Cinnamon Rolls

By: Jill Finger

Jan 04 2018

Category: Uncategorized

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Aperture:f/2.2
Focal Length:4.15mm
ISO:40
Shutter:1/30 sec
Camera:iPhone 6s Plus

Cathy told me she wanted to try a sweet roll yeast dough and asked if I had an easy recipe. In my folder of  “recipes to be tried,” I found a no-knead refrigerator dough. Before I gave the recipe to Cathy, I wanted to make sure it was easy and tasty, so I made them yesterday. Actually, I made the dough on Tuesday and stuck it in the refrigerator for a day. Wednesday morning, I let the dough sit out for two hours to get to room temperature, rolled it into a large rectangle, coated it with butter, and sprinkled it with a cinnamon and sugar mixture. I then rolled it up and cut it into approximately 3/4 inch slices.After 45 minutes of rising in a muffin tin, the rolls were ready to bake. The kitchen smelled heavenly while they were baking. 

I usually make a recipe exactly as written the first time and then tweak it.  After a taste test, Wes, Raven, and I decided that there should be more cinnamon inside the rolls and adding frosting would be a good idea as the dough is not sweet. I also think finely chopped nuts would work and Cathy suggested raisins when I brought her a sample and the recipe.   Cream cheese frosting instead of the plain powdered sugar kind would put the rolls over the top, in my opinion. Let the tweaking begin.

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