That’s how a conversation between C and I ended last night. We were talking about my mixer, aptly named Big Red, who, in my opinion, is going to… pass away soon. C offered to operate. I think it’s too late. He was astounded at my lack of confidence in his surgeon capabilities. And that’s when I said it.
“It’s not you, it’s the mixer.”
Despite C’s offer, I’m letting nature take its course, allowing Red to enjoy his last days creating sweet treats, until his weary motor gives out (or until that pin comes out and I can’t shove it back in…). We’ll start with these Shortcut Cinnamon Rolls and hope that Red holds out until after the holidays.
The rolls are best when eaten warm and fresh, and their biscuit-like texture makes them ideal as a part of a light breakfast or mid-morning snack.
Shortcut Cinnamon Rolls
¾ cup whole wheat flour
¾ cup all-purpose flour, plus more for counter
3 ½ teaspoons baking powder
3 tablespoon granulated sugar
½ teaspoon sea salt
½ teaspoon cinnamon
2 tablespoons cold butter
¾ cup milk
1/2 teaspoon white vinegar
1/3 cup brown sugar
3 teaspoons cinnamon
2 tablespoons melted butter
1. Preheat oven to 375 degrees Fahrenheit and lightly grease a small baking dish (about 6×10 inches).
2. In a large bowl fit to an electric mixer, combine, flours, baking powder, sugar, salt, and cinnamon. Mix on low for about 10 seconds. Add butter, milk, and vinegar, and mix on low until a soft ball of dough is formed. Turn out onto a lightly floured surface and pat down. Roll out into a rectangle that is roughly 10×18 inches in size.
3. In a small bowl, combine sugar and cinnamon. Brush generously with melted butter, and top with cinnamon and sugar mixture. Roll the dough up along the long edge (so you have an 18 inch long roll) and pinch the ends together. Cut into 8 equal-sized pieces, and place them, flat side down, in the prepared baking dish. Brush the tops with any remaining melted butter, cover with a tea towel and let rest for 10 minutes.
4. Bake rolls in the preheated oven for 20-25 minutes, or until the rolls are golden brown in colour. Let cool for 10 minutes, serve immediately.