St. Lucy and Quick Cinnamon Rolls

Today is the Feast of St. Lucy. Traditionally the young girls of the family dress up in a white dress and wear candles on a wreath on their head and present the family members with a sweet breakfast roll. I am all about doing the traditions, but last night, the idea of making a cinnamon rolls the old fashioned way just was beyond my thinking. (The procession in the rain did me in.) I googled around and found a recipe for quick cinnamon rolls, modified it a bit, then got up a bit earlier this morning to make them. Now I  present to you:

 

QUICK CINNAMON ROLLS

The Hardware:

Greased 8 1/2 x 11 glass pan

Rolling pin

Two mixing bowls

Measuring things

The Software:

Filling:

1 1/4 cup granulated sugar

1 1/2 Tablespoon molasses

1 Tablespoon cinnamon

1/2 teaspoon salt

3 Tablespoons melted butter

Dough:

2 1/2 cups all purpose flour, plus more for rolling out dough

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4  cup milk

5 Tablespoons  melted butter

Instructions:

1. Preheat oven to 425 degrees and grease the 8 1/2 x 11 pan

2. In a small mixing bowl, combine the sugar and molasses. With a fork, mix then together until combined then add the salt and butter, stir to combine.

3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir to combine.

4. Make a small well in the center of the flour mixture then add the butter and eggs, stir until a small ball forms, but don’t over mix.

5. Place dough on a floured counter and knead a few more times, to make sure all the dough is mixed. Then roll the dough out 8 inches wide 24 inches long (you may need to split the dough in two and roll out two 12 inch pieces.) Roll the dough out so that the long end is parallel to the counter’s edge.

6. Spread the filling mixture on to the dough, leaving about 1/4 inch at the top for the seam. Starting at the side closest to the counter’s edge, begin rolling the dough making sure that it is nice and tight. When finished rolling,  place the seam side down on the counter and cut the roll in to 16 similar sized rolls. (or 8 if you split the dough into two.)

7. Place the rolls cut side down in to a greased 8 1/2 x 11 baking pan and place in a preheated 425 degree oven for 15 minutes, they will be slightly brown when done.