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.
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.
Notes to me for next time:
* More cinnamon (Oh, buy more cinnamon.)
* More butter
* 22 minutes instead of 24 if they are this thin.
Good enough.
Brad says
I love cinnamon rolls. If I ever had them with chili, I would skip the chili and just have cinnamon rolls for dinner. Mmm…
Deborah says
They were amazing! Good job, Lauren!
Lauren's dad says
I’m with you, Brad! If I were served cinnamon rolls like these with whatever else, I would eat only the rolls.
Peggy says
Oh my goodness Lauren….they look absolutely mouth watering!! And you are quite the artistic drizzler. My drizzles usually are very blobby.
Jane Sommerer says
Looks delicious!