I bring you cinnamon rolls. As Bette Jane has mentioned, we missed November. (I also missed October, but we won’t talk about that.) So sorry.
Last month, I also spent Thanksgiving in Colorado with Mike’s family. It was so great spending time with his family, playing games and eating good food. Have you tried fried pickles? You should. I don’t even like pickles and I thought they were delicious. Colorado is beautiful and I can’t wait to visit again. And, they have buffaloes munching on grass on the side of the freeway! Whaatttt.
After my first interview and with the quarter coming to an end, I spent the weekend winding down with some freshly baked cinnamon rolls. These babies are super rich and buttery, perfect for treating yourself to something special. Better yet, bake these and share the specialness with friends and family!
Remember to be grateful for all the wonderful things in your life this holiday season:)
BONUS! Here are some awesome links:
- This kid is the coolest. Everyone, meet Caine.
- We’re not so bad after all. (Yes, I got the above video from this post.)
- Christmas experiment??
- Kid + Dog + Puddle. ‘Nuff said.
- This brings me back to my elementary school days.
- S*%# my students write.
Cinnamon Rolls with Cream Cheese Frosting
adapted from Cannella Vita
makes 8 large rolls, or 16-18 small rolls
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup white sugar
- 2 1/2 teaspoons (1 package) active dry yeast
- 3/4 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 1/4 cup butter, softened ( I substituted this for coconut oil)
- 3/4 package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- In a small bowl, mix the yeast and warm milk and let it sit for ~5 min.
- In a stand mixer, mix the eggs, melted butter, flour, sugar, and salt together to form the dough. Add the yeast and milk mixture, and knead with a dough hook until well combined.
- Put the dough into an oiled bowl, cover, and let it rise until it is double in size (~2 hours). I usually place the bowl in the oven with the oven light on to keep the temperature slightly warm (~80 degrees F).
- When the dough is done rising, roll it out on a floured surface until it is about 12 x 16 in and about 1/4-inch thick. I rolled mine out thinner so I could make smaller rolls.
- Preheat oven to 350 degrees Fahrenheit.
- Mix the cinnamon, brown sugar, and butter (or coconut oil) together and spread evenly onto the rolled dough. Go as close to the ends as possible!
- Carefully roll the dough along the longest edge and slice into 2 inch slices. Then you get pretty swirls!
- Place into a baking dish, flat side down. The rolls will double in size while baking so leave some room for expansion. I only baked half of my rolls and froze back the other half for later. Bake for 20-25 min or until golden brown.
- While the rolls are baking, make the cream cheese frosting: beat the cream cheese, confectioner’s sugar, vanilla, butter, and salt together until smooth and well blended.
- When the rolls are done, spread the cream cheese frosting on top and serve! Best served with a cup o’ joe. Or tea, if you’re into that. I know I am.
P.S. Here is a recipe to make your New Zealand family, Miley Mullivan.