Even though my latest book, Wild Bread, is already on the shelves, we are continuing to add on to it. Lately, we’ve been dreaming of luscious, ooey-gooey, soft cinnamon rolls. As a result, over the last few weeks, we’ve been on a quest to create a sumptuous cinnamon roll. Along the way, we discovered that dates make a wonderful filling that stays put while the cinnamon rolls are baking.
Check out our cinnamon-roll recipe on my Wild Bread chatroom here.
While you’re there, join in on our conversation about everything Wild Bread!
If you haven’t picked up a copy of my latest book, you can find it here.
Cut in 4 T butter using a pastry blender or fork until mixture resembles coarse crumbs.
Add 3/4 cup buttermilk and mix just until dough forms.
Dust a clean work surface with Budget Mix, place dough on surface, and dust with more Budget Mix. Roll dough into a 12” x 15” rectangle.
Spread 6 ozs shredded Gruyère cheese over dough.
Arrange 4 ozs sliced ham over cheese in a single layer.
Roll up jellyroll style.
Cut into 8 rolls.
Place rolls on prepared baking sheet and bake for 15 minutes, or until cheese has melted and rolls are pale golden brown.
While rolls are baking, prepare Buttermilk Honey Mustard: Add 1/4 cup mustard to a small bowl.
Add 2 T buttermilk.
Add 2 T honey.
Mix well and serve with rolls.
