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No, really...I am back :)

>> Monday, October 29, 2012

So, I wrote a blog post with the reasons why I haven't posted much over the past 9 months. And then I promised that I would write more.  And it's been an entire month since that post and I haven't written anything.  Ugh.  I'm such a good blogger :)

I do have several posts to write on projects that I've been working on...but for now, I'll share a recipe that I tried for breakfast this morning.  It was really good, but totally not healthy by any stretch of the imagination.  But it's great for a special occasion.  And today's special occasion was that it's Monday and my youngest had her 15-month check-up (3 shots!) today. Which, in my book, requires something special for breakfast.

If you are looking for a quick, no rise cinnamon roll that tastes good, try this recipe:

No Yeast Cinnamon Rolls (click for the original recipe & wonderful photos!)

Preheat your oven to 425. Pour 1 tablespoon of melted butter into a 9-inch round cake pan. Brush to coat the entire perimeter of the pan.
In a small bowl, combine:
  • 3/4 cup dark brown sugar
  • 1/4 granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
Add 1 tablespoon of melted butter and stir until crumbly. Set aside.
In a medium bowl, combine:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt

In a separate bowl, combine:
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter, melted
Add the buttermilk mixture to the flour mixture and stir until the liquid is just incorporated, about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth, 3 to 4 minutes. Roll the dough into a 9x12-inch rectangle. Brush the surface of the dough with 1 tablespoon of melted butter.
Sprinkle the filling evenly over the dough. Gently press the filling into the dough. Starting at a long edge, roll the dough to form a log.
Cut the log into eight equal pieces. Place one roll in the center of the prepared pan, and the seven remaining rolls around it in a circle. 
Brush with 2 tablespoons of melted butter. 
Bake in the preheated oven for 25 to 28 minutes, or until golden brown. Allow rolls to cool for 5 minutes.
In a small bowl, combine:
  • 3 oz. cream cheese, softened
  • 2 tablespoons buttermilk, at room temperature
  • 4 tablespoons confectioners' sugar
Whisk first 2 ingredients until smooth. Add 4 tablespoons of confectioners' sugar 1 tablespoon at a time. Whisk until a smooth glaze forms, about 30 seconds.


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