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Soutine's Cinnamon
Rolls
This is a great Sunday morning delight.
We've named it after a very young Siren of Sherwood, whose mother is
a full-fledged member, and someday we're sure she'll also be a fantastic
chefette.
3& 1/2 C. flour
4 tp. baking powder
1 tp. salt
1/2 C. cold butter, cut into small pieces
2 eggs, beaten
3/4 to 1 C. milk
Filling:
1/4 C. butter, softened
1/2 C. brown sugar
11/2 tp. ground cinnamon
Glaze:
11/2 Tb. sugar
11/2 Tb. water
11/2 tp. unflavored gelatin
Combine 1st three ingredients, add
salt. Cut in the cold butter until resembles coarse meal. In separate
bowl combine eggs & milk, then add to flour mix to make soft dough.
Roll out dough on lightly floured surface to make about a 12-inch square
1/4-inch thick. Spread w/ the softened butter & sprinkle w/ brown
sugar & cinnamon. Roll up & cut into 8 pieces about 11/2-inches
long. Place on greased cookie sheet & bake at 400 degrees for 20-25
minutes. For the glaze, boil sugar, water, & gelatin until clear,
then brush over hot rolls.
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