CINNAMON ROLLS

Every Christmas on boxing day my mom makes her cinnamon rolls. You know those things that only your mom or grandmother bake or cook once a year that you absolutely cherish and savour? These are one of those things. Just once a year- a recipe that can't be beat! I mean, it probably could be, but the fact that they are made with love by my mom makes them taste way better, you know?

So this Christmas, the flu got to me on the 23rd. I then passed it on to my loving mother on boxing day. So cinnamon rolls were forgotten. Feeling better, I then decided to spend a free Sunday afternoon attempting the recipe on my own. She walked me through the steps of how she makes them and it ended up being a simple recipe in the end.

The dough is like biscuit dough- no rising, no kneading, super straight forward, and fast. I made my rolls really tiny (like 3-bite-sized) but you can roll your dough out into a smaller rectangle if you prefer bigger ones.

All the shortening, all the butter, all the flour, all the good stuff. Sometimes it's better not to mess with traditional recipes passed down from generations. But if you really wanted to, I'm sure you could substitute the shortening for solid coconut oil and the melted butter for earth balance. But I wouldn't.

Cinnamon Rolls
makes around 48 small rolls

4 cups flour
2 heaping tablespoons baking powder
1/2 cup white sugar
2 1/2 tsp salt
1 cup shortening
2 eggs
1 cup milk

Cinnamon Filling
1 cup brown sugar
2 tbsp cinnamon
1 cup melted butter 

Set your oven to 375

Filling first! Melt your butter over the stovetop and add brown sugar and cinnamon. Mix until well combined and take off heat.

Combine first four ingredients in a large bowl (flour, baking powder, sugar and salt). Cut up your shortening into small cubes and toss into the dry mixture. Take a pastry cutter and cut shortening into dry mix until completely combined. Like your making pie crust, you want all the shortening to disappear and the dry mixture to look like little tiny pebbles.

Mix your eggs and milk in a separate bowl. Make a hole in your dry mixture and pour in the wet. Simply mix with a fork and your hands until completely combined, might take a wee bit of kneading but not much! Do not over-mix as you risk a tough dough.

Cut your dough into two equal pieces. Roll out separately, about 1/2 inch thick, into an even rectangle. Spread half of your filling over dough and carefully begin to roll starting from the long side closest to you. Try not to roll too tightly so that they can unroll easily when you eat them!

Cut up with a sharp serrated knife, I made them about an inch and a half thick but if you like thicker rolls you can cut them larger (just bake them about 5 minutes longer)

Bake for 20 minutes and eat em up!