Do you remember Capt. Appleby's? It was a popular Mount Dora restaurant until it wasn't anymore -- wasn't popular then wasn't there. If you don't remember that, then you probably won't remember that it was also the restaurant that occupied the space at Dubsdread Golf Course before the Tap Room moved in and started serving good food. (My first review of Capt. Appleby's in Orlando coined the term dubsdreadful.)
Even if you don't remember anything else about the restaurants, you'll remember the little cinnamon rolls that were served there. These sweet treats were served as a garnish on each plate at Capt. Appleby’s.
I was digging through some old files and came across this recipe and I thought you'd enjoy it. I'll be featuring chef recipes regularly. Let me know if there are any you'd like to see here.
Capt. Appleby's Cinnamon Rolls
1 18-ounce Bridgford bread dough loaf (Frozen Bridgford bread dough is available in the frozen foods section of most grocery stores. Be sure to thaw it out before you try to roll it.)
3 ounces melted butter
1/4 cup cinnamon sugar (recipe below)
1 cup sugar icing (recipe below)
Roll bread dough into a 12-inch-by-18-inch rectangle, about 14-inch thick. Brush dough with melted butter and sprinkle evenly with cinnamon sugar. Roll rectangle lengthwise. Cut roll into 12 even pieces. Place rolls in a greased muffin pan.
Bake 10-11 minutes at 300F until golden brown. Remove rolls from muffin pan and place on a wire rack on a cookie sheet. Coat with a generous amount of sugar icing.
CINNAMON SUGAR: Use three parts sugar to one part cinnamon; combine thoroughly.
1 cup water
6 cups 10X powdered sugar
Using an electric mixer, slowly blend sugar into water until smooth.