Yes you heard me right. No rise cinnamon rolls. I love a cinnamon roll as much as the next person but my oh my are they a pain in the backside for taking an age to rise. Sweet enriched dough is slow to rise because the eggs and milk and butter act to stop the yeast from working as fast. And so, they do indeed have their place, and that place is for a long slow day when there’s nothing to do other than hang around the house prodding at sweet dough, peering under the clingfilm and willing it to hurry the hell up.
But sadly not every day is like this is it? Many days of my life are speedy, running from one chore to another, driving here, there and everywhere. You know the drill. And yet these days are the ones when I most want a cinnamon roll. Life can be unfair like this.
Just the other day I was craving the sweet, pull-apart snail shell swirls of dough sandwiched with sweet spicy gloop. And then it hit me. Scone dough is just perfect for a fast rise. And no, it’s not very good the next day admittedly, but luckily these are so delicious you won’t mind gobbling them all up on the day. These are a lovely sister to the traditional slow rise cinnamon roll. Not as pretty, admittedly, but then they’re less of a princess in preparation terms. So forgive her the more haphazard appearance. Please.
If you do have any left pop them in the freezer and revive briefly in a hot oven before serving. Enjoy! And maybe add some dried fruit, citrus zest of even chocolate chips? Let me know how you get on.
Photography: Scott Choucino (though not the dreadful photo above taken on my iphone, I took that obviously)
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon)
Last year: Creamy coconut chicken curry and Bramley apple cake with custard icing and White chocolate cupcakes
Two years ago: Strawberry & vanilla cupcakes and Lamb koftas, crunchy coleslaw and hummus and Chicken, potato and aubergine curry and Crunchy pork meatballs and Cinnamon and apricot granola and Refined sugar free apple flapjack
Three years ago: Carrot, courgette & cheese mini savoury pancakes, Broccoli, cauliflower and pasta cheese, Easy rough puff pastry sausage rolls and Cheesy breadsticks
Four years ago: Simple chocolate ganache tart, Meringue roses and Flat vanilla cupcakes
Five years ago: Razzamatazz ribs, Banana and custard cupcakes and After Eight cupcakes
Six years ago: Banana and custard melts
No rise cinnamon rolls
Ingredients:
- 300g plain flour, plus extra for dusting
- 15g baking powder
- 90g very cold salted butter, cut into 1cm cubes, plus an extra 1 tbsp soft butter
- 145ml very cold whole or semi-skimmed milk
- 50g soft dark brown sugar
- 1 tsp ground cinnamon
- 2 tbsp milk, double cream or egg wash to glaze
Mix the flour and baking powder together until well distributed. Stir the very cold butter pieces through the flour with a blunt knife until all the pieces are well coated. Wash your hands in cold water and rub the fat into the flour. You can also use a pastry cutter for this job if you have one.
When you have a breadcrumb like consistency pour the milk over the butter and flour mixture and bring together with a blunt knife, then use your hands to pull it together by squeezing. Roll out to a rectangle measuring 30cm x 20cm. Spread with 1 tbsp soft butter and sprinkle evenly with the sugar and cinnamon. Roll up length ways (to make a long sausage) and cut into 16 even pieces with a sharp serrated knife, being careful not to squash the rolls. (It’s easiest to cut the sausage into quarters, then each quarter into 4 pieces. This ensures the rolls are even in thickness). Place in a non stick baking paper lined tray, closely packed and pop in the fridge for 30 minutes.
Preheat the oven to 220°C/gas mark 7 and check the rack is at the top of the oven. Brush the tops of the scones with a little milk, double cream or egg wash (egg whisky lightly with a pinch of salt). Bake immediately for 10–15 minutes until the tops are golden brown and the scone rolls are well risen. Place on a cooling rack after baking and enjoy warm or cold.
Yield: 16 small rolls
- 300g plain flour, plus extra for dusting
- 15g baking powder
- 90g very cold salted butter, cut into 1cm cubes, plus an extra 1 tbsp soft butter
- 145ml very cold whole or semi-skimmed milk
- 50g soft dark brown sugar
- 1 tsp ground cinnamon
- 2 tbsp milk, double cream or egg wash to glaze
Mix the flour and baking powder together until well distributed. Stir the very cold butter pieces through the flour with a blunt knife until all the pieces are well coated. Wash your hands in cold water and rub the fat into the flour. You can also use a pastry cutter for this job if you have one. When you have a breadcrumb like consistency pour the milk over the butter and flour mixture and bring together with a blunt knife, then use your hands to pull it together by squeezing. Roll out to a rectangle measuring 30cm x 20cm. Spread with 1 tbsp soft butter and sprinkle evenly with the sugar and cinnamon. Roll up length ways (to make a long sausage) and cut into 16 even pieces with a sharp serrated knife, being careful not to squash the rolls. (It's easiest to cut the sausage into quarters, then each quarter into 4 pieces. This ensures the rolls are even in thickness). Place in a non stick baking paper lined tray, closely packed and pop in the fridge for 30 minutes. Preheat the oven to 220°C/gas mark 7 and check the rack is at the top of the oven. Brush the tops of the scones with a little milk, double cream or egg wash (egg whisky lightly with a pinch of salt). Bake immediately for 10–15 minutes until the tops are golden brown and the scone rolls are well risen. Place on a cooling rack after baking and enjoy warm or cold.
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Holly Bell 
They look epic!