Cinnamon Rolls

DSC_1102.jpg

I am so ready to make food blogging my full time profession. Wouldn’t that be a dream job? Sometimes I think I could literally cook and bake all day and I would never get sick of doing it. You know how I’m in school right now? Well, I’m taking a break from my homework right now because I don’t think I can read another sentence about diversity in the workplace without gouging my eyes out. Because that’s how much I dislike school right now. Just five more classes and I’m done… Food blogging is therapy.

So are cinnamon rolls. I made my best batch yet too! Shout out to Sister Waidmann in my Church back home. I got this recipe from her in our church cookbook and it makes the most soft, delicious dough. Only changes I made were to double the filling in it- I just like a good amount of filling. 🙂 I’ve made many cinnamon roll recipes out there and I will always go back to this one.

DSC_1083.jpg

I was making these late at night. They were gone the next day so I think that’s a good sign! I’m thinking of making some right now though as my soothe-down from homework. Good thing I can just go into the next room and cuddle my Calvin. Nothing is better than cuddles from my sweet Calvin. Gosh, I love that boy. But next to that, kneading dough is pretty dang satisfying for some reason.

DSC_1096.jpg

Remember this?! Gotta show off my cat rolling pin any time I can 🙂

Cinnamon Rolls

 

  • 1 Cup and 3 TBSP warm water
  • 1/3 cup oil
  • 1/4 cup sugar
  • 2 TBSP yeast

Mix and let rest for 15 minutes, then add and combine:

  • 1 tsp Salt
  • 1 egg
  • 3 1/2 cups of flour

Knead for about 10 minutes, add flour while kneading. Roll out and spread in filling:

  • 4 TBSP softened or melted butter
  • 3 tsp cinnamon mixed in a bowl with 3/4 cup brown sugar

Roll up and cut. (Don’t use a knife. Use floss. My momma always did that so they wouldn’t squish.) Let raise 10 minutes. Bake at 350 degrees for 20 minutes. While baking make the icing:

  • One cube of butter, softened
  • 4 cups powdered sugar
  • 1/3 milk
  • 1 TBSP vanilla, more to taste

Whisk till it is all incorporated. Frost whenever. I can’t usually wait till the cinnamon rolls are cooled so it goes on right away! It’s thick enough that it can do that. 🙂


DSC_1103.jpg

DSC_1097.jpg

I just put one on the plate here to make it look pretty and like I’m not a pig but in reality, I ate like five.

DSC_1120.jpg

Hope everyone gets a chance to make these!

xoxo, Marinn

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s