The MN State FAIR opens tomorrow and the annual food-on-a-stick showdown begins. Not to be left out of all the fun, Jeff and I will be presenting our bread methods and introducing our latest and greatest achievement; Bread-on-a-Stick. This Thursday and Friday at 5:00pm in the Creative Activities Building at the St. Agnes Kitchen, We will be demonstrating how to make these cinnamon rolls and other savory breads-on-a-stick. I’ve included the technique below for anyone who does not have the great fortune of living in MN or the ability to join us at the Fair.
For those of you who can make it to the FAIR, Jeff and I have put together a Gift Bucket Giveaway, to be raffled off at the St. Agnes Kitchen. It will contain a Cambro 6 Qt. Bucket, Wood Mixing Spoon and a signed copy of Artisan Bread in Five Minutes a Day. Even though Jeff and I will only be there for the first two days, the Gift Bucket Giveaway raffle will be there for the entire FAIR. Just stop by the St. Agnes Kitchen and fill out a ticket. We will draw the name of the lucky winner on the last day of the FAIR.
Because some of you are not able to be at the FAIR, we will also be randomly selecting someone’s comment from this post and sending them a signed copy of Artisan Bread in Five Minutes a Day. Just leave a comment below and you could win a book. We will select a winner on September 2nd!
Here is how to make the mini cinnamon rolls-on-a-stick:
Preheat oven to 350° and grease 24 mini muffin tins.
Roll out a 1 pound piece of dough (master, brioche, challah, whole wheat, buttermilk or any of your favorites will work).
It should be about 1/4″ thick and as rectangular as you can manage.
Sprinkle on a generous amount of brown sugar(about 1/2 cup) and sprinkle with about 1 1/2 tablespoons cinnamon. Make sure you get right to the edges, but leave a 1/2″ along one of the long edges. Roll the dough into a log starting at the long edge.
Seal the log by pinching the dough along the seam.
Stretch the dough until it is just thicker than a broom stick.
Snip off 3/4″ discs with a pair of kitchen scissors.
Place in a well greased mini-muffin tin. Let rise for about 45 minutes. Bake for about 15 minutes. Remove from pan immediately before the caramel hardens. Makes about 24 mini cinnamon rolls.
To celebrate the FAIR put the cinnamon rolls on wooden skewers and drizzle with icing. (I just mixed together powdered sugar and heavy whipping cream until it was as thick as cake batter.)