Faux Cinnamon Rolls

This is a very adaptable recipe where the filling can be changed for different meals and types of rolls. See bottom for other variations. I came across this idea while reading Food and Wine magazine at Jenna's soccer practice.

First you need a biscuit recipe. There are plenty on the web, I use the Joy of Cooking (click for recipe) and use butter instead of shortening/lard. By the way, the Joy of Cooking is the one essential I would have to have in any kitchen. Basic recipes that you can change and adapt to your tastes, or use as a text book to learn how to cook--that is what my mom did in the 1950's to learn how to cook and by the time I came around she was a great cook.

So make your biscuits using your favorite recipe, you can even use the one on the back of the Bisquik box for quick simple way to bang these out. Using the JOC recipe, as I said I use the butter and bring the mixture together in food processor to save time, they come out great.

Once you have your biscuit dough roll it out so it is about 1/2 inch think and somewhat resembles a square. Liberally brush the dough with melted butter, about 2 tablespoons.

Here comes the fun part, the filling.

Combine brown sugar and cinnamon in a bowl. How much? Depends on your taste. I use about half a cup of brown sugar and about a tablespoon of cinnamon.

Spread the brown sugar mixture evenly on the dough. Options! You like nuts? Add some crushed walnut, pecans, almonds on top of the mixture. You like raisins? Add some raisins to the top of the mixture? Apples? Finely dice an apple and spread over the mixture. Go nuts, or raisins, here and add flavors your family enjoys.

When you are finished with your mixture starting at the edge closest to you carefully and tightly roll the dough. When you are finished crimp the seam.

Grab your muffin tin. Melt about two tablespoons of butter and divide into each of your muffin tin spots (is there a technical term?). Then pour a little maple syrup into each one, or if you prefer add some brown sugar and cinnamon. When finished your are going to flip the rolls out and what ever you have on the bottom of the tin will/should coat the top and drip down the sides of the rolls. Once your muffin tins are covered on the bottom with butter and syrup or brown sugar mix next and final step.

Slice your roll into equal sizes, if you have 12 cup muffin tin make 12 slices; if you have 9 cup tin make 9 slices. Place your cut rolls into the tins with the swirling side down and up. Bake according to your recipe, about 12-15 minutes depending on your oven.

When finished turn the muffin tin out on a baking sheet (put baking sheet on top of muffin tin, hold muffin tin, with pot holder!, on the bottom in the palm of one hand, place the palm of other hand on top of baking sheet, push together and then flip so muffin tin on top.) Since we have the sypup in the tin some may stick a bit--that's good! So extract with care as the tins are hot.

These are delicious and ready to serve.

Okay VARIATIONS!

Cheeseburger rolls: for filling brown some ground sirloin, put on your dough, sprinkle with cheese, go wild: smoked gouda? parmesian? just cheddar? Roll and slice. Bake and you have mini cheeseburgers.

Barbecue rolls: Have left over pork or beef from your barbecue? Spread some of your favorite barbecue sauce on the dough, cover with shredded pork or beef. Spice it up with some diced chili peppers. Roll it, slice it, put some of your barbecue sauce in the bottom of your muffin tins before adding the rolls.

Pizza rolls: Cover your rolled out dough with tomato sauce and mozarella, add some cooked off italian sausage or pepporoni, or go Hawaiian with ham and pineapple. Before slicing roll your roll in parmesian to coat the outside, then slice and put into the muffin tins.

Because biscuits are self-rising the effect of this recipe is to make a cinnamon type roll without having to go through the lengthy process of making dough, waiting for it to rise, knocking down and rolling out, filling, then waiting for the 2nd rise and then baking. This recipe can be knocked out in about half an hour including cooking time. Simple to make before church on Sunday morning or if using savory fillings as a quick fun dinner or appetizer on a school night.

Tell me what variations you come up with!