I was at a friend’s cottage a few weeks ago and had a store-bought cinnamon roll after dinner. It was so good! I had almost forgotten about these little rolls of goodness – my mom made them all the time growing up. So I decided to try my hand at a recipe and these turned out perfectly! I am in favour of no-yeast rolls – they’re a little flakier and less bread-like. Enjoy!
- 3 cups (750 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) cold butter, cubed
1-1/4 cups (300 mL) buttermilk
- Cinnamon Filling:
3 tbsp (45 mL) butter, softened
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) cinnamon
Line 12-inch (30 cm) pan with parchment paper or dust lightly with flour; set aside.
In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Cinnamon Filling: Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Sprinkle butter with sugar and cinnamon. Starting at side opposite border, roll up evenly into log; pinch seam to seal.
Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes.
Source: Adapted from Canadian Living