A recipe by a 7-year old: D-style cinnamon rolls 18 October 2005
Warning, this is not taken from any recipe book! But we made it, and it turned out delicious! Stumbled on how to make cinnamon rolls in our last breadmaking episode. D and I each had a piece of leftover dough from our cottage bread recipe and we were free to do whatever.
D opted to make roll up her long strip of dough, kind of like a huge snail. I opted to make a twisted braid (a variation of a pretzel?)
Ingredients:
Cottage bread dough (see previous recipe)
Ground cinnamon
Muscovado (or any sugar will do)
Chocolate chips (optional)
Confectioner’s sugar, for sprinkling
Olive oil
Butter
Directions:
Using the dough you’ve made, roll into thin strips, about an inch thick.
Roll in a combination of muscovado and cinnamon. Coat generously!
Roll up into a snail-like shape, or make your own variation of a cinnamon roll (like I did - pretzel style). Push in chocolate chips in between the rolled dough. I guess you could also knead the choco chips into the dough (tell me if you tried it).
Brush with olive oil top and bottom (to prevent it sticking to your pan).
Bake as directed for cottage bread.
Once done, slather with butter on top and sprinkle with confectioner’s sugar. I dare you to keep yourself from devouring it before you’re done!
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