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Guest Post: Quick & Delicious Cinnamon Rolls

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*Another guest post from my one and only mom!

Time flies when you’re having fun…

It’s almost a month since I’ve set foot in Ireland and really I can’t believe how quickly the time has flown… so the old adage must be true. Even though the last dozen days have been all about baby, there has still been lots of time for renewing some old friendships and visiting family. These gatherings usually revolve around drinking copious amounts of tea, eating delicious food and having great conversations with lots of laughter.

Although I don’t know many people here in Ireland, everyone I’ve met has been wonderful! Very polite (I hear ‘thank you’s’ to the bus driver from people getting on and off the bus), friendly (when they pass you in the street they look at you and say hello or good day), kind and hospitable (a great deal like Cape Bretoners, really – no wonder I feel so much at home!).

I’m also loving the food! Since I arrived I’ve been treated to Irish lamb, fresh fish and chicken, various cheeses (Irish and otherwise), chutneys, bread – including delicious homemade Irish brown bread – and the milk (I’m a milk drinker); the milk is delicious! It’s probably the best I’ve ever had.

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At home, my favourite pair-up with an ice cold milk is chocolate cake with seven minute frosting, but that’s a day-long baking commitment. The next best thing? ‘Warm from the oven’ cinnamon rolls. I really didn’t think I’d be doing much baking here – I mean, the hostess is a trained chef – so I didn’t pack any of my recipes. However, after a search I managed to find a similar recipe for cinnamon rolls online. I made a few small changes and shortly after: yum. Cinnamon rolls and a glass of milk – or tea, if that’s your pleasure.

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Cinnamon Rolls ( adapted from a Canadian Living magazine recipe)

Ingredients:

3 cups AP flour

2 Tbsp sugar

1 Tbsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2/3 cups cold butter, cubed

1 egg

1 1/4 cups buttermilk

Filling:

3 Tbsp softened butter

1/3 cup packed brown sugar

1/2 cup chopped pecans

2 tsp cinnamon

Directions:

  • Line a cookie sheet with parchment and pre-heat the oven to 400 degrees F (200 C).
  • Whisk dry ingredients together. With knives or pastry blender cut in butter until mixture is coarse and crumbly.
  • In a separate bowl whisk buttermilk and egg, then add to the dry ingredients. Stir with a fork to make a soft dough.
  • Turn out of bowl onto floured surface and knead gently for about three minutes – if  dough is sticky add more flour as you knead.
  • Roll or press out to a 16 X 12 inch rectangle.
  • Spread butter over dough leaving a half inch border without butter on one long side ( the side farthest from you).
  • Sprinkle with pecans, the brown sugar, and the cinnamon.
  • Start rolling the side closest to you and roll into an even, long log-shaped roll. Pinch the seam to seal.
  • Cut roll in half, then each half into eight even pieces in each half, using a floured knife, a pastry cutter, or pastry scissors..
  • Place on cookie sheet. Bake for 15 minutes or until golden.
  • Cool on rack, then separate…Enjoy!

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