Cinnamaroll & Gingesnap Heaven…

I’m slow, I feel like crud and I …. am not itching much.

Recipes are finally below.

The cinnamaroll recipe’s from when I took Food Studies in high school (or perhaps it was from Home Ec in Jr.High now that I’m looking a little more closely) and makes about nine just-right sized rolls. The measurements are a little queer because when you’re in school, you never have any need to make a full batch of anything for class, so the recipes have been scaled down for a group of 3-4 students, give or take, with maybe 2 rolls per person for sampling when they’re done. In this case, that’s more than an adequate amount for a family of two. I have not included a recipe for frosting because I generally don’t eat the stuff. The Hubbs mentioned last night that he wished that there was some sort of sugary sweet drizzle over top, but that’s him. Do as you see fit. ^_^

The gingersnap recipe’s from The All New Good Housekeeping Cookbook I got as a free gift from Linens’N’Things when The Hubbs bought me the kitchenaid blender for my birthday a few years back. When I make these, the amount of dough per cookie is equivalent to 1/2 of an ice cream scoop… beyond that I’ll assume it’s more or less a standard “drop by spoonful” amount. Word of warning: the rolling in sugar-action is a bit messy. One other side thought — these are the cookie-gasm when spread with cream cheese frosting and served with a cold glass of milk. ‘Nuff said.

Needless to say, the ANGH cookbook is the highly abused and very much my go-to reference guide to just about everything. If you don’t have a good reference book or know of someone that’s just starting off in the cooking world for the first time, go get it. NOW.



2 1/4 cup flour
2 Tbsp + 1 tsp sugar
1/2 tsp salt
2 tsp yeast
2/3 cup hot water
2 Tbsp + 1 tsp butter
1 egg

1/2 cup brown sugar
1/4 cup butter, room temperature
1 tsp cinnamon

Melt butter in hot water, set aside.
In a large bowl thoroughly mix 1/3 cup + 1 Tbsp flour, all the sugar, salt and yeast.
Make a well in centre of dry ingredients and add the hot water mixture.
Beat vigorously for about 2 minutes.
Add more about 2 Tbsp more flour and the egg, beat one minute more.
Stir in as much of the remaining flour to make a soft dough. You may not need it all.
Turn dough out onto lightly floured surface and knead until springy & bubble, but still warm.
Put dough into lightly greased bowl and cover with towel, let rest about 20 minutes until doubled in bulk or finger imprints remain.

Meanwhile, mix brown sugar, butter and cinnamon together in a small bowl and set side.

Punch down dough and roll into a rectangle.
Spread with filling and roll up dough.
Cut dough into 9 even sized sections and place cut side up in 9×9 pan.
Bake for 15-20 minutes @ 375F



2 cups flour
2 tsp ground ginger
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup butter
1/2 cup sugar
1 egg
1/2 cup dark molasses

extra sugar for rolling

Preheat oven to 375F
In medium bowl combine dry ingredients.
In bowl of mixer, beat butter and sugar until light and fluffy.
Beat in egg until blended, beat in molasses.
Add flour mixture and beat just until blended.
Drop dough by spoonful into remaining sugar, roll until coated and set on cookie sheet.
Bake for 9-12 minutes.
Let cool on cookie sheet for a minute before transferring to wire rack.


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