Tuesday, December 13, 2016

Cinnamon rolls I hooked up


For cinnamon rolls:
4 cups Bisquick
1 cup sour cream
1 cup 7-Up
½ cup all-purpose flour
1 stick butter, softened
½ cup sugar
Cinnamon to your liking
1 stick butter, melted (1/2 cup)
For glaze:
1 cup powdered sugar
1/3 cup heavy cream (don’t cheat and use milk – seriously)
2 t. vanilla (use Mexican vanilla if you have it)

How to make it

In large mixing bowl, cut sour cream into Bisquick until well-distributed. Add 7-Up and mix until all dry ingredients are moistened. The mixture will be sticky. Turn out dough onto WELL-floured surface and knead lightly, adding more flour until dough is easier to roll out. Lightly roll dough into rectangle.  Spread softened butter on dough and sprinkle liberally with sugar and cinnamon. Roll carefully from the long side of the rectangle, then cut into 1” to 1-1/2” slices to create your lovely cinnamon rolls.
Let melted butter coat the bottom of a 13” X 9” baking dish. Place your cinnamon rolls in the dish. It’s perfectly OK for them to touch each other. Trust me, when they bake, they’ll become best of friends.
Bake at 425 degrees for about 15 minutes, or until golden brown. While cinnamon rolls are baking, mix your powdered sugar, heavy cream and vanilla together until it becomes a smooth, creamy glaze that tastes just like vanilla ice cream (if you’d like a thicker frosting, add a little more powdered sugar). Let cinnamon rolls cool slightly once they’re done, and top with vanilla cream frosting. Forego the need to show restraint. Enjoy the delicate cinnamon-sugar sweetness and the glory that is a GREAT biscuit. Eat many. Then eat some more and smile. You made a great bun in the oven.


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