Junior loves to cook. I’m not sure if it because he likes to spend time with me (and I can usually be found in the kitchen), he likes the ‘tastings’ on the way to making dinner, or he simply likes creating yummy-in-the-tummy-can’t-get-enough food.
This weekend, I think it was “all of the above”.
It turns out that the basic recipe for no-knead bread also makes a mean cinnamon roll. Of course, with enough butter, cinnamon, sugar, raisins, pecans, and LOVE, dog food could be transformed into a tasty treat…
While I am sure that there is an official recipe for cinnamon rolls in the “Artisan Bread” book, that book is currently on loan to some friends, so we had to wing it.
Pretty simple:
Pre-heat oven to 375
*Roll out 1-2 servings of no-knead bread basic dough
*Brush dough with large amounts of melted butter
*Sprinkle liberally with a cinnamon/brown sugar mix, lots of nuts, and lots of raisins
*Roll dough jelly-roll style along the wide edge
*Cut jelly-roll in 1/2″ slices
*Place slices in prepared cast-iron skillet and let rise in a warm place, 1 hour
Prepare cast iron skillet (thanks to Mark’s grandmother!):
Coat generously with more of all of the ingredients listed above (minus the dough)
Bake at 375 degrees for 20-30 minutes.
Cover skillet with cutting board, and invert.
Enjoy….with those you love!
[...] The beauty of this pizza is in the dough. No-knead dough. The same stuff we use to make gorgeous artisan breads and cinnamon rolls! [...]