Snohomish cook Michael Koznek comes to our rescue once again, this time with a quick-fix, from-scratch alternative to biscuit-mix cinnamon rolls.
"These are not Bisquick," Noznek said, "but they are better, because you use fresher ingredients with less processing and handling.
"Both versions of this recipe are really good, and as simple as biscuits, but just a whole lot tastier."
Ready, set, go:
Quick cinnamon rolls
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons chilled unsalted butter
2/3 cup milk
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 teaspoon cinnamon
Icing (recipe follows)
Sift the flour, baking powder and salt together into a mixing bowl; cut in chilled butter until fine crumbs form.
Stir in milk to make a soft dough.
Turn out onto a lightly floured cloth-covered board and round up, then knead lightly for about 30 seconds.
Roll dough 1/4-inch thick into a 7-inch by 16-inch rectangle. Spread with the 2 tablespoons softened butter.
Combine the sugar and cinnamon, mixing well, and sprinkle over dough. Sprinkle with raisins, if desired.
Roll up tightly beginning at wide side and seal by pinching the seam into the roll.
Cut into 1-inch slices and place, cut side down, on a greased baking sheet or in greased muffin cups.
Bake at 425 degrees for 15 minutes.
Spread the warm baked rolls with the icing.
Variation: For something a little fancier, prepare the rolls as directed above, but do not place on the baking sheet or in the muffin cups.
Instead, layer into the bottom of each greased muffin cup (normal-size cups, not "coffee bar'" size) 1 teaspoon melted butter, 1 teaspoon brown sugar and 2 or 3 pecan halves.
Place rolls in the cups and bake at 425 degrees for 15 minutes.
Serve rolls hot, bottom side up.
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
In a small mixing bowl, combine powdered sugar, milk and vanilla and stir or whisk until smooth and no lumps remain.
The next Forum column will appear in Monday's comics pages.
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