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    Quick Cinnamon Rolls

    Source of Recipe

    From "Jubilee" by Toni Tipton-Martin

    Recipe Introduction

    "You can make these cinnamon pinwheels as I do, from scratch, or use my adaptation of Vera's Master Mix (see Note)."

    List of Ingredients

    ◦ Butter, for the muffin tin
    ◦ 2 cups bread flour, plus more for the work surface
    ◦ 4 teaspoons baking powder
    ◦ 1 teaspoon salt
    ◦ 2 tablespoons shortening, cut into pieces and chilled
    ◦ 4 tablespoons ( stick) butter, cut into pieces and chilled
    ◦ to 1 cup whole milk
    ◦ cup sugar
    ◦ 1 teaspoons ground cinnamon

    ◦ 1 tablespoon butter, softened
    ◦ cup powdered sugar
    ◦ 1 tablespoon whole milk


    Preheat the oven to 425 F. Butter a 12-cup muffin tin or a baking sheet.

    In a bowl, whisk together the flour, baking powder, and salt. Sprinkle the shortening and 2 tablespoons of the butter pieces over the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the shortening and butter into the flour mixture until the mixture resembles coarse crumbs.

    Using a fork, blend in cup milk to make a slightly sticky dough. Stir in enough of the remaining cup milk until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead 8 to 10 times, just until the dough comes together and is smooth. Roll the dough into a rectangle about 12 inches long and inch thick.

    In a bowl, combine the sugar and the cinnamon. Sprinkle the dough with the cinnamon sugar and dot with the remaining 2 tablespoons butter. Starting with a long side, roll it up, jelly-roll fashion, and cut crosswise into 1-inch slices. Place the pinwheels in the prepared muffin cups or on the greased baking sheet, about 1 inch apart. Bake until golden brown, 15 to 20 minutes.

    Meanwhile, make the frosting: In a small bowl, combine the softened butter, powdered sugar, and milk and stir with a wooden spoon until smooth.

    Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack. Spoon frosting onto the rolls.

    Makes 12 rolls

    ✰ Note:
    You may use 2 cups Country-Style Master Biscuit Mix (recipe follows) in place of the flour, baking powder, salt, shortening, and 2 tablespoons of the butter. Place the baking mix in a bowl and proceed with the recipe, starting with adding the milk.

    ❧ Country-Style Master Biscuit Mix:

    ◦ 10 cups sifted all-purpose flour
    ◦ 5 tablespoons baking powder
    ◦ 1 tablespoon salt
    ◦ 1 cups shortening, cut into pieces and chilled

    In a large bowl, combine the flour, baking powder, and salt.
    Sprinkle the shortening over the dry ingredients. With a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator or freezer.

    Makes about 12 cups




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