Recipes and ramblings.
You guys, I’ve been moping for the past week.
I don’t know if it’s because this month is almost over, or if this is what they call ‘seasonal depression’, or if I am just in a funk.
I am really good at staying positive and snapping myself out of bad moods, but sometimes it just feels good to be sad and lazy for a while.
So lately, I really haven’t done anything except take naps and watch The Twilight Zone and mope.
But after several days of staying sad, I needed to snap myself out of it and keep my mind busy. So I made cinnamon rolls.
Recipe by The Pioneer Woman
Makes four 8″ cake pans with 7-8 rolls per pan.
Combine 2 cups milk, vegetable oil, and ½ cup sugar in a large saucepot. Scald, then remove from heat and let cool to about 100℉-110℉ (this took about 45 minutes).
Sprinkle yeast over milk mixture and let sit 2 minutes. Stir in 4 cups flour. Cover and let rise 1-1½ hours.
Fold in remaining ½ cup flour, baking powder, baking soda, and salt. Turn out onto a well-floured surface and roll to a large rectangle, about ¼” thick. Brush dough with 1 cup melted butter, then sprinkle with 1 cup sugar and ⅛ cup cinnamon. Starting at far end, roll tightly towards yourself until you get to the end. Pinch the seam together. Slice dough into 1″ thick rolls and lay in lightly buttered cake pans. Let rolls rest 30 minutes. While rolls are resting, preheat oven to 375℉.
Once oven is hot, bake cinnamon rolls for 15-20 minutes until just starting to turn brown.
For glaze: combine melted butter, milk, maple flavoring, and coffee. Add pinch of salt. Gradually sift in powdered sugar and mix well. The glaze should be thick, but pourable. While rolls are still warm, pour glaze over top.
I made these cinnamon rolls at night, and only snapped these two quick pictures on my phone.
And when I woke up the next day to take a picture, they were gone. Completely.