When I was growing up, one of the favourite treats my mother used to make for us was what she called Cinnamon Rolls. They weren't cinnamon rolls as you would expect them to be though . . . but a deliciously butter scone type of dough, rolled out flat, heavily buttered, sprinkled with a mixture of heavenly cinnamon and brown sugar and then rolled up like a jelly roll, sliced and baked.
They were quick to do and I suppose that's why she used to make them for us. She could have a nice plate full of these warm treats sitting in front of us in about half an hour and boy, oh boy, what a treat they were! After having been tortured by the smell of them baking we could hardly wait to dig in.
My father, being French Canadian, had another pet name for them. He always called them . . . wait for it . . . Nun's Farts!! I know . . . rude eh? My mother hated it, but we always thought it was quite funny . . . even if she did shoot daggers our way anytime we referred to them as such . . .
Only the French could come up with a name like that . . . and I say that with affection. Let's face it . . . if a Nun did fart (and you would have a hard time getting one to admit it eh?) they'd have to smell like cinnamon buns wouldn't they? How could you resist the temptation of eating such a delicacy . . I know I couldn't!! 'Nuff said . . .
You'll have to eat these all on the day, as they don't hold up that well in the waiting and taste best when fresh. Pity that . . . but eating them all on the same day as they are baked has never been a problem around here . . . funny how that goes. You can freeze them, without icing, so no worries.
*Mom's Quick Cinnamon Rolls*
Makes a dozen
Printable Recipe
These are not a yeast roll, but a quick roll made with biscuit dough, rolled out and then spread with softened butter. Sprinkled with a tasty cinnamon sugar mixture, rolled up, sliced and baked, they are a real taste treat. I like to add sultanas and chopped walnuts to mine, and a thin drizzle of icing. Mom never did this and we were happy with them plain, but then you can't miss what you've never had can you?
For the Dough:
2 cups plain flour
4 tsp baking powder
1 tsp salt
1/3 cup vegetable shortening
3/4 cup plus 2 TBS milk
For the Filling:
3/4 cup packed soft light brown sugar
2 TBS cinnamon
softened butter
Sultana raisins and chopped walnuts to taste (optional)
To Glaze:
1 cup of sifted icing sugar
a bit of milk
Pre-heat the oven to 205*C/435*F. Butter a shallow baking sheet large enough to hold the rolls, about the size of a jelly roll pan. Set aside.
Sift together the flour, baking powder, and salt. Cut in the shortening with either a pasty blender, or two round bladed knives until the mixture looks like fine bread crumbs. Stir in the milk with a fork to make a soft dough. Turn onto a lightly floured board and gently knead 8 to 10 times. Roll or pat out to a rectangle, 8 inches wide by 12 inches long. Spread with the softened butter. Mix together the sugar and the cinnamon. Sprinkle evenly over top of the butter. If using sultanas and nuts, sprinkle these on now as well. Roll up tightly from the long end as if for a jelly roll, sealing it along the long edge by pinching it together. Cut into 1 inch thick slices and place them onto the buttered baking tray. Bake for 12 to 15 minutes until nicely browned. Remove to a wire rack to cool a bit. Whisk together the icing sugar and enough milk to make a loose drizzle.
Drizzle some of this over the warm biscuits. Serve warm. Delicious!
