Cinnamon Rolls (Pets de Soeur)
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 3 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
lard
|
|
| 1 | cup |
milk
|
|
| filling | |||
| 2 | tablespoons |
butter
softened |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
lard
|
|
| 237 | ml |
milk
|
|
| filling | |||
| 3E+1 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
water
|
|
Directions
Sift the dry ingredients together.
Blend in the lard to form a coarse mixture.
Gradually add the milk until a soft dough is formed.
Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.
Butter the dough with soft butter, cover with ¼ inch of brown sugar and sprinkle with cinnamon.
Roll the dough up like a jelly roll and slice into circles about ½ inch thick.
Pour water into a casserole dish.
Put the sliced dough into the casserole and bake at 375℉ (190℃) F for about 30 minutes or until the pets de soeur are golden brown.
Variation: Cranberry jam may be substituted for the sugar and the cinnamon.
