Cinnamon Scrolls {a 30 minute miracle}

Let’s eat weekend-breakfasts during the week. Let’s trick our mornings.

These thoughtfully come together quickly with pantry ingredients. It has a lot to do with the fact that these start out with cold butter and are yeast-less. These taste like cinnamon roll biscuits.

Jake said that these would be tasty with maple syrup on them. I totally agree. And I think we all know Elf would also be down with that.

Rumor has it these are good to eat if hung over. So if you have a headache that’s hungry, make these to eat along with eggs and hash browns. … and then take a nap on the couch with your pup.

I love these petite little rolls. They are ladylike and would probably wear cardigans always.

Cinnamon Scrolls {makes 8, serves 4}
Recipe from Home Made

Ingredients:

for scrolls –

• 2 1/3 cups all-purpose flour
• 3 t baking powder
• pinch of salt
• 1/2 stick butter, chilled
• 2/3-3/4 cup buttermilk (or regular milk)

• 3 T butter, softened
• heaping 1/4 cup brown sugar
• 1 t cinnamon
• raisins or nuts, optional
• 1 egg, lightly beaten

Directions:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, rub the cold butter into the flour and salt until the dough looks like coarse sand. Slowly add the buttermilk until it turns into a lovely manageable dough.
3. Roll the dough into a very thin slab (about 1/8 inch thick) on a lightly floured countertop. Liberally spread the butter on the dough and sprinkle with sugar, cinnamon, and nuts and raisins if you’re using them. Roll the slab lengthwise into a long rope.
4. Cut the roll into equal-sized rolls and place them upright against each other on the prepared baking sheet. They don’t have to fit together tightly. Brush the rolls with the beaten egg and bake for 25-30 minutes or until golden brown and cooked in the center.
5. Serve with powdered sugar, whipped cream, or maple syrup.

Evidently my great grandma used to use every
dish in the house when she cooked too.