Sticky Cinnamon Scrolls is a take on the classic cinnamon roll with raisins. This recipe is easy to make and the results are a beautiful sticky roll.
Being part of a new blogging group called Virtual Potluck, I received 2 advanced copies of “Home Made” by Yvette Van Boven. One to review and one to give away! This book is amazing. It’s totally up my alley with respect to making it home made. Everything in the book is absolutely drool-worthy, right down to the home made Mustard Mayonnaise. Choosing one recipe to feature here was next to impossible! I had about 8 different recipes I wanted to share and many more that were second runners up, but alas, I could only share one.
The winner was these Sticky Cinnamon Scrolls. They are quick to make and perfect for a breakfast treat when you don’t want to slave in the kitchen long. They were perfect. Really perfect. Like take the picture as fast as you can so you can devour it perfect. Ok, you get the picture.So what do you think? Would you like your own copy of this book? It has more than 200 unique recipes and ideas for homemade dishes including homemade cheese, ketchup and tips on smoking your own meats and even a recipe for smoked beets. (I must make them).
Sticky Cinnamon Scrolls
“Right! A little bit of a hangover also requires something sweet, of course. These are ready in a little over 30 minutes, really no time at all. And usually everything will be in the pantry, so you don’t have to leave the house. An ideal breakfast.” – “Home Made” by Yvette Van Boven
2 1/3 cups self rising flour (or all-purpose flour with 2-3 teaspoons baking powder)
pinch of salt
1/2 stick butter, chilled
2/3-3/4 cup buttermilk (or regular milk)
large chunk of spreadable butter
nuts – walnuts, peanuts, whatever you have in the cupboard, coarsely chopped
1 egg, lightly beaten
1 Preheat the oven to 350 degrees F.
2 In a bowl, mix the flour with a little salt and the butter until the dough looks like coarse sand (or conversely, you could use your food processor). Slowly add the buttermilk into a supple dough.
3 Roll the dough ball out into a very thing slab (say, 1/8 inch thick) on the countertop dusted with flour. Liberally spread butter on the dough. Sprinkly with sugar, cinnamon, raisins, and chopped nuts. Roll slab lengthwise into a long rope.
4 Butter a baking sheet or cover with parchment paper. Cut the roll into equal small rolls and place them upright against each other on the sheet. They don’t have to fit tightly. Brush with the lightly beaten egg and bake the scrolls for approximately 25 minutes until golden brown and cooked on the inside.
Serve with chilled butter. Also delicious with whipped cream or unsweetened creme fraiche.
Makes 4-6 Servings
Disclaimer: I was provided 2 advance copies of “Home Made” by Yvette Van Boven from the cookbook publisher Abrams. One for me to review and keep and one to give away to the winner of this contest. All opinions are my own and I was not compensated monetarily.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.