“Great for playdates and great for Mom’s dates!”
This recipe brings back fond memories of when my mom would make pies and my siblings and I would fight for the left over circle of dough she pressed the pie pan into. Then we would roll our portions out and spread them with butter, then with cinnamon with the precision that comes with experience. We would wait to see the dark color of the cinnamon as it soaked into the butter, and then fill in the blanks. Finally, we’d sprinkle the sugar while Mom held us back on the quantity. This long time favorite, that I now make with my own daughter, is so simple, yet so satisfying to the finest palates. I have served it to royalty, celebrities and family alike with tea service or just a cup of tea and they always comment on how delicious they are. Below are some pics of one of my weekend brunch tables.
It’s also great for those sexy breakfast’s in bed! Serve with fresh Goya peach nectar stirred into prossecco and you have Bellini cocktails! Cold bubbles to the head and hot cinnamon treats to the stomach are sure aphrodisiacs.
Easiest make your own pie crust with ingredients you have at home:
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
Mix all ingredients in a bowl and then pat together in a ball. (p.s. if you want to make a pie, you can mix these same ingredients above in a 9 inch pie pan and pat it into the bottom and up the sides, prick with the fork, bake for 15 minutes in the a 400 degree preheated oven, and you are ready to go with your favorite pie filling!) Store bought crust once in awhile is OK but full of additives usually, so keep that in mind. I like the one’s in the box in the refrigerator section vs. the frozen ones already in a pan. http://www.pillsbury.com/Products/Pie How to make Cinnamon Sugar Rolls: Preheat oven 350 degrees Roll out crust on a floured silicone rolling mat, or parchment paper. Spread lightly salted whipped butter on your crust. Whipped is much easier then pats cut off the stick. You can use a butter knife or any of the below pictured frosting spreaders. I like the one with the bend because it allows you to spread evenly across the crust.
Sprinkle cinnamon until absorbed and then lightly the sugar. Cut 2 1/2 inch wide strips Then roll them into little logs 1 1/2 inch thick logs. See plated in picture above. Place in toaster oven on the middle rack and bake at 350 for approximately 10 minutes. You will know its time when you smell the cinnamon and their tops are golden brown. I even like them “burnt” in spots. So don’t worry about turning them around for toaster oven temperature imbalances.