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"Cinnamon Rolls in a Jiffy"
Not sweet but a pleasant nutty flavor with a hint of cinnamon. Glaze adds the
finishing sweet touch.
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or hard margarine
3/4 cup milk
Filling
1/2 cup ground pecans
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1 tablespoon butter or hard margarine, melted
Glaze
3/4 cup icing (confectioner’s) sugar
4 teaspoons milk
1/4 teaspoon vanilla
1. Measure first 5 ingredients into bowl. Cut in butter until crumbly.
2. Add milk. Stir to form a soft ball.
3. Knead 8 times on lightly floured surface.
4. Roll or pat into 10x15-inch rectangle.
(In a pinch, substitute Bisquick)
Filling:
1. Mix pecans, brown sugar and cinnamon in small bowl.
2. Brush dough with melted butter. Sprinkle with cinnamon mixture, keeping in
from edges about ½ inch.
3. Pinch seam to seal.
4. Cut into 20 slices, ¾ inch thick.
5. Arrange on greased baking sheet, placing about 1 inch apart.
6. Bake in 400F oven for 12 to 14 minutes until lightly browned.
Glaze:
1. Stir icing sugar, milk and vanilla together in bowl, adding more icing sugar
or milk as needed to make a consistency that can be barely poured.
2. Drizzle, in pinwheel fashion, over buns while still warm.
Makes 20 (or four, more realistically!)
Source: Breakfasts & Brunches by Jean Paré (Edmonton: Company’s
Coming Publishing Ltd, 199
Rog & Jim
Toronto Downtown Bed and Breakfast
www.TDBAB.com
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