The smell of cinnamon rolls baking for breakfast is sure to make even the tardiest late sleepers rouse themselves.
- 2 cups all purpose flour
- 2 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1/4 cup cold butter
- 1/2 cup milk
- 2/3 cup soft butter
- 2 cups brown sugar, packed
- 2 tbsp. cinnamon
- 2/3 cup raisins
Preheat oven to 400F.
- Mix flour, sugar, baking powder and salt in a large mixing bowl.
- Cut butter into mixture with pastry blender or two kitchen knives or your fingertips until mixture forms coarse crumbs.
- Gradually add milk to make a soft dough while mixing with a fork.
- Turn onto floured surface, knead gently, then roll into a 12x8 inch rectangle.
- Set aside.
- Cream together butter, sugar and cinnamon in mixing bowl.
- Drop spoonful of butter mixture into each of 12 large greased muffin pans.
- Spread remaining mixture over dough.
- Sprinkle on raisins. Roll up jelly-roll style.
- Cut into 12 equal slices.
- Place each in muffin pan.
- Bake 20 minutes or until browned.
- Remove from pans immediately to avoid sticking.
- Serve warm.
- 2 cups flour
- 1 cup milk
- 1 cup Amish Friendship Bread Starter
- 3 teaspoons granulated sugar
- 1 egg
- 1/2 cup shortening
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/2 cup crushed nuts
- Combine flour, milk and starter and let set at room temperature overnight or 10 to 12 hours. Stir down.
- Combine sugar, egg, shortening, salt, baking soda and baking powder.
- Add both mixtures into a bowl all at once to stir down.
- Pour dough out on well-floured board.
- Knead until no longer sticky.
- Roll out to 1/2-inch thickness in a rectangle shape.
- Brush dough with soft butter.
- Mix well.
- Sprinkle cinnamon-sugar mixture over dough.
- Beginning at wide side, roll up, and seal seam.
- Cut 1-inch slices.
- Place on well-greased cookie sheet.
- Let rise 30 minutes.
- Bake at 350 degrees F for 30 to 35 minutes.