Non-Yeast Cinnamon Rolls

From Yankee Magazine — January 2010

Quickbreads, Coffee Cakes Recipes | Bread Recipes

Yield: 16 rolls

Captain Lindsey House, Rockland, Maine

• 4-1/2 cups flour
• 2-1/2 tablespoons baking powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1/2 cup vegetable shortening
• 1/2 teaspoon baking soda
• 1-1/2 cups buttermilk
• 1/2 pound (2 sticks) unsalted butter – thinly sliced (plus extra for topping)
• 1 cup sugar
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup (approx.) maple syrup

Heat oven to 375 degrees. In a medium bowl, combine flour, baking powder, sugar, and salt. Cut in shortening. In a separate bowl, combine baking soda and buttermilk; stir into the flour mixture. Form into ball. Turn dough out onto floured surface and shape into a 24 by 12-inch rectangle. Dot rectangle with butter slices and sprinkle with sugar, cinnamon, and nutmeg. Starting on long side, roll rectangle tightly into a log. Slice log into 16 rounds, each 1-1/2-inch thick. Place into well-seasoned cast iron skillet; pack rolls in tightly. Drizzle with maple syrup and butter slices. Bake about 40 minutes, until just brown. Let stand for 5 minutes; then separate rolls and serve.

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