Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Instructions DOUGH Preheat oven to 425°F. Butter a 9-inch round cake pan or spray with non-stick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk and 2 tablespoons melted butter and mix until a smooth, wet dough forms. Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9 x 12-inch rectangle. Brush with remaining 2 tablespoons melted butter. FILLING In a small bowl, mix together sugars, cinnamon and salt. Sprinkle mixture over the dough, leaving a ½-inch border around the edge. Starting at one short end, tightly roll the dough to the opposite end to form a log. Pinch the seam to seal. Cut log into eight rounds. Arrange rounds, cut sides up, in the pan. Bake until golden, 22–25 minutes. Immediately turn out onto a serving platter. GLAZE While cinnamon rolls are baking, prepare cream cheese glaze. In a medium bowl, mix cream cheese and butter until smooth. Add powdered sugar and mix until well incorporated, then add buttermilk and vanilla. Glaze cinnamon rolls just before serving. Makes 8 rolls. Ingredients DOUGH 2½ cups Bob’s Red Mill® Organic Ivory Wheat Flour 2 Tbsp Bob’s Red Mill® Cane Sugar 1¼ tsp Bob’s Red Mill® Baking Powder ½ tsp Bob’s Red Mill® Baking Soda ½ tsp Salt 1¼ cup Buttermilk ¼ cup melted Butter, divided FILLING ¾ cup Bob’s Red Mill® Brown Sugar ¼ cup Bob’s Red Mill® Cane Sugar 2 tsp ground Cinnamon ¼ tsp Salt CREAM CHEESE GLAZE 4 oz Cream Cheese, soft ¼ cup Butter, soft 1 cup Powdered Sugar ¼ cup Buttermilk ¼ tsp Vanilla Extract QUICK CINNAMON ROLLS THESE EASY, WHOLE GRAIN CINNAMON ROLLS GET A RISE FROM BAKING POWDER AND BAKING SODA RATHER THAN YEAST, SO THEY COME TOGETHER IN A JIFFY.