During the years that I managed a farmers market I would wake very early on Saturday mornings and leave long before my sleeping teenagers would wake. This would be the one morning out of the week that we did not have breakfast together. So, I would make an attempt to disguise my absence by leaving foods I would not normally prepare during the week. You know, Saturday morning cartoon fun food. The kids didn't mind.
In these early Saturday morning breakfast rotations I would sometimes add the organic cinnamon rolls. They were big and fluffy and came with a tube of icing that would melt as soon as I started to top them.
They reminded me of my own childhood. And I certainly never remember complaining about them which is what my kids would do!! "They're cinnamon rolls. They're organic! What do you mean you don't like them?" Shockingly their response was, "They're too sweet." Followed by, "We like your homemade cinnamon rolls better."
Awe! That's a pretty sweet response! And yes, my recipe does have sugar but far less than the varieties you will find in the store.
On this Saturday morning while they are still sleeping, the smell of cinnamon and sugar are wafting through the house. They will wake to homemade cinnamon rolls but I will be at yoga!
2 cups all-purpose flour
2 tbs. sugar
1 tbs. baking powder
2 tsp. cinnamon
½ tsp. salt
5 tbs. cold butter-dice into small pieces
¾ cup buttermilk
2 tbs. melted butter
4 tbs. brown sugar
Preheat oven to 415° and butter (2) 8’’ round baking pans
In large bowl mix flour, sugar, baking powder, cinnamon, and salt
Add butter to the flour mixture and cut into even smaller pieces
Add buttermilk and stir until all ingredients are incorporated well. Add a little more buttermilk if the mixture is too dry
With your hands, pat the dough onto a ball and place on lightly floured surface. Knead the dough for about one minute, flatten with hands into a rectangular shape, and roll flat with a rolling pin
Brush the dough with the melted butter and spread the brown sugar evenly and pat firmly into dough
From one end of the dough, begin to roll entire length into the center to make one log
Chill in the refrigerator for 15 minutes
Remove and slice into 1’’ portions. Place on prepared baking pans and cook for 20 mins
Remove from oven and cool for 5 min. Place a plate over baking pan, invert, and let cooked cinnamon rolls fall onto plate
(You can always add nuts or dried fruit to the brown sugar if you like!)