Sorry, Grandmother.

April 28, 2012


I took a stab at making a non-artisan-bread-in-five-minutes dough today. We were going to have chili for dinner, and apparently in the midwest it is blasphemous to not have cinnamon rolls with chili, and I did not want to anger the chili gods.

I’ve posted about my grandmother’s recipe before, and how it involved a lot of stirring at the beginning. Well, I’m pleased to report that I did stir the dough a fair amount, but not the seven minutes that impart love to the dough. I let it sit a little longer to rise and called it good.

I did 2/3 of the recipe.

They turned out all right. I tried rolling short end to short end, but next time I’d roll long end to long end like my instincts said I should. The roll turned out very fat so the pieces had to be sliced thinner.

Not enough cinnamon, and I used that spanish sugar.

Notes to me for next time:
* More cinnamon (Oh, buy more cinnamon.)
* More butter
* 22 minutes instead of 24 if they are this thin.

They were ok.

Good enough.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

View all posts by Lauren

5 Responses to “Sorry, Grandmother.”

  1. Brad Said on:

    I love cinnamon rolls. If I ever had them with chili, I would skip the chili and just have cinnamon rolls for dinner. Mmm…


  2. Deborah Said on:

    They were amazing! Good job, Lauren!


  3. Lauren's dad Said on:

    I’m with you, Brad! If I were served cinnamon rolls like these with whatever else, I would eat only the rolls.


  4. Peggy Said on:

    Oh my goodness Lauren….they look absolutely mouth watering!! And you are quite the artistic drizzler. My drizzles usually are very blobby.


  5. Jane Sommerer Said on:

    Looks delicious!


Leave a Reply