saturday morning cinnamon rolls

with the weather making the first hints at changing, i start to crave spice and warmth in my food. we don’t make cinnamon rolls a whole lot around here, as they’re too good to keep around often. but i needed to bake, and we’re out of cereal for breakfast for saturday. so cinnamon rolls it was. it took a little while to get a recipe picked out, but this one is from cooking light. they rarely steer me wrong, so i went with it.

once again, late night baking, so not a lot of pictures. nevertheless, on with the deliciousness!

Saturday Morning Cinnamon Rolls, original link here

  • Rolls:
  • 1  cup  warm fat-free milk (100° to 110°)
  • 6  tablespoons  melted butter, divided
  • 1/3  cup  granulated sugar, divided
  • 1  package quick-rise yeast
  • 16.88  ounces  all-purpose flour (about 3 3/4 cups)
  • 1  large egg, lightly beaten
  • 1/4  teaspoon  salt
  • Cooking spray
  • 2/3  cup  packed brown sugar
  • 1 1/2  tablespoons  ground cinnamon
  • 1/2tsp cardamom (optional)
  • 1/4tsp nutmeg (optional)
  • 3  tablespoons  butter, softened
  • 2  tablespoons  heavy cream
  • 1/2  teaspoon  vanilla extract
  • 1  cup  powdered sugar


1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

3. Combine brown sugar and cinnamon, cardamom and nutmeg. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

4. Preheat oven to 350°.

5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.


gators, cinnamon rolls, and a vintage wig

so we’ve been up to about next to nothing. seriously. it’s been a crazy week for me, and it’s not quite over yet. i still have an essay to write and a class discussion to lead on tuesday, BUT it’s the weekend right now. we’ll worry about essays and presentations later.

i did find some time last week to make vietnamese baguettes, in anticipation of a coconut banana bread pudding. unfortunately, it was so sweet i couldn’t eat it. 2T of sugar in one loaf of bread, but those bananas were so sweet it ended up unpalatable. which is pretty intense. the bread though. oh, the bread. rice flour in addition to wheat flour, and they were lightly crisp on the outside, and so soft and smooth on the inside. if i make them bigger next time, i can attempt a banh mi sandwich. yum!we also, 2 weeks ago, had a baking get together here at the apartment. and of course, the only photographic evidence of the day is one picture of our delicious foccacia.

zoë and i went to salvation army last week, where we discovered a vintage wig in mint condition. the woman working there is 6 months off of chemo, and was able to vouch for a: the wig’s quality, and b: the fact that it had been cleaned before donation. so 3 dollars later, we’ve got a flippy brown bob that donna reed would be jealous of. right now, the wig is on hiatus, because zoë plays a teeensy bit too hard with it right now, but we’re working on that. last weekend, we had some friends over, and their almost 18month old also thought the wig was pretty great. zoë was practicing her mad face, for whatever reason. she only did it once, thankfully.

earlier this week, zoë and i went to the zoo, to visit the only 2 gators allowed in ‘dawg territory. in case you weren’t aware, the georgia/florida football rivalry is intense around here, and we’re all a bunch of gator haters. i’m not even kidding. we get a day off of school so people can drive to florida for the annual game… ridiculous. but we had fun at the zoo and i was unable to get any pictures of zoë that didn’t involve her running around and generally not standing still.

she’s also outgrown her cowboy boots, so we dressed up in them one last time, did some dancing, and said goodbye. they’re going into storage, because they’re just too fabulous to let go of yet. besides, replacing a pair of justin boots for a 3 year old is prohibitively costly, and not worth it.

zoë and i made cinnamon rolls tonight. mostly. i did most of the work, but she helped me add the flour, and i know she’ll enjoy eating them in the morning. lazy saturdays are the best! the plan tomorrow is maybe to hit the farmers market, and then the library. but we have to be off the roads before the game, or we will get stuck. not even kidding. last weekend, it took me 45 minutes to get home because of all the roads that were shut down. while it is nice that football is such a boost to the local economy, it sure gets old quick.we got our hands on some juicy plums for snacks, and zoë is fond of seafood. ha. get it?