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Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in
the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into
the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which
should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden
spoon, or on the lowest speed with a mixer.
Once the dough is holding together, turn out
onto a floured board, knead for 1 minute. This dough is easy to work with–if it seems
sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as
you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick.
Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a
bit bigger or smaller.
Combine the filling ingredients, mixing well in a small bowl, then
spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush,
smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll
from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18
pieces.
Mix the topping together in a small bowl. Use spray oil to grease a muffin pan,
then divide the topping between 18 muffin tins. After dividing up the topping, place one
piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a
preheated 350° oven for 20-25 minutes, until golden brown.
Remove the cinnamon rolls right
away to cool, if some of the topping stays in the tin, just pull it out with a spoon and
replace it on top of the muffin while it's still hot. Prepare the icing by whisking all
the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls
look great served upside down or rightside up. Pick which you prefer, drizzle with icing
and serve.
Yield: 18 Cinnamon Rolls
Prep. time: 15 minutes
Baking time: 20-25 minutes
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