February 26, 2017

It’s boo boo’s birthday! Haha jkjk that was like 2 weeks ago now but I’m finally getting around to posting the cinnamon rolls I made in celebration. I was planning on making a cake too but I guess that was a little too ambitious. Let’s just say I wasn’t expecting the sugar crash after having oh, 2 to 3 of these for lunch. This was the day we got that huge snow storm so we were in full hibernation mode on the couch the majority of the day binge watching Blind Spot. << Wouldn’t want it any other way.

This was my first go-round with cinnamon rolls and B said they could have possibly been the best thing I baked yet. We honestly talked about them for days after and bragged to pretty much anyone who would listen at our engagement party. I have my G Better Crocker to thank for this one bc the  recipe is from her book of classics published in 1981(!!) I stole from my mom. B had 3. Like back to back. Lol. And then another later in the day which makes a total of 4 but who’s counting, honestly.

I need to chill with the sugar though. I’m like detoxing in the worst way rn. My bestie and I are planning a Whole 30 starting March 1st and I’m kind of terrified. I followed a loose paleo diet for a while a couple of years ago but I was never strict strict like Whole 30. I gotta get B on board or I’ll never make it. Thinking about a prep post? Maybe another meatball recipe? Something that is going to sustain me throughout this. Idk what I’m going to do about my nightly chocolate fix…this is going to be very hard.


adapted from Betty Crocker’s Cookbook

1 package quick-acting active dry  yeast
1/2 cup warm water (105-115 degrees)
1/2 cup almond milk
1/3 cup sugar
1/3 cup shortening or softened butter
1 tsp salt
1 egg
3 1/2 to 4 cups APF

2-4 Tbsp butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp cardamom (optional)

1 cup powdered sugar
1-2 Tbsp almond milk

Dissolve yeast in warm water in the stand mixer bowl. Let stand until fragrant and foamy, about 10-15 minutes. Stir in milk, sugar, shortening, salt, egg, and 2 cups of flour on low speed. Now beat on medium until smooth. Slowly add more flour until dough comes together and is easy to handle. Turn onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place dough in a greased, large mixing bowl. Turn once, greased side up, cover and let rise until double in size, about 1 hour.

Punch down dough and turn onto lightly floured surface. Flatten dough with hands or a rolling pin into a large 15×9 rectangle. Spread with butter. Mix sugar with cinnamon and sprinkle evenly over dough. Starting on the long side, roll up tightly. Pinching the end into the roll to make a seal. Cut into 9 1 1/2 inch slices and place slightly apart in greased 9×9 pan. Cover and set aside in a warm place for the second rise, about 1 hour.

Heat oven to 375 degrees. Bake until golden brown, about 25-30 minutes. Meanwhile, make the glaze. In a small bowl, whisk milk and powdered sugar until smooth. Add more or less milk for desired consistency. Spread rolls with glaze and serve warm, or not, either way, so delicious.

Make-ahead tip from my G: cover kneaded dough and refrigerate in a greased bowl for up to 3 days.

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