A caution to the wind: This is not one of the healthier options that I have made in my life, but it sure was delicious and it is perfect for party, which is what it was made for. The pieces are perfect pull off bites that do not require much of a commitment from the eater! This was made for a New Year's Eve Party at a Rock Climbing Gym, so the guilt trip was not too much of a concern, and part of the inspiration for the rum added to the icing.
If you would like a healthier version of this cinnamon roll, simply make and use less honey butter, less sugar in the cinnamon sugar topping and less icing.
Bloomin' Cinnamon Roll
1 Round Roll of you favorite bread (I choose a honey whole wheat to make it a bit healthier)
Honey Butter
1/2 C. Melted Butter
1/4 C. Powdered Sugar
1/4 C. Honey
1 generous t. Vanilla
1 C. Sugar
1/4. C. Cinnamon
Icing
1 C. Powdered Sugar
1 T. Non-Fat Milk
1 T. Rum
Preheat oven to 350 degrees F.
To make the Honey Butter:
Combine the Melted Butter, Powdered Sugar, Honey and Vanilla. Wisk in a bowl until thoroughly mixed.
Cut bread lengthwise in 1/2 to 3/4 inch strips. Spread half of honey butter between the slices.
Rotate bread 90 degrees and repeat with the slices and spreading the honey butter between the slices.
Combine the cinnamon and sugar into a bowl and then sprinkle into the slices of the bread so that it sticks onto the honey butter.
Wrap bread in aluminum foil and bake in preheated oven for 25-30 minutes until the bread is warm.
While the bread is in the oven, make the icing by mixing the Powdered Sugar, milk and rum. If the icing is too thick, add more rum or milk. If the icing is too thin, add more powdered sugar. (As you can see, I was more partial to the Rum).
Once the bread is done, unwrap the foil and sprinkle with the icing. Place on a plate and enjoy fresh out of the oven.
This is best enjoyed fresh, so if you have left-overs (which is highly unlikely), simply reheat in the oven so you may enjoy that fresh baked goodness all over again.
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