Cimmmmmanon…mmm…
30 Oct 2010 Leave a Comment
in Cinnamon Buns, muffins Tags: cinnamon, Cinnamon Buns, muffins, rolls
It has been a month since I’ve updated this blog. And sadly, I must confess that I haven’t really baked much since my last update! *gasp* Not entirely true. But my camera has been with my parents in China.
Today’s post is on the cinnamon roll muffins that I made yesterday. I’m currently in the Coronary Care Unit (CCU) for three weeks, and I had been talking to the residents about cinnamon buns. I always have a craving for them. I’ve pretty much had a craving for them since my last post, on Pioneer Woman’s Cinnamon buns. I have loved cinnamon buns since a young age, my mom and I used to get them at cinnzeo as a special treat. I used to say “cimmanon” on purpose. However, they are expensive at cinnzeo and much easier and just as tasty to make. The Pioneer Woman ones are to DIE for!!! However, if I had them as often as I craved them, they might literally be to die for. That, and the fact they take four hours to make are the major deterrents for why I don’t get cinnamon buns all the time.
Jon (one of the residents) shared a recipe with me for cinnamon buns that are not quite made from scratch, and only take a little prep time and 20 minutes to bake! AMAZING! But I didn’t have any frozen dinner rolls and didn’t get a chance to pick some up. So what’s a girl to do when she gets an intense craving for cinnamon rolls without dinner rolls and without 4 hours to make them from scratch?
You make Cinnamon Roll Muffins in the morning. I love this recipe! It took less than an hour from start to finish, so I made it before going to work friday morning. They have a cinnamony taste on the top, and a slightly more muffiny texture on the bottom. And I love them. Did I mention I love them? The nurses and residents seemed to love them to. I brought the tray to work, and it was sitting empty at the end of the day with a post-it note that said “please refill”.
So make some of these today. They’re not time consuming. They’re not hard to make. And they will definitely satisfy. <3
Cinnamon Roll Muffins (adapted from joythebaker.com) Makes 12 muffins.
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine – I ran out of milk and used almond milk)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
Do NOT preheat your oven! However, grease a muffin tin before starting.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips or swirl with a spatula. I swirled it and made sure it incorporated well with the top of the dough.
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top will probably still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread. Or leave them be and devour them.
Serve warm. Leftovers can be reheated in the microwave.
Squishy-squash: the sequel
27 Sep 2010 Leave a Comment
in Other Baked Goods, Quick Bread Tags: cranberries, loaf, zucchini
I still had a couple zucchinis kicking around, so I thought it’d be a good time for round 2 of baking with zucchini! This recipe is tasty, moist, and healthy too. I sent it off with Joffre for the crew doing emergency medicine. I think they enjoyed it =)
Zucchini Bread with Dried Cranberries (adapted from twopeasandtheirpod.com)
• 1 3/4 cups shredded zucchini
• 3/4 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 1/3 cup canola oil
• 1/3 cup applesauce
• 2 teaspoons vanilla extract
• 2 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2-3/4 cup dried cranberries
• Cinnamon/sugar to sprinkle on top
1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, applesauce, vanilla, and eggs.
2. Into a small bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini and dried cranberries.
3. Pour batter into prepared pan, spreading evenly. Sprinkle with cinnamon/sugar mixture- (if you wish, I didn’t think it needed it!). Bake until a toothpick inserted in centre of loaf comes out clean, about 40-45 minutes. (It took about 50 minutes for me) Cool in a pan 10 minutes – invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Calories: ~160 calories/slice (slicing 13 slices)
Squash time.
22 Sep 2010 Leave a Comment
in Brownies, Other Baked Goods Tags: Brownies, Chocolate, chocolate chips, zucchini
It seems like this year summer just sort of took a time out, and before you know it…frost was upon us. Where did fall go? FALL IS NO WHERE TO BE FOUND! Fall’s not supposed to include frost, and cold, and a chance of flurries!
…oh wait, we live in Alberta.
However, the pseudo-autumn season does bring along it’s harvest of squash. I have an acorn squash, a spaghetti squash, and tonnnns of zucchini just waiting to be cooked! We have several zucchini from my garden, begging to be used…so I thought I’d bake with them too. SUCH a good idea! This is the first of hopefully a few recipes to be posted about zucchinis in baking. It sounds weird, yes? But think about carrot cake…that’s kind of weird-sounding too! But delicious! These chocolate zucchini brownies bake up moist, cakey, and satisfying. You can’t taste any zucchini, but it gives it some lightness, so you don’t feel so gross after eating brownies. I also calculated the calories – 160 per bar! And they make fairly big bars too! So put your zucchinis to good use and make some of these suckers.
Chocolate Zucchini Brownies (Recipe adapted from Food Finery – from two peas and their pod)
1 1/4 cups granulated sugar
1/2 cup canola oil
1 cup All-purpose flour
1 cup whole wheat flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips
1. Preheat oven to 350 degrees F. Grease an 9 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool on a wire rack. Cut brownies into squares and serve. I cut them 4×6 and got 24 brownies
No one in the world has SWAGer like us…
13 Jul 2010 Leave a Comment
Sorry for the absence from posts! Life has been so silly with internal medicine consuming my life. But now I’m almost done psychiatry, so that’s no excuse for no posts!
Here’s a quick and dirty recipe that’s also super yummy and addicting. It’s great for those hot days where you just don’t want to turn the oven on, because it’s a no-bake recipe!
The original recipe is from the Cooking Light website, but I ran out of peanut butter, so i cut back on the recipe and added a more solid layer of chocolate on top (here you’re just supposed to drizzle it).
SWAG BARS
These no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.
Ingredients
- 1 3/4 cups creamy peanut butter
- 3/4 cup sugar
- 3/4 cup light-colored corn syrup
- 1 1/2 cups (6 ounces) chopped lightly salted, dry-roasted peanuts
- 3 1/2 cups (4 ounces) whole-grain flaked cereal (such as Total), finely crushed
- 1/3 cup (2 ounces) chopped dark chocolate
Preparation
1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly. Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a 13 x 9–inch baking pan coated with cooking spray.
2. Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.
*I made these bars much smaller, bite-sized pieces because they’re very rich…so I probably got 40-50-some bars, and I didn’t even completely fill up the 13×9 inch pan! Make sure you grease the pan really well so that you can get them out. YUM!
On those that ellicit “primal groans”
17 Mar 2010 Leave a Comment
in Cinnamon Buns Tags: Cinnamon Buns
I made these cinnamon buns to bring to our halfway point session for family medicine. It’s a recipe from The Pioneer Woman, and her website is funny and cute and has lovely lovely recipes on it.
Joff helped me make them, and he was SO excited when they came out of the oven. You have no idea the joy.
The whole house filled up with delicious cinnamony smells. I thought about making a cream cheese frosting for them, but this maple-coffee glaze is perfectly lovely and compliments the cinnamon buns wonderfully. On Pioneer Woman’s website, she describes these cinnamon buns as elliciting “primal groans of pure joy rising through the rooftops” and boy, there definitely were! Make some. They seem like they take a long time, but really it’s just a whole bunch of waiting around that’s the main problem. So start making them before dinner, and let them rise throughout dinner. You’ll be done in no time. And enjoy them.
The recipe for the cinnamon buns is on her website, I won’t post it here because I followed it step-by-step and made no changes. Here they are!
The glaze I wasn’t as well-behaved on and changed it how I saw fit.
Maple frosting:
1/2 cup milk
1/4 cup melted butter
1/4 cappucino powder dissolved in water
2 tbsp maple syrup
lots of powdered sugar (I didn’t measure, I just poured til the consistency and taste was right)
a drizzle of irish cream coffee whitener
They were still delicious when I brought them to the university the next day, but boy…few things in life beat these cinnamon buns when they were hot out of the oven. make them. eat them. now.
The brownies that cause trouble.
13 Mar 2010 Leave a Comment
in Brownies, Other Baked Goods Tags: Brownies, nutella
I was working in the Emergency Department in Lloyd Hospital on friday, and thought that I’d bring a treat for the nurses. Those seashell chocolates were still haunting me, since I only used up half the box in the cookies, and I’ve been craving brownies for weeks…so in they went into my brownies!
And they soon filled up the kitchen with an irresistible chocolate aroma. When they were done, I took them out and cut them into squares to take to work the next day. This was around 10pm, and I thought I’d call it an early night since I had to be in the ER at 7 the next morning. However, I couldn’t resist nibbling a corner off one to “make sure they were good”. Oh dear. What trouble that caused. A corner soon became half, which became a whole, which had to be washed down with milk they were so gooey and delicious. A little crunchy on the top, but soft and moist and melty on the inside. And the sugar-high gave me an awful night’s sleep. I think I finally got to sleep around 12:30 and woke up at 5 to get ready for work. =(
I almost regret nibbling it. Almost, not quite! It’s worth the sleep deprivation.
Nutella Brownies (from twopeasandtheirpod.com)
3/4 cup flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate coarsely chopped (I subbed belgian chocolates and chocolate chips)
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 tsp hazelnut extract (I used vanille extract)
1/4-1/3 cup of Nutella (I used a heaping 1/4 cup)
Directions:
Position an oven rack on the middle rung. Heat oven to 350 degrees.
Lightly grease an 8×8 square cake pan (or in the original recipe, a 9 inch pie/cake pan)
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.
In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended.
Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined.
Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.
Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan!
The day before the real world begins
23 Aug 2009 Leave a Comment
in Chocolate/Chocolate chip, Cookies, Other Baked Goods Tags: apple, brownie, caramel, pie
Tomorrow is the first day of clerkship. It seems like a momentous occasion, but I start with Pediatrics Emergency and I don’t have a shift until Tuesday night (midnight to 8 AM!)…so all I have tomorrow is an Orientation in the morning. I have no idea what to expect, and I have no idea what I should be doing to prepare myself!
…So I decided baking was as good a way as any. Right?
Apple Pie
I had a craving for apple pie. Nothing else would satisfy it. So my friend and I made apple pie for a BBQ. Let me tell you, rolling out that dough was quite a workout! I think I deserved a big slice after all that work I did. The calories even out in the end, right?
The filling came from The Hummingbird Bakery, which my friend brought over. The crust came from an old recipe of my mom’s that I am too lazy to go dig out right now =) I don’t think I made it quite the same as she did…more practice with pies will be necessary to perfect the technique, I believe! I’ll just post pictures. We used the leftover crust to make a mini-blueberry pie.
Chocolate Chip Cookies (from Two Peas and Their Pod)
These cookies are QUITE tasty, especially when fresh out of the oven. They were more of a cakey-like consistency, and I think I personally prefer the more chewy-type…but they definitely hit the spot when paired with the delicious Rutherford Rose tea my friend’s mom got out for us. mmm…tea….
Ingredients:
2 sticks of good unsalted butter.
1 cup of white Sugar
1 cup dark brown sugar
3 Eggs
2-3 tsp Vanilla Extract
1 tsp baking soda
3/4 tsp salt
2-3 Cups flour (I used 3)
Bag of quality chocolate chips. (I used 1/3 chopped Callebaut dark chocolate, Callebaut white chocolate, and milk chocolate chips – I’d probably use even more next time)
1. Cream together for at least 5 minutes. (I creamed it good and long.) It takes at least 5 minutes sometimes more depending on the temp of the butter.
2. Add eggs one at a time, mixing well.
3. Add flour. Mix well. If needed add an additional 1/4 cup of flour but not too much (I didn’t add any more flour). Once the chips are in you can’t mix for too long so any flour you add may not get mixed in completely.
4. Bake at 350 for 9-12 minutes depending on size of cookie. We got about 51 cookies! Yummy!!
Turtle Brownies (From Martha Stewart)
* FOR THE BROWNIES
* 1/4 cup (1/2 stick) unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon coarse salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup whole milk
* 1 teaspoon pure vanilla extract
* FOR THE TOPPING
* 1 cup sugar
* 1/3 cup heavy cream
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon coarse salt
* 1 cup coarsely chopped toasted pecans (about 4 ounches)
Directions
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.
2. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in another medium bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
5. Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.
6. Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
7. Remove from heat, and immediately add cream,vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
8. Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
9. Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.
DELICIOUS!!!! 
Hoorah! P=MD!
23 Aug 2009 Leave a Comment
in Cookies, Cupcakes, Other Baked Goods Tags: coconut, cranberry, peanut butter, pecan
We had an exam on IV therapy this thursday, based on a 111 page manual we were supposed to read. They gave us said manual at the beginning of the summer because a large percentage of last year’s class failed it, and were given the manual at the start of the week. You think I’d learn, and try to start reading it in the summer. But no, I started reading it on monday night. So many people fail it, that they schedule a rewrite the next day…into our jam-packed schedule!
We were told that if we got an email by 6 PM on thursday, we’d have to rewrite the exam on friday. So counting down to about 5:45…I realized no email = no test = 2 hour lunch break! No studying tonight! Freedom!!
Whatever should I do with my free evening? Start reading the Basic Life Support manual? Start studying up for my pediatrics rotation? Start reading the radiology textbook?
…who are we kidding? I baked. And I baked lots.
Unfortunately, my dad’s away in Ireland and took the camera with him…and I couldn’t find any other photographing apparatus. So no pictures this time. But delicious recipes do follow!
Pecan Pie Cupcakes (from Bake or Break, originally from Recipezaar)
These cupcakes were ridiculously easy to make. I almost felt guilty getting compliments on them, because they took so little time. And are so freaking delicious. SO GOOD!!! And requires no frosting. Makes 12 regular sized cupcakes.
Ingredients
* 1 cup chopped pecans
* 1/2 cup all-purpose flour
* 1 cup packed brown sugar
* 2/3 cup butter, melted
* 2 eggs
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray.
4. Fill each 3/4 full.
5. Bake in preheated oven for approx. 18 minutes.
Cranberry Coconut Squares (recipe from Edmonton Journal…last christmas)
This is one of my mom’s FAVORITE things in the whole wide world! I made it at Christmas and she insisted I make TWO more batches the same week!! (We brought them to a few christmas parties, so thankfully we didn’t consume them all). My mom is pretty picky with my baking…she doesn’t really like cupcakes, but she loves it when I make these. Try it. Trust me.
Pastry:
2 cups flour
1/2 cup sugar
1/2 tsp salt
2/3 cut cold butter cut in cubes
Filling:
4 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup flour
1 tsp baking powder
1 cup whole cranberries
1 cup shredded sweetened coconut
1. Preheat oven to 325 F. Butter 9 x 13 baking dish.
2. Pulse flour, sugar, salt and butter in food processor. Whirl until crumbly.
3. Pat into baking dish. Bake for 20 minutes.
Lemon Mixture:
1. Meanwhile, whirl eggs, sugar and lemon juice in food processor. Add flour and baking powder. Whirl just until smooth.
2. Scatter cranberries over warm pastry. Sprinkle with coconut. Pour lemon mixture over top. It will spread to fill pan during baking.
3. Bake in centre of oven until middle is set (55 minutes). Cool and cut into squares. Store in airtight container up to four days or freeze.
Gluten-Free Peanut Butter Cookies (from Joy the Baker)
I have two lovely friends in my medical class who were recently diagnosed with Celiac’s. For those of you who aren’t familiar with it, basically people with Celiac’s cannot eat gluten, which is found in a lot of wheats and tons of other products! (Stuff like soy sauce, artificial vanilla extract, etc!) So…Celiac = not such a fun time with the majority of baked things I make. So I was determined to make them a treat too this time! I love love this recipe. SO easy, SO delicious, and it helped to brighten at least 2 wonderful people’s days.
- makes about two dozen cookies
Ingredients:
1 cup all-natural chunky or smooth peanut butter (I used smooth)
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
1 tsp pure vanilla extract (I added this)
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.
I also made puffed wheat squares and irish coffee cupcakes, but I wasn’t as satisfied with those two recipes. I shan’t post them until I have time to try them again and tinker around with the ingredients.
Southgate
05 Aug 2009 Leave a Comment
in Cinnamon Buns, Other Baked Goods Tags: Cinnamon Buns
Today was the grand re-opening of a mall close to my house, Southgate. It was like a zoo broke out. People were swarming like bees and it took us 20 minutes to find parking. RIDICULOUS! There were at least 5000 people in the mall. I developed an acute case of claustrophobia during the hour that we were inside. I also wasn’t one of the first 1000 people in line to get a goodie bag =(
Through the insanity that is Southgate, my mother saw the newly reopened Cinnzeo store and had a craving for cinnamon buns. However, there was no way I was sticking around in that giant crowded crazyfest! So I promised her cinnamon buns once we got home…
Et voila! I love this recipe. They’re probably not the best cinnamon buns in the world, but they are pretty darn delicious. And so easy to make. Unlike some recipes that need you to let the dough rise overnight, etc. etc…this one takes like an hour in total. Or would take an hour in total if my mother didn’t insist that I run out and buy raisins because we didnt’ have any in the house and the cinnamon buns just weren’t complete without raisins. -_- My mom’s already eaten two and a half. And she’s pretty picky with my baking.
I don’t remember where this recipe is from. Somewhere online. I’m going to repost it and hope that no one gets mad at me =)
Cinnamon bun goodness
Ingredients:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Directions:
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.
I made a cream cheese frosting to go on top…half a block of cream cheese, some cinnamon, some vanilla extract, some icing sugar…ermm…I just eyeballed all of it until it tasted yummy. Blend and spread! DEVOUR!
