A few months ago I got a copy of the new Shelf Reliance Cookbook. The photo on the cover is a beautiful cinnamon roll with berries in it. I have made the recipe a couple of times now and I like it. But since I can’t leave a recipe alone I have made a few changes and I love it now.
What did I change? I used my whole wheat bread dough instead of the dough in the book. I love this bread recipe and I use it for everything. I also changed the frosting. I love cream cheese frosting but my family does not. So I switched to my stand by butter cream frosting recipe, that my dear fried Ann gave me years ago (Thanks Ann!). I had just used the end of a can of Freeze Dried Pineapple and there was all of this wonderful powder at the bottom of the can. I had a roommate in college who always to put pineapple concentrate on her cinnamon rolls, so I added it to the frosting and it turned out great.
Rolls
2 T Olive/canola oil
1/4 cup honey
1 T Dough Enhancer
1/4 cup Gluten
1 1/2 Tablespoon yeast
1 T Salt
7 1/2 cup whole wheat flour
½ cup butter, softened
1 tablespoon cinnamon
½ cup brown sugar
2 cup FD Blackberries rehydrated and patted dry
2 cup FD Blackberries rehydrated and patted dry
Remove and cool on a rack. Frost with Pineapple butter cream frosting.
Pineapple Butter Cream Frosting
½ cup butter or margarine, softened
¼ cup shortening
3 cups powdered sugar
2 Tbsp. corn syrup
2 tsp. milk
½ cup freeze dried pineapple powder * see note
Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar and pineapple powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.
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