10.12.2010

My Frosting Runneth Over

I love to bake. A few years ago after I had sent a spat of recipes over to all my family members I got a reply back from my Dad. It said, "Thanks for all the Fatcipes!" Well, not much has changed since then. I still love Butter. And Sugar. And Bread. And...Oh well, you get the point.

Last Saturday morning I woke up to a chilly house, so much so that I turned the heater on for the first time this Fall. And then in an effort to warm up I made cinnamon rolls. And I think this was my best batch yet. So gooey and drippy and scrumptious!

In case you haven't made cinnamon rolls before I thought I would show you a few pictures of what things look like during the process. Be aware that if you haven't made yeast breads before it may take a few tries to get it right. Hell, I still get it wrong sometimes. But it's worth it every time it turns out. And remember that yeast requires a commitment of a couple hours. It's a short term relationship that you have to be committed to for it to work, no one way street here.

I remember once asking one of my sisters a few years back after not having much luck with cinnamon rolls what her trick was cuz mine weren't very good. She said "Sugar. Lots and lots of Sugar!'


See all that beautiful brown sugar. I also dusted it pretty heavily with cinnamon, but not too much.


Then I rolled it up into this neat log. Now comes the tricky part, cutting each roll off the log. All recipes I have ever seen tell you to use a sharp knife. But that just seems to squish the rolls. When I was young my Mom taught me a trick that I have never forgotten.


Dental floss. Any kind will do. Or a sturdy string. Just wiggle it under the log and twist to pinch a roll off. Then put it in the pan.


My trick for rising bread, because I want to keep the commitment as short as possible, is to let the bread raise in an oven set for 200 degrees F. Works like a charm every time. My Mom taught me that trick also.


After they have risen for a while they look like this. Nice and puffy!


Then you bake them and spread your frosting all over while they're still warm. See how it runs over the edge a little. Oh yummy! Hope you have a chance to make your own cinnamon rolls someday because there is nothing better.

6 comments:

sally said...

So the mint floss doesn't effect the taste. I'd never used the floss because I don't have nonflavored floss but now that I know you can use mint I'm good. Love your song.

Lonita said...

Yeah, thanks a lot - now I'm craving cinnamon rolls. I seem to have the same issue with my favorite recipes tending to consist mostly sugar, butter, and flour...

denverallens said...

As I remember it, you said "how much crap did you put in this??" But I'd say sugar is more crack then crap! Yummmmmm!

quilts and quirks said...

You have made all of us hungry for fall yummies!! I just made a pumpkin pie with filling found in the freezer (found while looking for something to cook for dinner.) Cinnamon rolls rock.

Midwestern Gone Idahoan said...

Looks so YUMMY!! I swear I can smell them from here!!

Urban Parks said...

Some of my greatest comments are forgotten by me. Maybe we need to start a "Dad said the darndest things - and then forgot!" I'm ready, I'll be up for cinnamon roles.