Expecting house guests over the Thanksgiving holiday? Homemade cinnamon rolls for breakfast sound good? This recipe uses rolled out scone dough instead of the usual yeast dough so it’s much easier and quicker to make for company. I would say mixing bowl to table in under an hour and does it make the kitchen smell good! As much as I bake and I do love to bake, I find myself turning towards faster, easier or make ahead recipes when I entertain. I also love a good scone and these cinnamon roll scones are good. My husband and I kind of fought over the last one, actually it wasn’t really a fight. I had been pulling apart and nibbling on the last scone, when he walked in the kitchen and went right to the container on the counter. He took out the last half eaten scone and popped what was left of it- the middle- right in his mouth, he smiled and I smiled, so I guess all is well that ends well. But, I do kind of miss that last bite of scone, okay I really miss that last bite of scone, after all it was the middle!!!
I will be making another batch of cinnamon roll scones for our guests this weekend but now it’s time to start thinking about turkey and all the trimmings. For the most part I make and serve the family favorites that everybody expects from my kitchen. I always bake my own rolls and pies, which does take extra time but I try to keep my recipes simple as there is so much to prepare for our favorite eating holiday. I’ve ordered the turkey, decided on my menu and already made my grocery list. I cleaned out the refrigerator and will set the table a few days early. Thanksgiving has been my holiday for quite awhile now so most of the preparations are fairly routine. I may go a little crazy and throw Italian sausage in the turkey dressing or ..I guess that’s it, I’m such a traditionalist-I admit it! I’ve learned over the years not to surprise my family with any new gourmet creations at Thanksgiving, “Mom, what’s that weird taste in the mashed potatoes?” “Why that’s white truffle butter honey!” I just keep it homemade and simple, it works for me and I’m sticking with it, at least for the Thanksgiving meal.
Thanks to everyone for following my blog and to all who celebrate Thanksgiving- have a wonderful meal with your loved ones- with all the dishes you look forward to enjoying;-)
Adapted from Baking For Friends by Kathleen King.
- For the Filling
- 1 stick unsalted butter
- 1/2 cup dark brown sugar, firmly packed
- 1 tablespoon cinnamon
- For the Dough
- 4 cups all purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 1 stick unsalted butter, cold cut into small pieces
- 1 cup dark raisins
- 1 & 3/4 cups half-and-half
- For the Icing
- 1 cup powdered sugar
- 2 tablespoons plus 2 teaspoons milk
- Preheat the oven to 375F.
- Line 2 large rimmed baking sheets with parchment paper or Silpats.
- Make the filling: using a small bowl mix together the butter, brown sugar and cinnamon.
- Make the dough: using a large bowl whisk together the flour, sugar, baking powder and salt, work the butter pieces in with your fingertips until the mixture is crumbly (don't over mix), add the raisins, then add the half-and-half, stirring until just moistened.
- Lightly flour your work surface and turn the dough out, roll it into a 17x12 inch rectangle, about 1/4 inch thick.
- Spread the cinnamon filling over the dough, leaving a 1/2 inch border.
- Starting at the long side, roll the dough as tight as possible into a log.
- Cut the dough into 1 & 1/4 inch slices and arrange them cut sides up, several inches apart on the prepared baking sheets.
- Bake for about 25-28 minutes or until golden brown.
- Cool on the pans for 10 minutes before moving to a metal rack.
- Make the icing: Using a small bowl mix the powdered sugar with the milk until smooth. Drizzle over the scones, serve warm or at room temperature.