I've been using this same cinnamon roll recipe for, well, forever and yet this weekend with two little tweaks, I produced my best batch yet! I love when that happens. I don't make cinnamon rolls too often, mostly because once I do make them, I go on what I like to call the cinnamon roll diet: Breakfast? Cinnamon roll. Lunch? Cinnamon roll. Dessert? Cinnamon roll. You get the idea...I just can't stop myself. I was this close to not making them this weekend for #ldsconf, given my large & swollen state, then I thought about the cinnamon roll diet & thought, what the heck? and headed right into the kitchen to whip up a batch...or two. So tweak number 1: I doubled the batch. I did it thinking I'd take some to friends, or just eat a few more myself, but what actually ended up happening was even better. Instead of having twice as many rolls, they were twice as big. Yes please. When I really stop and think that I'm actually eating two instead of one, it makes me a little sick. Naturally, I stop myself from thinking that way & just enjoy every bite. The next tweak was a big one. Instead of dry on the top, until you add frosting, I got ooey-gooey-sticky-rolls & it's so simple I banged my head on the wall that I'd wasted so many years not applying it. My mom happened to be over when I pulled them out of the over & when I reached for my spatula to take them off the pan, she exclaimed, "What are you doing?!" I stopped to indicate the obvious & gave her a side long glance because the last time I remember my mom making cinnamon rolls is: never. BUT she still held the key to my best batch with a nugget of wisdom from her mother. Instead of using a spatula to remove the rolls, simply dump your pan upside down...thus capturing all of the caramel goodness. We actually frosted them & ate them upside down as well & not gonna lie? Game changer. Cinnamon Rolls2 C warm water 1/4 C sugar 1 1/2 TB yeast (or two packets) combine in mixer, let sit for 5 minutes 3 C flour 1/4 C oil 1 1/2 tsp salt 2 C flour Mix all ingredients together, cover bowl with clean dishtowel & let rise 15 minutes. Roll out, fill with melted butter (1 stick), sugar, brown sugar & cinnamon Roll dough, then cut into 1/2" strips. Place on cookie sheet, sprayed with non-stick spray. Cover with dishtowel & let rise until double in size, about 15 minutes. Bake at 350 degrees for 20 minutes. Cream Cheese Frosting1 stick butter @ room temperature 1 8oz cube cream cheese @ room temperature 1 t vanilla 3 C powdered sugar Feel free experiment with the frosting, sometimes I add more butter and less cream cheese, sometimes I add almond flavoring or maple instead of vanilla...make it how you like it!
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Hi, I'm Amy. When I'm not scouring the valley for the perfect new house, you can usually find me in the kitchen with a gaggle of kids. Chips, salsa and a Diet Coke are usually in hand. Categories
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October 2019
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