Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
2 cups all-purpose flour, sifted 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon baking soda ¼ cup vegetable oil ¾ cup buttermilk 8 tablespoons butter, softened ¾ cup sugar 1 teaspoon cinnamon
Preheat oven to 400°. Grease a 9-inch round pan. Combine flour, baking powder, salt, and baking soda in a medium mixing bowl. Stir in vegetable oil. Add buttermilk, and stir just until blended. Knead dough on a lightly floured surface until smooth.
Roll dough into a 15-inch x 8-inch rectangle. Spread butter over the dough.
Combine sugar and cinnamon in a small mixing bowl. Sprinkle over butter. Roll up the rectangle, starting from one long side. Pinch seam to seal. Cut the roll in 1½-inch slices.
Arrange slices, cut side up, in prepared pan.
Bake until lightly browned, 15 to 20 minutes. Remove from oven. Serve hot.
Editor’s Note: This recipe originally came from Kitchen Keepsakes from the Owen Family.
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