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Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze

Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze

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Publicado porOttawa Citizen
A recipe from the latest book by Janet and Greta Podleski, The Looneyspoons Collection: Janet & Greta's Greatest Recipe Hits Plus a Whole Lot More! Read more: http://www.ottawacitizen.com/technology/steve-jobs/Punny+girls/5658378/story.html#ixzz1cluQAHN2
A recipe from the latest book by Janet and Greta Podleski, The Looneyspoons Collection: Janet & Greta's Greatest Recipe Hits Plus a Whole Lot More! Read more: http://www.ottawacitizen.com/technology/steve-jobs/Punny+girls/5658378/story.html#ixzz1cluQAHN2

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Categories:Types, Recipes/Menus
Published by: Ottawa Citizen on Nov 04, 2011
Copyright:Traditional Copyright: All rights reserved

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11/04/2011

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Rolls Royce

Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze
They’re the Cadillac of cinnamon rolls! The Mercedes of bunz! The limousine of baked cuisine! OK, you get the point. These luxurious cinnamon rolls will drive you wild! Dough 2 cups 1 cup ¼ cup 1 pkg all-purpose flour whole wheat flour ground flaxseed (8 g) or 2¼ tsp quick-rising yeast 1 tsp salt 1 cup 1% milk ¼ cup brown sugar 2 tbsp butter 1 tsp vanilla 1 egg, lightly beaten

MAKES 12 ROllS
PER ROll 269 calories, 7.1 g total fat (3.7 g saturated fat), 6 g protein, 47 g carbohydrate, 3 g fiber, 33 mg cholesterol, 227 mg sodium

• To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside. • Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved. Do not simmer or boil. Remove from heat and carefully pour into a large mixing bowl. Add half the flour mixture and egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. Turn dough out onto a lightly floured surface. Add a bit more flour if dough is too sticky. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place for 30 minutes or until double in size. • Meanwhile, make filling. Mix brown sugar and cinnamon in a small bowl and set aside. Filling 2 • Line a 9 x 13-inch baking pan with parchment paper and set aside. ⁄³ cup brown sugar 1 tbsp ground cinnamon • When dough has risen, turn out onto a lightly floured surface. Roll out dough 2 tbsp butter, at room to a 12 x 14-inch rectangle. Using a butter knife, spread 2 tbsp butter evenly temperature over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges. Roll up dough jelly-roll style. You should end up with a 12-inch Glaze long roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange 2 tbsp light cream cheese, at room temperature rolls in a single layer in prepared pan. Cover with a tea towel and let rise in a warm place for 30 minutes. 1 tbsp butter, at room • Preheat oven to 350°F. Bake rolls for 25 minutes. They should be puffed up temperature and light golden brown. Remove from oven and let cool slightly while you ½ cup icing (confectioner’s) prepare glaze. Using an electric mixer, beat together all glaze ingredients in sugar a small bowl until smooth. Spread evenly over warm rolls. (Note: Add 1 tbsp ½ tsp vanilla milk to drizzle glaze as pictured in photo.)

Bring home the Bakin’

You know, I really don’t need buns of steel. I’d be happy with buns of cinnamon.
Ellen DeGeneres

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