Monday, October 15, 2012

A Roll In The Cinnamon

For last week's Octoberfest, I made cinnamon rolls. Here is a quick how-to of how I do it.

I got the recipe from here . I use the recipe as a guide for times and such, but always add lots of extra sugar and cinnamon. And I add buttercream frosting to the top to make it extra delicious.

Here we go. 

First, I roll out the dough. Then I take butter in a tub, grab some with my fingers, and smear it all over the dough. I add my sugar, lots of cinnamon, and brown sugar. The original recipe calls for such a small amount of cinnamon and no brown sugar. I NEED lots of cinnamon in my cinnamon rolls.


Then, I roll it up and cut it into 12 and place them in pans.
 

This time I added a dab of butter on top of each roll as well as more cinnamon and sugar.
 

Bake according to the directions. Cool and then top with buttercream frosting. When Mr Farmer ate one, he asked how much I was selling them for. He wanted to buy them all for himself! They really are delicious. I had a pan for our family to eat so they didn't suffer.

10 comments:

  1. So, aren't you proud of yourself? Now I must add extra butter, cinnamon and sugar to the TOPS of my cinnamon rolls. Like I need the extra calories. I will do it, of course ;-)

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    1. We don't eat cinnamon rolls because they are healthy, Granny. And it makes them so much better.

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  2. These look awsome, I have already asked the wife if she wants to try these today. Do you use one cup mashed potatoes in yours like the recipe calls for.
    Thanks for sharing this.

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    1. Sorry for the delay in getting back to you. Yes, I use 1c of the mashed potatoes. I hope you got some today!

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  3. Very impressive girl! :-)

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  4. I have my Mom's cinnamon roll recipe that looks similar but I never thought about putting butter on top! Nancy

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    1. And to your arteries and tummy, I say, "You're welcome."

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  5. P.S. Our recipe doesn't call for brown sugar either! Bet it would make it yummier! Nancy

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    1. I don't know why I started using brown sugar. I thought it's what everyone used, until I read an actual recipe.

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