Cinnamon Rolls {You Knead To Make These}

I have been thinking about making cinnamon rolls for months. I would find a recipe, drool over the pictures, and then read how it needs 2+ hours of waiting for the dough to rise at different stages. The thought of getting up at 5AM to make cinnamon rolls on a Saturday seemed silly, right? Maybe if I was trying to impress someone, then I would take the time to get up early and knead dough with one eye open, but that’s not the case right now.

I found this recipe in one of my new cookboks, Home Baked Comfort, and there was a little note off to the side saying that I could pop them into the fridge before I do the last step of rising. WHAT! Why didn’t anyone tell me this before!

After you roll up the cinnamon rolls, cut them up, and put them in your pan, this is where you’ll place them in the fridge for the night. Putting them in the fridge stops the dough from rising temporarily. In the morning, take them out of the fridge about an hour or so before you want to bake them. They need to come back up to room temp and then puff up so that they look like this:

They’re ready for the oven!

The hardest part about making these the day/night before is knowing that after you spend all of your time kneading and rolling, you don’t get to eat them until the next morning. It was torture! I wanted to go to bed at 8pm so that I could just wake up and eat them already.

Oh they smelled sooooo delicious.

I had extra Bailey’s Cream Cheese Frosting left over from my Stout & Bailey’s cupcakes the other day so I used that on top. It really did taste quite delicious, the Bailey’s is so subtle but it adds a nice flavor. I included the Bailey’s in the recipe, but feel free to completely leave it out, it will taste just as good.

You don’t need to be an expert baker to make these, you just need a little time and patience. According to the recipe, you can do all of the kneading in your mixer with a dough hook. I tried that approach and just wasn’t getting the results that I wanted so I took it out at the end and kneaded it for a minute or two by hand on the counter top. Don’t be afraid of kneading dough, seriously! It sounds intimidating but it’s nothing crazy, just get into it, it’s fun!

Must. Make. To. Top!

Enjoy!

Madeline

#50 Snickerdoodles

Ideal Me is sitting at her desk, listening to some calm yet productively upbeat music while working on those soul sucking college essays for transfer apps.

Actual Me is sitting on the couch watching Top Chef: Texas while looking at pictures of food that I made, but sadly do not have any more. Why don’t I have this food, because it gets eaten so damn fast now! I make a batch of cookies and POOF!

Even my brother, who has a diet that consists of mostly pasta and anything easy (he’s a law student), makes these cookies! Clearly, they’re good cookies if even he is making them. I love you…:)

The name of this cookie is just so silly I cant get over it. Who even thought of that? Why aren’t they called Cinnamon Sugar Cookies? It’s just out of control.

Aside from the ridiculous name, the cookies are amazing. I’m such a chocolate lover, and it is so obvious, but snickerdoodles hold a place in my sweet little heart. I can never just have one snickerdoodle, but then again I can never really just have one of any cookie..can you?

The Snickerdoodle recipe that my mother always used was the Betty Crocker one, and it was the one I always used too. I decided to look online and see what other people were using and found this recipe that got over 3,000 reviews averaging with 4 1/2 stars. Crazy, I know. The funny thing is that the only difference between the two recipes is that this one has vanilla extract, where as Betty’s doesn’t. Next time I think I might do half vanilla and half almond extract. Hmmmm, the possibilities

 

 

 

I’ve got to start figuring out what to make for Thanksgiving! Eek!

Enjoy!

Madeline