No Yeast Required Cinnamon Rolls

Ingredients

Makes 16 small or 8 large rolls

Cinnamon Filling:

• 1/2 cup brown sugar
• 1 1/2 teaspoons cinnamon
  
• 1/2 cup unsalted butter, very soft

Dough:

• 2-1/2 cups self-rising flour (all-purpose flour mixed with baking powder and salt)
  
• 1/4 cup granulated sugar
  
• 1/2 teaspoon baking soda
  
• 1 cup buttermilk
  
• 5 tablespoons unsalted butter, melted and divided

Frosting

• 1-2 tablespoons milk
  
• 1 cup powdered sugar

Directions

Preheat oven to 425 degrees F.

Combine the filling ingredients in a small bowl, then mix with a fork until well blended.

In a another, larger bowl, combine the self-rising flour, sugar and baking soda.

Whisk together the buttermilk and 4 tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until the dough just comes together (do not overmix.)

Knead slightly with your hands until the dough forms into a ball, then slice it in half.

On a lightly floured surface, roll each half into a 12×8 inch rectangle.

Spread half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll up jelly roll style.. Pinch together the seam and roll into an 8 inch log.

Cut into 8 one inch slices. Repeat with the other dough half and place the rolls in a greased 13×9 inch pan.

Note: If you like larger rolls cut each roll in 4 (about 2 inches each) and place in a smaller baking dish and cook for 10 minutes longer.

Brush the cinnamon rolls with the remaining tablespoon of melted butter and bake for 20 minutes, or until the tops are golden brown.

Whisk together the powdered sugar and milk, one tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.

Quick Pumpkin Bread

Ingredients

• 1 cup all-purpose flour
• ½ cup white whole wheat flour
  
• 1 1/4 teaspoons baking soda
  
• 1 teaspoon salt
  
• 1 1/2 teaspoons pumpkin pie spice mix
• 1 cup solid pack pumpkin puree
  
• 1 cup packed brown sugar
  
• 1/2 cup buttermilk
  
• 1 egg
  
• 2 tablespoons vegetable oil
• 1/2 cup unsweetened applesauce
• 1/2 cup chopped pecans
  

Directions

Preheat oven to 350 degrees F.Grease and flour a 9×5 inch baking pan.

Whisk the flours, baking soda, salt and pumpkin spice mix in a large bowl. Mix the pumpkin, brown sugar, buttermilk, egg and oil in another bowl until well blended.

Fold the wet ingredients into the flour mixture. Add the pecans and mix.

Pour into the prepared pan and smooth the top.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool on a rack for ten minutes.

Turn the bread over onto another rack to cool completely.

Lemon Poppy Seed Loaf

Ingredients

• 3/4 cup granulated sugar
  
• 1/3 cup soft butter
  
• 1 egg
  
• 2 teaspoons grated lemon zest
  
• 3 tablespoons freshly squeezed lemon juice
  
• 1/3 cup buttermilk
  
• 1¼ cups all-purpose flour
  
• 1 tablespoon poppy seeds
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• 1/3 cup light sour cream (or yogurt)

Glaze

• 1/2 cup powdered sugar
  
• 1 tablespoon freshly squeezed lemon juice
• Garnish with candied lemon peel, if desired
  

Directions

Coat a 9 by 5 inch loaf pan with nonstick vegetable spray

Preheat the oven to 350°F).

In a large bowl of an electric mixer or a food processor, beat together the sugar, butter, egg, lemon zest and lemon juice, mixing well. Add the buttermilk, mix.

Combine the flour, poppy seeds, baking powder and baking soda in a mixing bowl; add to the sugar mixture alternately with the sour cream, mixing just until incorporated. Do not overmix.

Pour into the prepared pan and bake for 35 to 40 minutes or until a tester inserted into the center comes out dry. Place the pan on a wire rack to cool for 10 minutes.

Remove the cake to a wire rack to finishing cooling.

Glaze:

Combine the powdered sugar with the lemon juice and spread over the cooled loaf. When the frosting is set, garnish with candied lemon peel.

Morning Apple Cake

8 servings

Ingredients

• Cooking spray
  
• 2 large eggs
  
• 1/2 cup sugar
  
• 1/4 cup buttermilk milk
  
• 2 tablespoons butter, melted
  
• 1 tablespoon vanilla extract
  
• 1 cup self-rising flour
  
• 1 1/2 tablespoons cornstarch
  
• 1 large apple, peeled, cored and thinly sliced
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon sugar

Directions

Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.

Beat the eggs and the 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in the buttermilk, melted butter and vanilla extract.

Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

Layer the apple slices in a circular pattern on top of the cake. Combine the cinnamon and 1 teaspoon sugar in a cup and sprinkle over the apples.

Bake for about 30 minutes or until a knife or metal skewer comes out clean when inserted in the center of the cake. Cool on a wire rack.

Posted by Jovina Coughlin in apples, Bread, Cinnamon, Coffee Cake, Healthy Italian Cooking, lemon, Lemon Bread, Pumpkin Tags: east to make breads for breakfast