Cinnamon Roll

I used to make quick cinnamon rolls based on a biscuit dough (my old biscuit dough, which was rolled out and somewhat tough). Then I made relatively bready yeast cinnamon rolls. Currently, I make a single cinnamon roll, notably less healthy than previous iterations.

Note: Obviously, there's yeast in this that I left out of the recipe. Duh. I haven't made it in years; I'll be replacing this with a whole grain version over the next year.

Mix:

2/3 Cup Unbleached All-Purpose Flour
1/3 Cup Very Warm Water
1/4 Cup Sugar
1/4 Tsp Salt

Make sure your hands are very clean, then oil then with 1 Tbsp Vegetable Oil. Knead the dough. Place under the bowl you mixed the dough in, and let rise for about a half hour. Squeeze it down, roll it out into a long, flat, inch or so wide noodle.

Sprinkle:

Brown Sugar
Cinnamon
Raisins
Chopped Nuts

Grease a small baking dish. A single serving corning dish works, but use your imagination. Ideally, you want something about the volume of half a loaf pan. Coat the bottom with Corn Syrup. Sprinkle with more Chopped Nuts. Roll the noodle up, being careful not to spill the toppings off, and put it in the dish. Let rise for another half hour, while you Preheat Oven to 350 Degrees Fahrenheit. Spread margarine over the top of the cinnamon roll. Bake for 25-35 minutes, until done. The margarine will melt, and the top should brown. If you take it out 5-8 minutes early, it will be, like most Cinnabon cinnamon rolls, disturbingly gooey inside. For extra decadence, glaze the top with:

Mix:

1/4 Cup Confectioner's Sugar
Spooonful of Water or Soy Milk

The good news is, you only made one, so even if you eat the whole thing, the damage to your waistline is somewhat controlled.

Created March 1, 2002
Updated January 7, 2008