Thursday, 2 May 2013
I saw something similar to this on Kevin and Amanda the other day, except she used refrigerated crescent rolls. It did look rather scrummy, if I don't say so myself . . . but . . .
I didn't want to use refrigerated crescent rolls . . . I wanted to make something from scratch. and so . . .
I used the concept on Kevin and Amanda, but I used my own buttermilk biscuit recipe for the dough, instead of crescent rolls . . . and guess what???
They turned out fabulously scrummy! Probably quite a bit sturdier and filling than the ones on Kevin and Amanda . . . more like a coffee cake . . . but with no additives and preservatives. I think they're even better. (I know, there's no modesty in my family! I got it all!)
They were not hard to make. They went together pretty quickly. They were baked and on the table in a jiffy too!
Buttery, cinnamony . . . flakey good.
Todd loved them.
I loved them.
Everybody loved them. 'Nuff said!
*Cinnamon Roll Breakfast Cake*
serves 6 to 8
Golden brown and scrummy with lots of cinnamon flavour, a brown sugar topping and a vanilla glaze! Best served warm.
200g of plain flour ( a generous 2 cups)
1/2 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 TBS sugar
110g of white vegetable shortening, cut into bits (1/2 cup)
156ml of buttermilk (2/3 cup)
4 ounces butter, softened (1/2 cup)
50g of soft light brown sugar (1/4 cup, packed)
50g of white sugar (1/4 cup)
1 tsp ground cinnamon
For the vanilla glaze:
130g of icing sugar, sifted (1 cup)
4 TBS heavy cream
1 tsp vanilla
Preheat the oven to 200*C/400*F/ gas mark 6. Melt half of the butter in the bottom of a pie dish. Stir in the brown sugar to combine. Spread all over the bottom. Set aside.
Sift the flour, baking powder, salt and soda into a bowl. Cut in the shortening with a pastry blender, until the mixture resembles coarse meal. Stir in the sugar. Add the buttermilk all at once and stir with a fork, just until the dough comes together. Tip onto a lightly floured surface and knead a few times. Pat out into a 12 by 6 inch rectangle. Spread with the remainder of the softened butter. Mix the white sugar and cinnamon together. Sprinkle this evenly over top. Roll up tightly from the long side. Cut into 8 slices with a sharp knife. Place them, cut side down into the prepared pie dish.
Bake for 15 to 20 minutes, until golden brown and the brown sugar butter mixture on the bottom is bubbling up. Remove from the oven and tip immediately onto a serving plate.
Whisk together all the ingredients for the glaze until smooth. Drizzle half of this over top of the whole cake, reserving the rest for serving. Serve warm, cut into wedges with the remainder of the glaze spooned over top.