Cinnamon Breakfast Rolls
Everyone loves cinnamon rolls, whether for breakfast, lunch, or just a snack. These are simply divine! Serve them up with a tall glass of milk and enjoy.
- 1/2 cup quite warm milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 package yeast
- 1 egg
- 2 tablespoons shortening
- 2 1/2 cups flour
- 3 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- Preheat oven to 400F degrees.
- Combine the 1/2 cup of warm milk, salt, sugar, yeast, egg, shortening and flour and knead.
- Roll out into a 12″x7″ rectangle.
- Combine butter, cinnamon, brown sugar, powdered sugar, and the 2 tablespoons of milk.
- Spread the dough rectangle with half the mixture.
- Roll up the long way and cut 12 rolls.
- Place in a 9″ round pan.
- Let rise 25-30 minutes.
- Bake 20-25 minutes at 400F degrees.
- While still warm, frost with the other half of the cinnamon mixture.
Vegetable Rolls With Ricotta
1/4 teaspoon olive oil
1 carrot, peeled and coarsely grated
8 spring onions, chopped, green tops included
250 g baby spinach or rocket leaves, well rinsed
1 clove garlic, crushed
250 g reduced fat ricotta cheese
4 tablespoons grated or shredded parmesan cheese
1 egg, separated
pinch each of pepper and nutmeg
8 large sheets filo pastry
2 tablespoons olive oil
2 tablespoons sesame seeds
1. Preheat the oven to 200°C. Brush the 1/4 teaspoon oil over a baking tray.
2. Heat 1 tablespoon water in a large saucepan and add the carrots, spring onions, spinach and garlic. Cover and cook over a medium heat for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool.
3. Mix the ricotta, parmesan and egg white in a bowl, then combine with the vegetable mixture, pepper and nutmeg.
4. Work with 4 sheets of pastry at a time. Spread out 2 sheets of pastry on the bench and brush lightly with oil. Top with another two sheets of pastry and brush with oil.
5. Arrange half of the vegetable mixture in a row along the edge of the pastry closest to you, extending it right to the edges. Roll the pastry up firmly to form a long roll. Using a sharp knife, cut the roll into 3 or 6 slices. Repeat with the remaining pastry, oil and filling.
6. Arrange the rolls, seam side down, on the prepared baking tray. Brush with the reserved egg yolk and sprinkle with the sesame seeds.
7. Bake in the preheated oven until the filling is firm and the pastry is golden brown, 12 to 15 minutes.
Recipe Source: betterhealth.vic.gov.au