Cinnamon Rolls

These super yummy Cinnamon Rolls are a family favorite around here, and the best part is that they have no yeast in them so you don't have to wait for them to rise. We tend to make them for each other on birthdays and holidays has a special treat. This recipe is actually adapted from the Company's Coming cookbook series by our beloved Canadian, Jean Paré.

They are easy to make, and the perfect addition to your holiday brunch this year. Just look at that icing pouring over the cinnamony-goodness. Yum.

Here is what you'll need:

Pastry:

- 2 cups All-Purpose Flour

- 1 tbsp Granulated Sugar

- 4 tsp Baking Powder

- 1 tsp Salt

- 1/4 cup Cold Butter

- 1 cup Milk

Cinnamon Topping:

- 1/3 cup Butter, Softened

- 1 cup Packed Brown Sugar

- 1 tbsp Cinnamon

- 1/3 cup Raisins

Icing:

- 2 cups Powdered Sugar

- 1 tbsp Butter, Melted

- 1 tsp Vanilla

- 2-4 tbsp Milk or Cream

Preheat oven to 400°F.

In a large bowl, mix flour, sugar, baking powder and salt.

Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs.

Pour in the milk, stirring light with a fork.

Add a little more milk if needed to make the dough soft.

Take the dough out of the bowl onto a lightly floured surface.

Knead gently 8-10 times. Re-flour the surface if it becomes sticky and roll the dough with a floured rolling pin until its a 12" x 8" rectangle.

In a large bowl, toss in the butter, brown sugar and cinnamon together.

Cream until it is well combined. Can you smell that cinnamon already?

Drop 1 tsp of the mixture into the 12 cups of a greased large muffin tin.

Dump the remaining mixture onto the dough rectangle.

Spread the mixture over the dough, making sure to go all the way to the ends.

Sprinkle with raisins. I tend to only put the half the raisins on one half of the rectangle, for those people (like my sister) who don't like raisins. I don't understand how anyone could no love them, but I won't force them upon anyone. Just remember which side you put them on, or it could be disasterous for both raisin lovers and haters alike.

Roll up the dough along the long side, like a jelly roll.

Score the roll to measure 12 equal slices.

Cut into slices with a serated knife.

Place into muffin tins. Bake for 20 minutes, or until golden brown and filling is bubbling. Its a good idea to put a baking sheet on the oven rack below to catch any drips.

While the rolls are doing their thing, lets make the yummy vanilla icing. In a medium bowl, stir sugar, butter and vanilla.

When combined, stir in enough milk or cream to reach the consistency you like. 

Thinner icing can be poured over rolls, while thicker icing can be spread over them when they come out of the oven.

I like to make it thin enough that it can go in a cute little pitcher at the table, and be poured over each indiviual roll.

When rolls are done, turn them out onto a heatproof tray and serve warm with the icing.

See that gooey filling oozing out? Sticky, gooey and delcious. Just picture your kids faces covered in it on Christmas brunch - they'll love it!

And don't forget to pour the icing over each cinnamon roll! Enjoy!

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