Blue Corn Cinnamon Rolls

Ingredients:
Dough:
1 cup Cornmeal, Blue (Medium Grind)
1 cup White Flour, Unbleached
1 Tb Baking Powder
1/2 tsp Sea Salt
1 Tb Sugar
1/2 cup Cold Butter
1/2 cup Milk
2 Eggs
Filling:
1 cup Date Sugar
2 Tb Cinnamon, Saigon (Premium)
1/2 cup chopped Walnut Halves

Preheat oven to 425°. Use an ungreased cookie sheet, set aside.

Combine the dry ingredients and mix well. Cut in butter. In a separate bowl or measuring cup, combine milk and eggs. Add the wet ingredients to the dry ingredients. Mix well.

On a lightly floured surface, roll dough into a rectangle 1/2" thick. Cover with sugar, cinnamon and chopped walnuts. Roll up the dough from the widest edge, keeping the turns tight. Pinch ends closed. Using a sharp knife, slice roll making two-fingers wide pieces. Place on an ungreased cookie sheet and bake for 10 minutes, until golden.

Yield: 12 rolls