When I was a child one of the favourite things that my mother would make for us as a treat on cooler autumn and winter nights was her version of Cinnamon Rolls. Not the yeasty bready kind of cinnamon rolls, but the quick bread/biscuit/scone type of Cinnamon Rolls. Oh boy but they smelled so good when they were cooking, and they tasted even better. Heavenly Bliss.
Hers were never iced . . . and that was okay. We didn't mind in the least. We were just thrilled that she was making them for us! It is a tradition that I carried on with my own children when they were growing up and I am happy to say . . .
That is a tradition that my son is still carrying on with his own boys. I love to see it and they clearly enjoy them as well.
I have, through the years, made them for Todd and I on occasion, but they were not something I made very often because it just made too many for us to cope with and they are not great keepers. You want to eat them on the day they are baked for them to be at their best.
I discovered a recipe on Dessert For Two, for small batch Cinnamon Rolls that I just had to try because it meant that I could make just a few for Todd and I that we could enjoy, with no waste.
I did adapt them to what I have to hand here in the UK and what I thought would work, and British measurements and was really pleased with the results. I also added ground cardamom for a bit of extra flavour. We like ground cardamom, especially in things like this. It worked beautifully and they were delicious. I will be making these fairly often! (And the icing is scrumptious as well! Yum!!)
Sift the flour, baking powder, and soda into a bowl. Stir in the sugar and the salt. Drop in the cold butter and cut it in until the mixture resembles fine bread crumbs.Add the buttermilk and stir with a fork to form a soft dough. Dump out onto a lightly floured board and knead a few times to bring together, then pat out to a rectangle which is about 6 inches long and 5 inches wide.
Preheat the oven to 190*C/375*F/ gas mark 5. Butter 4 muffin tins really well. Set aside.
Spread the softened butter on top of the rectangle of dough. Mix together the sugar, brown sugar, cinnamon and cardamom. Sprinkle it evenly over the butter, pressing it down gently to adhere. Roll up from the long side into a tight roll, pressing the edge to seal. Cut into four equal lengths. Place one into each of the four buttered muffins cups, cut side down.
Bake in the preheated oven for 15 to 18 minutes until well risen and golden brown.
Whisk together all of the glaze ingredients until you get a spreadable mixture. Spread it over the warm rolls. Serve warm.
I hope you guys will give these a try. They are really very nice! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/