I have written a recipe from memory of many mornings grown up, but calling it my father’s recipe is almost a paradox. Dad doesn’t use recipes, but rather methods and approximated ingredients. So, I used the biscuit method and guessed on the amounts. My father’s method sometimes turned out amazing things, sometimes horrors. This time, I got lucky. The biscuits are light with a buttery crunch, and the filling is not too sweet, but a nice cinnamon-sugar crunchiness. I’ve already eaten four. Plus, they were made, baked and cleaned up in less than 30 minutes. Can't beat that!Jailhouse Cinnamon Rolls
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar
1 tbsp buttermilk powder (if you have buttermilk, use that instead of the powder and water)
½ stick cold butter, cut into pats
3/4 -1¼ cup water
½ cup sugar
1 tsp cinnamon
Stir together the first 6 ingredients. Cut in butter with a fork or two knives until it is pea-sized. Slow add water and stir until just combined. Dough will be wet and sticky. Turn out on a floured board. Pat out into a rectangle. Stir together sugar and cinnamon, and then sprinkle over dough. Carefully roll the dough from the widest edge, brushing off excess flour. Cut into rolls and transfer to a parchment lined pan. The dough is delicate, so they will fall apart a little in transfer. That's okay. They're jailhouse rolls. See below! Bake at 350 for 18 minutes or until lightly brown around the edges.
Ugly...but tasty!
