Cinnamon Roll Biscuits
Working in a group is always an opportunity to come up with new ideas and above all it is about getting help in doing things that you can not do completely alone. That is exactly the case with today`s post.
These biscuits are cooked by Eranda. A recipe adapted by Food Network and cooked during her stay in the United States – when she had the time to experiment with cooking. While I am busy with other projects, Kikiliciouss will not let you waiting thanks to the team`s love for food and the good will to make this as much of a functional and easy to use platform.
This is a delicious pastry dish with simple and easily foundable ingredients in our supermarkets. All you need is the wish to make the dough and everything will go perfectly.
- This recipe can be accompanied with a simple caramel, which can be splashed over the biscuits.
Preheat oven to 204°C.
Mix together mascarpone, cinnamon, 45 grams sugar and set aside.
In a big bowl mix together the flour, baking soda, 40 grams sugar and salt.
Add the diced butter and work the dough with your fingers until you get a dry, granulated mass.
Open up a hole in the middle of the dough and add cold milk.
Work the dough until it becomes one held together.
Pour flour on the table and work the dough about 5-6 times with your hands.
Open the dough in a big rectangular layer (25x35cm), about 0.5cm thick (do not worry if it is not a perfect rectangular piece).
Spread carefully the mascarpone mixture on the dough layer, making sure to leave 1cm uncovered contour.
Spread the cherries or raisins and roll the dough layer in the shape of a cylinder.
Transfer the roll in a baking pan and leave in the freeze for about 20 minutes.
Take off the freeze and put the dough on the table and drizzle with flour, cut it in 8-10 equal rolls.
Put baking paper on a baking pan and place the rolls, leaving a 3cm distance from one another.
With you palm, push carefully on the biscuits.
Bake the biscuits for about 20-25 minutes, until they get a light brown colour.
Let them cool completely before serving.
Photography by Eranda Janku