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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, June 24, 2009 Variation on cinnamon rolls By Judyrae Kruse Herald Columnist We've been zipping and clipping our way through various possibilities for quick-fix, baking-mix cinnamon rolls lately, which brings us to a major variation today. This particular version adds yeast to the baking mix dough, along with the usual add-ins such as milk (in this case, buttermilk), sugar, margarine or butter and an egg. Pretty traditional, actually, from start to finish, including the kneading of the dough. To be honest, then, with the exception of the usual first rise for the dough itself, the part that's not crystal clear to me is where the use of baking mix actually gets us. In other words, what's the reason or advantage of using baking mix instead of ordinary, plain old flour? Just the time saved, skipping that initial first rise? Am I missing something here? What say you? Since three Forum cooks share one identical recipe for this classic treat, though, there must be good and sufficient reason, so here we go with their comments. Edmonds cook Mary DeWeese says, "I have two small recipe books from Betty Crocker and have used them for many years. All the recipes I've tried are great. This cinnamon roll recipe must be the one Dianne Hauter is looking for.'' Mary adds, "I've also sent along the cover ('Betty Crocker's Creative Recipes') and the date page (1980) so you'll know where I found it.'' Both Monroe cook Verla Wilson and Loretta Guerrazzi of Everett note their matching recipes are also taken from 1980 Betty Crocker publications. Now for the how-to: Cinnamon rolls 1 package dry yeast 1/4 cup warm (105-115 degrees) water 2/3 cup buttermilk 1/4 cup sugar 2 tablespoons margarine or butter, softened 1 egg 41/2 cups Bisquick, divided 1 tablespoon margarine or butter, softened 1/4 cup sugar 1 teaspoon cinnamon Glaze (recipe follows) Dissolve yeast in warm water in large bowl. Stir in buttermilk, 1/4 cup sugar, 2 tablespoons margarine or butter, egg and 2 cups of the baking mix. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining baking mix. Turn dough onto well-floured surface. Knead 5 minutes. Roll dough into rectangle, 7 by 12 inches. Spread with 1 tablespoon margarine or butter. Mix together the remaining 1/4 cup sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 12-inch side. Seal well by pinching edge of dough into roll. Stretch roll to make even. Grease 9-by-13-inch baking pan. Cut roll into twelve 1-inch slices. Place slices, cut side down, slightly apart in pan. Let rise in warm place 1 hour. Heat oven to 375 degrees. Bake until golden brown, about 25 minutes. Spread with glaze while still warm. Makes 1 dozen. Glaze Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and about 1 tablespoon milk until smooth and of desired consistency. The next Forum will appear in Friday's Time Out section. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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