   : All
From : Dave Drum
Date : Fri Sep 16 2022 10:14:00

These cinnamon rolls, which were adapted from "At Home With Magnolia:
Classic American Recipes From the Owner of Magnolia Bakery" by Allysa
Torey, don’t take as long to make as the traditional sort because they
use baking powder and baking soda instead of yeast. Make a double batch,
then gift one and freeze the other for your future lazy Sunday self.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy No-Yeast Cinnamon Rolls
 Categories: Breads, Nuts, Dairy
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
    1/2 c  (113 g) unsalted butter;
           - very soft, more to grease
           - the pan
    1/2    Packed cup (110 g) lt brown
           - sugar
  1 1/2 ts Cinnamon
    1/4    Cup/90 grams chopped pecans,
           - toasted

MMMMM---------------------------ROLLS--------------------------------
      2 c  (256 g) A-P flour; more for
           - work surface
      1 tb Baking powder
      1 ts Fine salt
    1/4 ts Baking soda
    1/4 c  (54 g) canola oil
    3/4 c  (180 mL) buttermilk

MMMMM---------------------------GLAZE--------------------------------
      4 oz (113 g) cream cheese; very
           - soft
      1 c  (102 g) confectioners'
           - sugar; sifted
      1 ts Whole milk or heavy cream
    1/2 ts Vanilla extract
 
  Set oven @ 400ºF/205ºC.
  
  Lightly grease a 9" round cake pan.
  
  MAKE THE FILLING: In a medium bowl, using a flexible
  spatula or wooden spoon, mix butter, brown sugar and
  cinnamon until smooth, 2 to 3 minutes. Stir in the
  pecans. Set aside.
  
  MAKE THE ROLLS: In a large bowl, whisk together the
  flour, baking powder, salt and baking soda. Add the oil
  and, using a flexible spatula or wooden spoon, mix until
  incorporated. (It might be a little lumpy. That’s OK!)
  Stir in the buttermilk until just blended. Gather the
  dough into a ball and knead on a lightly floured surface
  until smooth, about 1 minute. Roll out the dough into a
  15-by-8-inch rectangle.
  
  Gently spread the filling evenly over the dough, leaving
  a 1/4" border all around. Starting from one of the long
  sides, roll up the dough into a tight cylinder. Rotate
  the roll so that the seam is against the work surface.
  Using a serrated knife, cut the roll crosswise into
  eight equal slices. Transfer the rolls to the prepared
  pan, spacing them evenly. (At this point, you can wrap
  with plastic wrap and refrigerate for a day or 2, or
  freeze for up to 3 months. Allow to come to room
  temperature before proceeding.)
  
  Bake for 20 to 25 minutes, or until golden.
  
  While the rolls bake, make the glaze: In a medium bowl,
  using a rubber spatula or wooden spoon, beat the cream
  cheese until smooth, 1 to 2 minutes. Add the
  confectioners’ sugar and beat well. Add the milk and
  vanilla, and beat until smooth and creamy. Set aside.
  
  Remove the rolls from the oven and allow to cool for 3
  to 4 minutes before coating with the glaze. Serve warm.
  
  Recipe from: Allysa Torey
  
  Adapted by: Margaux Laskey
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Buying salad at Dominos is like buying vitamin pills from a drug dealer
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