variations of a cinnamon roll

Recently I wrote about the cinnamon bun craving that my pregnant daughter had. Following making those, I saw a recipe in the Food Section of The New York Times for Giant Cinnamon Roll Scones, For the recipe you’ll need flour, sugar, baking powder, salt, unsalted butter, heavy cream and vanilla
 
The dough came together quite well. I debated using my food processor, but opted to use a pastry blender to make the mixture resemble coarse sand. The recipe required some folding of the dough, similar to folding a sheet of paper to fit in an envelope and then reshaping into the 5”x14” rectangle. 

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​The filling is made with unsalted melted butter, dark brown sugar and ground cinnamon. I prefer using softened butter to melted. Also, I didn’t like the method for forming the rolls. Once you spread the filling over the dough, it’s cut into four equal strips. You take the first strip and roll it into a cylinder. Then you take each subsequent strip and roll it round the cylinder to form one large cylinder. I would prefer make one long cylinder and cutting individual rolls/scones. I misread the directions and my scones did not look like the picture in the newspaper.
 
Overall, we all enjoyed the taste and flavor of the scones. They weren’t overly sweet and the combination of cinnamon and dark brown sugar gave a stronger cinnamon taste. There’s yet another cinnamon bun recipe I want to make, Biscuit Cinnamon Rolls with Cream Cheese Icing. This recipe is in the April 2020 issue of Charleston Magazine. I’ll keep you posted!